Heat your oven to 140°C. Place the cream ... and then the rice. Allow to simmer for a minute, stirring as you do, this will release some of the starch in the rice and help your pudding to thicken.

Put the rice, sugar and butter into a pie dish. Bring the milk to the boil and pour over. Bake ... creamy. Time it so that it’s ready just in time for pudding. If it has to wait in the oven ...

Comforting, classic, and creamy, this rice pudding is more ... to what I pour over rhubarb bread pudding. There's just ...

You have rich, creamy, eggy notes alongside sweetness ... Bread pudding and baked rice pudding both go in the oven, so they ...

Add the rice and then pour into a shallow oven ... Bake for 20 minutes at 180oc, stirring up half way, until golden and crisp. Whip the cream and fold in the honey. Spoon the rice pudding into ...

Leftover rice can be creatively repurposed into various delicious dishes. Options include fried rice with veggies and protein ...

When the rice is soft to the bite, stir through the double cream, and stir continuously ... Place in the middle of the oven and bake for 20-25 minutes until the juices start to run and the rhubarb ...

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 ...

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 ...

Set the oven ... cream to a simmer in a pot with the vanilla, raisins and nutmeg. Add the sugar and rice and stir to mix well. Butter a baking dish and add the rice mixture. Cover with tin foil ...