Jenn attempts to make the rice pudding from Pasjoli in Santa Monica.
It is luscious, with a silky whipped cream folded around the kernels of rice. It sings with vanilla. There’s just a hint of cinnamon.
The only rice pudding I’ve ever had like it was Josef Centeno’s at Lazy Ox . He includes the recipe in his “Baco” cookbook so I know the secret: a huge addition of whipped cream at the end, inspired by the riz au lait at Chez l’Ami Jean in Paris.So when I set out to replicate Pasjoli’s rice pudding at home, I knew I’d finish it with a restaurant-worthy amount of whipped cream.
Beran uses a combination of whipped cream and crème fraîche for a slightly thicker, more marshmallow cream-like pudding texture. Cut the amount of whipped cream in my recipe by ¼ cup and replace with crème fraîche to duplicate his texture.
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