For this recipe, you will need cardamom pods, which will be ground with a mortar and pestle. Otherwise, you can substitute ¼ teaspoon ground cardamom.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 9 (1-cup) servings. Nonstick cooking spray> 4 cups skim milk> 2/3 cup yellow cornmeal ...

He says the inn serves the pudding because it's a part of the area's history. The inn even uses stone-ground cornmeal, made on-site on an 18th century replica grist mill.

Add the milk (and cream, if using) and bring to a boil, then reduce the heat to low. Cook for about 20 minutes, stirring often to prevent burning. Stir in the condensed milk, cardamom and saffron.

The quintessential Indian dessert Kheer is made with rice, milk and sugar. The addition of saffron and nuts makes this rice pudding a divine treat. Also known as Ksheeram or Payasam this recipe is ...

2. Combine the cornmeal, currants, ginger and nutmeg in a small bowl; stir to blend. Gradually stir into the milk mixture. Cook, stirring often, until thickened to the consistency of mush, 10 minutes.

Comforting, easy-to-make bread pudding is healthier than ever and just as delicious as always. This recipe uses skim milk, nonstick coating and a combination of eggs and egg whites for custardy ...

You can't be blamed. Indian pudding is virtually unknown outside of New England, and even there it's tricky to find. But this enduring New England dessert may actually deserve a day of its own ...