In a medium pot, combine the milk, rice, cream, butter, salt and 2 cups water. Bring to a gentle boil, then cover the pot and reduce to a low simmer, stirring 2 or 3 times while it cooks, until ...

Add the rice, sugar, cinnamon stick and 2 1/2 cups cold water to a large bowl. Scrape in the vanilla seeds, add the pod and stir until the specks of vanilla are evenly distributed (see Cook’s Note).

Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl.

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Preheat the oven to 350 degrees F. Bake the bread pudding until golden brown, 50 to 55 minutes. Serve hot with vanilla ice cream, if desired. Drizzle with the caramel sauce.

Pouding chômeur--or "pudding of the unemployed"--is a sweet, sticky cake from Quebec, Canada. It originated during the Depression as an easy and cost-effective dessert using pantry ingredients ...

Preheat the oven to 450 degrees F. Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy.

Bake until the pudding is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool the pudding for 10 minutes, then invert the Bundt pan over a plate ...

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes.

Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour. Arrange 19 wafer cookies in the bottom of a 4-quart ...