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Creamy Rice Pudding with Butterscotch Sauce – The Marriage from Two Perfect Desserts
Posted By Todd & Diane On October 31, 2010 @ 6:04 pm In Desserts,Food,Gluten Free,Recipes,Rice | Whole Grains,Sauce | Dressings | 26 Comments
Smooth, creamy, with the delicate rice texture playing on the tongue. Scents of cinnamon, a hint of vanilla, and a slight crunch from the crushed toffee lacing the top. I didn’t want to stop eating the perfect bowl of rice pudding. I couldn’t if I wanted to.
But what’s that peeking in the distance? Butterscotch pudding?! The spoon now plunging in for a sample. And another. And another. So full but am not going to stop eating because everything is too good. And all of this was after an epic meal of gastropub delight.
A little over a week ago we dropped in to The Lazy Ox Canteen as a treat to celebrate Diane’s birthday. We adore everything about The Lazy Ox. The relaxed, contemporary pub atmosphere, great beers and wine, and incredible food that is sophisticated without being pretentious.
We had the pleasure of cooking for the chef/co-owner Josef over at the house a few times before The Lazy Ox opened. We adore him. Humble, curious, kind, and a really good eater. Like us, he just lights up when enjoying food. It goes beyond the cliche of passion, it is something which is so dear to all of our souls that we’ve wrapped our lives around food and cooking.
We tried sneaking into The Lazy Ox, not wanting to garner any special attention, but Josef sees everything going on in his place. Two dishes in, we were presented a plate from the waitress, “Compliments of the chef.” Another couple plates in, and another surprise, “Compliments of the chef.” His food already had us oohing and awing, but now we were reduced to prolific four-letter exclamations of pleasure.
After all of that feasting, we still had to order dessert. His rice pudding, a simple and ordinary sounding as it may be, is extraordinary. Even the fickle LA Times food critic S. Irene Virbila swoons over chef Josef’s rice pudding. However our waitress was getting all giggly over their butterscotch pudding, so we did the only thing crazy food lovers could do, ordered both.
Soon we were getting giggly over both desserts, giving chef Josef hugs and love for his amazing cooking. Once home, the memories of the dinner clung to our hearts and we had to re-create The Lazy Ox’s rice pudding for ourselves. In order to save a little belly room and not have to over-indulge on two desserts, we paired the rice pudding with a butterscotch sauce.
Word of warning: The butterscotch sauce is really good. It’s finished off with a touch of sea salt and the proper adult touch of Scotch. It is ButterScotch, right?
Yield: Serves about 10.
Total Time: 1 hour 30 minutes
Rice Pudding is adapted the recipe by Chef Josef Centeno of The Lazy Ox Canteen in Los Angeles. The rice pudding is made in a style very similar to risotto, slowly cooking the liquids into the rice for the creamy texture, rather than creating an egg custard to make the rice pudding creamy. Can be served warm or cold.
The butterscotch sauce is adapted from chef Shuna Lydon's recipe posted on Simply Recipes. We've given it an adult kick with the addition of Scotch to complete the flavors. Having all of the ingredients ready when starting the butterscotch sauce before you begin is very important, as it is a fairly fast process, and the sauce won't wait for you to dig around for the ingredients.
In case you can’t get enough butterscotch or rice pudding, here’s a few other recipes around the web to get your fix:
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