“I had loads of milk, so subbed the 200ml of water for milk, so used 1 litre of milk. I used sushi rice. I brought the ingredients to a boil, stirring, before turning right down to the barest flicker of heat. (Gas hob) and popped the lid on, leaving a little vent. As instructed, stirred it every so often. It was cooked in 45 m. Turned it off. I left it for a further half an hour with the lid on. This resulted in all the milk being absorbed and a slight skin (not everyone’s favourite but we fight over it ) Just tried it - it’s delectable. Creamy, fab texture, lovely flavour. I usually put rice pud in the oven but would recommend this method and recipe!”
“Perfect recipe for when you have extra pudding rice and milk. Did just as method said, using the small ring on the gas hob turned down low. Came out smooth and creamy with a lovely taste”
“I made this on the low heat as instructed and it took 45 minutes to cook. It's delicious and healthier with the honey and no sugar. Will make it again and include it in our sugar free diet.”
“The other comment is absolutely right - 2 hours on a low heat and it wasn't close to cooked. Turned it up to a medium heat and it was done in half an hour. In terms of an induction hob, I had it set to 2 for 2 hours and it did nothing, I had to turn it up to 4 and that got me somewhere. I think the high end of a low heat/low end of a medium heat is what's required to cook this. Needs to be made more clear in the method. 2 stars because the proportions were correct in the recipe”
Hi Hannah, sorry to hear that your rice is still hard – there are lots of variables that may affect cooking time, eg your heat source, but you definitely want a low heat for rice pudding. Be sure to weigh your ingredients carefully and cook it over a low heat (making sure it's not off) until it's thick and creamy.
Big love, The Jamie Oliver Team
