Rice is Life

Your next favorite rice dessert and upcoming classes!

OFFICIALLY BACK OPEN FOR ORDERS. I’ve updated my website with NEW FLAVORS, a new Miniature Layer Cake option and some new policies for events! I’m so excited for all the new new and I hope you are too. Currently booking cakes for July/August and large events through November. Summer is looking so tasty.

Today I want to talk about rice. Simply put, rice is life. My partner identifies as western asian, so we have rice at every meal. Whether it’s as a classic side made like my mother did with juniper, fennel seed and a touch of olive oil, or his mothers perfect tahdig with a crispy crust. Or perhaps bowls of congee, rolled into sushi, fried off in arancini or made into custard we are never without rice. Rice is so versatile from savory to sweet, naturally gluten free and creamy it’s a crowd pleaser. It is an accessible whole grain easily incorporated into your diet if you are not already a devotee. It comes in so many colors and flavors! Rice is always right. It seemed at the beginning of the year that the internet was sharing in my enthusiasm, with so many rice pudding recipes popping up in my feeds. So consider this my contribution to keep the 2024 rice love train going!

One of my all time favorite rice recipes is the Italian Torta Di Riso. I made this recipe everyday while helming the pastry kitchen at Rossoblu. I loved my time at this Italian restaurant in DTLA. The pastry room was shared with those who made pasta, tight knit we would always feed each other whatever we were making everyday. Truly la dolce vita. The vanilla variation was always on our menu, but come fall I would put up a chocolate version to match the subtle tannic flavor of autumn fruits like apples, pomegranates and persimmons. It’s so special, requiring a little time but minimal work. It also keeps for over a week in the fridge. When you slice into it, it’s like cutable custard with soft creamy rice. Great paired with fresh fruit, whip cream, custard, or curd. Also outstanding just on its own. Serve for breakfast (yes!) or dessert.

Make it for the rice lover in your life. Or make it for yourself as a casual way to fall more deeply in love with life this week. Torta Di Riso Vanilla Recipe below for all subscribers. Chocolate version as bonus for Paid Subscribers.

Upcoming Classes: Summer Camp is back this Sunday with Cake Layer Class. We’ll be baking, building, designing and decorating together! Each student will get the recipes for making a miniature beehive cake and tiny cakes prior to class. Class is livestream, so join from anywhere in the WORLD. Afterward you will receive the class recording. Learn how to make a variety of shapes and take away pro tips to confidently make your own showstoppers. Sign up for class here.

For those seeking a more play time with whole grains!I am also teaching another class with the wonderful people of Milk Street Kitchen. Join me August 21 and 22 for a two day deep dive into baking with wholegrain. The class is called Heritage Baking 301. We’ll be focused on Sonora whole grain to make a variety of bakes - cake, cookies and tarts! One of my all time favorite grains for pastry, but I’ll offer plenty of substitutions and alternatives in class as well. Sign up here. Use code HERITAGEBAKES15 for 15% off when you sign up.

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Inspired by: At the end of June along with my co-host Natasha Feldman of Gluteus Minimus we put together a fundraiser for Vote Save America. With your help we raised $16,000 for progressive candidates in one of the best and biggest bake sales Los Angeles has hosted bringing together over 40 beloved bakers from all over the city. Stay tuned for more!

Obsessed with: Finger Fork Unnecessary Disruptions. I am now eating everything with this finger fork, life is infinitely more fun. And it’s so chic.

Reading: Lisa Donovan’s Memoir Our Lady of Perpetual Hunger, again. Because it is so beautiful. Because it reads different to me now that I have children. Because so much hits the heart.

Crushing/Bonus Recipes: In the spirit of all things puddings and porridges, I confess I have been addicted to morning oatmeal for months now. It’s steel cut for me or bust - ALWAYS. Two oatmeal variations on heavy rotation below.

1) Brown Butter, Brown Sugar, Tahini and Blueberries 2) Cream, Strawberry Basil Jam and Smoked Sea Salt

Recent Publications: Bold Journey reached out to interview me about purpose and (new) parenthood. Link Here

Necessary Poetry:

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Torta Di Riso

A variation with strawberries and another with poached pears.

Makes one 9 inch Deep Dish Tart

Rice Pudding:

210g whole milk

200g aborico rice

zest of one lemon

210g water

66g sugar

2g salt

Custard:

250g sugar

2 eggs

75g milk

1g salt

3g Vanilla Bean Paste

Torta:

600g rice pudding

1020g custard

To Make: Add all the ingredients for the rice pudding together in a pot. Cook over medium heat till rice is 80% finished. Remove from heat. Pour out on a sheet tray and cool.

In a medium sized bowl combine all ingredients for custard, and whisk together vigorously. Add rice pudding to bowl. Use a wooden spoon or your hand to gently break apart and combine.

Preheat oven to 350 degrees. Prepare a deep dish tart pan or cake can with parchment paper and light baking spray. Pour batter in and bake for 40 minutes till edges are lightly browned and enter is just set. Allow to cool to room temperature and then chill for 1 hour before slicing and serving.

Chocolate Variation

Tastes of cocoa crisp! A big nostalgia moment here.