Just like mom used to make, this old fashioned stovetop rice pudding is a hand-me-down recipe. The rich and creamy pudding with a touch of cinnamon, dried cranberries and topped with homemade ...

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.

I think Rice pudding became so common in the South because it was made with leftover rice and pantry staples and pretty simple to make. My friends from other areas of the country, have never heard ...