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 ...

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 ...

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.

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.

There's nothing quite like walking into your grandma's house during the fall ... Don't forget the sprinkling of sugar on top to create a beautiful presentation. "This is an Stougaard old family ...

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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 ...

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.

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 ...

If you're into old-timey cocktails, the old fashioned is as classic as it gets. Made up of just sugar, bitters, whiskey, and water, it is believed to be the first American cocktail creation.