Sculpin

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 vanilla

Bring 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.

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