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. 🙂