Dear Maestro Jean-Pierre, I cannot express the immense joy and gratitude I feel each time I watch your videos. Your recent rice pudding recipe left me in awe of your culinary prowess and unwavering passion for the art of cooking. With every new video you share, Mondays and Thursdays have become days of anticipation and culinary delight for me. Your mastery in the kitchen is truly unparalleled, but what truly sets you apart is your humble nature and genuine desire to help others. Your teaching ability shines through every step of your recipes, making even the most intricate techniques feel approachable and achievable. Your guidance has not only expanded my culinary skills but also inspired me to explore new flavors, textures, and culinary adventures. Your dedication to sharing your knowledge and skills with the world is truly commendable. You have created a community of food lovers who eagerly gather around their screens, awaiting your next masterpiece. Through your videos, you have touched the lives of countless individuals, instilling in them the confidence to explore the magic of cooking and discover their own culinary talents. I cannot thank you enough for the impact you have had on my culinary journey. Your unwavering commitment to excellence, coupled with your warm and inviting demeanor, has made learning from you an absolute joy. You are a true maestro in the kitchen, orchestrating culinary symphonies that delight the senses and nourish the soul. From the depths of my heart, I applaud you, Maestro Jean-Pierre. Your talent, your generosity, and your love for the culinary arts have created a lasting legacy that will continue to inspire and uplift aspiring chefs and passionate food enthusiasts for generations to come. With utmost admiration and gratitude, Will. ❤

Hey Chef, hey Jack! I'd love to see a special "behind the scenes" episode where we can see how the episodes are made, how you guys met each other, who else is involved in this channel, and how much butter Chef JP actually stored in the kitchen studio 😀

"Hey you, you're small." The Chef never fails to crack me up.

So many skills learned to make one small dessert...Chef, you are too good to us, teaching us everything we need to know to make the culinary portion of our lives that much better.

I've had creme brulee and I've had rice pudding. This is a great combo

this is the best Cooking Channel on the Internet! Yes, you can find other channels with recipes that are good, but this channel has some thing none of the other ones have. Chef actually teaches you about the process step-by-step. He doesn't just tell you mix this with that. I have tried many of these recipes most recently the strawberry mousse all came out fantastic! they came out so good might even think about putting together a little bakery people in my area have never experienced food like this opens up a new market. Thank you for all the great content! Thank you for your time and knowledge which is priceless!

Most charismatic, authentic, classic and entertaining chef on youtube! (AND amazing creations that taste delicious!) Approved not only by my husband and I, but by our two college aged sons as well! Thank you so much for being YOU!

Chef JP is the best KZfaqr in existence

My wife greatly appreciates all the new dishes you have been teaching me.

I like that you are bringing the classics back, things you cooked back in the 70's, 80's! Keep up the good work! They are called classics for a reason, they never ever will be replaced!

The return of chef’s old friend - rum raisins! 😋 I’m gonna make this!

I'm sorry this is the third time I've made this rice pudding and it is still AMAZINGLY GOOD. I recommend trying it.

My home educated 8yr old daughter and i are learning so much from these fantastic videos ,my daughter is so inspired by jean -pierre to want to learn french as well. Thankyou so much jean-pierre for sharing your skills, knowledge and humour. Very much appreciated 🙏❤

Oh my gosh Chef, I will have to make this for my wife! Her two most favorite desserts are crème brûlée and rice pudding! She should love this! Thanks Chef!

Wow, I’m todays years old and have now learned how to properly make rice pudding. Thanks Chef JP, you’re the best

I watch virtually every video you release and try to cook every recipe you give us. I have even formed a Sunday Night Supper Club and host 8-10 guests at my house each week. It is a BLAST and such a break from my attorney work. Last night, I started the group off with a garden salad and your restaurant style garlic bread, followed by your sausage Bolognese, served over fusilli pasta. And for DESERT, this upscale rice pudding. One of my guests was intrigued by the brulee torch, so I let her do them all. What a simple, tasty, easy, fool-proof desert to make. EVERYONE loved the drunken rum raisins and the turbinado sugar. It definitely adds a crunchy top. Thank you so much for this channel.

To know that he's my friend makes me feel so warm n fuzzy.

Thank you so much for the effort to convert your recipe to grammes and mililiters, it makes it so much easier when you are used to cook that way. I made several of your recipes, my family loved them all, truly amazing classic flavours. Your desserts are my absolute favourite! Lots of love from the Netherlands.

I have a Huge bottle of Spiced rum (and I’m not a Rum drinker) that NOW has purpose! Drunken Raisins! Awesome - Can’t wait to try this (in a couple months LOL)

Bread pudding next please chef!

Give me that rice pudding!!!

My sweet tooth 💯approves this! Well done, chef! 👍

A thousand plates of this together will make a beautiful pattern on the table. This is perfect for a party!

Rice pudding is one of my childhood favorites! My grandma was an immigrant from England. She made this and bread pudding all the time.

