Chocolate rice pudding is a delightful twist on the classic dessert that has found a special place in the hearts of Arkansas ...

This rice pudding recipe features both bright, zesty notes from lemon zest and warm, earthy notes from cardamom.

Outside the UK, different varieties of rice (including long-grained basmati) are used, and the pudding is often flavoured with cardamom, cinnamon, saffron, rosewater, pistachios, almonds or fruit.

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.

There’s no need to cook your rice pudding for hours in the oven. This one cooks in a saucepan, just like a risotto. To prepare the prunes, gently heat the Marsala, brandy, orange juice and sugar ...

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. We know raisins are controversial in rice pudding ...