There isn't a single Seattleite among the chefs selected to compete for this season's Top Chef crown, but that doesn't mean our city isn't home to plenty of up-and-coming culinary talent. To help put the Seattle back in Top Chef: Seattle, Voracious is partnering with The International Culinary School at The Art Institute of Seattle to provide a local interpretation of the previous night's winning dish. Each week, two chef instructors will choose the best recipe from a pool of student submissions: This week's recipe was created by Baking & Pastry Diploma student Lacey Weickenmeier.
Top Chef contestants are notorious for striking out at dessert, but sweets scholar Lacey Weickenmeier found inspiration in the black rice Brooke used in her winning squid dish. On her Bravo blog, judge Gail Simmons described Brooke's lamb-stuffed squid on black rice with coconut milk as "a really complex dish with a lot of strong flavors," but Weickenmeier's simplified the preparation for home cooks, combining the coconut milk and rice in a basic pudding.
Coconut and Lime Black Rice Pudding with Toasted Almonds
Yield: 4-6 servings
2 cups Water
1 cup Black rice
1 cup Light coconut milk
1/4 cup Coconut sugar or Brown sugar
1/2 teaspoon Kosher salt
1 Lime, zested
1/4 cup Unsweetened shredded coconut
1/4 cup Raw sliced almonds
1. Rinse black rice under cold water.
2. Combine water and black rice in a saucepan and bring to a boil.
3. Cover, reduce heat, and simmer until water is absorbed and rice is tender (approximately 45 minutes).
4. While rice is cooking, toast shredded coconut and sliced almonds until golden brown on two separate sheet pans in a 350°F oven.
5. Add coconut milk, sugar, salt, and lime zest to cooked rice.
6. Return to a simmer and cook uncovered another 15 minutes or until desired consistency is reached.
7. Serve rice pudding chilled or at room temperature topped with toasted coconut and almonds.