No-bake desserts have long been a cookout classic and an easy dinner party staple. We think its time these tasty no-bake treats made a comeback.

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Mix well and microwave for an additional 2 minutes. Let the rice pudding cool. Refrigerate for at least 2 hours. In serving glasses, layer the saffron rice pudding with chopped pistachios.

Salt-baked chicken is a traditional Hakka dish, made by covering a chicken in seasoned salt and baking it until cooked through and tender. But I’d never seen it done in a rice cooker before.

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Let sit for 5 minutes, stir again to prevent clumps. 4. Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like. 5. Stir before serving. Top with berries, or eat as is.

Mix well and place in the oven for 1 1/2 hours or until the pudding is thick and browned and the rice has almost dissolved. Give it a stir several times during cooking. Remove from the oven ...

what you have is actually the perfect vessel for rice pudding. Simply add a little cream, a little sugar and cinnamon, and everybody’s happy (ish).