Rice pudding!

Oh, we used to have these different kind of milk puddings nearly every day. They were lovely, especially with a bit of stewed apple. I put on weight though.

ooooo macaroni pudding i,d forgotten about that...yum yum. and semolina. When i was younger we didnt get fed everyday at home (we had very little) but my mum would try to make a rice pudding or macaroni every sunday and make it last for 2 days so we at least got fed for a couple of days. i,d have semolina at school when i was older

Oh, love macaroni pudding! I make that in the microwave too. Haven't had that for a while.

Absolutely hate it!
My mother made it every Sunday tea time, I remember sitting ages over it gagging and crying

Witzend was it nice? You go girl...

?. ?

I love it so much I wouldn't dare make it.
Same with cakes, biscuits and all that scrummy sugary stuff.

GS had his aged 5 party today and was eating sweets.

I asked "Can I have some?"
He replied "No they have too much sugar in."

Fair enough as I don't give them anything cake like or biscuits or sugary yoghurt and always tell them how bad sugar is!

The Wonderful Man and I love all milk puddings and if you were to look in my store cupboard you would find my hoard of six boxes of (co-op) pudding rice, a bag of sago, a bag of tapioca, and several packs of semolina and macaroni. Also there are two packets of delicious Rømmegrøt; as today is Norway's national day I did plan to make some, but it'll have to wait until tomorrow as I forgot to buy the key ingredient.

Mr MM and I love milk puddings too. I'd forgotten all about macaroni pudding, my mother used to make it when I was a child.
Rice pudding, ground rice, Farola, tapioca, semolina, all delicious ?.

Paella rice is just like pudding rice and more easily available.

Haven't had rice pudding in years. We never had puddings except on Sundays which was usually an apple sponge thing with custard but we had rice pudding at school and I loved the skin on the top with the nutmeg. I also liked the frogspawn (tapioca?) and the semolina with jam. Being deprived of sweetness at home probably led to these obsessions. I don't have a particularly sweet tooth now but I am beginning to drool!

BarleySugar head down the free from aisle in Tesco and have a look. There's usually at least one brand of flaked rice there as it's popular for morning rice porridge with coeliacs who can't tolerate oats.

Must be 30 years since I ate any sort of milk pudding. I may try again in another 30, when I’m 101 .

It does seem hard to find pudding rice now.
'Rice porridge' is a Swedish thing at Christmas, and a Swedish friend's son who was living and working here once complained that we didn't have the right rice anywhere in England.
I had to tell him that we did, only he'd probably have to hunt for pudding rice.
They make it in a saucepan with all single cream - no milk at all - at least that's how my Swedish friend makes it.
A bit too rich for me, I must admit.

My mother never made bread and butter pudding - my father had a serious aversion to milk and cream, so he'd never eat anything that even looked as if it had milk in it. For years my poor mother had to pretend there was no milk in Yorkshire pudding (which he loved) - there'd be a hissed, 'Get Daddy out of the kitchen!' so she could assemble it on the quiet.,

So TBH I always thought B&B pud sounded gross! However having had it at a friend's house ages ago, and found it delish, I do make it now and then, though we usually have puds only when we've got guests, otherwise we'd both be like the side of a house.

I vaguely remember slightly caramel coloured rice pud done in the oven with rice, milk, sugar and a couple of knobs of butter floating on top.
If I'm correct, I think the milk was sterilized which gave the pudding that pale caramel colour. It definitely wasn't evap or condensed milk.
I loved eating the brown edges and the skin which we siblings used to fight over. Mum made it in a pale blue rectangular tin which had a dark blue line round the rim.

I love it, too, baked in the oven with nutmeg on the top but haven't made any for years.
but tapioca and sago - no, I cannot put that in my mouth, someone else used to eat mine at school.

Thanks to this thread I have a rice pudding in the oven right now!

Greenfinch, I just used a can of coconut milk instead of cow’s milk; no I didn’t dilute it. The solid and liquid parts of the coconut milk soon came together with a stir.

Thanks Treebee.I will give it a go.

I made another last night - a 2 pint job! But that's the end of the excess milk. Risotto rice again, works fine. Will look for some pudding ditto next time I'm in a big supermarket, though.

I have an old fashioned, blue rim enamel pie dish exactly as described by Gabriella but it's new - found it in the brilliant old-fashioned hardware shop near dd's house. Bought 2, different sizes.

Wish I had a shop like that near us. He has absolutely everything - and knows where to find it.

While Gdc-sitting recently there were some squishy bananas to make into banana bread. However dd's loaf tin was ancient and frankly past it, so I went to said shop for another. Not only did he have exactly what I wanted, but also paper loaf tin liners, so no need even to wash the tin.

Maybe it's because I'm getting on a bit that such little things can make my day!

I always use Carnation milk, ordinary milk, a pinch of nutmeg, sugar, a nob of butter in my rice pudding. Sometimes dried sultanas too, they plump up during the cooking process.

I use long grain or pudding rice, Demerara sugar. Enjoyed!