A simple, stovetop rice pudding made with coconut milk, studded with pistachios and gorgeously fragrant with rose and cardamom. Dairy-free nerd fact: rice pudding is synonymous with dairy now, but did ...

I'm an absolute sucker for rice pudding, mostly because I've found it to always be pretty delicious, regardless of the source. Whether it's something ordered at a New York diner, an Indian restaurant, ...

1. Combine the rice and the water in a heavy, wide medium saucepan and bring to a boil. Cover and cook over medium-low heat for 5 minutes, stirring often. Uncover and cook over medium heat, stirring ...

There is a moment in many Indian homes when milk is left to simmer longer than usual. The kitchen smells faintly of cardamom ...

At the deep end of my pantry sits a large glass jar filled with basmati rice—with exquisitely long grains accompanied by an equally splendid aroma. In most Indian homes, basmati rice is a staple used ...

The joyous festival of Purim, which begins Saturday night, commemorates the deliverance of the Jews of ancient Persia from danger. So why not celebrate with a menu that honors that? Persian cooking ...

Cardamom, rose water, and candied ginger give this old-time favorite an Indian flavor. Use whole cardamom pods, since the flavor dissipates quickly once it is ground. You can find them in the bulk ...