footiechick Posted March 18, 2011 Share Posted March 18, 2011 Saw Raymond Blanc cook a mother of a rice pudding the other night and put me in the mood for some,as havent had it for years (rice pudding before anyone states the obvious!). Are you just bunging all the ingredients in the sc and/or addin any special flavouring? The one he did,he caramalised the top like a Creme Brulee I put a wee bit cinnamon and nutmeg in with the sugar and milk, the rice and bunged it all in. I left it too long to be honest. It said 6 hours but 4-4 1/2 would've done it, it was a wee bit over done. The top was starting to skin up, prob wouldve been nice with the blow torch on it or under grill but couldnae be bothered!!! 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted March 18, 2011 Author Share Posted March 18, 2011 I put a wee bit cinnamon and nutmeg in with the sugar and milk, the rice and bunged it all in. I left it too long to be honest. It said 6 hours but 4-4 1/2 would've done it, it was a wee bit over done. The top was starting to skin up, prob wouldve been nice with the blow torch on it or under grill but couldnae be bothered!!! Im goping to try this at the weekend. I take it you suggest 4-4.5 hours at low heat? 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted March 18, 2011 Share Posted March 18, 2011 Im goping to try this at the weekend. I take it you suggest 4-4.5 hours at low heat? Yes, and maybe a wee stir after 2 hours 1 cup rice 5 cups milk 1/2 cup sugar cinnamon/nutmeg/vanilla (to your own taste) 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted March 20, 2011 Author Share Posted March 20, 2011 Yes, and maybe a wee stir after 2 hours 1 cup rice 5 cups milk 1/2 cup sugar cinnamon/nutmeg/vanilla (to your own taste) Have a batch of this simmering away just now. I've subsituted one cup of milk for one of single cream and added a vanilla pod and some dried apricots. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted March 20, 2011 Author Share Posted March 20, 2011 Yes, and maybe a wee stir after 2 hours 1 cup rice 5 cups milk 1/2 cup sugar cinnamon/nutmeg/vanilla (to your own taste) Have a batch of this simmering away just now. I've subsituted one cup of milk for one of single cream and added a vanilla pod and some dried apricots. It turned out shite! Just wasn't creamy enough and basically had very little flavour,despite all the additional ingredients. Gutted! 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted March 21, 2011 Share Posted March 21, 2011 It turned out shite! Just wasn't creamy enough and basically had very little flavour,despite all the additional ingredients. Gutted! Aw pants! Maybe more cream? I don't like mine too creamy as I usually have it with some stewed fruit or something. Better luck next time!! 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted March 21, 2011 Author Share Posted March 21, 2011 Aw pants! Maybe more cream? I don't like mine too creamy as I usually have it with some stewed fruit or something. Better luck next time!! I also couldn't get short grain rice or pudding rice anywhere and had to use normal long grain,which I dont think is as good fro rice pudding. I used 4 cups of full fat milk and onecup of single cream,as I thought this would make it creamy enough withoput going OTT. Someone I spoke to uses condensed milk,but I think I'd gag if it was made using this. My first slow cooker failure..........gutted -1 Quote Link to comment Share on other sites More sharing options...
doonhameronthedon Posted March 21, 2011 Share Posted March 21, 2011 My first slow cooker failure..........gutted We had ours recently too, chicken curry. Chicken was perfect but the sauce was boggin'. Ended up just lobbing in loads of curry powder at the end to make it taste edible for that nights meal. The rest went in the bin Will try a Jalfrezi next time. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted March 22, 2011 Share Posted March 22, 2011 I also couldn't get short grain rice or pudding rice anywhere and had to use normal long grain,which I dont think is as good fro rice pudding. I used 4 cups of full fat milk and onecup of single cream,as I thought this would make it creamy enough withoput going OTT. Someone I spoke to uses condensed milk,but I think I'd gag if it was made using this. My first slow cooker failure..........gutted I think using pudding rice will make a difference! (You can get it in Tesco and Sainsbury's here - not seen it in Asda though.) 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted March 22, 2011 Share Posted March 22, 2011 I've put abit of topside on, 6 hours at low should be enough shouldn't it? 0 Quote Link to comment Share on other sites More sharing options...
doonhameronthedon Posted March 23, 2011 Share Posted March 23, 2011 I've put abit of topside on, 6 hours at low should be enough shouldn't it? And was it? It should have been. Anyway should it not always be the low setting that's used? 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted March 23, 2011 Share Posted March 23, 2011 The meat was but the tatties were rock hard. 0 Quote Link to comment Share on other sites More sharing options...
Baggio Posted March 23, 2011 Share Posted March 23, 2011 I also couldn't get short grain rice or pudding rice anywhere and had to use normal long grain,which I dont think is as good fro rice pudding. I used 4 cups of full fat milk and onecup of single cream,as I thought this would make it creamy enough withoput going OTT. Someone I spoke to uses condensed milk,but I think I'd gag if it was made using this. My first slow cooker failure..........gutted try risotto rice if you can't get pudding rice 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted March 31, 2011 Share Posted March 31, 2011 Beef rancheros pie on the go today! (basically beef, onion, tomatoes, chillies, allspice, cumin, stock and sweet potato topping) 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted April 1, 2011 Share Posted April 1, 2011 Beef rancheros pie on the go today! (basically beef, onion, tomatoes, chillies, allspice, cumin, stock and sweet potato topping) Tasty as anything (if I do say so myself!) 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 1, 2011 Author Share Posted April 1, 2011 Anyone know where I'd get a slow cooker big enough to fit L4L in? 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted April 1, 2011 Share Posted April 1, 2011 Anyone know where I'd get a slow cooker big enough to fit L4L in? Just chop him into bits and do him in batches. 0 Quote Link to comment Share on other sites More sharing options...
sky+remote Posted May 6, 2011 Share Posted May 6, 2011 (edited) A mate of mine was coming round for a few beers and a BBQ this weekend, not going to happen with the weather. So my back-up plan is the pulled pork, the last few hours of cooking time are going to be agonising, I may have to go out to stop myself craving to open it early haha. Edited May 6, 2011 by sky+remote 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted May 6, 2011 Author Share Posted May 6, 2011 A mate of mine was coming round for a few beers and a BBQ this weekend, not going to happen with the weather. So my back-up plan is the pulled pork, the last few hours of cooking time are going to be agonising, I may have to go out to stop myself craving to open it early haha. Hope it turns out well. Dont forget, a wee bit sauce striired through at the end and some grated cheese and jalapinos sliced thinly with the pork on a roll make all the difference 0 Quote Link to comment Share on other sites More sharing options...
sky+remote Posted May 6, 2011 Share Posted May 6, 2011 Hope it turns out well. Dont forget, a wee bit sauce striired through at the end and some grated cheese and jalapinos sliced thinly with the pork on a roll make all the difference Yeah, I learnt that one last time, threw it under the grill to melt the cheese too! 0 Quote Link to comment Share on other sites More sharing options...
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