Chic: The Rice Pudding Rage
By Nancy Finch, Food Columnist
Reading about the New York restaurant that serves
nothing but rice pudding did it. If New Yorkers will pay $4.50 for eight
ounces (a cup!) of rice pudding with between 4,500 and 5,000 puddings being
sold a week, it was time to get “with it!”
I always sort of considered rice pudding to be what my
mother would make for dessert when there was nothing around but rice, some
milk and eggs. I was not enamored.
In fact, I can’t remember ever making any before. I
know, food writers shouldn’t make such a confession. We’re supposed to
have tried everything but, somehow, there was always something more
interesting to try for dessert.
Now, though, with rice pudding being the latest, trendy
rage for New Yorkers, I wondered how, we, too, could join those
Honey Rice Pudding with Cherry Sauce had been sitting
in my file for a long time. The day had arrived. We, too, would eat rice
pudding. We wouldn’t have to go to New York, pay $4.50 for a serving and,
yet, could be very chic!
The rice pudding affair came on the heels of yet
another untried venture. Crème Caramel had struck me as fraught with
challenge that would undoubtedly leave me several ingredients poorer with a
mess that likely the dog wouldn’t even eat. Well, on second thought, Sam
will eat nearly anything.
A Brazilian friend brought me her ‘Crème Caramel’.
It was divine, creamy, rich and, I thought, way beyond me. Nevertheless, I
asked for her recipe. It is easy! Great for company — can be made ahead
and makes a nice presentation to serve at the table.
One of our regular testers, a big rice pudding fan
(from New York, naturally!) declared the rice pudding a winner and
complimented it because it is “not too sweet.”
A joy of cooking — new adventures always await! And
this time, no apologies for serving rice pudding — “It’s the rage in
New York, dear.” For those who have been intimidated by caramelizing
sugar, it really is easy. Our kitchen still stands and I came through burn
Honey Rice Pudding with Cherry Sauce