Yum!

4 c. milk
1 c. short-grain brown rice
1 c. water
pinch of salt

2 egg yolks
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg

1. Put the rice and water in a large-ish saucepan. Bring to a boil, then reduce heat to low. Simmer for fifteen minutes.

2. Add the milk & salt, and simmer for 1 hour & 25 minutes, stirring frequently. (You don't have to stand there and stir it all the time, but don't get caught up in Spirited Away and forget for more than ten minutes, or you'll have a serious milk skin issue on your hands.)

3. Mix together the remaining five ingredients. Add them to the mixture and stir constantly for four minutes.

4. Portion out the result and refrigerate.

5. Top with that delicious strawberry that you couldn't resist at the grocery store. (No kidding, it was saying my name...)

6. Share with your sweetie.

Tada! You've just enjoyed rice pudding!

Comments

[Sab]

Now if I could only convince Tim that rice pudding is far superior to bread pudding (blek).

[David]

Yum.

[Virginia]

YUMMY! Thanks for posting the recipe. I'll have to try making it for my host family.

On a completely different topic, I met a girl from here who went to Wichita State! She speaks English fluently, and she knows St. Louis, Lawrence, etc. because she played on the tennis team.

Oh, I just got a call from Rosemary!

[Cate]

Sab: Although I do enjoy a good bread pudding, one must not forget the fact that rice is superior to bread, so it follows that rice pudding is just better. Plus, a good bread pudding is hard to find.

Virginia: Enjoy, but halve the recipe. I'll be eating this stuff for months!

[Virginia]

Thanks for the tip. Also, many rice puddings have rosewater and cardamom pods in them, at least the kind you find at Indian restaurants and at Everest Cafe - only the best Nepalese food in St. Louis! They moved to the Grove. They have a KILLER lunch buffet... damn, i miss spicy food!