Adam Siegel 

Sometimes, you make something solely because you love it. Pure gratification. If it goes beyond that to reach into that old trunk of memories, perfect. But this pudding is simply the thing that, to him, hits every note. “One of my favorite desserts ever,” he says. You won’t see it on the menu at Lupi & Iris, but Adam Siegel did pay homage by using it as the featured dessert at a black truffle dinner at Lake Park Bistro. Versatility is one of its best character traits, and Siegel takes advantage of that. “It’s a great vehicle for preserved fruits and nuts,” he says. Kids are into it, too. When his own were littles, the Siegels had their milk delivered. If there was any left over, he used it in rice pudding. Now, he incorporates plant-based milk – something his wife, Daria, drinks. His affinity for arborio, the short-grain rice used in risotto, is felt here as well. This is not one of those desserts you can just leave unattended on the stove. It needs tending. It needs the love of continuous motion. “You can’t stir it enough!” he says. It’ll seem like it’s not enough rice for the amount of liquid, but it will absorb it all over time on low heat. “You can put all kinds of spices in it,” or give it an elegant lift, as Siegel does here, with fresh cherries simmered in port.