Then I eated it.

I keeping with the “cooking with rice” theme, I made rice pudding tonight, a very straightforward endeavor involving milk, sugar, salt, vanilla, and cinnamon… oh, and rice of course.  Actual INGREDIENTS, not a mix or anything.  Quality, donchaknow.

I’ve never made pudding from scratch before, but the experiment turned out pretty well.  I did manage to set off the smoke alarms when I discovered exactly how fast milk goes from the  “is it boiling yet?” to the “boiling over” stage, but that’s all part of the learning process – in this case, learning that milk nearly explodes when it boils.  It’s pretty impressive, it goes from a fairly placid fluid to a mass of rapidly expanding foam with no warning.

It DID take a good half hour to make, and you can’t leave the stove for a minute while it’s cooking, but I think the end result was worth the time invested.  I may have to double the recipe, though, because when all was said and done I only had enough pudding to fill a pair of 6oz dessert cups.

Fortunately, I was only cooking for two. 🙂