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.

“This dessert has a family history. In our house, in old Palermo, my grandmother’s rice pudding was the centerpiece of family gatherings. The secret lies in patience, in constantly stirring ...

Rice pudding, the dish that either taps into childhood nostalgia – or evokes less fond memories of school lunches – is ...

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.

Sometimes, we overlook the humble ingredients that filled our grandmothers' pantries, dismissing them as old-fashioned or ...

Here are grandma-approved recipes to make ahead and keep in the freezer—this way you can be the one surprising her with ...

Satisfy your sweet tooth with these tried-and-true peanut butter treats.

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.

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 ...

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 ...