Rice pudding - hob or oven?

[Binky Profile]

Right. I have my new pack of pudding rice in front of me.

The instructions are for cooking it on the hob for 20-25 minutes.

I have always cooked rice puddings in the oven for about 2-2 half hours, and have ended up with a creamy pudding with a lovely nutmegy top. This won't happen with the hob method.

How do you cook your rice puddings?

[Suffs Profile]

With a grating of nutmeg on top then in a slow oven to produce a lovely creamy pudding with a delicious skin ... fight you for it

I watch TV chefs with dispair as they stir their versions of rice pudding on the hob

[Binky Profile]

out of the spirit of curiosity, I have started it on the hob. If it turns out thin and unpleaseant, I have time to pop it in the oven to thicken up.

[Suffs Profile]

You won't get a skin on it on the hob

[Stokey Sue Profile]

Rice cooked on the hob doesn’t count as rice pudding IMO

Definitely oven, preferably with the first skin stirred in

Or Ambrosia, which is a different animal - I quite like it, and have been known to have it after an upset tum, easy, bland, sterile, thoroughly cooked and digestible

[Joanbunting Profile]

I often cook rice on the hob but, as Sue says it isn't rice pudding. To give it it's French name it's riz au lait. It is usually served with a fruit compote and is just as nice cold-better probably. It is usually flavoured with a piece of vanilla pod.

Put it in the oven, add a knob of butter and sprinkle with nutmeg and you have rice pudding - equally lovely

[Alexandria Profile]

Arroz con Leche Al Horno, Baked Rice Pudding is a fave dessert of my two grandsons aged 7 and 8.

The Libros De Los Guisados Dulce e Salata, The Books of the Stews, Sweet and Savoury ( year 1520 ) by Author Ruperto de Nola, and given the Moorish origins of rice brought to the Spanish Peninsula and Sicily, it is prepared with peeled almonds, sugar, rice, zest of lemon, a cinammon stick, nutmeg, sugar, milk, cream, water and a pinch of salt ..

I am intolerant to cow´s milk and cream, so I have never made it however, one of our daughter in law´s, bakes her´s .. The boys love it cold only ..

[dennispc Profile]

Oven a la Elizabeth Acton's rich rice pudding. Definitely needs skin.

[Renee Profile]

Definitely!

You won't get thick and creamy with a skin on top cooked on the hob.

[strictlysalsaclare Profile]

Having done it both ways, I would definitely recommend the oven. The rice cooks properly then. I found the hob method a bit ropey in that the rice didn't cook in the time stated. I continued to cook it for about 40 minutes and the rice was still crunchy!

[Linnet Profile]

Love rice pudding, always in the oven. But you can have the skin - hate it!

[Joanbunting Profile]

I cook riz au lait for at least an hour and I don't use fresh milk. I use half evaporated milk and quarter of water,

[Uschi Profile]

German Milchreis (literally milk-rice) is mostly cooked on the hob. At least in this area.
It's usually served sprinkled with sugar mixed with cinnamon and sometimes with a little brown butter, too.

We have a red berry/cherry compote that can also be served with it. Very nice, as it contains not only sweet fruit like strawberries and raspberries, but also tart ones like cherries and red currants.

I can live without the skin.

[jeral Profile]

If the hob rice is to your liking, if skin desired, you could always pop it into a dish that can go under a low grill (or lower down if an in-oven grill) to get at least some sort of a skin, albeit not a thick chewy one.
Edit: If done in the oven, need to put more in or there's hardly anything under a thick skin if you're a fan of it

Perhaps another question is "How sweet?" Rice pud seems to suit being too sweet, so seems wrong if it's not too sweet.

[Uschi Profile]

I like it less sweet. Some vanilla and lemon zests usually add lots of flavour and the cinnamon/sugar on top, too.

[Stokey Sue Profile]

In E Europe, and Turkey too I have been served rice pudding made on the hob, then mixed with eggs before baking to give a set pudding that can be cut into neat squares, like a tray bake. Often contains raisins. I’m not keen on the texture, being used to a creamy pud, and it often contains way too much cinnamon for my taste

I’m guessing that’s the Ottoman Empire version

[Sakkarin Profile]

Proper granny's style rice has to be oven + skin without a doubt.

Having said that, Kheer is hobbed, and that's great in its own right.

[dennispc Profile]

Sweet - can't eat rice pud without a spoonful of Golden Syrup, it's upbringing!

[Lusciouslush Profile]

Definitely oven!
Tho' haven't had any for centuries - that 'crack' as the spoon broke thro' that first bit of skin.....!

Memories...……….

[Joanbunting Profile]

I made riz au lait last night and served it with a pineapply and rum compote. It was lovely. I have half left to turn into a parfait with some rhubarb compote and cream tonight.