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 ...

Preheat the oven to 140C/285F ... Continue stirring until the rice swells and becomes sticky with sugar. Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and ...

Preheat oven to ... pour over the rice and stir to combine. Cover with aluminium foil and place on a baking tray. Bake for 1 hour, remove the foil and stir. Bake, uncovered, for a further 30 minutes.

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

Preheat the oven to 160C/140C Fan ... 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, sugar and a pinch of ...

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 ...

Our Baked Custard Rice Pudding is a traditional ... Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray. In a large bowl, cream butter and sugar.

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

Put the milk, cream, sugar and split vanilla pod into a saucepan ... Stir to combine, then grate a pinch of nutmeg over the top. Bake in the oven for 1½ hours, until the rice pudding has thickened and ...