There are certain foods that bore me and I’m not afraid to say that out loud.
But then again, these ‘boring’ foods are usually the most commonly used ones. That’s probably why I find some of it to be so blah sometimes. Take rice for example…
I live in an Asian country where rice is a mainstay of the kitchen. My family has rice with everything – curry, soup, stews, meats and vegetables. It’s no surprise. Rice fills you up fast and gives you energy.
Perhaps it’s the way rice is being cooked here. Or the type of rice used. I’ve been eating white rice since god knows when but these days I prefer something more grainy and nutty – think brown rice, red cargo rice, and even buckwheat.
Yes, I do take rice for granted sometimes. Especially white rice. It’s not a food that makes me go crazy.
BUT…
(yea there’s always a but… duh!)
At times you realise that the most plain food can be the most exciting when coupled with other ingredients. Why so? Well isn’t it simple? Think of it as a plain whiteboard. Would you use a black marker on a whiteboard or a black marker on a blackboard? Most probably the white one ya? That’s to ensure high visibility.
Likewise, when it comes to food. It’s better sometimes, to jazz up something plain with ingredients that have strong characteristics than try to make a mish mash of too many strong ingredients all fighting for attention. That’s the way I see it and I really think it’s amazing.
So when I found leftover rice in the fridge the other day…. I knew I had to do something about it. Something I’ve been thinking of doing but never got round to it. I decided to make rice pudding.
I really love puddings because they’re so hearty and comforting. To me, puddings convey a very home-y feel and I find that really appealing. Perhaps it’s the creaminess? Or the fact that it’s full of milk-fat… which is oh so yummy.
I found a recipe that’s been used by The Amateur Gourmet and it looked fool-proof. With a name like Rockin’ Rice Pudding, how can I not be enticed?
It’s a recipe that’s so simple, any kid can do it. Seriously! Great for when you want to clear your leftover rice but can’t bear to bin it. I hate to waste food… so maybe that’s why.
I’m the sort of person who will keep leftover bread that no one wants and turn it into a delicious bread pudding. My friends can attest to that…
Did you think plain rice could taste this good as a dessert? I mean, all I added was some milk, cinnamon, raisins, butter and sugar. I heard that it tastes even better with ice cream. Mmmm..
Gosh, for the first time, I wish the fridge was filled with leftover rice. Maybe I shall start a club or something. So that those of you who are thinking of throwing away your lunch or dinner can actually donate some parts to me… hmm like RICE? hahaha. k that’s too lame.
I have to agree with Tyler Florence; Rice is indeed nice.
Have it warm, or cold, this rice pudding tastes great either ways. Maybe I’ll throw in some nuts next time… give it a bit of crunch.
All right… back to my papers. I have too many deadlines. Thus the inactivity. So pardon me if you had to keep looking at the natto photo everytime you drop by my blog.
Have a great weekend ya’ll!
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Rockin’ Rice Pudding
Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Rice is Nice
3 cups white rice, cooked
3 cups milk
2/3 cup sugar
2 tablespoons butter
1/2 cup raisins
1 teaspoon vanilla extract
Zest of 1 lemon, grated
1 teaspoon cinnamon, divided
Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.
