In other news,
Jan. 29th, 2009 03:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
. . . I have been craving rice pudding for the past two weeks. As in, 'have made more rice pudding this month than I have in the last 12 months.' As in, 'we ran out of white rice so I caved and bought a pack of puddings at the store. And some white rice.'
Upside: I don't use a whole lot of sugar when I make this.
Downside: That's because I use half cream instead of just milk.
Lizard Brain Side: I DON'T CARE; GIMMEE!!!!!!!
(I just want to know, why rice pudding. I mean, it's tasty, sure. But why the hell am I craving it?!?)
Upside: I don't use a whole lot of sugar when I make this.
Downside: That's because I use half cream instead of just milk.
Lizard Brain Side: I DON'T CARE; GIMMEE!!!!!!!
(I just want to know, why rice pudding. I mean, it's tasty, sure. But why the hell am I craving it?!?)
(no subject)
Date: 2009-01-29 10:51 pm (UTC)In any case enjoy it and post your recipe if you dare!
(no subject)
Date: 2009-01-29 11:43 pm (UTC)1 1/4 cups heavy cream
1 1/4 cups milk
1/6 - 1/3 cup sugar (depends on tastebuds here, really)
4 eggs
1/2 tsp salt
1 tsp Vanilla
Mix liquids and eggs first, then add in the sugar, rice, and salt. Go ahead and just mix it in the baking dish. I find that unless I'm doubling the recipe, I don't need to use the 9x13. Sprinkle lightly with cinnamon (or really douse it -coughcough-) Heat oven to 325. Bake uncovered for 45 minutes, stirring it every 15 minutes. Let it sit for a little bit after it comes out of the oven so it can finish absorbing.
Just a basic rice pudding recipe, nothing special. My main alteration to the original was doing half-and-half cream and milk. Fair warning, this does result in a very rich pudding. I know I have a love affair with rich and creamy things (
(no subject)
Date: 2009-01-29 11:51 pm (UTC)(no subject)
Date: 2009-01-29 11:47 pm (UTC)(no subject)
Date: 2009-01-30 01:13 am (UTC)Sounds delicious! Thanks for the recipe. I'm going to try it with brown basmati. Tweaking that and the sugar would make it healthy.. but then, I think people should eat fat to their body's desire.