I have another beef - this time about milk!

I’ve not found that problem myself. I use whole milk, preferably organic, and rice pud turns out fine.

I use whole milk it cooks rice pudding thick and creamy perfectly.

Ocado sells two brands:
Berkeley Farm Organic and Daylesford Organic.
Berkeley Farm even does a Guernsey one.

My mil used to make lovely rice puds with evaporated milk from tins. I don’t make them myself so I can’t comment from experience but hers were really nice and creamy
.

My mum used evaporated milk, too, and I have from time to time. Certainly creamy as nanna8 says.

As a child granny used to buy me channel island milk. She’d pour the cream off the top to have on tinned fruit later. I was given the remainder. This was unless the blue tits had had it all. I was rather spoilt by granny. She’d make rice pudding and used bottled fruit in the winter for their dinner but gave me tinned fruit and cream. I just refused to eat rice pudding and custard.

I have since made rice pudding on the top of the stove. It was creamily successful as the sugar had begun to caramelise.

I use organic milk, even available locally, all of it is non-homogenised. I much prefer whole milk

Most supermarkets sell Graham's Gold milk, either in smooth or gold top. It makes delicious rice pudding!

I use evaporated milk doubled with water it how my mum made it baked in the oven.

Thankful to live in the channel isles and have the milk we do. The youngsters go off to uni and come home craving the same. Those that don’t leave don’t really know how lucky we are.

Add some fresh cream.

Problem sorted. Although I add evaporated milk to rice puds.

I’ve got some cream on my porridge at the moment.

Redhead56

I use evaporated milk doubled with water it how my mum made it baked in the oven.

Made one on Friday just like this.

Absolutely delicious.

You can’t beat evaporated milk for a milk pudding.

I always use sterilised milk.

Oat milk makes delicious porridge and rice pudding but oat milk isn't white but it makes both very creamy and delicious. I use skimmed milk for hot drinks and if a recipe says use milk.

I only buy long life oat and skimmed milk .

I only use skimmed milk. But I do like evaporated milk for rice pudding, as an occasional treat.
I always keep a few cartons of long life skimmed milk in case of running out of fresh.

I use coconut milk in rice pudding.

shysal

Most supermarkets sell Graham's Gold milk, either in smooth or gold top. It makes delicious rice pudding!

Tesco have copied Graham's now and also brought out their own brand of 'cream on top' milk.

I make delicious rice pudding with semi-skimmed milk although I do add a few little knobs of butter - along with the grated nutmeg it makes really tasty skin on the pudding.

Rice pudding is the work of the devil- just saying....

Oopsadaisy1

Add some fresh cream.

Problem sorted. Although I add evaporated milk to rice puds.

I’ve got some cream on my porridge at the moment.

I don't like rice pudding but I thought that should work.

What I think Aely is that I would love your rice puddin recipe. I just cant seem to get it right now. I also have a slow cooker can I make it that. Re milk I have a delivery from a nearby farm and even though I have semi-skimmed it has a cream top - they also sell raw milk. I hope you can find the milk you milk.

karmalady

I use organic milk, even available locally, all of it is non-homogenised. I much prefer whole milk

Not all organic milk is non-homogenised so you need to read the label. Milk from Channels Island cows usually is. I buy Ivy Farm organic unhomogenised milk from Jersey cows from my local farm shop. The whole milk is so rich I buy semi skimmed and it still makes a decent rice pudding. Healthwise unhomogenised is much better and unhomogenised organic is best. It does cost more though.

Sadly, most organic milk is homogenised now.
You really have to look if you don't want it.

I think Yeo valley used to do it but prefer Berkeley Farm Organic now.