Corn, Tomato & Rice Pudding With Chipotle Chile Cheddar Cheese

Makes 6 to 8 servings

Ingredients

• 2 C whole milk
• 2 C corn kernels, about 4 ears, divided use
• 2 large eggs
• 2 egg yolks
• 3 T flour
• 2 to 3 tsp. chipotle chile in adobo sauce (available in grocery stores), pur/(c)ed
• 2 tsp. kosher salt
• Freshly ground black pepper to taste
• 2 C cooked white or brown rice
• 1 C diced, peeled plum tomato, seeds removed
• 1/2 C thinly sliced scallions, white and green parts
• 2 tsp. minced, seeded jalape/+/-o
• 2 C shredded Cheddar cheese, divided use

Directions

1. 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.
2. Combine the rice, tomato, scallions, jalape/+/-o, 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.
3. 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.
4. 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.

recipe from: The Amazing World of Rice, 03/26/03