External Brain &Food 16 Oct 2006 02:10 pm
rice pudding
I made rice pudding last week with some leftover rice, and it was good. It’s basically an excuse to eat half-and-half and sugar:
Rice pudding for two
1 cup cooked white rice
dash of salt
1 cup half-and-half
3/4 cup milk
scant 1/4 cup sugar
1/2 tsp vanillaBring rice, salt, sugar, and dairy products to a boil in a heavy-bottomed pot, then reduce to low and cook, stirring frequently, for about half an hour or until the mixture is very thick. Add vanilla and cook a few minutes more, then serve.
I’ve read that rice pudding is generally eaten cold or at room temperature. But I learned to eat rice pudding in Thai restaurants, so I like it nice and hot.