Rice Pudding

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

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Everyone is convinced of the importance of getting a rice pudding absolutely right, but unfortunately no one agrees what that means. Definitely it shouldn’t be claggy, though neither should it be watery; the rice shouldn’t be too firm, but it shouldn’t be mush either. And between those two extremes, there is room for intense disagreement. For me there is indeed such a thing as a too-creamy rice pudding: I like it milk-white and less than Ambrosial; I live with someone who regards an almost