Comforting, classic, and creamy, this rice pudding is more like a rich vanilla custard while the bourbon-soaked raisins take ...

Add the soaked rice, stir for 2 or 3 minutes ... the rice absorbs the liquid and the pudding thickens. Stir in the ground almonds, sugar, coconut, raisins or sultanas, pistachios and almond ...

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!

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.

Combinations such as rum and raisin topped with malted whip and hazelnuts ... nor does it strive for the silky smoothness of a custard. Rice pudding is happy to do its own thing, and it does it with ...

Soak the raisins in the brandy overnight. Place the rice, milk, cream, vanilla and sugar in a saucepan and bring to the boil. Lower the heat and add the raisins and juices. Simmer for about 40 ...

While today's dessert trends lean toward gourmet creations and intricate flavours, there’s something undeniably special about ...

Gradually add the hot cream, whisking well to combine. Add the raisin mixture and stir to combine. Pour the custard into a 6 cup-capacity ovenproof dish and place in a deep-sided baking dish.

Bread pudding is the perfect way to give stale bread ... Skip pulling out multiple ingredients and measuring cups, and simply substitute the custard component with melted ice cream instead.

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 ...

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 ...