Rice pudding, the dish that either taps into childhood nostalgia – or evokes less fond memories of school lunches – is definitely having a moment. Top chefs are helping the classic nursery ...
Rice pudding is now shaking off that notorious status, which fits in with a broader pattern of change, according to Roberta Hall McCarron of The Little Chartroom in Edinburgh.
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 ...
Let it cool to room temperature before putting it in the fridge. When you are ready to serve, lightly whisk the cream until it is at the soft peak stage and stir it into the rice pudding.
Rice pudding is one of my favourites; baking for hours while the whole house smells like nutmeg, then breaking through the crust to divulge the deliciously creamy sweet rice. This classic dessert ...
Conference pears are good for this as they’re slim and the right size for pears that are going to be served with rice pudding (you’ll just have eaten a lot of chilli). If you would rather do something ...