Rice pudding

Oh hello! It has been so long. I have been cooking lots since my last post, though I've evidently been very lazy about posting photos and recipes. And, since I find that this blog has been my first go-to place to decide what to eat, I'm going to try to revive it just a bit.

I've done rice pudding in many ways... vegan, non-vegan, healthy, not really healthy, etc.

The take away for this recipe is to ensure that the final liquid to rice ratio works such that the completed product is a pudding texture. Chyeah. Anyway, first you cook your rice separately in boiling water. I think that sticky white rice works best, but I always have basmati so I use that, and I have done it with brown rice as well (though this is the most challenging due to its crunchy texture). So, do that. But don't completely cook it. You want it to finish cooking with the rest of the rice pudding liquid ingredients so it can absorb some of the flavor.

Separately, boil your liquid ingredients. This can be any combination of the following:

Coconut milk
Milk - any kind, 1%, whole, etc.
Almond milk
Skim milk
Whole cream
Half and half
Coffee creamer - all kinds of flavors can be all kinds of fun! Vanilla, amaretto, hazelnut, etc.

Then, add your rice!



Then, kind of just leave it in there. Chyeah. You'll need some spices. I like to use

Cinnamon
Nutmeg
Pure vanilla extract
Sugar



Then, let it cook. It will take a while.

Then, eat.

Voila.