Chef Johns Classic Rice Pudding Recipes

CHEF JOHN'S CLASSIC RICE PUDDING

Steps:

• Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
• Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
• Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

JOHN WAYNE CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees F and place the oven rack in the center. Spray a 13x9-inch glass baking dish.
• Place biscuits in a pan in a single layer and press into the pen, joining them together, pressing the dough halfway up the sides of the pan.
• Place pan on a baking sheet and bake the dough in the preheated oven for 15 to 25 minutes; checking every few minutes after 15. The dough should be very light brown where the edges are just starting to get color. Remove from oven and set aside, leave the oven on.
• Combine the browned ground beef with the taco seasoning and water, and cook according to packet instructions. Transfer cooked taco meat to a bowl and set aside. Wipe out the pan.
• In a separate bowl, combine sour cream, mayonnaise, ½ of the cheddar cheese, and ½ of the onion. Stir well and set aside.
• Saute the remaining onions and bell peppers on the taco meat pan until slightly tender.
• On top of the baked biscuit crust, layer ingredients in the following order: taco meat, tomato slices, bell pepper, and onion mixture, Jalapeno peppers, sour cream mixture and sprinkle with remaining shredded cheese.
• Bake uncovered for 30 to 40 minutes or until edges of dough are lightly browned and cheese is melted.
• Serve and enjoy.