Julia Child Levelled Up Rice Pudding

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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 ;)

[ryananthony]

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.

[princessdi]

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!

[TaraFinlay]

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. 🎉❤

[theeddorian]

I really like the way the upstairs neighbor helps with bowls and cooking implements when they aren't vacuuming.

[brucetidwell]

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.

[alyshal]

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.

[cleoc]

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!

[MadameX_]

Love the look of awe and delight when you unmolded the dessert- priceless!

[philipferrato]

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.

[brennaoria]

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

[racheld]

This would be beautiful if chilled in my hand blown Mexican margarita glasses and topped with the sauce and fruit!

[danielsantiagourtado]

Julia's desserts are fantastic! Thanks For this! Here in Colombia we have arroz con leche!

[gregf]

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_ ...

[suzanneleonard]

My absolute favorite comfort food dessert, with raisins and a good dash of nutmeg.

[mariatorrini]

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.

[VeniVidiLego]

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!

[constances]

I enjoy everything about your channel but I live for the moment when you proclaim “Order up!”

[ninalatimore]

binging this and Julia on max at the same time

[jerrywood]

Loved the slope on the unmolded rice pudding. It reminded me of the Rock of Gibraltar.

[lisahinton]

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.