
I came home from a run a few mornings ago to be met at the door by Izzy and her request for rice pudding. That's funny...rice pudding...don't we usually pair this dish with hearty appetites and cooler temperatures?
To be honest, this is something I secretly adore about my girls--their blatant disregard for seasonal conventions. On Sunday Izzy wore tights and a blazer to church. In January Caroline will try to sneak outside in a sundress and flip flops. With a popsicle. Since we live in such an extreme climate, I appreciate their little refusals to adapt...it feels like our secret revolt. A silent mutiny. Watch us wear sweaters and eat soup in July. Just watch us.
Back to my story...I told Izzy if she wanted rice pudding she was welcome to make it. That's all she needed to hear.
Not too hot, not too cold...
Tastes just right.
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Dear reader, by now you should know better than to ask me for a recipe. But some of you did. So please allow me distill my instructions to Izzy, as I just told her what to do off the top of my head:
Take about two cups of rice (I like that short, stubby fat kind for puddings), wash and drain it (we didn't), and put it in a heavy-bottomed sauce pan with tons of milk. Like at least 8 cups. Add a pinch of salt, a dribble of vanilla, and perhaps a half cup of sugar. And plan on standing there for the next 30 minutes, stirring constantly and gently over a medium (until it almost boils) and then low heat.
As the milk starts to steam, lean over the sauce pan and breathe. Let it be your facial. That wonderful aroma will take you back to the days of your infancy and the happiness you felt whenever sweet, warm milk came your way.
{{Now give each other a hug.}}
If the liquid starts to boil down at an alarming rate, don't panic. Just add more, darling! A cup or two. Whatever. In my opinion, you want to err on the side of generosity when it comes to the milk. The thing about rice pudding is, no matter how much milk you add, by tomorrow the leftovers will be completely absorbed. Rice is so greedy that way.
In about 30-35 minutes your pudding should be ready (if you plan to eat it hot). Just take a small taste to make sure the rice is soft (if it isn't, keep cooking, stirring and breathing for another five minutes or so.)
Okay, here is something my mom liked to do (and I should fact check this before sharing...but oh well): whisk an egg yolk together with some whipping cream and a little sugar. Really whisk it up. Now fold it into your pudding. Add a little orange zest. Wow. You just made a crazy amazing custard!
I usually sprinkle some cinnamon and sugar on top for the girls. Raisins, berries, and bananas also taste terrific. It's a lovely warm dish, but as others have mentioned, you will be so happy if you put it in the fridge and find it the next day, all chilled and delicious. Enjoy!
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