Rice Pudding

Michael W. Twitty combines the best of custardy kugel with rich rice pudding of the American South for this take on the Rosh Hashanah classic.

This sweet, creamy, and simple recipe hits all the classic flavor profiles.

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

We know raisins are controversial in rice pudding, so rather than fan the flames, we kept them separate. (But guys, there’s rum.) This is part of BA's Best, a collection of our essential recipes.

Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.”

chocolate, american food, desserts, pudding, tiramisu, rice pudding, creme brulee

Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.

Creamy and comforting, this old-fashioned rice pudding can be made up to two days in advance and never disappoints.

This aromatic rice pudding is flavored with cinnamon and cardamom, and gets a topping of pistachios and edible flowers.

Using a vanilla bean makes this creamy pudding extra special and aromatic. But if you don’t have one on hand, just stir 1 tablespoon vanilla extract into the pudding along with the egg yolks. Although rice pudding is traditionally served cold, I also like this when it’s still warm and a little runny, poured over sliced strawberries and raspberries, which add both juiciness and acidity.

This chilled rice pudding pie is adapted from the popular dessert at MeMe’s Diner in Brooklyn, NY.

There is little more nourishing than milk and rice together—easy to eat and cleansing in the best possible sense of the word. Make a double batch and reheat it with a little extra milk on the following days.

Forget the British way of serving rice pudding with a dollop of jam and go for the French way of topping it with a drizzle of caramel sauce.

This is the South Indian equivalent of cake: essential at every wedding, birthday, and holiday. Indians like to serve it warm and soupy. This recipe is part of our menu for Sadhya, a South Indian feast.