'rice pudding' on Serious Eats

Mark Bittman's Rice Pudding in the Oven

They don't call Mark Bittman, author of How to Cook Everything The Basics, The Minimalist for nothing. His recipes are simple, straightforward, and often pared down to their bare essential ingredients. Plus, he's not one to add in labor intensive steps. Take this Rice Pudding in the Oven—it's a solid dessert that requires nothing more than tossing rice, milk, and sugar into a gratin dish, and baking for roughly two hours. Sure, you have to stir the pot every now and again, but really, it's nearly effortless. And the pudding? Well, it's a beautiful batch of rice pudding: mild, milky, and entirely comforting. More

Dulces: Arroz con Leche (Rice Pudding)

I couldn't help but think of the stereotypical fiery Latin temperament when I was making this recipe. Arroz con leche (riz au lait or rice pudding), is such a languid, drowsy, gentle thing, so tender it's even suitable for those with smooth gums and weak constitutions, and yet, it is among the most well-liked and frequently made desserts throughout Latin America. Maybe we're all bark and no bite. More

Today Is National Rice Pudding Day

You either love it or you hate it, but if you're in the former camp, then rice pudding is one of the creamiest, most comforting desserts around. Will rice pudding ever take off like cupcakes and pie? Is there room for gourmet rice pudding? Here are some of our favorite rice puddings to make at home. More

Serious Sweets: Coconut-Mango Rice Pudding

Arroz con mango (rice with mango) is a Latin American expression used to describe something messy or mismatched. For example, if you go to a party and find a random assortment of guests there, you'd say it was an arroz con mango. Imagine my surprise when I had mango sticky rice at a Thai restaurant and discovered the combination to be more a match made in heaven than a sloppy mash-up. More

Cook the Book: Miss Ina's Down-Home Rice Pudding

When you think about it, making rice pudding in a rice cooker makes total sense, since it eliminates the need to stir stovetop and pretty much guarantees perfectly cooked rice. The recipe, like most of the other recipes in The Pot and How to Use It, is really just a matter of piling all of the ingredients into the cooker, giving them a little stir, and waiting for the pot to do its magic. About 10 minutes into cooking the pot starts to steam and give off an intoxicating mix of cinnamon, nutmeg, and butter aromas—warm, sweet, and totally amazing. More

Seriously Asian: Purple Rice Pudding in Coconut Milk

Lately I've been starting and ending my days with Pulut Hitam, a Malaysian/Indonesian pudding of black glutinous rice and coconut milk that's so nourishing yet indulgent, it doubles as breakfast and dessert. The pairing of rice and coconut, a classic combination in Southeastern Asian sweets, is especially satisfying when using black rice instead of the usual white. More

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