Heat your oven to 140°C. Place the cream ... and then the rice. Allow to simmer for a minute, stirring as you do, this will release some of the starch in the rice and help your pudding to thicken.

Tip in the rice, oat milk, coconut sugar, vanilla seeds and pinch of seas salt. Stir everything around a little and place in the oven. Bake for around 90 minutes, interrupting the cooking twice to ...

Set the oven ... cream to a simmer in a pot with the vanilla, raisins and nutmeg. Add the sugar and rice and stir to mix well. Butter a baking dish and add the rice mixture. Cover with tin foil ...

For the rice pudding ... oven to 140C/280F/Gas 1. Place a saucepan onto a medium heat and add the butter and sugar. Add the rice and cook until it puffs up. Add the milk, vanilla pod seeds, cream ...

Comforting, classic, and creamy, this rice pudding is more ... to what I pour over rhubarb bread pudding. There's just ...

When the rice is soft to the bite, stir through the double cream, and stir continuously ... Place in the middle of the oven and bake for 20-25 minutes until the juices start to run and the rhubarb ...

Rice pudding is an old favourite. We always bake it in the oven; long and slow where it forms a delicious skin (which usually causes a bit of friction at the table). For a different approach ...

Conference pears are good for this as they’re slim and the right size for pears that are going to be served with rice pudding (you’ll just have eaten a lot of chilli). If you would rather do something ...

If you would rather do something easier then make the pears and serve them on their own with cream ... oven then transfer to a serving dish. Serve the rice pudding in the dish in which you’ve ...

If you would rather do something easier then make the pears and serve them on their own with cream. A biscuit would be good alongside. Likewise, you can just make the rice pudding and serve it ...