Stirring and stirring until you achieve that creamy texture is the trick to this homemade dessert. One of the sweet gems of our cuisine that's hard to resist.

Rice pudding is one of the first desserts I have ever made, and it will always hold a special place in my heart. My gran ...

Add the rice and stir to coat ... Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready. Serve at room temperature.

Pudding rice is widely available in British supermarkets. Look for rice with plump, shiny, round grains. You do not have to soak pudding rice before use. Combine it with milk, eggs and nutmeg to ...

it's not heavy or stodgy the way some rice pudding can be. I tested the recipe using different types of rice. Long-grained rice didn't work because the grains remained too distinct; it worked best ...

The skin should be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy. Time it so that it’s ready just in time for pudding.

The skin should be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy. Time it so that it’s ready just in time for pudding.

This week we thought we would share some of our favourite ways to enjoy this versatile grain. Rice pudding is something we have eaten since we were children.

Bring to a simmer, cover with a lid, and cook until rhubarb is just tender (3-4 minutes). Divide warm rice pudding among bowls, top with rhubarb and syrup, and serve with coconut cream and extra ...

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 ...

Blend almonds, pistachios, and saffron-infused milk into a paste. In a bowl, mix two spoonfuls of chia seeds into the yoghurt ...