About this recipe: A very quick way to get a rice pudding when you want it, without the fuss of cleaning all of the normal cookware.
I used a child's mug to measure the ingredients knowing that milk in the microwave usually overflows very quickly - this mug is about half the size, if that, of a regular adults mug. I then used the biggest mug I could find - a novelty mug bought for my husband for Christmas one year which is far too big for even the biggest cup of tea - to cook it in. After 2 minutes the milk boiled over and I spend the next 15 minutes (amounting to about 8 minutes cooking time) pressing the door open and closing it again in an attempt to stop the milk boiling over. It didn't work. The milk covered the microwave plate, the mug was in the biggest state - way worse than cleaning up the dish used in an oven-baked rice pudding. I gave up at that point and put it in a pan on the hob on a low heat. Biggest waste of time and in the end it only turned out acceptable, certainly not delicious. I will bake it in the traditional way only from now on. Another thing, the title states 18 minutes but the recipe calls for 20 minutes cooking! - 16 Sep 2014