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 ...

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.

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.

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.

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 ...

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 ...

In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch and salt. In a pitcher, whisk together the coconut milk and egg yolks.

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.