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.

Take a nostalgic trip down memory lane with these beloved old-fashioned desserts that Grandma always made. These heirloom ...

Put the rice ... rice pudding: softly-whipped cream and soft brown sugar; or compote of apricots and cardamom; or compote of sweet apples and rose geranium. We know that most of us find recipes ...