You'll never need to buy the canned rice pudding at the stores after trying this easy eggless version made over the stove. It tastes creamy, with soft grains of rice, like a traditional baked pudding.
Put 70g flaked rice in a pan with 750ml semi-skimmed milk. Bring to the boil, stirring often, then reduce the heat to low. Simmer, stirring occasionally, for 10 minutes. Stir well, then stir in 4-5 tsp sugar. The pudding should be smooth, with a slightly grainy texture.
We used full fat milk an it was lovely! Off to make MORE!! - 09 Dec 2012
it did not thicken(maybe did it wrong) but the taste is delightful (I like strange food, if you don't... just try it) I changed from semi to whole milk please reply if I needed to add semi for it to thicken - 17 Dec 2013
did not thicken, so kind of like rice soup. not bad flavor wise though. - 15 Nov 2012