Liz Prueitt, cofounder of Tartine Bakery and maker of some of the world's tastiest and flakiest pastries, just happens to be gluten-intolerant. Isn't it ironic, don't you think? That's why all the recipes in her new book, Tartine All Day, are friendly for gluten-free folk.
Among the many delicious recipes in the book, released today, the creamy Catalonian Rice Pudding is a standout, one that San Franciscans may have already tasted at Tartine Manufactory, where the dish is topped with seasonal fruit. The recipe comes from Tartine pastry chefs Alen Ramos and Carolyn Nugent, who discovered the dish at a small pastry shop during their travels in Spain. The original recipe is eggless—make one or both versions, below.
Tartine Manufactory's Catalonian Rice Pudding
Makes 6 servings (one 2-qt/2L baking dish)
3/4 cup Arborio rice
2/3 cup plus 2 tbsp. heavy cream
3 3/4 cups whole milk
1 vanilla bean
1/4 cup sugar
1/4 tsp. sea salt
6 large egg yolks (optional)
11/2 cups mixed chopped fruit (optional)
1. Combine the rice, cream, and milk in a saucepan. Cut the vanilla bean in half lengthwise and, using the dull edge of your knife, scrape all the tiny black seeds into the pot. Add the scraped vanilla pod as well. Bring to a simmer over medium heat and cook until the rice is very soft and looks like it is almost bursting, about 25 minutes.
2. Add the sugar and salt to the rice mixture and stir to incorporate. Remove the pot from the heat.
3. Whisk the egg yolks in a small bowl. While stirring continuously, add about a small ladleful of yolks to the hot rice pudding. Once combined, stir the rest of the yolks into the pudding, mixing well to incorporate. Cook over medium heat for 2 minutes, stirring constantly to prevent the yolks from curdling. Transfer the rice pudding to a serving bowl and let cool to room temperature. Place in the refrigerator to chill until completely cold. Serve chilled with a spoonful of fruit on top.
1. Store, covered, in the refrigerator for up to 3 days.
2. Arborio rice varies greatly in starch content. If the pudding seems too thick, add a splash of cream. If too thin, cook for 5 to 10 minutes more. The pudding will continue to thicken as it cools.
Eggless Rice Pudding
To make this the Catalonian way, don't finish the recipe with egg yolks. Instead, stir 5 1/2 tbsp. crème fraiche into the pudding at the end of cooking, stirring until warmed through and creamy. To serve, place a small handful of diced apricots in the bottom of each serving bowl, ladle in the pudding, and top with grated orange zest. Serve with madeleines.
This recipe was adapted from the cookbook Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright (c) 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC.