I saw some raspberry flavoured rice pudding on the telly over Christmas, and thought, I’ll give that a whirl. What’s not to like, raspberrries, rice pudding.....
Well, I’ve just pulled it out of the oven and it’s absolutely rank. Not the lush fuschia hue that I was after, but more a dirty grey pink with curdled milk at the top. What a waste of 4 pints of milk :0)
If yes, then I'm wondering why it tastes so bad.
What type of milk was it? If it was skimmed, that might not have been creamy enough for a rice pudding, possibly.