Made it in a kettle and they couldn't get it out

[venta]

Just because I'm curious:

[Poll #1545633]

This was brought to you following a promotional visit from some Mueller people to our office, dishing out free raspberry Mueller rice, and the discovery that a colleague of mine has never eaten rice pud and had no idea what it was like.

Comments

[floralaetifica.livejournal.com]

I also really liked semolina. Haven't had it since I was about 5.

[bopeepsheep.livejournal.com]

Nom. And tapioca. Never quite got why no one else at school liked these milky puddings. Rice pudding made with flaked rice, too - much nearer semolina in texture.

Damn, no milk in the house.

[hjalfi.livejournal.com]

Anyone here remember sago, the fourth member of the triumvirate of milk puddings?

Usually known at school as 'frogspawn', for reasons that will be instantly apparently should you ever see some.

[bopeepsheep.livejournal.com]

Yes, although it's almost identical to tapioca. Tapioca was our frogspawn, at school.

I encouraged this name, as it meant there was more for me when no one else wanted seconds. :)

[shui-long.livejournal.com]

I definitely remember frogspawn at school dinners - I thought it was tapioca, though.

[venta.livejournal.com]

Yes, I like semolina too. My mum makes it, but I never have. I should.

Incidentally, in answer to your cooking advice: which bit of "put milk, sugar and rice in bowl, put in oven" is too much effort ? Not intended to be a facetious question, I do want to know. I like cooking, so am prepared to make effort, but even to someone who doesn't I'd have thought rice pud was at the very low end of the scale of effortfulness.