What sets this rice pudding apart is its amazingly light and delicate texture. Make the pudding ahead of time and chill thoroughly, then fold in whipped cream at the last minute to give it that fluffy texture. Serve it with warm caramel sauce and almond brittle for added texture, and you’ll never look at rice pudding in the same way again. This recipe is from Chef Josef Centeno of Lazy Ox Canteen and was published in the LA Time's Culinary SOS column.