This rice pudding recipe features both bright, zesty notes from lemon zest and warm, earthy notes from cardamom.

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.

Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together ...

Boil rum and raisins in small saucepan 30 seconds then remove from heat and let stand while making pudding. Bring water with salt to a boil in a 3 to 4 quart heavy saucepan. Stir in rice and ...

4. Return mixture to a simmer and continue to cook, stirring often, until rice has absorbed much of the milk base and pudding has thickened. Cook for about 10-15 minutes. In a hot pan, add the butter.

Raymond Blanc champions his mother’s recipe ... best! Preheat the oven to 150C/300F/Gas 2. Rinse the rice in cold water to remove the dusty starch from the surface – this will prevent the ...

The ideal meal is something that’s rich in carbs and protein but isn’t too heavy – which is why this delicious rice pudding from The Groovy Food Company is *just* the ticket for a pre-run ...

After gathering the above ingredients, you should have everything you need to make a hearty bowl of Rice Pudding and add the dish to your recipe collection.

This week we thought we would share some of our favourite ways to enjoy this versatile grain. Rice pudding is something we have eaten since we were children.

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.