Rice pudding is one of those timeless desserts we've loved since childhood, and it's a sweet treat that's popular worldwide.

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 ...

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.

“The key to great rice pudding is to cook it low and slow.” “I think it’s all about the rice you use to make it,” says Santiago Lastra, the executive chef at Michelin-starred Kol and the ...

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 editor-loved Toshiba rice cooker makes perfectly tender and fluffy rice each time. It can also make oatmeal, cake, slow ...

Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.” ...

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 ...

Rice pudding, the dish that either taps into childhood nostalgia – or evokes less fond memories of school lunches – is definitely having a moment. Top chefs are helping the classic nursery ...

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 ...