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 ...

“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 ...

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.

Set aside to soak for ten minutes, then drain (discard the tea). In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice ...

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The traditional Sunday roast was once the preserve of the home cook, but for many of us, the highlight of the weekend now is ...

Grease and flour a large (10 or 12-cup) bundt pan and set aside. In a large mixing bowl, stir together the cake and pudding mixes. Add the milk and water and stir to combine. Beat in the eggs one ...