The Chef in the Hat

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.

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Recipe: Kathy's Rice Pudding

Thierry's wife Kathy makes some of the best rice pudding you'll ever have. Warm from the oven, sweetened with maple syrup with a layer of flan like custard on top it is the ultimate comfort food. It is also simple as can be. The only way you can mess this up is if you mix the hot milk into the eggs too quickly so mind her instructions below. 

Kathy's Rice Pudding


3 cups milk 

3 eggs

1 cup cooked rice (preferably basmati)

1/2 cup maple syrup

1/2 cup raisins

1 teaspoon vanilla

2 tablespoons vanilla sugar (or regular sugar)

1/8 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg 


Preheat your oven to 325F.

Bring milk to a boil separately in a pot.

In a large bowl, beat the eggs and combine with the maple syrup and cooked rice.

Once the milk comes to a boil, slowly... and I mean SLOWLY, add the hot milk to the egg mixture. If you go too fast, you'll have scrambled eggs, yuck! Whisk to combine.

Add in the vanilla. 

Pour the entire mixture into a round 2 quart Pyrex dish.

Mix 2-Tablespoons vanilla sugar, cinnamon and nutmeg in a small bowl. Sprinkle over the top of your rice, milk, egg mixture. 

Place the Pyrex dish in a larger Pyrex (or other large dish) with about 1 inch of hot water (aka bain marie).

Bake for about 55 minutes until set.

Remove from bain marie, let cool, and eat!