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. If it has to wait in the oven for ...

If you ever find yourself with an overcooked mushy mess when cooking up rice, always remember, you can fix things up with ...

Preheat the oven to 140C/285F/Gas 1. Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to ... and the pudding only just wobbles in the centre, it is ready.

Time it so that it’s ready just in time for pudding. If it has to wait in the oven for ages, it will be dry and dull and you’ll wonder why you bothered. More options to serve with rice pudding ...

For the rice pudding, preheat the 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 ...

The pudding is continuously stirred to prevent sticking and to ensure even cooking. Baked rice pudding, as the name suggests, is prepared by baking the ingredients in the oven. This method yields a ...

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 ...

Stir through the rice and once it comes to a steady simmer ... sliced 1. Preheat the oven to 200C/190C (fan). 2. Wash and chop the rhubarb into 2cm pieces. Line a large tray with baking paper ...

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 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 ...

Rice pudding is now shaking off that notorious status, which fits in with a broader pattern of change, according to Roberta Hall McCarron of The Little Chartroom in Edinburgh.

Michael W. Twitty combines the best of custardy kugel with rich rice pudding of the American South for this take on the Rosh Hashanah classic. We know raisins are controversial in rice pudding ...