Chef Stan Frankenthaler

  • 1 cup Japanese sushi rice or short-grain rice
  • 1 1/2 cups sugar
  • 8 cups whole milk
  • 4 cardamon pods
  • 1 cup heavy cream
  • 2 large eggs
  • 4 large egg yolks
  • 1 teaspoon kosher salt

Place the rice, sugar, milk, and cardamom pods in a heavy stainless-steel saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the rice is tender, 20 to 25 minutes.

Place the cream, eggs, egg yolks, and salt in a large mixing bowl and whisk together. Ladle 1 cup of the hot cooked rice into the egg mixture and whisk together to temper the egg mixture. Add the tempered egg mixture to the rice

mixture and care­fully bring just barely to a boil over medium heat, stirring continually.

Immediately transfer the pudding to a ceramic or glass container, and lay plastic wrap directly on the top of the pudding (to prevent a skin from forming while the pudding cools. Refrigerate for at least 2 hours and up to 2 days.

Remove the cardamom pods before serving.

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Puddings delight the kid in us all, no matter what age we are. When I had food shops in Boston and Cambridge, we always sold the homiest desserts: crumb cakes, individual pies, butter­scotch pudding, chocolate pudding, and, of course, rice pudding. This is a very simple and basic recipe, although many variations come to mind: Try adding golden raisins, dried cranberries, almonds, pistachios. I also like to brulee (brown) the top for a little extra touch.


Recipe compliments of Chef Stan Frankenthaler, Stan has been nominated three times for a James Beard Award as best Chef in the Northeast. His recipes, combining American taste and creativity with Asian flavors and refinement have earned him National accolades. Stan is originally from Savannah, Georgia, and now makes his home outside of Boston, MA. Additional Recipes can be found in Stan’s book: The Occidental Tourist, by Stan Frankenthaler and Sally Sampson.They both make their homes in the Boston area.