Rice Pudding

(TORTA DI RISO CON COMPOSTA DI CILIEGE E ALBICOCCHE) This flourless dessert is popular, especially on the Po River plain. The texture is more like that of a rice pudding than that of a cake. The compote is a refreshing partner. For a treat, uncork a semisweet Lambrusco.

(BUDINO DI RISO CON PERE E LIMONE) Since this recipe contains no milk or egg, it has a lighter texture and fewer calories than standard rice pudding.

If rice pudding is getting a little too comfortable, try our version with fresh pineapple, mango, and papaya. Active time: 20 min Start to finish: 30 min

Marge Dawson of Ivoryton, Connecticut, writes: "My daughter and I went to Thali, an Indian restaurant in New Canaan, Connecticut, and had a superb meal. I have never been a fan of rice pudding, but their version was out of this world. Is there any chance you could get the recipe?"

This must be made in a deep, oven-proof earthenware (lead-free) bowl to have its special rich taste!

Caramelizing the top of this pudding adds an extra depth of flavor, but it's equally delicious without doing it. A blowtorch works best here; the broiler didn't give us the uniform browning we wanted.

Chai tea spices — ginger, cinnamon, cardamom — flavor this delicious pudding.

This is equally good served warm or cold. If you prefer it cold, begin preparing the dessert well ahead so that it has time to chill.

Arroz con Leche Mexican cooks prefer Ceylon cinnamon, a less pungent variety than the cassia cinnamon sold in U.S. markets. In Latin American markets, it will simply be labeled canela (Spanish for "cinnamon"). In supermarkets or specialty foods stores, look for Ceylon or Sri Lanka cinnamon.

A healthy take on an old favorite.

This surprisingly rich-tasting cereal is a healthful rice pudding — for breakfast. If you can't find dried mango in your local supermarket or natural foods store, you can use dried apricots instead.

Studded with golden raisins, this rich and creamy Greek dessert is from Philadelphia's Chef Theodore.