Tag Forbidden Rice Pudding

The Kitchen Challenge: A Mix Between Iron Chef and The Apprentice

Being a part of the Parties That Cook family means seeing and participating in the entire event process. Though I will primarily be working in the office this summer, I need to understand exactly what our fabulous chefs, sous chefs, servers, and dishwashers experience every day during our events.

On my second day at PTC, I was the server at a Kitchen Challenge corporate event. What is a Kitchen Challenge, you say? This high energy culinary battle walks the line between Iron Chef and The Apprentice. And let me tell you, if you haven’t yet been to a Parties That Cook event, get to one. STAT.

Let’s break it down.

The Set Up: We loaded the van and headed off along the Coastal Highway (quite the treat for a girl from the middle of the country) to one of the most gorgeous spaces I have ever seen. Our venue was Cypress Meadows, a modern building with stunning views and superior facilities. The patio looks off into a sweeping view of flowers and provides an enticing glimpse of the ocean just beyond the meadow. If this isn’t bliss, I’m not sure what could possibly measure up. It was soon time to stop smelling the roses, however, as we had a job to do. In the efficient manner of a well-oiled machine, we unloaded and set up for the incoming corporate group with no mishaps beyond a few missing napkins. Even the mystery of the misplaced napkins was quickly resolved by a hasty call to headquarters. Crisis averted. Then the real fun began.

As our guests trickled in, it was obvious who was friends with whom and who didn’t know the others as well. Clearly, this was a group that would benefit from being forced out of their comfort zones and into some team building activities. After everyone “aproned up”, they listened to Heather (our Lead Chef) go over the basics. No throwing knives (this isn’t a Ninja exercise), watch out for hot objects, these are the rules… Ready… Set… Go!

The Game: Teams are given sixty minutes to create a delicious meal that includes a specific protein, starch, and a vegetable. (Not to worry, there was a dessert, too. But unlike the other courses, we provide a recipe for the sweet finale.) The real challenge is that teams must work together, utilizing skills, ideas, and ingredients from the pantry to concoct something award-worthy. Final dishes are judged on creativity, taste, and the teamwork observed during the cooking process. With secret ingredients of chicken, green beans, and quinoa, I watched teams play on their favorite tastes and skills to come up with an appetizing menu.

I spent my time floating between stations, mingling, playing my hand at paparazzi, and helping keep the surfaces clear. What impressed me most was how even the shyest members of the group were soon smiling and laughing over mistakes while simultaneously trying to figure out solutions. The rice is boiling over?! You turn down the heat while I remove the pot until the water simmers down a bit. You love bacon?!? Ok, if you cook it up, we’ll figure out a way to work it into the dish as garnish! These are only some of the ways I watched these teams bond and listen to each other.

Both teams made our delectable Forbidden Rice Pudding with Mango and Toasted Sesame Praline for dessert. Guests did a spectacular job making sure the Praline was thin and gloriously crispy while the rice pudding’s deep purple colors and muted sweetness complimented the tart, yellow mango. Team 1 came up with an impressive meal: Quinoa with chopped vegetables (carrots, bell peppers, onions, green beans), which reminded me of fried rice, and grilled chicken with a flavorful rub. Team 2 was not to be outdone: Quinoa with nuts and green onions, chicken cooked in wine with mushrooms and onions, and steamed carrots and green beans.

The Finale: As the two teams sat down to enjoy their meal together, PTC chefs judged the submissions. Guests swelled with pride upon first bite, and there was no shortage of playful teasing. This is exactly what Parties That Cook is all about. So much of positive interaction occurs in and around the kitchen, and by helping companies connect into that space we help them draw out the best of their employees. It was amazing to see PTC in action, and I cannot wait to experience more events!

Indulge in the Ultimate “Forbidden” Recipe: Forbidden Rice Pudding with Mango

Eating candy for dinner. Jumping on the bed. Dating that guy with all those tattoos and a motorcycle. There were plenty of things we were forbidden from doing growing up. Now that we’re all adults here, we can finally start indulging in a few “forbidden fruits”. Take this delectable dessert, for example. Fresh from our Spring Menus, we’re bringing you a dessert that’s just the right amount of wrong. I’m talking a vegan, gluten free, just-sweet-enough, Forbidden Rice Pudding.

We had the privledge of sampling this recipe at a recent Cookbook Club, and let my tell you: YUM. It had me feeling like I had escaped the office for a tropical Spring Break vacation.

Forbidden Rice Pudding with Mango and Toasted Sesame Praline
This recipe can be found in our Dessert Recipe Library

Rice Pudding:
1 1/2 cups black sticky rice, rinsed
2 1/4 cups water
2 1/2 cups canned or fresh coconut milk
1/2 cup palm sugar, or substitute brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon lime zest

Praline and Mango Topping:
Nonstick spray (or a silicon mat works great)
1 1/4 cups granulated sugar
1/2 cup water
Pinch of cream of tartar
3/4 cup white sesame seeds
1 ripe mango, sliced
Mint sprigs for garnish (if desired)

Make Rice: Place the rice and water in a heavy pot and bring to a boil. Once boiling, let the rice boil vigorously for 10 minutes, stirring frequently. After 10 minutes, cover, turn heat to low, and cook for 15 to 20 minutes or until tender but still al dente.

Heat Coconut Milk: Place the coconut milk in a saucepan over medium heat. Add the sugar, salt and lime zest and stir until sugar is completely dissolved and milk is hot. Increase heat and boil milk until reduce by half. Divide the reduced milk into two, half to finish the rice and half to be used as a sauce.

Add Milk to Rice: When the rice has cooked, pour half of the reduced milk into the rice pot. Stir rice pudding and simmer, uncovered, until the liquid is absorbed. Turn off flame and set aside until ready to serve.

Make Caramel: Spray a sheet pan and an offset spatula with nonstick spray or line pan with a silicon mat. Set aside. Combine sugar, water and cream of tartar in a saucepan. DO NOT STIR. Bring to a boil and cook until the sugar starts to just turn light gold. At this point, with a heat proof rubber spatula or wooden spoon, gently mix in the sesame seeds. Cook the mixture just until the sesame seeds start to toast. Immediately turn mixture out onto the prepared pan. Quickly spread mixture out as thinly as possible using the oiled offset spatula. Let praline cool completely. Once cool, break the praline into large shards for plated desserts or small shards if you are making mini desserts.

Prepare Mangoes: Peel the mangoes. Slice the mango flesh off the pit as cleanly as possible. Lay each mango half flat and slice crosswise, then, cut the slices into small dice.

Assemble: Divide the pudding between the serving vessels. Pro Tip: This dessert looks awesome in wine glasses or old fashion glasses! Drizzle the tops of the rice with the coconut milk sauce. Evenly divide the mango on top and garnish with a shard of the sesame praline and sprig of mint (optional). Serve warm or at room temperature.

Serves 12

Recipe adapted by Parties That Cook® | www.PartiesThatCook.com from Hot Sour Salty Sweet, 2000.