Chefs at Fox Run are known around campus for their spectacular, scrumptious dishes that prompt many “oohs” and “ahhs.”
Chef Mike Bootz’s rice pudding makes a special appearance around the holidays and wins rave reviews every year. The light dusting of cinnamon gives an aromatic touch.
Ingredients
1 quart milk
½ vanilla bean or 1 tsp pure vanilla extract
4 oz rice, uncooked
4 oz golden raisins
1 cup half-and-half
3 oz sugar
2 egg yolks
1/2 cup cream
Zest from one lemon
1 tub sweetened whipped cream
Directions
In a wide, thick bottom sauce pan, combine the milk, vanilla bean, and rice, and place on low flame. Stir every four to five minutes until al dente (use a wooden spoon). This will take approximately 30 to 40 minutes.
Meanwhile, place the raisins in a sauce pan and cover with one inch of water. Heat to a boil and remove from heat. Reduce the half-and-half. When the rice has reached al dente, add the sugar and the reduced half-and-half. Continue to cook the rice until tender—do not allow rice to overcook. If the rice is overcooked, it will break in to smaller pieces.
In a separate bowl combine the yolks, cream, and lemon zest. Temper by adding some of the hot rice mixture to the egg mixture. Then slowly pour into remaining hot rice mixture, stirring constantly until the mixture thickens noticeably. Remove from heat.
Drain the raisins and add to the hot rice mixture. Carefully scrape out the vanilla bean. Allow to cool overnight.
Place in cups, dust lightly with cinnamon, and cover with Chantilly cream. Place under salamander (broiler) until lightly browned.