Sela Rose really enjoys walking our Jack Russell, Pete. I've been so happy to see the two of them getting closer. She has become more loving and respectful of him as he's starting to show his age.
After these evening walks, it is nice to come home to dessert. Last night, I tried my hand at rice pudding. I managed to scald the milk and had to start over. It was worth it. And it was GOOD. In the past, I haven't been a fan of rice pudding due to the copious amount of raisins that often accompany this traditional dessert. This is my rice pudding, my way. I love the creative freedom that comes with cooking!
Rice Pudding
2/3 c. minute rice
2 ½ c. skim milk
Pinch of salt
2 eggs
½ c. brown sugar
¼ tsp. cinnamon
1 tsp. vanilla
Orange zest (optional)
¼ c. craisins (optional)
Heat rice, milk, and salt (and optional zest) just to boiling over med/med high, STIRRING
CONSTANTLY
Cook on med low for
6-8 minutes (for tender rice). Again, Stir frequently if not constantly.
In the meantime, mix eggs and sugar in small bowl.
After rice mixtures simmers, (remove optional zest) add small amount to egg/sugar
mixture to temper. Slowing pour egg mixture into rice mixture.
Cook low for 1 minute, STIRRING CONSTANTLY. DO NOT BOIL.
Remove from heat, add cinnamon and vanilla (and optional craisins).
Serve hot and enjoy.
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