Dorie Greenspan found the courage to make recipes her own by experimenting in many different ways with rice pudding, sometimes simmering the rice with citrus zest, ginger, lavender or a cinnamon stick, she writes. The dish can also find new life with the help of dark chocolate, honey, raspberry sauce, creme fraiche and even ice cream.
One cook's journey to kitchen confidence
Sign up for ProChef SmartBrief
Culinary news for smart chefs
Get the intelligence you need: news and information that is changing your industry today, hand-curated by our professional editors from thousands of sources and delivered straight to your inbox.