liz
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Preserving rice pudding?We just love homemade rice pudding. I would like to know if it's possible to bottle it and process the jars in hot water, like for bottle fruit etc. I know it's no bother to make but this would make it instantly convenient.
Has anyone thought about this or tried it?
thanks Liz
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RichardW
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I think if you are going to store it you will need to make it thinner as it will continue to thicken whilst in store & whilst you heat it up to bottle it.
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Ian33568
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Surely worth a try, they sell it here in little jam jars as it is a well-known regional dessert. I love rice pudding, made with rice milk is to die for.
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wellington womble
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I would think you could pressure can it, but I wouldn't hot water process it, myself. Too much risk of nasties. What about freezing?
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liz
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| wellington womble wrote: | | I would think you could pressure can it, but I wouldn't hot water process it, myself. Too much risk of nasties. What about freezing? |
Both freezers are full to the top, so bottling would be the ideal answer, but I don't know....... may have to just experiment and try it.
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mark
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i think that you there is a real danger instead of bottling your beautiful hom emade pudding you wil end up with a product that tastes more line tinned rice pudding that that you buy
Here why the rice and milk is in any case a product that easily deteriorate and lose its quality in storage. even if setile it can easily become mush.
It can easily overcook in the serilising bit of of bottling it which can make the problem worse.
Sadly we don't have access to the sterile atmospheres and specialised methods available to commercial canners that can partially compensate for this.
If you like the taste of fresh home made rice pudding the best way to enjoy it is to make it fresh ....
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Belinda
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Rice is particularly prone to nasty bacteria if left warm and then later reheated. I'd avoid bottling but maybe look for more opportunities to make rice pudding from scratch? It's incredibly easy. 2.5 ounces of pudding rice in a shallow dish (a 1 pint enamel dish works well) with a tablespoon of sugar and a pint of milk. A little grated nutmeg on the top if you like. Cook for 2 - 2.5 hours in a slow oven on about Gas Mark 2 - cover if you don't like a skin on it, leave uncovered for the last half hour or so if you do. You can slip it in to cook alongside any other long cooking stew/casserole type dish.
I made a lovely rice pudding at the weekend and as I am the only person in the family who likes it I had to eat it all myself. What a hardship that was. 
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oldish chris
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most of my puddings are stored in a layer of fat around where a waist once was 
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judith
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| oldish chris wrote: | | most of my puddings are stored in a layer of fat around where a waist once was |
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mochyn
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About the only 'fast food' we indulge in here is Rachel's Rice Pudding: fantastic, if you can bear to buy what you really should make at home!
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