This traditional cardamom-scented Indian rice pudding owes its particular richness to the inclusion of whole milk, which has been reduced by half during the cooking process to produce a thick, creamy base.
More like a creamy porridge than a pudding in consistency, this sweet dish is commonly eaten for breakfast or as an afternoon snack in Senegal.
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Rice pudding is one of the hundreds of flavors of paleta that you'll find in Mexico. Some other favorite paletas include strawberries and cream, tamarind-chile, and pineapple.
The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).
Serving this silky dessert at room temperature is the best way to bring out its subtle notes of citrus and spice.
There's nothing like the creamy, sweet comfort of homemade rice pudding.
This energy-boosting treat is a twist on the peanut butter, banana, and honey sandwich—a perennial American favorite.
These crisp-fried turnovers, dusted with cinnamon and sugar, are sold as sweet treats throughout the market the way funnel cakes are at fairgrounds.
A favorite in Thailand, this dessert combines coconut-infused rice with refreshingly sweet mango.
This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May.
Flecks of grated carrot lend sweetness and glorious color to this cardamom-spiced rice pudding.
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A vegan, refined sugar-free version of the classic childhood dessert - that also tastes remarkable.
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