Unusual recipes from a molecular gastronomist. March 20, 2009— -- As a molecular gastronomist, Johnny Iuzzini specializes in creating complex recipes that are difficult for the average person to ...

Maya shared a recipe turning leftover rice into vegan ice cream using milk, sugar, and cream. The recipe uses 300g cooked rice, 300ml milk, 70g sugar, salt, and 300ml vegan whipping cream. The mixture ...

Combine 2 1/2 cups of the milk, 1 cup of the water, rice, sugar, butter, anise seed and salt in the slow cooker, stirring to incorporate. Cover and cook on HIGH for 2 hours, stirring a total of three ...

Nadine Redzepi's creamy and fluffy rice pudding is good enough on its own, but it's even better with two great sauces: a fruity and tangy sweet cherry sauce, as well as a creamy caramel sauce. Bring 1 ...

Combine 2 1/2 cups of the milk, 1 cup of the water, the rice, sugar, butter, the anise seed (to taste) and the salt in the pot. Lock the lid onto the machine and bring to high pressure (9 to 11 psi).