Rice Pudding

rockyracoon | 16:46 Thu 27th Oct 2011 | Food & Drink

9 Answers

I plonked a rice pudding in the oven about 2 hours ago, on the packet it said 50g of rice with 1 pint of milk, butter and sugar. I've trebled the ingredients because I wanted more pudding for us all but the thing is the pudding is in the oven and is still very very milky, the rice is cooked. Can i save it and get it thicker?

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rowanwitch

My rice puddings go in for about 4 hours and that doesn't sound like a lot of rice I put a cup full to about a pint of milk and half a pint of evaporated milk

you could save the skin and transfer the pudding to a saucepan and reduce it down or use a large spoon to remove some of the milk

rockyracoon

Question Author

That's what I thought Rowan, I haven't made one for years and followed the instructions on the packet. 150g rice, 3 pints milk (although I did replace some of the milk for a can of evap), I'll get it out of the oven and plonk it on the stove, I promised the kids they could have it for pudding so I hope I can salvage it.

EcclesCake

The ratio is about right for some recipes. Most importantly was the mix heated before it went into the oven? If not it will take an absolute age for the milk to get to temperature.

rowanwitch

A slow reduction turns the milk to a sort of caramel sauce like dulce de leche... you may want to do it again its addictive...

rockyracoon

Question Author

I put it on the pot on a very low heat and it started to catch at the bottom of the pan so I turned it off, it's been sitting for a few minutes and it's started to thicken a bit on it's own so hopefully it will be ok in about an hour.
Eccles I didn't heat it before it went in, it makes sense and I'll try to remember to do that next time I make one.

Thanks for your replies.