Recipe: Corn Pops Pudding with Rice

August 14, 2012 5:13 PM EDT | By Anthony Smith
Rice Pudding
This traditional rice pudding gets the Corn Pops treatment. (Photo: Creative Commons)

Since I'm currently focusing on corn recipes that extract the flavors from the parts of the corn we typically throw away, I figured I'd show you how to get the most out of your corn cobs by turning them into a rice pudding that's anything but traditional. If you want to see a recipe where I put corn husks to good use, click here.

I thought about how I wanted to do this rice pudding, and nothing quite came to mind that hasn't already been done before to a tee, with much more precision than that which I typically concern myself.

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Rice pudding with kernels of sweet corn? It's been done before. Using the milky, nutty sweetness of toasted coconut to make those kernels pop and make the sweet cream of the pudding seem even richer? Winningly decadent, for sure, but totally typical and even cliche at this point.

So how the heck are we going to do this pudding? We're going to extract as much flavor from fresh ears of corn as we possibly can, but we won't be putting a kernel into this dish. Instead, we'll be finishing it with Corn Pops cereal at the very last second.

Again, a ton of credit to my boy, Danny, for bringing home Corn Pops one day to pulverize and put in our cookies in lieu of freeze dried corn. That genius move on his part was totally awe-inspiring for me, and to the dismay of my Test Kitchen helpers, I've been taking it and running ever since.

Now, I know what you're thinking: Corn Pops don't taste like corn. But if you put them in a pudding that uses a corn cob heavy cream stock and raw corn milk for its body, then baby, they practically sing.

Part One: Making Your Corn Stocks

To make this simple, elegant pudding, first thing's first: grab a cup and a half of heavy cream and simmer the cobs from two ears of corn, without kernels, in it. Make sure to chop the cobs up so that they fit into the pan.

You'll want to simmer it anywhere between ten and fifteen minutes, tasting it to make sure the flavor's coming in the way you want it to. After that time, remove the corn cobs, and strain to make sure that none of the excess pieces of cob got into the heavy cream.

Check that out! You have the first part of the stock.

For the next part of the stock, just follow our recipe for raw corn milk. It's super easy, and you only need three-fourths a cup of it for this recipe.

Got it? Awesome. Let's keep going.

Part Two: Cooking the Pudding

Boil 1.5 cups of water in a sauce pan, then stir in 3/4 a cup of uncooked white rice. Reduce the heat to low, cover it up, and simmer it for twenty minutes, stirring occasionally, until cooked.

Once it's done, add it to a saucepan with one cup heavy cream corn stock, one-half cup corn milk, and 1/4 teaspoon of salt. Cook it over medium heat until it's nice and creamy, which'll take you about fifteen to twenty minutes.

Once you're done, stir in the remaining one-fourth cup of corn milk, one-fourth cup of heavy cream, one beaten egg, one-half teaspoon of cinnamon and one-half teaspoon of nutmeg. 

Cook it for two minutes, stirring the whole time. Once done, remove from heat add one-half teaspoon vanilla extract, one tablespoon of unsalted butter, and one-third a cup of a mix of white brown sugar and light brown sugar, and stir.

Add Corn Pops at moment of serving, so they don't get soggy. Enjoy!

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