Baked Rice Pudding

Preheat the oven to 150°C (Gas 2). Melt the butter in a saucepan over a medium heat. Add the rice and stir well to coat.

Add both lots of sugar, the cinnamon, nutmeg, salt, and 1-2 tablespoons of the milk. Cook, stirring frequently, until the sugar dissolves.

Increase the heat and add the remaining ingredients. Bring to a simmer, stirring the mixture occasionally. Remove from the heat. Discard the bay leaf and pour the mixture into the ovenproof dish.

Bake for 30 minutes. Then remove, stir, and sprinkle with nutmeg. Bake for a further 1 hour-1 hour 10 minutes. Remove from the heat and serve hot. You can store the pudding in an airtight container in the fridge for 2-3 days.

Lightly crack 2 cardamom pods and place them in a large saucepan. Add 1 small, halved cinnamon stick and place the saucepan over a medium heat. Toast lightly for 30-45 seconds, until fragrant.

Add 400ml coconut milk, 200ml whole milk, 65g brown sugar, and 1/8 tsp salt to the saucepan. Bring the mixture to the boil, stirring until the sugar dissolves. Then reduce the heat to low.

Add 150g cooked plain, long-grain rice and grated zest of 1/2 lime to the saucepan. Cook for 40 minutes, stirring occasionally, until thick. Remove from the heat and take out the cardamom pods and cinnamon stick.

Divide the pudding between four ramekins. Decorate with toasted coconut and lime zest to serve. You can also chill it for 30 minutes and serve cold. You can store the pudding in an airtight container in the fridge for 4-5 days, although it will become very thick.

Split 1 vanilla pod and place both the seeds and the pod in a saucepan. Add 1 small, halved cinnamon stick and place the saucepan over a medium heat. Toast lightly for 30-45 seconds, until fragrant.

Add 350ml evaporated milk, 240ml whole milk, 180ml condensed milk, and 1/8 tsp salt. Bring to the boil, stirring frequently. Then reduce the heat to a simmer.

Add 150g cooked plain, long-grain rice to the pan. Cook for 40 minutes, stirring frequently, until thick. Remove from the heat and take out the vanilla pod and cinnamon stick. Leave to cool slightly.

Divide the pudding between four ramekins, sprinkle with ground cinnamon, and serve warm. You can keep the pudding in an airtight container in the fridge for 4-5 days, although it will become very thick.

Boil 800ml whole milk, 150g long-grain rice, and 50g caster sugar in a large, heavy-based saucepan, stirring frequently. Then reduce the heat to a simmer and cook for 15 minutes, stirring frequently, until the rice is soft. Remove, leave to cool, then transfer to a large bowl.

Whisk 280ml double cream in a bowl to form soft peaks and fold into the rice. Then fold in 85g blanched, toasted, and finely chopped almonds, 1 tbs sherry, and 1 tsp vanilla extract. Chill the pudding for 3-4 hours.

For the sauce, place 50g caster sugar, 1 tbs water, and 300g mixed raspberries, blackberries, and blackcurrants in a large saucepan. Cook over a low heat for 3-4 minutes, until cooked through. Remove from the heat.

Use a hand-held blender to blend the mixture to a purée, then strain it into a small bowl. Serve the chilled pudding with the warm sauce poured over the top. You can store it in an airtight container in the fridge for up to 3 days.

Lightly crack 4 cardamom pods and place them in a large saucepan. Add 1 large, halved cinnamon stick and 4 whole cloves and place the pan over a medium heat. Toast lightly for 30-45 seconds, until fragrant.

Add 1 litre whole milk, 60ml double cream, 1/4 tsp grated nutmeg, 80g dark brown sugar, and 100g Arborio rice. Bring to the boil, stirring until the sugar dissolves.

Reduce the heat to a low simmer and cook the pudding for 40-45 minutes, stirring frequently, until the rice has cooked through. Remove from the heat and take out the cardamom pods and cinnamon stick.

Add 1/2 tsp vanilla bean paste or vanilla extract and stir to combine. Divide the pudding between four bowls and top each with 5 blackberries. Serve immediately. You can store it in an airtight container in the fridge for 4-5 days, although it will become very thick.