Wow 🤩, grown up eating this made by my mom with Indian name “KHEER” , but hats off to you, never imagined can be turned into a glamorous,⭐️ ⭐️ ⭐️ ⭐️ ⭐️, blockbuster dessert and a super entertaining recipe video Love this 👌😃😀😃😁

I have never made this pudding before, I made it according to your recipe, everyone in the family was delighted and the children were especially calm, maybe the amount of rum was just right😂

OMYGOSH, YOU ARE STILL ALIVE!!!!!!!!!!🥰🙏🙏🙏. i just learned and cooked your “PORK TENDERLOIN” Recipe…….but was telling my Family that you SADLY passed away in 2016…..but i just saw online someone corrected the author of an article - that you’re still ALIVE. I APPRECIATE your KZfaqS!!! I APPRECIATE ALL you teach us in your COOKING VIDEOS🥰🙏🙏🙏 GOD BLESS YOU CHEF JEAN PIERRE. Sooooooooo GRATEFUL YOU ARE STILL WITH US!!!!!!!🥰🙏🙏🙏

11:30 in the morning beautiful recipe

I would love to see Ice Cream desserts created by Chef Jean-Pierre!

I love your dessert, please, please keep doing them!

I love rice pudding!!! With raisins. What a great idea to melt the sugar on top!! I think it needs some whipped cream somewhere!!

I love your crazy diy set ups that you share like actual deep industry secrets!!! Love it and learning so much!

Wow. . That's rice at the highest level. . .🙏👍👍

Wow, these mashups this week are killer. The onyo beef stew, now rice pudding brulee. Looks amazing.

I love rice pudding and this version looks yummy! 😋 I soak my raisins in Captain Jack's, too, and use them in my amazing homemade fruit cake or homemade ice cream. It's the bomb!!! Can't wait to try this.

My dad loved rice pudding and I didn’t but this recipe brings it to a whole new level! I will make this. Thanks chef J-P!

Without Raisins, one of my Favorits in my Childhood. If my Mother have to work Long she made it in advance and put it in 3 Newspaper and puts it in her Bed and in the Evening when she comes home. It was Ready

what an amazing chef, I love your character, a beautiful person and your face about not drinking, priceless xx

I wasn't able to watch Chef for a few days. I missed him.

Already a quarter of the way to 2 million subs! Keep up the good work, chef!

Jean Pierre, that is indeed the absolute Royalty of Rice Puddings. Always been a favourite of mine, but this is next level. 💯💢

Ah-MAY-zing!!! Thank you, Chef. I can't wait to get home and make some.

OMG! I've made rice pudding for years but this looks amazing. I definitely have to try this.

I have never soaked my raisins before! I am definitely going to have to try this recipe!

I love rice pudding and thank you for showing us how to present it awesome!

Thank you Chef, you inspire me to cook new things

Two of favorite desserts combined!!! Nirvana! Thanks Chef!

This man has made me love cooking. So simple, tasty and elegant.

3 of my favorites. Rice pudding, creme brulee and chef John Pierre. Although I prefer Armenian style rice pudding to baked rice pudding....but however you slice it, it is comfort food at it's best. Sorry, I am always thinking about how to change things up (guilding the lily) so what do you think of serving this in a pool of creme Anglish with those dollops of strawberry coulie?

I love rice pudding and this recipe takes it up a notch. It's simple to make but elegant. I enjoy all your dessert videos.

ABSOLUTELY AWESOME

This is the favourite dessert of my family I wish you're my neighbour chef so I can taste what you cooked too thanks somuch

Merci Chef ! C'est vraiment un plaisir de vous écouter avec votre accent si caractéristique. Vous êtes un des rares personnages dans l'univers de la cuisine que j'aime regarder tant tout semble si facile et bon avec vous :) (et amusant surtout !). Amitié du pays et merci pour tout ;)

Oh wow! This is taking Rice Pudding to the amazing extreme! I love Rice Pudding but I'm going to LOVE your version 😋

I was waiting for the saw, hammer, screwdriver and plywood...culinary, plumbing and welding all in one lesson..love it!! Cheers.

TGIF! I'm gonna make it right away after work tomorrow.. thanks chef! 🥰🇵🇭

John Pierre, you're my new go to for inspiration. Thank you. How did I live without you!? ❤️

I absolutely love the desert videos. the mousse was a huge hit at my last family meal. Thanks again for the metric measurements!!

The pipe coupling is pure genius

Chef knocked it out of the park with another classic!

Fresh cinnamon, like a good number of spices, is very potent and a little goes a long way. Heat makes it bloom. There are mini kitchen torches just for caramelizing tasks which are far less intimidating for a torch novice to use.

Mmmm never had a rice pudding like this, I'll definitely have to try it out. Thanks, chef!

who doesnt like a good rice pudding? very nice baked too, but usually i cook it in milk and add some butter at the end

I love the Jack animations

Dessert is the best bit!!! Looks like a gorgeous recipe, can’t wait to try making it!

Definitely making this tonight!! It's like you read my mind this morning chef!!!! Thanks for all you do!

