Domain: A TEXAS MONTHLY Editorial Supplement

A Grand Finale

Chef Bruce Auden creates a provocative rice pudding from a Thanksgiving palette.

October 1988

“Rice pudding is one of my favorite dishes—we used to have it once a week when I was growing up in England,” Bruce Auden says of the inspiration for this autumnal dessert. “But you can never order it in a restaurant.” When Auden, the executive chef at the Fairmount Restaurant in San Antonio, craves a rice pudding, you can be sure he’s not going to make something bland or dreary. As one of this country’s most daring culinary pioneers, the 33-year-old Auden has proved himself a bold orchestrator of Southwestern style and international flavors. And that’s true in the gingered rice pudding, with a tart-cherry conserve. “What I was looking for was a dessert that wasn’t too elegant,” Auden explains. “These are warm Thanksgiving flavors we all use around this time of year. Of course, I still think my mother makes the best rice pudding of anybody.”

Gingered Rice Pudding—Recipe

Fairmount Restaurant, the Fairmount Hotel, 401 S. Alamo (512) 224-8800, (800) 642-3363

Originally featured in Domain, Fall 1988

E-mail

Password

Remember me

Forgot your password?

X (close)

Registering gets you access to online content, allows you to comment on stories, add your own reviews of restaurants and events, and join in the discussions in our community areas such as the Recipe Swap and other forums.

In addition, current TEXAS MONTHLY magazine subscribers will get access to the feature stories from the two most recent issues. If you are a current subscriber, please enter your name and address exactly as it appears on your mailing label (except zip, 5 digits only). Not a subscriber? Subscribe online now.

E-mail

Re-enter your E-mail address

Choose a password

Re-enter your password

Name

  
 

Address

Address 2

City

State

Zip (5 digits only)

Country

What year were you born?

Are you...

Male Female

Remember me

X (close)