Pudding You'd Like To Know
By Rowann Gilman
Posted August 12, 2015

IT’S ALMOST COMFORT FOOD TIME AGAIN!

As foodies, we are delighted when we discover a new twist on a time honored favorite recipe, cocktail or just about anything delicious, so it’s hard to carry on when it comes to comfort food. We are creatures of the familiar and we like what we like. We don’t mess around with favorites, like… say, rice pudding. We all remember mom's rice pudding, how it scoops out of a cinnamony dish or plastic cup, is a basic feel good food. It soothes stress, its velvety smoothness coats the tongue, its toasty quinoa topping… Whoa! Its what?

Cue pastry chef Jessica Sullivan, pride of Delfina’s and five other same owner neighborhood eateries in and around San Francisco’s Mission. Delfina’s is a long standing favorite that’s managed to survive the Mission’s trendy rebirth. Its loyal customers liked the menu that had served them for years, so Jessica didn’t want to disrupt too much when she entered as pastry chef. The rice pudding however, sparked her interest. What could she do to make it more?

Her solution: combining crunchiness and creaminess into every mouthful with irresistible results. Pick up your spoon, plunge it through the crunchy candied quinoa topping into the thick, creamy pudding and you’re in on one of the best dessert adventures of the decade. While the recipe may seem like work, it’s really not. The rice pudding and the candied quinoa can be made ahead of time. Just assemble the ingredients right before serving.

Below is Jessica's creation for you to share:

RICE PUDDING WITH CRUNCHY QUINOA TOPPING