I've followed the instructions on how to make it from the packet and also reading recipes online. I've done as it states and cooked it for 2hrs - but the rice is still hard. I stirred it as suggested and covered it also.

I've now upped the temp and put it on for another 1hr...

What have I done wrong? The rice is not soaking up the milk either..Smells nice though :-)

A good rice pudding really needs long, slow cooking at a low temperature. What recipe, and what sort of rice, are you using?

I've found that 2oz of pudding rice, with 1 oz of sugar, in a pint of milk (leave it to soak for half an hour before cooking) cooked in a low oven (150 C, 300 F) for 2 - 2½ hours, stirred after an hour, is perfect.

You'll be eating rice pudding for breakfast at this rate. :)

I'm using pudding rice
65g of rice
1pint of milk(only had skimmed left)
sugar and nutmeg

I put it on 150 degrees for 2hours, stirring during the first hour and then left for the second.
I've now upped the temp to 170 degrees..

I can't stay up much longer, so may just have to leave it and hope its cooked by the time I get up early tomorrow..

**uses online converter*

That should be fine in about half an hour, because it didn't have time to soak at the beginning. Don't leave it overnight because it'll be cremated ...

Its burning now :-(

Sooooo.. back to 150 degrees....

I need to soak the rice first? What in the milk or in water and drain?
I may just give up and start again tomorrow...

You need to get it all ready to go in the oven, then wait for half an hour before you actually put it in. (It's a recipe from the days when a kitchen range was going all the time - the oven was always warm.)

Turn your oven off now - the residual heat will be plenty to finish cooking it.

Thanks JG...

I'll see how it turns out by the morning, switching oven off now..

I'm going to give this another go tomorrow and soak the rice before hand..
I appreciate the tips and fingers crossed it'll work out ok... Never actually cooked this before..

Don't expect it to be like tinned rice pudding - home made is a very different beast. Much, much nicer!

The rice was still as hard as it was when it came out of the packet...

I'm stumped as to why it didn't soak anything up at all.

When I soak it shall I do it in boiling milk in a pan or just on the side?

I just leave it on the worktop to soak. So you ended up still with hard rice and liquid milk? Bizarre!

I stick milk and rice and sugar all cold in my slow cooker come home and its georgeous. Another hint if you want it quicker use flafed rice just as good and much much quicker.

I HATE YOU LOT!!  I read this receipe this morning and am now in the process of cooking some.  Oooh, it just sounded so lovely so I am going to be so mad if mine doesn't turn out.
Bang goes the diet today!

It's healthy with no additives etc. I'm now using soya milk with mine...

Ooh that was deelish that tin of ambrosia I've just polished off (even dog enjoyed licking bowl), baked in the oven with extra brown suger on top. Is everyone enjoying their's? I think I'll open another tin!

Hey never mind if it doesn't turn out right - there's always that tin in the back your cupboard that you keep for those last minute dessert stand bys....or is that custard....

Yummy... Just heated mine back up after ringcraft and it tastes great.... :-)

> Another hint if you want it quicker use flafed rice just as good and much much quicker.

Now where do you get the Flaked rice from, I take it that's what you meant? I posted about flaked rice on another thread about feeding rice to dogs... used to be able to get it dead cheap but it's vanished in latter years. Or gone up in price as brown and organic lol...

We used to have an Aga and mum's recipe....long forgotten.... (she's elderly and forgetful now) but it was the best rice pudding you could imagine. She used pudding rice and evaporated milk. Stuck in the Slow oven of the Aga overnight (today's equivalent is a slow cooker). I grew to love the nutmeg-infused "skin" on the top, but hated it as a small child. Kinda like sprouts I guess ;)

I buy flaked rice from Sainsbury's. Its just quicker than pudding rice, I also used to have it as a kid with carnation milk in it and nutmeg, hance I ended up 18stone!!!  Im size 14 now and still do have a tin of ambrosia in the cupboard!!

You make it in the OVEN in the UK???? Weird!! :) (Even weirder making it when it isn't Christmas LOL.)

Now here's a question pudding folks!
What does one use if one cannot obtain pudding rice?  I've looked in every supermarket chain I can think of here in Queensland, but last time I looked I don't think I could even get short - grain rice!
Help!

What does one use if one cannot obtain pudding rice?

Tapioca! (frog spawn):)

TT,
I tried to look on Coles website, but it wouldn't just let me browse or that of Woolworths.
Have you thought they may sell it in a small deli? Not sure where about's in QLD you are but Brissy should have something? If not then i'll see what my friends out there do, let me know.

Hi Suejaw
I'm on the Gold Coast.  Have looked in several Coles and Woolworths, but have not been able to find pudding rice.
Will see if there are any deli's that might sell it.

I've just sent a friend a msg asking her what she does or where to get it.  She lives in Toowoomba.

If not then there is another friend who lives just a bit further south than you in NSW.

Thanks Sue :)
Will still be interested to hear back from you, but in the meantime, I think I've cracked it!
I had the oven on for toad in the hole this evening, so thought 'the heck with it' and threw in some arborio rice with milk, sugar and fresh nutmeg.  I'm pleased to say it turned out beautifully (though I'm too full up to have a portion just now!).

I always oven rice pudding or slo cook never fails.

Mind you my first one after I married (in then year dot) went a bit dry and my then husband had a slice with jam!!

Same as my first yorkshire pudding I poured into a bowl, into the oven, cooked for 45 minutes, then poured it down the drain!! forgot the egg!!