Chef Johns Classic Rice Pudding Food

THE BEST EVER HOMEMADE RICE PUDDING RECIPE

Steps:

• Combine the milk, rice, and salt in a large stockpot and bring to a boil over medium heat;
• Boil for 20 minutes stirring occasionally to prevent sticking and make sure the milk doesn't burn;
• While the rice is cooking, beat an egg with the brown sugar;
• Temper the egg mixture with 1/4-1/2 rice mixture, then add it into the stockpot and stir well to combine with the rest of the rice mixture;
• Add in the vanilla, cinnamon, nutmeg, orange zest, and raisins and stir to combine;
• Let sit to thicken if needed, then serve in a bowl with a dusting of cinnamon or a cinnamon stick to garnish.

CARDAMOM RICE PUDDING (PAYASAM)

Steps:

• Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
• Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
• Stir almond mixture into rice pudding and serve warm.

COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE

Steps:

• Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
• Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
• Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
• Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
• Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
• In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

CLASSIC RICE PUDDING

Steps:

• Rinse the rice.
• Add water to large dutch oven on high heat and bring to a boil, then add in the rice, stir, and cover.
• Reduce to a simmer and cook undisturbed for 18-20 minutes.
• Once the rice is cooked mix in 1 cup of the milk along with the sugar and the salt.
• Cook over medium-low heat until the liquid has reduced and the mixture has thickened, about 18-20 minutes.
• Whisk together the last 1/2 cup of milk with your egg, then in a slow stream add it to your rice while mixing the rice well.
• Cook the rice an additional 3 minutes to bring the egg up to a safe temperature then remove from the heat.
• Add in the butter and vanilla off the heat, mixing well and top with cinnamon as garnish before serving (if desired).

CHEF JOHN'S CLASSIC RICE PUDDING

Steps:

• Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
• Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
• Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

HOB RICE PUDDING

Steps:

• ADD the rice, milk and sugar to a saucepan.
• Bring to the boil on the hob.
• Turn down to simmer slowly for 30 - 40 minutes, stirring occasionally to ensure it doesn't catch on the bottom.
• Serve with stewed fruit, raisins, cinnamon or honey.