The texture of a good rice pudding is sublime. It must be creamy, yet set; light though not runny; almost mousse-like but not insubstantial. The very essence of its smell and flavour is intensely milky. The addition of pure vanilla I now think vital, although it is not an essential ingredient in most people’s idea of rice pudding. I also think I would prefer to leave it out rather than use vanilla essence.
The secret of a good rice pudding is extremely slow cooking (my mother used t