Some desserts never go out of style, and rice pudding definitely fits that bill. While new flavors and variations of the ...

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.

4. Return mixture to a simmer and continue to cook, stirring often, until rice has absorbed much of the milk base and pudding has thickened. Cook for about 10-15 minutes. In a hot pan, add the butter.

Indulgent and creamy with lashings of nutmeg, Simon Hopkinson shows you how to make his foolproof rice pudding recipe. It's officially the perfect comfort food. Preheat the oven to 140C/285F/Gas 1.

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 ...

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 ...

This rice pudding cake is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding. Put the rice ...

Leftover rice can be converted into a delightful dessert by simmering it with milk, sugar, and vanilla extract until creamy.

This week we thought we would share some of our favourite ways to enjoy this versatile grain. Rice pudding is something we have eaten since we were children.