I think Rice pudding became so common in the South because it was made with leftover rice and pantry staples and pretty ...

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.

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.

you’ll need less water than you would when you make rice on the stovetop. Old-Fashioned Rice PuddingThis comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly ...