Julia Child Levelled Up Rice Pudding
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- Опубликовано: 6 июн 2024
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Julia Child is a dessert alchemist. Turning simple plain rice into an elegant and towering rice pudding fit for an Empress... or Emperor. Buy The French Chef cookbook here: amzn.to/3uWMAgA
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Ingredients:
Fruit Flavoring & Gelatin:
- 1/2 cup finely diced holiday (glacéed fruit of various colours)
- 1/4 cup kirsch or cognac
- 1 1/2 envelopes of powdered gelatin
Cooking the rice:
- 1/2 cup plain raw white rice
- 4 quarts boiling water in pot for blanching rice
- Then, rice goes in 6 cup casserole dish
- 1 1/2 cups milk
- 1/2 cup granulated sugar
- 2 tb butter
- 1 tsp vanilla
Custard Sauce:
- 5 egg yolks
- 3/4 granulated sugar
- 1 tsp cornstarch
- 1 1/2 cup hot milk
- 3 tb apricot jam forced through sieve
- 1 tsp vanilla extract
Whipped Cream:
- 1 cup chilled heavy cream
- chilled mixing bowl and chilled whisk
Worlds Greatest Strawberry Sauce:
- 1 quart strawberries, hulled
- 1 cup very fine sugar
- 2 or 3 tb kirsch or lemon juice (I did a bit of both!)
Fruit Topping:
- 1/3 cup glacéed fruit (candied holiday fruit)
- 1 tb kirsch
- Cherry on top ;) 
Развлечения
Not going to lie. I clicked on the video simply because I thought it looked like you needed a Charlotte mold to get that shape, but I knew yours had been destroyed so it made me curious. Love watching your videos!
I truly love watching you cook, but I'm going to say it: Your eyeballing method is wanting. That "1/4 cup" of kirsch you mixed with the glacé fruit looked more like a cup and then some. When some of your recipes fail, I often think it's the ingredient proportions.
I know he said had a hard time finding a Charlotte mold when he got his, but a quick Amazon search found a lot of sizes and different materials available.
Eyeballing measurements typically doesn’t work well with desserts/baking. I’ve learned that the hard way lol
@@lindseystein9676 I was thinking that the dessert kind of fell apart after being cut, and all that extra kirsch may have been a reason. And absolutely, 100%, yes, especially with baking, exact measurements are (usually) crucial.
Jaime. Long time fan. I have a complaint. I sent you money for your apron and never received it. But you have my money. What gives
In the final episode of this series I would like the camera to pan up and reveal that it's a loft apartment and someone has been dropping Jaime bowls all this time.
It's Julia
I really like the way the upstairs neighbor helps with bowls and cooking implements when they aren't vacuuming.
HAHAH! I thought he just reversed the shot, but how do you simultaneously throw a bowl and whisk into the air and make it look like they just dropped down???
This was the first serious dessert I ever made, when I was in art school. We had a holiday party in my sculpture class, in which all of the dishes we brought were graded on aesthetic presentation. If I recall correctly, I think I spiked mine with rum, not having a ready source of Kirsch. I did manage to get a simple fluted mold and did some fairly sophisticated carved fruit garnishes. You know, Jamie, you are very hard on your cookbooks! And you've come so far. When you were about to put the rice in the mold, I was thinking, "NO! Oil the mold, Jamie! Oil the mold!" and this time you did.
Gotta say, I have been watching cooking shows since Julia was on PBS and Jamie, your show is my favorite of all time. Your little repeat things, your editing, the music choices, it all combines with your personality and results in my kind of entertainment. 🎉❤
He's the only cooking show I watch on RUclips!
He's going to be famous one day for his signature 'Bowl me!' video-editing schtick/trick, his incongruently triumphant SHORT-order cook 'ORDER UP!!' retorts following HOURS of haute cuisine chef recipe preparations, and his recurring NYC siren-reaction interruption remark: 'I hope everyone's going to be OK.' Julia Child enjoyed hamming it up on camera too and entertainment is a big part of any cooking show's appeal, plus the recurring bits build continuity with the audience. I'm sure Jamie understands that his 'sad sack kitchen disaster incidents' are entertaining for us even if in the moment they are embarrassing for him. In show business the only real failure is to fail to entertain, so 'Spill away,' Jamie!
❤️ it's a comfort channel at this point for me haha
@@ChipsAplentyBand I love the little hop with the "order up!" And I wonder if the vacuuming guy upstairs doubles as the magical provider of bowls? 🤔🤪
He's awesome!!!!
I think your charlotte mold could be re tinned. There are coppersmiths that redo tin lining for copper items and could probably retin your charlotte one.
Yep I had the same thought. It's not very hard to do at home also. We "re-tin" our kadai ourselves.
Yes, Brooklyn Cooper Cookware can do it. Isn’t Jamie in NYC? I’m guessing from the sirens.
@@momoha222I'm curious. How do you retin a kadai? I've used mine for 10 years and never done anything to it.
Pro Tip: Fully whip the cream into soft peaks if you want the dish to hold its shape. The airy whipped cream relies on the gelation for structure, so it needs to be gently folded in. It's also much easier to whip with a hand mixer. Good job making an incredibly recherché and old fashioned French dessert, though. For those without a mold, this could probably be made in individual ramekins or even a 6x non-stick muffin tin.
I agree about the ramekins, they would hold better and not be so prone to collapse as the larger version.
Jamie....if Julia was alive to know you exist she would love and treasure you because you're doing the work. Because I cannot prove that you just gotta trust me. Happy Holidays my favorite chef!
I agree! Julia's whole mission was to bring the sophistication of French Cuisine to American home cooks. Jamie is the best disciple she could ever wish for. In a way, almost better than Julia herself because she was so accomplished ,but Jamie proves every week that you don't have to know everything to cook well and, when you fail, you dust yourself off (or mop the floor) and keep on going.
@brucetidwell7715 my thoughts exactly. He has more patience than I do, especially when he has made the same recipe 2-3x’s in the same episode. My congratulations to his diligence. 🎊 🎉
@@brucetidwell7715 then why did Julia publicly state that she didn't like Julia from the movie/book Julia & Julia?
Perhaps a younger Julia would've loved a Jamie and a Julia. You know, before she had to endure so much struggle to bring the book/show into fruition.
On an unrelated side note, I find it cute that this is the "J" squad.
@@JustTheWarning I think Julia C. resented the fact that Julie was using her work and her brand for Julie's own financial gain. I never saw Julie & Julia, but my impression is that it was just a sort of autobiographical cultural commentary an Julie's experience trying to make her way through this iconic cookbook. Very different (imo) from Jamie using her cookbooks as a basis for, more or less, online cooking classes.
This would be beautiful if chilled in my hand blown Mexican margarita glasses and topped with the sauce and fruit!
Yes! There is really no reason at all to put it in a mold other than to set in on a buffet.
✨hand blown✨
Here in Brasil we have a very similar dessert! We call it “arroz doce” (sweet rice), but it’s much simpler: we don’t use those fruits but caramel and cinnamon! I recommend you to check it out but I really want to taste the French version
Mmmm the caramel and cinnamon rice pudding sounds so good ! My Mom used to make rice pudding with brown sugar and raisins on the stove top it was to die for !
My Grandmother used to make this all the time, nothing special about it, and she never actually measured anything in her life. It _always_ turned out _perfect_ ...
I am so glad to see someone using her original recipes. Nothing angers me more than so called chefs trying to fancy it up with gimmicks. Ya don't need them. Its Julia's recipes, they are fool proof if you follow them to the letter. Thank you for not trying to mess up a good thing. Your videos are amazing, really, I enjoy watching real chefs not the fakes ones.
Love the look of awe and delight when you unmolded the dessert- priceless!
Yes !! The look on his face was priceless !! So proud and happy !
Julia's desserts are fantastic! Thanks For this! Here in Colombia we have arroz con leche!
OMG the rewind of the spoiled milk ... I couldn't stop laughing. 🤣
My absolute favorite comfort food dessert, with raisins and a good dash of nutmeg.
@suzanneleonard5485 Soooo, an entirely different dessert, then!!!
You can get the old book repaired, for nostalgia's sake.
Yes! Most cities have book binding businesses such as finebinding or nycbookbinding in nyc. Repairs for newer books such as yours are not overly expensive.
I enjoy everything about your channel but I live for the moment when you proclaim “Order up!”
Jamie, when it says to whisk the yolks and sugar till they are pale yellow, you've yet to do that! The idea is that the yolks become somewhat aerated and the sugar is fully-dissolved. This step, so far, has eluded you! Trust me, you'll get better results if you follow this step more studiously.
This looks so so so good! You did a great job overall and I will bet you enjoyed that immensely! Thanks so much for all these wonderful videos, of which I've been binging all day today, Christmas Day 2023.
Jamie, here's a strawberry-conserving way of preparing your berries when it's time to cut off the inedible top part:
1. Pull all the leaves/stems off your berries then wash them.
2. Cut each berry in half lengthwise either through or immediately adjacent to its tough stem 'hole.'
3. Then cut a tiny 'V'-shape angled notch around the stem 'hole' area on each half berry which still has one on it and discard the tiny notch-cut piece.
This technique saves virtually all of the edible portion of each berry, whereas just slicing horizontally across the top of each whole berry to remove its stem hole wastes some of the fruit.
I stuff a straw through the pointy end works like a charm.
@@bethwitham9934
You must not have even bothered to have read @ChipsAplentyBand 's well thought out comment! Chips was NOT giving an instructional on how to remove the core. Chips was explaining how to not lose a good portion of the edible fruit! How did you miss that??? Your stupid straw method removes a good portion of the edible fruit, along with the undesired core, plus adds plastic to the landfill.
@@lisahinton9682 pretty pissy comment for Christmas, don’t you think???? Ever hear of metal straws??
@@lisahinton9682 wow. intense
they may annoy you with the vaccum but your neighbors are very nice to lend their bowls lol
Soon as you held up that paper I went, "Oh, no. What's he gonna say?" And you said exactly what I thought you would say. Love it!
anything with rice pudding is automatically gonna be good i don't make the rules and julia knows it
Facts
11:05 May the Charlotte mold 2.0 have a nice stay in your kitchen
Thoughts and prayers.
binging this and Julia on max at the same time
Loved the slope on the unmolded rice pudding. It reminded me of the Rock of Gibraltar.
I love rice pudding. This is a great recipe. But Jamie, when the directions say to whisk the egg yolks until they're pale yellow, you never get that far. Please try whisking until the yolks are really pale yellow.
Your Crème Chantilly is very well executed; I need to do it like you do! The strawberry sauce sounds divine!
However, since I'm not entertaining, I'd ladle the rice pudding into my individual serving size 8-oz porcelain ramekins. And probably eat at least 2 of them immediately 😊
Bravo Jamie! This is one of my favorite desserts. I use a red current jam sauce and Cointreau for the liquor. You've inspired me to make this again for this Christmas.
Quick butter cutting tip: Grater and some plastic, press through. Had a friend who used the julienne on the mandolin for this in a custom bakery. A brush of clarified butter in the bottom of the plastic bowl will keep yolks from sticking as much. Knowing her work it would be a dense linen style kitchen towel over the mix to chill after blending the custard. Lids drip to edge or center. That would help the cool get to the top as well as the bottom and produce a more even product.
You can cut nice parchment circles with a graduated divider (the divider is a compass with graduations, you can get them marked or you can just fold a piece, slide it just under halfway across beneath the pan to account for wall thickness and tick the edge).
I actual have a little butter stick sized frame with wires like an Italian Chitarra. You press it down and it makes slices for butter plates but, if you quarter the stick longways before you slice it, you get perfect "pea sized" lumps for pastry.
Sunday morning at Jamie's. Always a good time!
Right? (sips ☕️)
I have now watched all Anti-chef episodes just since March 2023. I have noticed so much about your cooking style and ability. I would like to know what you see, or think, has changed since you began this channel and journey of learning to cook advanced recipes.
@marya9667
What a great comment. I hope Jamie sees your request and follows up.
Never seen rice pudding made in the oven before! Probably less likely to burn that way, too.
Best way to make it and if you cook it uncovered with a generous dusting of grated nutmeg you get the most delicious brown skin on top, which is the best part of a rice pudding.
@greyhare -yes! My mum is not a good cook, and is now old with failing eyesight, but her custards were sublime and her baked rice was as you described and as kids we would get so excited when she made it. Had to make sure you got some of the skin before the siblings!
@@jody-annesullivan4547 Only my dad and I like the skin so we would get to share it in all it's buttery nutmeggy goodness, was even better when my mum added sultanas to the rice pudding too, and egg custard tarts in shortcrust pastry with a sprinkle of nutmeg are utterly divine.
@Eltuine
My mom was born and raised in England and the rice pudding I grew up on was baked in the oven. Had raisins in it and a lovely dusting of nutmeg over top. The pudding was baked uncovered and a delicious, dry, chewy "skin" would form over the pudding - absolutely delicious and the part that my sisters and I would fight over! ("She got more than me!" then my mom, correcting our English, "..than I!" *_Miss you, Mom. Thanks for the delicious rice puddings all those cold winter evenings!_* )
As someone who doesn't like rice desserts and fruit in my dessert, I think I would probably try this once. You made it so well. Keep up the good work.
At first, I was put off by the "holiday fruit." I've never been a fan of that stuff. However, after seeing your completed dessert, I'd give it a go. I believe it would be wonderful, especially molded as individual servings. I definitely need to try that strawberry sauce! Thanks for preparing this. Bon appetit!
Yep, if you can determine if it's the better stuff made out of real candied cherries, pineapple, etc, instead of all citrus peel dyed different colors, it's has a lot better flavor. The all citrus peel mix is sometimes a little strong/bitter. If all else fails, you can buy your preferred cherries, pineapple, dates, even ginger, separately and mix them together.
I dont know if this was already mentioned but your old Charlotte mold probably was tinned steel and just needs to be re-tinned. This isnt an endorsement but east coast tinning lists the price per inch on their website so you could see if its worth the re-tinning cost vs replacement cost. Its probably too expensive unless its like an heirloom mold or something.
I’ve used them and Brooklyn Copper Cookware - equally good
Another lovely looking dessert ... Jamie, you rock !
I'm always entertained and I learn, too! Thank you, Jason!!❤❤❤❤
perfect timing. making rice pudding was already on my list to do
Everything about this recipe is anathema to me - yet I LOVE all your videos so much!!
Jamie, you are simply the best! Thanks for another entertaining culinary adventure. Wishing you and your wife the happiest of holidays!
Always watch these videos when I am having my lunch! Kind of inspires me to look into Julia Child's recipes myself!
Agreed love your show! And that dessert looks amazing! Another Great Job ❤
you might be able to get the older cookbook rebound if you think it's worth it
YAY! Another good one, Jamie!
The way I trim parchment or wax paper is to put it underneath and trace with a knife or single scissor blade tip, then cut with scissors.
Looks fabulous, I love rice pudding so this is kicking it up a few notches.
Looks stunning Jamie!
That looked elegant, and with your choice of shape and platter, quite modern. I've never eaten anything quite like that, it might be worth a try
I loved seeing this recipe! It’s one that my dad has made for my birthday several times, as well as her orange-almond cake. Definitely a favorite!
WOW WOW WOW WOW WOW. Your RUclips videos are amazing. I can't stop watching ALL of them! Thanks so much!!!!
Loved this video, love them all. 🐨🦘🐨🦘😃
Great video as always. Would love to see a continuation of the cooking around the world series though
Beautiful dessert!
I just love you. I learn and I laugh. That's what it's all about. Thank you.
I love rice pudding, I'm always happy to try any variation on it!
wonderful episode once more jamison, im very glad you brought back the charlotte mould
Isn't it wild that you already had almost 15,000 views three hours after posting this? You've hit the big time, (Anti)Chef Jamie!👏
This looks incredible.
I love rice pudding. This looks heavenly!! ❤
That looks sooooo good! I love rice pudding. 😻
That looks amazing!❤
This looks like a great Christmas dessert! I saw you slicing your portion and I was like "Oh boy he is gonna be full!" Lol
That was a good one! I laughed out loud when you cut out the first wax paper piece 🤣
Custard itself looked pretty good as well, I would try it. Great job 👏
How timely! I've just made a rice pudding myself for the first time this past week; albeit Julia's/yours looks much more appealing! Cheers Jamie, and Happy Christmas/Holidays!
This reminds me very much of the classic danish christmas dessert "Risalamande". It is rice porridge made with milk, sugar and vanilla which then chilled. We then whip up cream and fold it into the porridge along with chopped almonds. Served with a cherry sauce. I think I gotta try this at some point.
It really doesn't look like rice pudding with that height of a layered sponge cake. Interdisciplinary skills with some chemistry and biology visiting the kitchen. Well done!
You knocked it out of the park with this one! Looks fantastic!
Man, I ufficial love your videos!
even if i don’t like the recipes you make i still watch your videos because you’re one of my comfort channels. 😚
That looked delicious! We normally make plain vanilla rice pudding with sweetened, sliced berries. It’s simple, but better for us.
Freakin love this channel.
wonderful!!! you ROCK!
I'm a fool for rice pudding, and that looks craze-mazing! Well done, and welcome, new Charlotte mold!
I can barely boil pasta but I love watching you cook and your personality is really fun. Thank you for keeping the uploads going! Good job!!
@arianedesautels4398
Just start cooking, dear! Try simple dishes. Imitate exaaaactly what is going on. Cooking is simply acquiring skills, one at a time, and learning the foundations. Oh, and invest in a decent three or four pans - thin-bottomed, non-insulated pans are useless!
I have faith in you! I couldn't hardly cook at one time, either, and now I get paid to cook. (It's not my profession, but I get paid to cook for individuals who enjoy my food but cannot or will not cook for themselves.)
You can do it! 🥰
Loving the hat tips to continuity. It's a saga
I was waiting for Charlotte Mold 2.0! Thanks!!
Beautiful!
Fantastic as always, don't think could do the rice pud paff - pearl rice, whole milk & microwave, so with that as my basic rice pud, I'm up for giving this one a go :)
For rice pudding, arborio rice is really the way to go.
I have to try this recipe!!
The Julia Child people better like you. Because of you I bought her cookbooks. Thank you Jamie!
Great looking dessert
Your videos help me with my anxiety. Thank you
Magnificent!!! 😃✨
Looks great 😃❤
I had to pause to comment on that incredibly smooth strainer transition. Nice!
Ahhh! I love rice pudding man ❤
Can't say I love candied fruit, but I like the concept
I remember when we all had to tell you how to pronounce KIRSCH ... Now look at you. I've never heard of this dessert. But it's on my radar now. Thanks! Hope you are having a happy holiday. Will you be going home for Christmas? If so, will you make the pies now that you have mastered pie crust?
Looks delish! I think you would have a lot of fun with some real fluted molds. You can line them with a fine coating of a neutral-flavor oil and dipping them in warm water for EXACTLY five seconds (don't wander off, Jamie!) ensures that they will unmold "clean".
Thanks!
Love the Grinch spatula 😂❤
Welcome to the show, Charlotte pan redux! Are you tin-lined as well?
Helleva catch of the bowl and the whisk @9:33.
Your doorman looks regal.
Do you live in a castle?
the giggle after the unmolded reveal got me laughing. Love this idea!!
So yummy
Anyone else wonder where the falling implements come from and what a great catch he is?!😉💕
Dadgummit, I have so jealous of your pans.
Nice job.
Ooh Trade! I love some trade!
I was scrolling through the comments and didn't see anyone else mention the "Home Alone" quote you snuck in there. What a deep cut! The dessert looked great too!