Rice pudding is one of those timeless desserts we've loved since childhood, and it's a sweet treat that's popular worldwide.

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 ...

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 ...

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.

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 ...

says “I didn’t realise rice pudding ever went out of fashion.” The core recipe at the Spitalfields restaurant remains the same, but they alternate between serving it hot and cold ...

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 ...

This is part of BA's Best, a collection of our essential recipes. Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding ...

Farokh Talati, the head chef at St John Bread and Wine, says “I didn’t realise rice pudding ever went out of fashion.” The core recipe at the Spitalfields restaurant remains the same ...

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 ...

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 ...