Rice Pudding

Ladies (and gents), you are going to need to make yourself some rice pudding this week. We had an Indian version yesterday at a chaat house (what does chaat mean??) and I made some tonight here at home. Rice pudding reminds me of our honeymoon in NYC where we ate a lot from Rice to Riches.

Rice pudding is quick, cheap, easy, and makes your tummy so happy that you will not mind that it's chilly and overcast outside. It's the best thing you can make from leftover rice. Put it in a pot, add milk (almost enough to cover the rice), add sugar (I prefer white, not too much, start adding slowly and aim for somewhere around 1.5 tsp per serving), and vanilla extract. You can add an egg, but I like it more liquidy, without egg. Exact measurements can be found here, but they're not really necessary. Other additives: raisins, fresh fruit (after it's done cooking), chocolate chips ...

Now start sprinkling in little bits of cinnamon, nutmeg, perhaps a little cardamom or cloves, and hum it's beginning to look a lot like Christmas as the kitchen fills with wonderful scents. Simmer uncovered (steaming, not boiling) for maybe 15 to 20 minutes until mushy and perfect.

Yummmmm.