Rice pudding from the Lazy Ox Canteen. (Glenn Koenig, Los Angeles Times / June 16, 2010)
I've only had rice pudding in college dining halls 10-plus years ago and was never a fan. But last night I had the rice pudding at Lazy Ox Canteen; I think my knees went weak. Could you help me get this recipe? I have been thinking about it for 12 hours straight.
Elizabeth Kim
Los Angeles
I'm not a big dessert person, but I recently tasted a heavenly dessert at a fairly new restaurant in L.A. called Lazy Ox Canteen. It was their only dessert at lunch, and it was some type of a rice pudding. Please see if you can obtain the recipe.
Susie Oh
Los Angeles
Dear Elizabeth and Susie: What immediately sets this rice pudding apart is its amazingly light and delicate texture. Make the pudding ahead of time and chill thoroughly, then fold in whipped cream at the last minute to give it that fluffy texture. Serve it with warm caramel sauce and almond brittle for added texture, and you'll never look at rice pudding in the same way again.
Lazy Ox Canteen's rice pudding
Total time: 11/2 hours, plus chilling time
Servings: 10 to 12
Note: Adapted from Chef Josef Centeno of Lazy Ox Canteen.
Rice pudding base
1/2 cup Arborio rice
2 cups water
Salt
1 (3-inch) cinnamon stick, preferably Mexican (canela)
1 quart half and half, more if needed
1/2 to 1 cup heavy cream
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