New World was the last place I got it.Mum actually got it for me from New World Milford (North Shore) Medium grain is alot larger than the short grain. If you butter the dish and add a couple of knobs in with the milk it wont stick. The only time I stir it is when I add the evaporated milk part way through cooking. Stirring it frequently makes no difference to it's creaminess.it's the rich cream/milk/evaporated milk and the starch from the rice that does this. Just add more milk when/if required. The nutmeg goes on at the beginning so you get a lovely skin
petal1955,
May 1, 8:48pm
Creamy Rice Pudding
Yummy, its the best rice pudding Ive ever tasted. I got it out of the NZ Womens Weekly, it's a Jo Seager one. 8 heaped tablespoons aborio rice 1/4 cup water 300ml milk 300ml cream (or you can use all milk) Large knob butter 2 tblspns vanilla essence 4 tbspns castor sugar. METHOD: Place rice, water, milk and cream in saucepan. Bring to the boil, then turn down to a very gentle simmer. Stir every so often for 20 mins, until the rice has swelled up and thickened. Rice should be soft, but have a little bite to it. Stir in the butter, vanilla and sugar and stir until disolved. Pour into a dish and place under gentle grill for four to five mins until a brown skin develops. Serve with cream. Serves 4.
grannypam,
May 1, 8:51pm
Best made with REAL milk straight from the cows .lol
wasgonna,
May 1, 10:18pm
Its not easy getting the cow to stand over the pot though.
kay141,
May 1, 11:26pm
I agree, they don't seem to like the heat.
grannypam,
May 1, 11:28pm
True .lol *eyes up the jug of creamy REAL milk in the fridge and thinks ahead*.lol
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