Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become).

Bake for 1–1½ hours ... More options to serve with rice pudding: softly-whipped cream and soft brown sugar; or compote of apricots and cardamom; or compote of sweet apples and rose geranium.

Likewise, you can just make the rice pudding and serve it with quince ... juice of ½ lemon then sprinkle on 75g soft dark ...

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 ...

Precooked frozen rice is a great short-cut to this brown rice breakfast pudding. Especially welcome on a cold winter morning! Substitute vanilla soy milk and omit vanilla, if you prefer.

Stir through the rice and once it comes to a steady simmer ... Place in the middle of the oven and bake for 20-25 minutes until the juices start to run and the rhubarb is soft to the touch.

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 ...

This is part of BA's Best, a collection of our essential recipes. Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding ...