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rice pudding
Oct. 1st, 2013 09:45 pmso the only unfortunate thing is I don't know exactly how much rice I started out with
I estimate it was about a cup cooked? It was the leftovers from two people eating orange chicken over rice, having cooked a cup of dry rice. If some people had not scarfed more than half the orange chicken, it might have been a lunch serving. But seeing as the main part of the meal was gone I poked the interwebs about rice pudding to see if I could do something else with it
and well, okay, so issue 1, you can't really make a SMALL batch of rice pudding, it's like trying to make a small batch of soup,
issue 2, I couldn't decide what KIND of rice pudding to make, wiki it, there's like a million,
anyway this whole thing is super experimental andmarginally vegan (I mean if you use something other than honey why do i always forget honey isn't vegan i think it's because i think of bees like bakers)
and probably starts with ABOUT a cup of cooked sushi rice, allowed to cool.
Add: 3/4 cup hazelnut milk (this was enough that when the rice was broken up with a spoon, it was all submerged - I figured since we boil it from here some liquid would evaporate off)
Put the saucepan on medium heat, stir regularly, putter around adding things:
1/8 tsp nutmeg
1/4 tsp cinnamon
(I was worried this would be overpowering for a small batch but it turned out pretty well, but many of the other things I put in have strong flavors too)
Decided there was clearly not enough fat in the pan for it to puddingify properly so I added a banana (wiki informs me Cambodia does banana rice pudding!)
Tasted it, was kind of surprised that it was not very sweet (hazelnut milk is supersweet as a milk), added 2 tbsp honey
Tossed in a handful of chocolate chips (probably shy of 1/4 cup). My thinking was have them sprinkled through but of course it was hot so they melted semi instantaneously. I took it off the stove while it was half-swirled rather than continue mixing. Will probably add a few more chocolate chips when it's cooled. Is in the fridge now.
I estimate it was about a cup cooked? It was the leftovers from two people eating orange chicken over rice, having cooked a cup of dry rice. If some people had not scarfed more than half the orange chicken, it might have been a lunch serving. But seeing as the main part of the meal was gone I poked the interwebs about rice pudding to see if I could do something else with it
and well, okay, so issue 1, you can't really make a SMALL batch of rice pudding, it's like trying to make a small batch of soup,
issue 2, I couldn't decide what KIND of rice pudding to make, wiki it, there's like a million,
anyway this whole thing is super experimental and
and probably starts with ABOUT a cup of cooked sushi rice, allowed to cool.
Add: 3/4 cup hazelnut milk (this was enough that when the rice was broken up with a spoon, it was all submerged - I figured since we boil it from here some liquid would evaporate off)
Put the saucepan on medium heat, stir regularly, putter around adding things:
1/8 tsp nutmeg
1/4 tsp cinnamon
(I was worried this would be overpowering for a small batch but it turned out pretty well, but many of the other things I put in have strong flavors too)
Decided there was clearly not enough fat in the pan for it to puddingify properly so I added a banana (wiki informs me Cambodia does banana rice pudding!)
Tasted it, was kind of surprised that it was not very sweet (hazelnut milk is supersweet as a milk), added 2 tbsp honey
Tossed in a handful of chocolate chips (probably shy of 1/4 cup). My thinking was have them sprinkled through but of course it was hot so they melted semi instantaneously. I took it off the stove while it was half-swirled rather than continue mixing. Will probably add a few more chocolate chips when it's cooled. Is in the fridge now.
