Corn, Tomato and Rice Pudding With Chipotle Chile Cheddar
2 cups whole milk
2 cups corn kernels, about 4 ears, divided use
2 large eggs
2 egg yolks
3 tablespoons flour
2 to 3 teaspoons chipotle chile in adobo sauce (available in grocery stores),
2 teaspoons kosher salt
Freshly ground black pepper to taste
2 cups cooked white or brown rice
1 cup diced, peeled plum tomato, seeds removed
1/2 cup thinly sliced scallions, white and green parts
2 teaspoons minced, seeded jalapeño
2 cups shredded Cheddar cheese, divided use
Preheat oven to 325 degrees. Set a shallow 8-inch square or 11- by 7-inch baking
dish inside a 13- by 9-inch baking pan. Set a kettle of water on to heat.
Combine milk and 1 cup corn kernels in a blender; blend until smooth. Whisk the
eggs and yolks in a large bowl until blended. Gradually whisk in the milk
mixture and the flour. Whisk in the chipotle, salt and pepper to taste.
Combine the rice, tomato, scallions, jalapeño, half the cheese, and the
remaining 1 cup corn in the baking dish; stir to blend. Spread into an even
layer. Carefully pour the custard mixture over the rice mixture. Sprinkle with
the remaining cheese. Place on the center oven rack. Carefully add enough very
hot water to the baking pan to come halfway up the sides of the baking dish.
Bake until the custard is almost set in the center and the tip of a knife
inserted just off center comes out clean, about 1 hour and 15 minutes. Let the
pudding stand in the hot-water bath for 15 minutes before serving. The center
will continue cooking and setting while the pudding stands.
Makes 6 to 8 servings.
Approximate values per serving: 476 calories, 19 g fat, 182 mg cholesterol, 17 g
protein, 61 g carbohydrates, 2 g fiber, 930 mg sodium, 36 percent calories from