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.

Comforting, classic, and creamy, this rice pudding is more ... to what I pour over rhubarb bread pudding. There's just something about puddings and custard recipes that make them a go-to recipe ...

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.

Irish village 'like a movie set' is known for its gorgeous scenery and old-world charm ‘I’m not a high-maintenance person’: I’m 70 and living well on $24,000 a year in Social Security.

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 ...

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 ...

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Tomato pudding is the bomb. This is a tale as old as time in my family ... The recipe is also similar to baked tomatoes in communities settled by freed enslaved people. Tomato pudding starts ...

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 ...