Comforting, classic, and creamy, this rice pudding is more ... to what I pour over rhubarb bread pudding. There's just something about puddings and custard recipes that make them a go-to recipe ...

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.

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.

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 ...

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.

Stir through the rice and once it comes to a steady simmer lower the heat until you see it bubbling gently. Set the timer for 30 minutes and stir intermittently, to remove the skin that forms and ...

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Old-Fashioned ... pudding seems to be from 1878 in a New York Times column called “Information Wanted.” As Robert Moss wrote ...

It's also a main ingredient in this to-die-for dessert. Our Baked Custard Rice Pudding is a traditional, custard-style pudding that can be served hot or chilled - either way it's so tasty!