Thread: Rice pudding and Bread and butter pudding

What sort of rice can I use in a rice pudding?


Do you have a favourite recipe?


Anybody got a favourite bread and butter pudding recipe as well?

aboria (sp) is best

That is the small round rice.

I haven't seen any of that here

oooh yes. any rice works (pre-cooked or leftovers works fine.)

2 handfulls of cooked rice,
2 tablespoons of sultanas or raisons
about a cup of milk
1 egg, beaten
teaspoon of cinammon & and that other spice i forget name of right now.

mix together, bang it into the oven abt 180 degrees
until surface is golden brown and lightly crusty....

perhaps 20-40 mins...

bread and butter pudding more or less same deal but use more milk cos the bread will soak it up...

Where did you cut and paste that from KW?

Originally Posted by mrsquirrel

That is the small round rice.

I haven't seen any of that here

Yip thats the one, strangely its grown mostly in italy, essential for teh best rice pudd and also for rissotto.

Originally Posted by mrsquirrel

Where did you cut and paste that from KW?

Jaysus Lordy - u reckon with the grammar and speeling i cut and paste it???

mate that's been typed directly from the necktop computer! - when i'm feeling less lazy i'll give u the exact recipie.... but the nuts and bolts are bascically the same!

I make both bread and butter pud and rice pudding.

For the rice pudding;

Cover the bottom of the dish with rice (not too much), cover it with water and put it in the oven until all the water is absorbed.
Tip in about a 3/4 pint of milk and about two tablespoons of sugar, a splot of vanilla essence and a couple of small chunks of butter.
Sprinkle nutmeg on top and put into a moderately slow oven until it is creamy and set. Don't overcook it or use too much rice or it will be dry.

For bread and butter.
Butter the bread and put it in the bottom with a handful of sultanas, in a separate bowl beat about three eggs with a pint of milk and a couple of tablespoons of sugar. A bit of vanilla and pour it over the bread.
Sprinkle with nutmeg.
You must bake egg puddings in a dish of water which comes halfway up the sides of the pudding dish.

Cook it until it has set. The bread comes to the top while cooking.

For the best BB pudding use old stale bread.

Not rancid green stuff ,HillBilly, something three days old will do.

Originally Posted by Thetyim

For the best BB pudding use old stale bread.

And don't cut the crusts off. You can also spread some jam on the bread if you want.

B & B pud, oh my god, my mum makes great B & B. I would kill for that tonight.

Originally Posted by kingwillyhggtb

bread and butter pudding more or less same deal but use more milk cos the bread will soak it up...

I notice that you use no sugar. Is the taste still good without sugar?

The other spice - I think you mean Nut-Meg.

Originally Posted by Lily

I make both bread and butter pud and rice pudding.

For the rice pudding;

Cover the bottom of the dish with rice (not too much), cover it with water and put it in the oven until all the water is absorbed.
Tip in about a 3/4 pint of milk and about two tablespoons of sugar, a splot of vanilla essence and a couple of small chunks of butter.
Sprinkle nutmeg on top and put into a moderately slow oven until it is creamy and set. Don't overcook it or use too much rice or it will be dry.

For bread and butter.
Butter the bread and put it in the bottom with a handful of sultanas, in a separate bowl beat about three eggs with a pint of milk and a couple of tablespoons of sugar. A bit of vanilla and pour it over the bread.
Sprinkle with nutmeg.
You must bake egg puddings in a dish of water which comes halfway up the sides of the pudding dish.

Cook it until it has set. The bread comes to the top while cooking.

Replacing Sugar with Equal-would doing so affect the consistency of the pudding?

How do you cook these in micro-wave? Settings and time if known.

Using one dish inside the other, with water half way up the outside sides of the center bowl--does this method apply to M/W cooking as well?

Originally Posted by ceburat

Originally Posted by kingwillyhggtb

bread and butter pudding more or less same deal but use more milk cos the bread will soak it up...

I notice that you use no sugar. Is the taste still good without sugar?

The other spice - I think you mean Nut-Meg.

correct - just had a blank and couldnt remember the name of it.

i reckon it tastes ok w/o sugar - but i dont really have a sweet tooth - depends on tastes i guess.

I'm diabetic. I have no choice about sugar and I do have a sweet tooth.

Thanks.

Originally Posted by ceburat

Replacing Sugar with Equal-would doing so affect the consistency of the pudding?

No, it wouldn't affect it at all. The ratio of milk to eggs is the important bit.

Thank you Lilly.

If you or anyone knows how to cook the pudding in microwave, please let me know. I can't seem to find setting and time for the oven or even if it will work as it does in a regular oven.

Ceburat, I will ammend the sugar thing. It may make a difference to the rice pudding with a sugar substitute. It may not be as creamy. In that case I would add a tablespoon of butter to increase the creaminess.

I don't know about how to do it in a microwave, but why dont you make some small quantities and experiment? I am sure it could be done on the lowest settings.

Originally Posted by Lily

Ceburat, I will ammend the sugar thing. It may make a difference to the rice pudding with a sugar substitute. It may not be as creamy. In that case I would add a tablespoon of butter to increase the creaminess.

I don't know about how to do it in a microwave, but why dont you make some small quantities and experiment? I am sure it could be done on the lowest settings.

Thank you, I will start experimenting soon.