Sweet Corn and Toasted Almond Rice Pudding

Adapted from Homegrown Pure and Simple by Michel Nischan (Chronicle Books, 2005).

(Serves 8)

• 1 cup slivered blanched almonds
• 2 cups warm, cooked sushi rice or short-grain rice
• 1 cup creamy sweet corn sauce (recipe follows)
• 2 tablespoons grated lemon zest
• 1 vanilla bean, split lengthwise, or 1/2 teaspoon pure almond or vanilla extract
• 1 teaspoon fine sea salt, plus more if needed
• 1/2 cup heavy cream
• 2 tablespoons honey
• 2 to 3 tablespoons raw cane sugar or granulated sugar

• 8 cups corn kernels (from 8 or 9 ears)
• 1–2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper

• 1. Preheat the oven to 375°F.
• 2. Spread the almonds on a baking sheet and toast in the oven—stirring once—for 3 to 5 minutes, or until lightly browned and fragrant. Put on a plate to cool. Set aside.
• 3. In a saucepan, stir together the warm rice, corn sauce, lemon zest, vanilla bean (if using extract, add it later), and salt. Fold in about three quarters of the toasted almonds, reserving the rest to sprinkle over the pudding. Taste and add up to ½ teaspoon more salt, if needed. Cook over medium heat, stirring constantly, for about 3 minutes, or until the pudding is cooked through and the flavors blended. Transfer to a bowl, stir in the vanilla extract (if using), and let cool to room temperature.
• 4. Using a handheld electric mixer or a wire whisk, whip the cream until it begins to form soft peaks. Add the honey and continue whipping until it reaches stiff peaks. Gently fold the whipped cream into the cooked rice pudding.
• 5. If you used a vanilla bean, remove and discard it. Divide the pudding among eight ¾-cup ovenproof ramekins or custard cups. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
• 6. Preheat the broiler or have ready a kitchen-size butane torch.
• 7. Remove the plastic wrap from the puddings and arrange the ramekins on a baking sheet. Top each pudding with the reserved toasted almonds, then sprinkle with a light, even coating of sugar.
• 8. Put the pudding under the broiler about 4 inches from the heating element for 30 to 50 seconds, or until the sugar forms a crisp, lightly browned glaze. Alternatively, use the torch, running it evenly over the surface of each pudding until lightly browned. Serve at once.
• Creamy Sweet Corn Sauce
• 1. Juice the corn kernels in a heavy-duty juicer. You should have 1½ to 2 cups corn juice.
• 2. Put the corn juice in the top pan of a double boiler and heat over gently simmering water, stirring constantly, for 4 to 6 minutes, or until thickened, slightly frothy, and smooth. Do not allow the sauce to simmer; it may curdle if it does. If you stop stirring, it may break and will not be retrievable.
• 3. Remove the sauce from the heat and strain through a fine-mesh sieve. Season to taste with lemon juice, salt, and pepper.
• 4. Use immediately or cover and refrigerate for up to five days. The sauce can be served warm or cold. To reheat the refrigerated sauce, pour into a double boiler over gently simmering water, stirring constantly to prevent curdling for 6 to 8 minutes.

Nutrients per serving:
Calories: 349
Fat: 16g
Cholesterol: 20mg
Carbohydrate: 48g
Sodium: 467mg
Protein: 9g
Total dietary fiber: 6g

September & October 2007

Photographer: Judd Pilossof

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