What's on the menu tonight? pt 2

[Trapper John]

I've just come over all mummsy and made a rice pudding for after tea

whether it survives until child arrives home from school is another matter

I love rice pudding...Do you let it burn a little bit? Well not burn as such, but just a bit brown and crunchy?

God yes, then we battle for the 'skin'

YES!!!! My kids are always fighting for the skin and the crunchy bits

Nutmeg sprinkled on top before it goes in the oven makes for a lovely brown and tasty skin.

I can't get 'rice pudding' rice anywhere these days, I've looked everywhere. All anyone seems to sell is long grain rice for savoury dishes which is totally useless for rice pudding, you need those fat, dumpy grains for soaking up the milk.

[Guest]

Nutmeg sprinkled on top before it goes in the oven makes for a lovely brown and tasty skin.

I can't get 'rice pudding' rice anywhere these days, I've looked everywhere. All anyone seems to sell is long grain rice for savoury dishes which is totally useless for rice pudding, you need those fat, dumpy grains for soaking up the milk.

have you looked in the baking aisle? if you can't find it there, risotto rice is the same thing, they're both arborio.

[HobbitFeet]

I've just come over all mummsy and made a rice pudding for after tea

whether it survives until child arrives home from school is another matter

I love rice pudding...Do you let it burn a little bit? Well not burn as such, but just a bit brown and crunchy?

God yes, then we battle for the 'skin'

YES!!!! My kids are always fighting for the skin and the crunchy bits

Nutmeg sprinkled on top before it goes in the oven makes for a lovely brown and tasty skin.

I can't get 'rice pudding' rice anywhere these days, I've looked everywhere. All anyone seems to sell is long grain rice for savoury dishes which is totally useless for rice pudding, you need those fat, dumpy grains for soaking up the milk.

It's not where you expect it should be, it's in the baking aisle usually with things like ground almonds, not in the rice aisle, and yes nutmeg is a must

[HobbitFeet]

Nutmeg sprinkled on top before it goes in the oven makes for a lovely brown and tasty skin.

I can't get 'rice pudding' rice anywhere these days, I've looked everywhere. All anyone seems to sell is long grain rice for savoury dishes which is totally useless for rice pudding, you need those fat, dumpy grains for soaking up the milk.

have you looked in the baking aisle? if you can't find it there, risotto rice is the same thing, they're both arborio.

it suggests paella rice as a substitute in the recipe I linked - all work just as well I'd think

[Guest]

Nutmeg sprinkled on top before it goes in the oven makes for a lovely brown and tasty skin.

I can't get 'rice pudding' rice anywhere these days, I've looked everywhere. All anyone seems to sell is long grain rice for savoury dishes which is totally useless for rice pudding, you need those fat, dumpy grains for soaking up the milk.

have you looked in the baking aisle? if you can't find it there, risotto rice is the same thing, they're both arborio.

it suggests paella rice as a substitute in the recipe I linked - all work just as well I'd think

that's a good suggestion. thanks for posting about the rice pudding, hobbitfeet, i'm going to make one myself now.

[Trapper John]

Nutmeg sprinkled on top before it goes in the oven makes for a lovely brown and tasty skin.

I can't get 'rice pudding' rice anywhere these days, I've looked everywhere. All anyone seems to sell is long grain rice for savoury dishes which is totally useless for rice pudding, you need those fat, dumpy grains for soaking up the milk.

have you looked in the baking aisle? if you can't find it there, risotto rice is the same thing, they're both arborio.

Yeah, I looked for risotto rice too, no luck with that either. Will try the baking aisle then next time, cheers for that.

I mean what a twat I am expecting to find rice in the rice aisle.

[Guest]

Nutmeg sprinkled on top before it goes in the oven makes for a lovely brown and tasty skin.

I can't get 'rice pudding' rice anywhere these days, I've looked everywhere. All anyone seems to sell is long grain rice for savoury dishes which is totally useless for rice pudding, you need those fat, dumpy grains for soaking up the milk.

have you looked in the baking aisle? if you can't find it there, risotto rice is the same thing, they're both arborio.

Yeah, I looked for risotto rice too, no luck with that either. Will try the baking aisle then next time, cheers for that.

I mean what a twat I am expecting to find rice in the rice aisle.

no shop bought rice pudding ever tastes as good as home made, i hope you find it.

[Trapper John]

My Dad used to put sultanas in his rice puddings sometimes just for a change, thats nice too.

[Trapper John]

Anyone like baked apples?

I loved them yet I haven't had one for absolutely yonks. My mum and dad used to make them for us, big fat cookers, cored out and stuffed with butter, sultanas and demerra brown sugar. When cooked soft and out on a plate or bowl, pour on hot custard and let the melted butter and sugar ooze out into it, they were to die for on a freezing cold day.

Calories? who cares, not me.

[VR6storm]

Jacket Spud, topped with Chilli, Guac, Sour Cream and Chives.

[Guest]

Anyone like baked apples?

I loved them yet I haven't had one for absolutely yonks. My mum and dad used to make them for us, big fat cookers, cored out and stuffed with butter, sultanas and demerra brown sugar. When cooked soft and out on a plate or bowl, pour on hot custard and let the melted butter and sugar ooze out into it, they were to die for on a freezing cold day.

Calories? who cares, not me.

[Trapper John]

Jacket Spud, topped with Chilli, Guac, Sour Cream and Chives.

I used to love Chilli but recently (last year or so) I can't seem to tolerate it anymore. I get terrible hurtburn now, like a sort of reflux that seems to last for hours and sometimes into next day.

[VR6storm]

Jacket Spud, topped with Chilli, Guac, Sour Cream and Chives.

I used to love Chilli but recently (last year or so) I can't seem to tolerate it anymore. I get terrible hurtburn now, like a sort of reflux that seems to last for hours and sometimes into next day.

I do like a Chilli with a bit of a kick to it - not overly so, but you know the chilli is there....... not sure if i should be eating all this stuff either asI'm on the old Omeprazole tabs for exacly the same condition!!

[malamute]

Roast lamb, mint sauce, sweetheart cabbage, peas and carrots. Roast potatoes and yorkies and gravy. Bought caramel apple crumble and custard from Aldi.

[malamute]

Regarding the rice puddings - my Mum used to make it using evaporated milk which made it nice and creamy. She always had a good skin on the top.

I never have a problem finding pudding rice in supermarkets. It's usually with the meringues, tinned fruit etc.