With all the savory ways to use leftover rice, we often overlook a sweet, easy dessert like rice pudding. I prefer a baked ...

The skin should be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy. Time it so that it’s ready just in time for pudding.

The combination is a strangely enticing blend that doesn't achieve the distinctive beadiness of tapioca, nor does it strive for the silky smoothness of a custard. Rice pudding is happy to do its own ...

But for a modern take on rice pudding, head to Fonda in Mayfair, a Mexican restaurant where arroz con leche is elevated with mezcal custard and quince. Meanwhile, Restaurant Sat Bains in ...

As this pudding is cooked on the stove top, it requires attention because it needs to be stirred as it cooks. The result is worth it — a lightly spiced creamy rice custard with nuggets of quince ...

Stir again, then pat the rice with a spatula to compress it. For the custard, place the pandan leaves in a blender with 100 ml (3½ fl oz) water and blend for a minute.

The skin should be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy. Time it so that it’s ready just in time for pudding.

Eggs are also essential for the custard. Then, there's sugar and vanilla added to sweeten and flavor the pudding. Additional ingredients may include dried fruits, butter, and spices. The spices used ...