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.

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 ...

While the classic recipe involves the use of dairy milk, rice pudding can be adapted to dietary preferences by incorporating ...

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 ...

Rice pudding is one of my favourites; baking for hours while the whole house smells like nutmeg, then breaking through the crust to divulge the deliciously creamy sweet rice. This classic dessert ...

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 ...

1. Make the Rice Pudding: Fill a medium saucepan with water and bring to a boil. Add the rice and cook over high heat for 3 minutes. Drain the rice and return it to the saucepan. Add the milk ...

Boil rum and raisins in small saucepan 30 seconds then remove from heat and let stand while making pudding. Bring water with salt to a boil in a 3 to 4 quart heavy saucepan. Stir in rice and ...

Blend almonds, pistachios, and saffron-infused milk into a paste. In a bowl, mix two spoonfuls of chia seeds into the yoghurt ...