Generally, I'm not a fan of rice pudding, mainly because of the added texture. Also, most of the time, the rice is al dente, not creamy like I need it to be. But, as I mentioned in a previous post, I thought, due to the small grains and inherent creamy deliciousness of sushi rice, it would make for killer rice pudding. And I was right.
One of the things that befalls me when I'm planning on making something new is that I forget to take inventory of what I have and don't have before going out to procure ingredients. That usually results in either overbuying baking powder, or forgetting eggs, or some combination thereof. In this case, I forgot to buy milk. Generally, we are soy people, except we require dairy in our coffee and tea, and we love yogurt. So, the result was, unhealthfully enough, that I would be using half-and-half. That's right, folks, I made rice pudding with half-and-half, and it was amazing. Sure, I was thinking the whole time how I will need to do a few extra RPMs on the bike this week, but it really was heaven. Even AC approved, and he is rather particular about his rice pudding.
And in case you're interested in committing a similar crime against your arteries, just take this painfully easy recipe, and substitute milk for half-and-half (truth be told, next time I will probably use equal parts milk and half-and-half). Other modifications included adding a bit of almond extract and cooking the pudding a couple minutes longer for extra-extra thickness. And that's it, really delicious, not-so-good-for-you rice pudding. Enjoy.
And speaking of doing wonderful things with limited means/supplies and a whole heck of a lot of creativity, I urge you to check out my friend Sarah's new video blog, The Pink of Perfection, which teaches us how to live a luxe life on little.
—AK
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