Comforting, classic, and creamy, this rice ... pudding. There's just something about puddings and custard recipes that make them a go-to recipe when I want some comfort food. Try out this easy ...

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.

You can switch out the nutmeg for cinnamon or another spice you like. This recipe is very easy to make, the most consuming part is making the rice. Step 1 Prepare rice and set aside. Prepare pudding ...

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.

Go back in time with these delicious vintage recipes, like ​​chicken potpie and ​​baked mac & cheese, featuring nostalgic ...

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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 ...

Then, just like that, you get it. Tomato pudding is the bomb. This is a tale as old as time in my family. You want to hate tomato pudding, and you hold on as long as you can, not understanding why ...