Rice pudding, the dish that either taps into childhood nostalgia – or evokes less fond memories of school lunches – is ...

Eggs are also essential for the custard. Then, there's sugar and vanilla added to sweeten and flavor the pudding. Additional ingredients may include dried fruits, butter, and spices. The spices used ...

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.

As this pudding is cooked on the stove top, it requires attention because it needs to be stirred as it cooks. The result is worth it — a lightly spiced creamy rice custard with nuggets of quince ...

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.

which thickens the mixture and gives rice pudding its trademark soft substance punctuated by partially broken-down grains. The combination is a strangely enticing blend that doesn't achieve the ...

Stir again, then pat the rice with a spatula to compress it. For the custard, place the pandan leaves in a blender with 100 ml (3½ fl oz) water and blend for a minute.