A dessert that my mom made often that you jujed up! Beautiful and yummy.

i love your desserts. whenever I have company over for dinner, I make a dessert. and when I make a dessert, it's a Chef Jean-Pierre dessert. this one will be next

"Butter is our friend" smart man this guy ❤

Looks great. I think I'll try this with barley instead. I just love the chewiness of barley. I might have to go a little more savory to compliment the barley flavor. An herb or two might work for that. Those rum-soaked raisins will make the cut easily!

I made this- my first time making rice pudding- but I had to use plant-based cream and almond milk for the lactose intolerant in the family. Thank heavens the rum raisins weren’t a problem. It turned out beautifully and everyone was happy. Thank you Chef for your meticulous directions and delightful humor.

Chef is like a mad scientist and we wouldn't want it any other way. Always a fun time!

Quel plaisir de vous regarder! Cette recette me rappelle mon enfance en Europe mais en version plus plus! Wow! Vous avez touché mon coeur lorsque vous avez mentionné avoir laissé les raisins secs dans le Captain Morgan! Mon rhum favori! 😊Je fais cette recette bientôt c'est certain!

Good morning from long Island Chef! When are you inviting us for dinner & dessert? This looks de-lish

Brings back memories JP of all the good individual desserts you did at The Left Bank! This is just an exceptional recipe with an exceptional presentation!

I love rice pudding. my fav. I'm not a big dessert guy, but i may actually try this.

You know what is probably strange for the Chef? 99% of chefs don't get a "good job" for putting together a meal. Chefs work their balls off and most customers have no idea what it took to get that meal in front of them. This channel brings respect to that. Folks, try cooking these recipes. None of them are misses.

Rice pudding on steroids!!! Through the roof excellent chef!! I must make this.

My 2 favourite puddings in one!!!! 😳😳😳😳😳 OMG! ❤️ Very cool JP!!!

I totally made your strawberry mousse months ago when I first saw your video. It was delicious! I'll have to try this recipe now.

i hope you live forever you are truly the best

I didn't like rice pudding as a child, to be fair, it was always the stuff out of a can, the extra strange thing is I did like portage oats, which is kind of the same. Ive not had rice pudding at all in my adult life, but because I love all of Jeans' other recipes, I'll give this a try.

Thanks so much for these great recipes. I've been converting your measurements to metric measurements for years. Even though a child could do it, I'm so glad that you are now posting the 'grams'.

I like the idea of using jasmine rice because I love the taste of it. I prefer it with my stir fry too.

That’s actually right after cooking the rice you need to leave it at least 5 to 10 mins to finish the cooking process. Most of the time here in Asia, we use rice cooker so we no longer need to do that. But there is one technique that we do this can work in rice cooker or stove. When the rice cooked, open the lid for 3 to 5 mins while your in lowest heat setting (in rice cooker maintain in “keep warm” function) to have the remaining moisture or water to evaporate. This will give rice better texture and make it more sticky. You can leave it open a little longer if you want to make the bottom part crispy.

Hello Chef! I made this today and it is delicious! I soaked the raisins in Captain Morgans spiced rum last November! Sooo good! Thank you sooo much! My 84 year old mom LOVED it lol

The Cooking Is Amazing 👍🏽 I Also Enjoy all the characters you mimic😊 WC Fields, Rodney Dangerfield, Harpo Marx, Curly, Etc. Etc.🤩

Awesome! God's blessing thru his teachers!!

Thank you for finally using the units of measurement in the recipe that are used by the vast majority of the world!😊

Making this now. I never knew to saute the rice before adding the liquid. I'll see how that helps the flavor. PS. Oh my, oh my, is that excellent rice pudding. Thank you so much.

Just made this, what an AMAZING recipe!! I whisked my yolks with a little cold cream and then whisked it in. I was afraid I would scramble them 😂❤

Chef Jean Pierre! Thanks for another great recipe and video! Back in the early 90's eating at "The Left Bank" was my first up scale dining experience and I remember almost every bite especially, your filet mignon stuffed vidalia onion with I believe a red pepper coulis. That was easily to this day the most amazing appetizer I have ever had and you have been my favorite chef ever since. Thanks for sharing all of your delicious recipes I can't thank you enough! Can't wait to see you hit 2 million subscribers+!

The italian plumber in me is enchanted!

AAAAHHHHH, Finally:RUM RAISONS!!!💪🏻 I love Rum Raisons! And this great creation you just produced!! I LOVE RICE PUDDING!!✌🏻

Excellent idea these pipes. Plumbing comes to the rescue of the kitchen!

Looks great, thanks!

I love rice pudding! Heck, I love everything you make! Besides enjoying watch your videos, I always learn something new. Thank you Chef!

Chef, you bring Joy into my day! May you be happy in all that you do for a long time.

I have to agree Chef, all meals should start with a good dessert, as my grandmother use to say. 😉

What a coincidence! Was just talking about rice pudding (and other more old fashioned desserts) with friends today! We'll be trying this one first thing tomorrow 😁 And for all my fellow Europeans, we can also buy measuring cups with American units and otherwise Google is your friend. Personally I have a whole set of measuring cups since I'm using a lot of American recipes no need to convert 👌