Kierin Baldwin, the pastry chef at New York City's The Dutch, infuses coconut milk into grains of forbidden rice, a nutty heirloom variety alleged to have once been eaten exclusively by ancient Chinese emperors.
This is comfort food at its sweetest and most gentle: a rice pudding cooked in a medium oven, watched carefully, and flavored with a touch of cinnamon You can top it off with raisins or currants, some toasted pecans or a bit of brown sugar — or just leave it alone.
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NYT Cooking: For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.
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