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Tesco Pudding Rice

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3 Reviews

Type: Puddings

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    3 Reviews
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      15.04.2009 12:02
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      A cheap and easy rice pudding solution.

      I often make my own rice pudding. It is a healthy desert to eat and it is very easy to make. All you need is the rice, some sugar and milk and perhaps some cinnamon or nutmeg. However, I have usually only used normal white rice, that is, whatever rice was in the cupboard (usually long grain) and handy to use. I wasn't aware that you could buy pudding rice until I came across a bag of this during my most recent trip to Tesco. Tesco Pudding Rice seems to be of a reasonable quality. There were no black bits in the bag I bought.

      This rice like all rice should be well washed before cooking. Some people cook the rice directly in the milk. I always cook the rice first in water then drain if necessary before cooking for a while in added milk. When cooked this rice is a lot softer and creamier than normal long grain rice. Some people bake the rice pudding in the oven. I simply cook it in a pan. I usually use a pint of milk in order to make two bowls (servings) of rice pudding. The rice once cooked and prepared should really be eaten straight away. It should never be stored for more than a day in the fridge.

      There are lots of ways of preparing and serving rice pudding. You can eat it hot or cold. You can serve it with fruit, honey or jam. Personally I just cook it with sugar and cinnamon added, but sometimes chuck in a chopped banana after it's cooked. As long as you don't overdo it with the sugar, a bowl of home made rice pudding can amount to a very healthy and filling meal. Indeed afterwards I always feel fully nourished.

      It is also economical. Tesco rice pudding will cost you about 85p for a 500g packet.

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        14.02.2009 22:51
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        Give your family a nutritious pudding that is easy and cheap to make.

        There was a stage when I thought that pudding rice had become a thing of the past, I was having such a job to find any anywhere.
        I suppose it is all down to supply and demand and lets face it not everyone counts pudding rice as an essential part of life.
        As more and more intricate desserts fill our chilled cabinets in the supermarkets it is easy to pick up a luxury ready made rice pudding (at a price mind you!). Maybe homemade rice pudding are being phased out in favour of the lighter and often healthier desserts.


        I always wash my rice in a sieve before putting it into a greased oven proof dish. Two ounces of pudding rice needs a pint of milk.
        Put the pint of milk into a saucepan and heat it right up, then add some sugar and pour the milk over the pudding rice. Add a sprinkle of nutmeg on the top if you wish.
        Pop the dish into a moderate oven and leave it to cook, always remember to stir the pudding now and again to evenly distribute the rice. As the pudding cooks the rice thickens and softens and the easiest way to find out if it is cooked is to taste a little from the edge of a teaspoon, this also allows you to sweeten it further if needs be.
        If you prefer you can cook the rice in a double boiler, but this means that instead of forgetting about it you have to keep an eye on the pan, but it does make very creamy rice pudding.
        I have found that adding a small amount of Carnation milk about twenty minutes before the rice comes out of the oven helps to enrich the pudding and also makes it far creamier.
        Of course as you take the pudding out to serve a thick skin has formed on the top, if you have used nutmeg it will be golden and speckly. I love this part of the pudding, it is so tasty!

        Home made rice pudding is good served hot or cold, with fresh or canned fruit or with jam or syrup.
        If you want a change then add some sultanas as it is cooking, maybe a pinch of mixed spice too.

        Rice pudding is a popular dish Worldwide, although the type of rice may vary from country to country.
        Rice pudding was made with goats milk by the Romans and used as a medicine.
        Going back to the Victorian Era rice pudding was a popular dessert and hospitals always fed rice pudding to very poorly patients because it is easy to digest.
        Rice pudding is far too stodgy for many and others just don't like the texture. I love the texture of rice pudding but loathe the texture of tapioca!
        For me Homemade rice pudding has the edge on a can of Ambrosia, but saying that Ambrosia is superb!

        A 500g packet of pudding rice will cost in the region of 85p and this packet goes a very long way.

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          05.05.2008 12:49
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          Much simpler than most folk think

          Most people now buy their rice pudding ready made. This much has been made clear to me by things such as the way the nice girl in Tesco's stared at me in complete confusion when I asked where their pudding rice was kept. I have to wonder WHY however, when even the cheapest tin of rice pudding is 38p for a 425g tin and you can buy a whole 500g bag of pudding rice for 58p. I can only imagine that they're scared it will be hard to make, but rice pudding remains one of the simplest deserts someone can put together. Gather around, and I shall tell you its secrets!

          To make rice pudding enough for 2-3 people, you first need only 50g of pudding rice. Yes, that is only a tenth of your big bag. See why it's cheaper already?

          Butter an overproof bowl and then dump the rice in, followed by 25g of sugar (castor sugar works best if you have it but you can use normal granulated) and a pint of milk. The sugar and rice will look lost and tiny in all the milk, but don't worry about it. If you're not dieting and want to feel like you're living in luxury, substitute cream for some of the milk - the taste will be worth it.

          Give it a quick stir, then sprinkle nutmeg on top if you have any. This isn't compulsary, but will taste wonderful and is another thing they never do in tinned puddings.

          That's it for preperation - seriously that's all you have to do. Now just pop it in the oven (gas mark 3, 160 C or 325 F) and ignore it for two or three hours. When it's done, there will be a "skin" which has turned golden, and usually started to rise out of the dish (this is yummy). The rice, you will find, has swollen, gone soft and now fills the dish. And voila, a big dish with enough yummy rice pudding for you to feast on.

          You can reheat it or eat it cold, so I usually end up packing a tupperware dish with the leftovers to eat next day at work.

          Altogether, very simple, much cheaper than tinned rice pudding, and personally I think it tastes better too.

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