Recipe: Coconut–Cardamom Rice Pudding with Rhubarb and Kumquats
May 07, 2009
A toasty, creamy mound of rice pudding hugged by a delicate shell, this lovely dessert gets an extra boost from the tartness of rhubarb and kumquats. Prepared by Chanterelle's Kate Zuckerman at the Beard Awards, it was one of our favorite dishes served at the reception. Luckily, Zuckerman was kind enough to share the recipe with us.
(Photo by Kent Miller)