Rice Pudding w/ Crunchy Quinoa Topping

Makes 8 one cup servings

For the rice pudding:
2 quarts whole milk
1 cup sugar
1 vanilla bean, split and seeds scraped out
Kosher salt, to taste
1¼ cups Carnaroli or Arborio rice
¾ cup crème fraîche
Heavy cream, as needed

1. In a medium saucepan, bring the milk, sugar, vanilla seeds, and a pinch of salt to a boil. Add the rice and stir with a wooden spoon until mixture returns to a boil. Lower heat to medium and lightly simmer, stirring every 5 to 10 minutes until the rice begins to thicken. When rice thickens, taste it for doneness, continuing to stir every few minutes until rice is soft and cooked through.

2. Remove rice mixture from heat and transfer to a bowl set on top of an ice bath. Stir continuously so that the mixture cools quickly.

3. Carefully fold in the crème fraîche and taste for salt, adding more if necessary. If the pudding seems too thick, thin it with a touch of cream to achieve the desired consistency.

For the Toffee:
2 cups sugar
1 tablespoon light corn syrup
2 ounces unsalted butter
½ teaspoon salt
½ teaspoon vanilla extract

1. Place a Silpat mat on a rimmed cookie sheet.

2. In a small saucepan combine the sugar, corn syrup, and enough water to wet the syrup until the mixture has a sandy texture. Using a candy thermometer, cook until mixture registers 315° and is rich amber in color. Use a pastry brush dipped in water to wipe down the sides of the pan. Remove from heat, add salt and vanilla extract; stir well. Pour mixture onto Silpat mat. When cool enough to handle, break up the toffee, then grind it in a food processor until fine.

For the Quinoa Topping:
2 cups puffed quinoa*
½ cup ground toffee (recipe above)

1. Preheat oven to 350 degrees.

2. Place a Silpat mat on a rimmed baking sheet. Evenly spread the puffed quinoa over the mat and sprinkle ground toffee over it. Place baking sheet in the oven; after about 5 minutes, stir. Bake an additional 5 minutes. Remove from oven, stir again, and place the quinoa-toffee mixture on a cold surface (such as a countertop or unused baking sheet) to cool.

3. Spread the cooled candied quinoa out and break it up it into small clusters. Let cool completely, then store in an airtight container until ready to use. Do not refrigerate.

Apricots and Fruit
4 fresh apricots, or 8 dried apricot halves*
½ cup sparkling wine, such as Moscato or Prosecco
3 tablespoons sugar
1/8 teaspoon salt
½ teaspoon vanilla extract
Fresh berries in season, optional

1. Preheat oven to 350 degrees.

2. Cut the apricots in half, then cut each half into three slices.

3. Place apricot sections in a baking dish along with the wine, sugar, salt, and vanilla extract; roast for about 5 to 10 minutes, rotating the pan after 5 minutes. (The fruit should be soft but not blowing up, so watch it closely.) Remove pan from oven and let cool thoroughly.

To assemble:
Place one cup of the rice pudding in each of 8 glass dessert cups or parfait glasses.
Top each serving with 4 slices of the roasted apricots and drizzle a little of the syrup they cooked in over all. Add any other fresh berries in season if desired. Just before serving, generously sprinkle the candied quinoa on top.

NOTE: You can prepare the rice pudding ahead of time, but do not add the candied quinoa topping until just ready to serve or the topping will become soggy.

*Puffed quinoa is available at health food stores in the Bulk Cereals section.

*If using dried apricots, plump them in brandy or cognac for half an hour before using.

Adapted by Rowann Gilman and published with permission from Jessica Sullivan

Photograph by Jessica Sullivan