Rice pudding

my first attempt at rice pudding! added strawberries and evaporated milk. waiting to see the result now.......

I tried this recipe yesterday but did mostly full fat milk and then the rest with semi. I actually doubled the amounts and added a bit of vanilla essence and some vanilla sugar I had in the larder. It's a really good basic recipe!

Love rice pudding but always use rissotto rice(arborio) Makes a much creamier dish.

I made this on Sunday and it tasted lovely. However 700ml of milk was nowhere near enough as it was quite dry when it came out of the oven. I managed to rescue it by stirring in more milk until it reached the consistancy that i like and then popped it back in the oven for a few minutes to heat through. I also used vanilla sugar and left out the bay leaf and lemon zest. Would definately make it again but would double the quantities of ingredients if making for a crowd as it only served 4 quite small portions.

Made this last night, used skimmed milk instead of semi-skimmed as that's what we had in the house. Didn't turn out as creamy as I would have liked but that is probably down to the milk. Was very yummy and filling.

Its great that you make rice pudding all the time libby but given the fact that 2 people are having difficulty it would have been useful to say which rice you used!

I made rice pudding yesterday (not this recipe) using a tin of Evaporated Milk topped up to 500ml with 100g rice. Not enough milk - it was like soft concrete :-) Next time will use this recipe but will bring the rice, sugar, salt and milk to the boil before putting into dish and oven. Will also put a bit of butter on the top with the nutmeg.

I've always made rice pudding this way as this is the method my mum and her mum used. Is there another way aside from just adding a touch of vanilla extract or full-fat milk?

I live in Australia and we make rice pudding all the time. This recipe worked well.

I haven't tried this version but I have been making similar rice pudding for over 30 years from childhood - thanks to my wee mum. My mum's method is to make twice the quantity and refrigerate the unused portion. On the second day mix the rice with an egg and place the mixture in a shallow, lightly buttered pyrex dish. Place under a medium grill until the surface of the rice has tuned a golden brown... This is delicious served with a light sprinkling of sugar on top and single cream poured over. It is even more delicious with fresh nectarines or peaches.