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 ...
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.
it's not heavy or stodgy the way some rice pudding can be. I tested the recipe using different types of rice. Long-grained rice didn't work because the grains remained too distinct; it worked best ...