There’s nothing quite like a great recipe for southern-style rice pudding. We checked in with chef Katy Keefe, the pastry chef of McCrady’s and McCrady’s Tavern, for her gluten and dairy free recipe.
Chef Katy is the mastermind behind the dessert programs at the two concepts helmed by Chef Sean Brock—the Tavern serving American classics and McCrady’s, a modern tasting menu-only experience—housed in the same Historic Downtown Charleston building. Leading the pastry team at both, Katy has a wide range in her repertoire of desserts; creations like the Foiechamacallit at McCrady’s (composed of cured foie enrobed in peanut chocolate with puffed rice and caramel) and a cold play on crème brûlée with Ice Cream Brûlée at the Tavern highlight her whimsical and inventive approach. 
A new and noteworthy creation at McCrady’s Tavern is her Carolina Gold Rice Pudding, currently served with lime curd and almond dragees. The dairy- and gluten-free dessert serves as a canvas for upcoming variations, including the option to be served warm or cold, depending on the season, temperature and your preference.
We checked in with Katy and asked her a few questions about her sweet tooth:
Being from Wisconsin, are there any Midwestern desserts that you have given a souther spin to serve in Charleston?
Katy: Not sure if it’s a mid-western dessert, but French Silk Pie was a staple of my family’s growing up. In Milwaukee there was this chain of restaurants called Baker’s Square and that was the pie my Dad always got. It’s on the Tavern menu now, with tons of chocolate curls and fresh mint and everybody loves it!
What’s your favorite sweet to pair with your morning coffee? How about at 2am after a night out?
Katy: In the morning I love a blueberry muffin. So basic, I know, but you usually can’t go wrong. At 2am I am definitely eating Twizzlers.
In your opinion, what’s the best dessert to be served after a big plate of BBQ?
Katy: After BBQ I love coconut cake or a lemon bar.
Print
Carolina Gold Rice Pudding with Lime Meringue
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Carolina Gold Rice Pudding is a delightful southern-style dessert, featuring a creamy coconut milk base topped with a zesty lime meringue.
Ingredients
- 8 oz. Coconut Milk
- 8 oz. Water
- 4 oz. Carolina Gold Rice, rinsed
- 1/4 tsp. Salt
- 1 Vanilla Bean
- 2 Egg Whites
- 8 oz. Sugar
- 1/4 cup Light Corn Syrup
- 1 Tbl. Water
- 2 Tbl. Lime Juice
- Zest of 2 Limes
Instructions
- Rinse the Carolina Gold Rice under cold water, moving it around with your hand. Drain off as much water as possible and repeat the process until the water draining from the rice runs clear.
- In a saucepan, combine the coconut milk, water, rinsed rice, and salt. Split the vanilla bean and scrape the seeds into the mixture. Add the vanilla pod as well.
- Bring the mixture to a boil over medium heat, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it cool slightly.
- In a mixing bowl, beat the egg whites until soft peaks form. Gradually add 4 oz. of sugar, beating until stiff peaks form.
- In a small saucepan, combine the remaining 4 oz. of sugar, corn syrup, and 1 Tbl. of water. Cook over medium heat until the sugar dissolves and the syrup reaches 240°F on a candy thermometer.
- With the mixer running, slowly pour the hot syrup into the beaten egg whites. Continue beating until the meringue is thick and glossy. Fold in the lime juice and lime zest.
- To serve, spoon the rice pudding into bowls and top with the lime meringue. Optionally, use a kitchen torch to lightly brown the meringue.
Notes
This dessert can be served warm or cold, making it versatile for any season. Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you prefer a sweeter meringue, increase the sugar slightly. For a more intense lime flavor, add extra lime zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35
- Sodium: 150
- Fat: 10
- Carbohydrates: 55
- Fiber: 1
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
Can I use a different type of rice instead of Carolina Gold rice for this pudding?
While Carolina Gold rice is recommended for its texture and flavor, you can substitute it with short-grain rice like Arborio for a creamier consistency.
What can I use if I don’t have almond dragees for garnish?
If you don’t have almond dragees, you can substitute them with toasted slivered almonds or any other nuts you prefer to add a crunchy texture.
How do I prepare the lime curd that accompanies the rice pudding?
To prepare lime curd, whisk together lime juice, sugar, eggs, and butter in a saucepan over low heat until thickened, then strain for a smooth texture before serving with the rice pudding.
