Rice Pudding is NOT a Breakfast Food
I ate it for breakfast anyway. And then I was sick.
It's just so delicious, is all, and David made it for me before our breakfast smoothies so I was hungry and then I ate like two dishes of pudding and my smoothie and now I'm uploading the recipe to my blog whilst curled up on the sofa in a ball of very happy regret.
Make the pudding after breakfast, is all I'm saying. And double the recipe next time, David. I ate so much of this stuff (he had a serving, too) that now we only have one serving left! ;A;
(This is a fabulous way to get rid of leftover rice, by the way. Make a cup of rice, eat a quarter cup of it for lunch, whine that you don't want rice for lunch anymore, the leftover rice'll get nice and hard and inedible as straight-up rice, and then boom! Pudding!) :}
Ingredients
3/4 cup uncooked rice, which you will cook
1/3 cup raisins
1/4 cup milk (I use soy)
1 tbsp Irish cream
2 cups milk (I use soy)
1/4 cup coconut milk
3 tbsp brown sugar
1 dash salt
1 egg
1 tsp vanilla
Instructions
- Cook the rice. If you're using leftover cooked rice, heat it up in the microwave until it's steamy.
- While that's cooking, combine raisins, 1/4 cup milk, and Irish cream. Heat in the microwave 1 minute, then set aside.
- Wait for the rice to be done before moving on.
- In a medium saucepan, heat 2 cups of milk and 1/4 cup coconut milk. Add salt and brown sugar, stirring to dissolve.
- Once the milk is boiling, add the cooked rice and boil, stirring constantly, for 15-20 minutes, or until the whole mess is thickened and (in David's words, "gloopey"). Reduce heat to very low.
- In a cereal bowl, whisk an egg. Add a little of the rice pudding to the egg and whisk to fully combine. Then add the egg/pudding mixture into the pot with the pudding in it.
- Add 1 tsp vanilla and the raisin/milk/Irish cream mixture. Stir to combine.
Serve warm. I mean, it can probably be served cold, but who'd want to? It's so nice warm.
Also, make it AFTER you've had breakfast. Seriously. My tummy hurts.No regrets.
It's just so delicious, is all, and David made it for me before our breakfast smoothies so I was hungry and then I ate like two dishes of pudding and my smoothie and now I'm uploading the recipe to my blog whilst curled up on the sofa in a ball of very happy regret.
Make the pudding after breakfast, is all I'm saying. And double the recipe next time, David. I ate so much of this stuff (he had a serving, too) that now we only have one serving left! ;A;
(This is a fabulous way to get rid of leftover rice, by the way. Make a cup of rice, eat a quarter cup of it for lunch, whine that you don't want rice for lunch anymore, the leftover rice'll get nice and hard and inedible as straight-up rice, and then boom! Pudding!) :}
Rice Pudding is NOT a Breakfast Food
Ingredients
3/4 cup uncooked rice, which you will cook
1/3 cup raisins
1/4 cup milk (I use soy)
1 tbsp Irish cream
2 cups milk (I use soy)
1/4 cup coconut milk
3 tbsp brown sugar
1 dash salt
1 egg
1 tsp vanilla
Instructions
- Cook the rice. If you're using leftover cooked rice, heat it up in the microwave until it's steamy.
- While that's cooking, combine raisins, 1/4 cup milk, and Irish cream. Heat in the microwave 1 minute, then set aside.
- Wait for the rice to be done before moving on.
- In a medium saucepan, heat 2 cups of milk and 1/4 cup coconut milk. Add salt and brown sugar, stirring to dissolve.
- Once the milk is boiling, add the cooked rice and boil, stirring constantly, for 15-20 minutes, or until the whole mess is thickened and (in David's words, "gloopey"). Reduce heat to very low.
- In a cereal bowl, whisk an egg. Add a little of the rice pudding to the egg and whisk to fully combine. Then add the egg/pudding mixture into the pot with the pudding in it.
- Add 1 tsp vanilla and the raisin/milk/Irish cream mixture. Stir to combine.
Serve warm. I mean, it can probably be served cold, but who'd want to? It's so nice warm.
Also, make it AFTER you've had breakfast. Seriously. My tummy hurts.
Comments
Post a Comment