Comforting, classic, and creamy, this rice pudding is more like a rich vanilla custard while the bourbon-soaked raisins take it to the next level. Like a soothing hug in a bowl, it's perfect as ...

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. If it has to wait in the oven for ...

Time it so that it’s ready just in time for pudding. If it has to wait in the oven for ages, it will be dry and dull and you’ll wonder why you bothered. More options to serve with rice pudding ...

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Set the oven to 140oc. Bring the milk and cream to a simmer in a pot with the vanilla, raisins and nutmeg. Add the sugar and rice and stir to mix well. Butter a baking dish and add the rice mixture.

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Tomato pudding is the bomb. This is a tale as old as time in my family ... but with tomato sauce instead of custard. I'm not allowed to say how much of each ingredient to use, per the chef's ...

while Margo in Glasgow innovates with a dessert combining baked rice pudding and crème caramel. Fonda’s arroz con leche is served with mezcal custard and quince Credit: Fonda It’s even ...

Gently stir in the bread and apple mixture. Bake and cool. Transfer to a buttered 9×13-inch baking dish (pour any extra custard over top) and bake until the top is puffed, golden-brown, and the ...

I was drawn in by the plush, custard-soaked chunks of challah ... eggy breads are perfect for bread pudding. Dry the cubed bread in the oven first, which keeps the dessert from getting soggy.