Saturday, March 1, 2008

"Rice" pudding

Part deux of my Platinum Chef entry, I decided to go with a dessert. I used a recipe from Epicurious as my base. I had planned to make this with butternut as well but ran out of time and energy so I just used canned pumpkin instead. I also skipped carmelizing (no blowtorch :( ) I subbed barley for the rice - tricky tricky!!

From the site:

Caramelizing the top of this pudding adds an extra depth of flavor, but it's equally delicious without doing it.
A blowtorch works best here; the broiler didn't give us the uniform browning we wanted.

Active time: 1 3/4 hr Start to finish: 2 1/2 hr

Servings: Makes 8 to 10 servings.


1 (1 1/2- to 2-lb) piece pumpkin or butternut squash, halved and seeded (omitted)

1 tablespoon unsalted butter (omitted)

2/3 cup plus 2 teaspoons granulated sugar

2/3 cup long-grain white rice (changed to PEARL BARLEY)

1/2 teaspoon salt

5 cups whole milk

8 large egg yolks

1 teaspoon vanilla

1/4 cup finely chopped crystallized ginger (2 oz) (omitted)

2 tablespoons turbinado sugar such as Sugar in the Raw (optional) (omitted)

Added: 1 vanilla bean

1 can pumpkin (1 1/3 cups used)

Special equipment: a blowtorch (optional)


Bake pumpkin: Put oven rack in middle position and preheat oven to 450°F.
Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth. (This was all skipped and canned pumpkin was used instead)

Reduce oven temperature to 350°F.

Cook rice (barley) while pumpkin bakes: Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.

Make pudding: Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath, uncovered, in oven until set, 50 minutes to 1 hour.

If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.
Cooks' notes:• Pumpkin can be baked and puréed 2 days ahead and cooled, uncovered, then chilled, covered. • Pudding can be baked (but not caramelized) 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before caramelizing or serving.

That was all from the website linked. I added the vanilla bean (seeds and pods) to the milk and barley as it was cooking (remove the pods before cooking of course!) I still used vanilla in the custard because I really wanted vanilla to be a star in this. The barley worked great as a substitute for the rice - healthied it up a bit (though really all the whole milk and sugar... not much that can be done!). I dont think ryan would have known except I told him about the challenge and ingredients prior.

It turned out great - lucky since there is a TON leftover!

1 comment:

Maggie said...

I don't know why I never thought about using barley in rice pudding. It's already naturally sweeter than most rices and a lot easier not to over cook, which is what I tend to do with rice a lot. THanks for the idea!