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

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.

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 ...

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 ...

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.

Charlie Crote, the head chef at Midland Grand, fondly remembers fighting over the skin on the rice pudding with other family members when his nan made it for him as a child. “It’s great how ...

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.

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 ...