Rice pudding

[baconsarney]

I love it.. many ways of doing it, different toppings (or none)….
How do you have yours ?

[boyse7en]

baconsarney said:

I love it.. many ways of doing it, different toppings (or none)….
How do you have yours ?

I like it cold (well, room temperature, not straight out of the fridge) with stewed apple and cinnamon

[Wacky Racer]

I have (usually) at least one tin a day for the last fifty years.

Used to love school rice pudding, hot and sloppy, especially with a skin on top.

[21TonyK]

Last week I made what was probably the most ridiculous rice pudding involving normal pudding rice with whole milk, unrefined caster sugar, fresh vanilla pods, egg yolks and a 900g pack of clotted cream I found in a freezer.

Changed my mind on rice pudding as school was probably the last time I was forced to eat it.

[The Gauge]

The problem I have with tinned rice pudding is that I usually start eating it straight from the tin after opening. Saves on washing up I guess.

It's the same with ready made custard in those Del-monte orange juice type cartons, I snip the corner off with scissors and drink it straight from the carton. Squeezing the last drops out like you do a tube of toothpaste.

[OMITN]

Room temperature. Solid (like a cake). No skin (yeurgh). Heavily topped with double cream from the dairy in the next village.

[dontlookdown]

Home made, not out of a tin. It's a midwinter pud for me, not cold or dark enough yet.

[Mr.Chips]

Like it warm, (not hot ) and solid. When I was younger Mum would make it quite sloppy, so I would smash a couple of digestive biscuits into crumbs and mix them into my bowl of rice pudding. Made it more solid and enjoyable for me. My mouth is watering just thinking about it.

[sherbertdip]

Home made, hot with skin on, then left overs from large amount made left in fridge to go solid and eat cold.

[Radec]

Ambrosia, hot with a dollop of strawberry jam in the middle. Mix it up and enjoy, just like school days.

[SydneyBridge]

From the cupboard, out of the tin

[thegreenhell]

Ambrosia, cold, with a spoonful of jam or stewed fruit.

[baconsarney]

Who likes it with raisins and a bit of cinnamon

And cream

[Gary C]

Hot from the oven and skin removed with Jam

or cold and out of a tin

Love rice pudding

[bobthemonkey]

Oh yes; made on the hob with arborio rice, so none of this skin or nutmeg nonsense.

[Wacky Racer]

The Gauge said:

The problem I have with tinned rice pudding is that I usually start eating it straight from the tin after opening. Saves on washing up I guess.

It's the same with ready made custard in those Del-monte orange juice type cartons, I snip the corner off with scissors and drink it straight from the carton. Squeezing the last drops out like you do a tube of toothpaste.

Me too, to both of those.

I have an extra long spoon to scrape the last few dregs out.

[Short Grain]

Mum used to make rice pud once a week. Hot with a skin of nutmeg after being baked!
Now it's Ambrosia, eaten cold, straight out of the tin, saves time and washing up, and almost as good. But no nutmeg skin

What are your other memories of puddings from your childhood. Mum also made great pies, her pastry was to die for! Apple and bramble, rhubarb, cherry. All with custard, made with Birds custard powder! Proper suet puds as well! Spotted Dick, oer! Never see 'em nowadays.

[Super Sonic]

Yum yum delicious. Almost a meal if you don't feel like cooking or eating. Tinned or fresh, hot or cold, runny or sticky, it's all good.
What about the other milk puddings? Semolina, tapioca (we used to call it frogspawn at school) macaroni?
I like macaroni.

[M5-911]

Love it. I only make it with Carnaroli rice. the French way with vanilla, cinnamon , cream, milk and eggs or I go exotic with coconut milk, coconut cream and grilled mango. Sometimes , venitian style.

Beautiful easy desert and always a successful one.

[soad]

I don’t like it (Mum used to make it as a treat in the ‘90s), anymore, tinned cans are just full of sugar.