1. Start your pudding with cooked white rice . 2. Combine the cooked rice, sugar, and the milk or cream in a heavy saucepan over medium heat. 3. Cook, stirring often, until the liquid has reduced and the pudding has thickened. This should take about 20 minutes. 4. Stir in dried or fresh fruit, toasted nuts, or a dash of spice. Using a whisk is the best option for a few reasons. To begin, it will get rid of any lumps (which is also why you should be whisking your gravy) much more easily than any spoon ever could. This is Gather all the ingredients. Preheat the oven to 300ºF (150ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Start boiling about 3-4 cups hot water of water in a kettle (or medium pot) and keep it hot. We'll use this hot water later for the caramel and bain-marie. Ingredients. 2. Large Egg Yolks. 2 tbsp. Cornstarch. 2 c. Whole Milk, Divided. 1/2 c. Sugar. 1/4 c. Unsweetened Cocoa Powder. 1/4 tsp. Salt. 2 tsp. Directions. Preheat oven to 325 degrees F (165 degrees C). Cover the bottom of an 8x8-inch square pan with mango slices; sprinkle with 1/2 cup sugar. Combine butter and remaining sugar in a bowl; cream together with a fork until smooth. Beat in eggs, 1 at a time, until combined. Stir in vanilla extract. Instructions. To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine. Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so. Enjoy as is, or layer with compote or fresh fruit! .

pudding ingredients and procedure