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04/16/08 |
                          
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Flavored rice pudding Yields approx 3c. 2 c. milk 1/2 c. uncooked rice 1 T. unsweetened cocoa powder (or one block baker's chocolate, crumbled) 2 T. powdered sugar 2 t. vanilla extract Rinse rice well. [Don't skip this step, motherfreakers!] Heat rice and milk in a small saucepan, simmer for 15 minutes, stirring occasionally. While pudding is still hot and very moist, add cocoa, sugar and vanilla. Cook 3-5 minutes longer, or until most of the liquid is absorbed. Let stand to firm up, or eat it warm. It's good either way, trust me.
Note from GG: I'm a chocolate fiend, so that's how this recipe is designed. However! You can add pretty much whatever you want depending on your own personal tastes. From experimentation, I can recommend the following: *vanilla bean (just the seeds, of course) *dark rum and raisin (this came out a bit, um, wet, so be careful you don't add *too* much rum) *orange zest and cinnamon (traditional Mexican style, but you'll need to add some sugar)
I also did this other cool thing with this recipe (by accident) where I undercooked the rice a bit, then mashed the mix with a spoon, scooped it into those little baking cups and baked it at 350 for about 15 minutes. The result was some sort of strange chocolate-tapiocaesque-rice-pudding-cakelet. Odd, but good. I love making happy mistakes like that.
This site was last updated 12/20/06 |
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