It’s time to talk rice pudding. That old-timey favorite that Mom used to make. Here are some options for new spins on an old favorite!
Chef Eddy puts an upscale Far Eastern touch on classic rice pudding. He includes matcha tea powder in the rice pudding, then layers it with fresh berries and crunchy streusel.
Waste not, want not! Use that extra rice from your ma po tofu for a quick, microwaveable recipe that is creamy, comforting, and dairy free!
Champorado is a traditional Filipino dessert. Don’t forget the rich evaporated milk garnish for an extra dose of creaminess!
It’s a classic for a reason. Just half an hour on the stove, some milk, sugar, cinnamon, and rice, and you have a dessert so delish that it would make Grandma weep with pride.
Meghli is a dense, caroway- and anise-scented pudding where the rice is ground finely before being cooked. It’s served with pistachios, coconut, and more than a little Middle Eastern magic.
Because too much of a good thing is never enough. Candied nuts, caramelized bananas, buttery toffee sauce, and vanilla-scented rice pudding. All it needs is your spoon.
Surprise! Have your rice pudding for dinner and dessert! Spice Traveller cooks rice with ginger, garlic, and other aromatics and then serves the creamy potage with soy- and vinegar-sautéed chicken.
Header image of Slow Cooker Rice Pudding recipe from CHOW