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.

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 ...

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.

Rice - Any type of uncooked white rice should work well. I personally used a medium-grain white rice for my pudding, but ...

I think it's a combination of a traditional British pudding and a bread and butter pudding, however this is how we knew it back in the 70s.

Michael W. Twitty combines the best of custardy kugel with rich rice pudding of the American South for this take on the Rosh Hashanah classic. We know raisins are controversial in rice pudding ...

Lemons are amazing in both sweet and savory dishes. But too much can turn your food sour. Learn to avoid some of the most ...

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 ...

Whether it’s summer, winter or any time in between, try this lemon pudding cake meringue pie. If I were to call this dessert one thing, then it’s a pie. There is a crust and a filling ...