If one were pressed to name a universal comfort food, settling a sick stomach or nurturing a sad soul, rice pudding could very well be it. It appeals to small children just weaned from purées, and its subtle sweet texture gives comfort to the elderly, when frail and feeble.
According to Wikipedia, rice pudding had its origin thousands of years ago and its mutations through world cultures has resulted in endless permutations.
For a tropical twist, substitute (whole milk) coconut milk for the half-and-half, and toss the pudding with tropical fruits. I love to add raisins to rice pudding, the sweet plumpness of the fruit is a nice contrast to the texture of cooked and creamy rice. More importantly, that’s the way my grandmother made it.
I’m always striving to cut unnecessary calories from recipes, and have enjoyed the pudding, warm, without folding whipped cream into the final stage of preparation. I do find the pudding somewhat dense, however, if this final stage is eliminated; especially if the pudding is chilled.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
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