how do you make your rice pudding?

Question

do you add butter,have you ever tried it with carnation milk?

Answer 1

Hi when my mam makes it she does it to the instruction on the back of the pack, and she adds a little butter. We have never tried it with caranation i bet it is lovely but very fatty , ill have to try it sometime,You will need it a lot thought. My mum leaves it as well till it gets the brown yummy skin on top. Then i add more milk to it before i eat it. Its gorgeous better than any tinned version. Its a pitty it takes ages too cook tough.

Answer 2

When I make rice pudding I usually following this Delia Smith recipe or the one below it using a vanilla pod. I do use butter, but I've not try using carnation milk

Old-fashioned Rice Pudding

4 oz (110 g) pudding rice
14½ oz (410 g) evaporated milk
1 pint (570 ml) whole milk
1½ oz (40 g) golden granulated or caster sugar
1 whole nutmeg
1 oz (25 g) butter

Pre-heat the oven to gas mark 2, 300°F (150°C).

This is simplicity itself, because all you do is mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish, pour in the liquid and give it all a good stir. Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks.

Next just carefully pop the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring. At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin! This is wonderful served warm with Plums in Marsala

or Rice pudding
150g/5½oz risotto rice
150ml/5½fl oz whole milk
150ml/5½fl oz double cream
50g/1½oz caster sugar
1 vanilla pod, seeds scraped out

Method
1. Place all of the ingredients into a saucepan, bring to a simmer and cook for 12 minutes, or until the rice has absorbed the liquid and has softened.
2. Discard the vanilla pod and leave the rice to cool slightly.
3. To serve, pour the rice pudding into a serving bowl.

Answer 3

I found this recipe, it came out really nice.

1 C. Cooked Long Grain Rice
3/4 C. Sugar
1/3 C. Flour
1/4 tsp. Salt
2 C. Whole Milk
3 Egg Yolks (beaten)
1/2 tsp. Vanilla

Place sugar, flour, salt, and milk in sauce pan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2 - 3 minutes. Remove from heat and place 1/2 cup of hot mixture into egg yolk and mix well. Pour egg yolk and rice into hot pudding mixture and place back on stove, continue to cook for 2 - 3 minutes. Stir constantly so pudding does not lumps and stick to bottom of pan. Remove from heat, add vanilla and blend well. Chill before serving.

Add your favorite garnish. Fruit, whipped topping or a little cinnamon is nice.

Answer 4

Easy. Cook the rice until it's almost all the way cooked(with all the water soaked up.) Add milk, and sugar-cook a little more, and add cinnamon.Add the ingredients to your liking. YUM. You can add other things like raisins, if you like.

Answer 5

dont add buttter do add carnation milk, also try brown sugar and cinnamon and bake in the oven until all gooey and scrumy

Answer 6

I had my Professional Pastry Chef book by Bo Friberg which had an amazing recipe for rice pudding in it. I used it as a filling for my Tres Leches cake. it was amazing. sadly, my book was stolen, and I've yet to get another copy.

Answer 7

i have always warmed the milk first
put the rice in when it starts to thicken add some cream
vanilla essence put in an oven proof dish under the grill to brown
lovely!!!!!!!!

Answer 8

Open Tin, pour into bowl, microwave for 3 minutes, add blob of Jam, hand to partner to eat coz i hate the stuff. EASY!