Rice Custard Pudding

Serves 6

Rice custard pudding completes Tadich Grill's most popular dessert duo (along with baked apples). Robert Hass, former poet laureate of the United States, very publicly, (on National Public Radio) recommended Tadich's version to Patrick O'Brian, the great novelist, who had decried the lack of "decent pudding" in America. This is current head chef Fritz Braker's version of the old standby.

 

2-1/2 cups cooked white rice
1 cup sugar
1 teaspoon vanilla extract
5 eggs, beaten
2 cups whole milk
Pinch of salt
Ground cinnamon, for serving (optional)

Preheat the oven to 350 degrees F. Butter an 8 by 11-inch baking dish.

In a bowl, combine the rice, 1/2 cup of the sugar, and the vanilla and mix well. In a separate bowl, combine the eggs, milk, salt, and the remaining 1/2 cup sugar and mix well. Add the rice mixture to the egg mixture and stir well. Pour into the prepared baking dish. Bake for 35 to 40 minutes, until the pudding is set.

Remove from the oven and allow to cool to room temperature. Cover and place in the refrigerator until chilled. Serve cold, sprinkled with cinnamon.

 

Buy the Book!

 

from:
The Tadich Grill
A History of San Francisco's Oldest Restaurant, with Recipes
by John Briscoe
Ten Speed Press
Hardcover, 200 pages
Price: $27.95 (CAN $48.00)
ISBN: 1-58008-425-7
Recipe reprinted by permission.

 

The Tadich Grill

• About the Book

Recipes

• Fisherman's Sauce Bake
• Rice Custard Pudding

 

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Cookbook Profile Archive

 

This page created April 2003

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