The afternoons are still like Summer these days, but the mornings and evenings have already tasted Autumn’s honey kiss. Tonight even left me needing something to take away the chill in my bones. And to me, there are few foods more warming and comforting than rice pudding. I almost had a panic when I realized we didn’t have enough real milk for my dessert, but I decided to fly by the seat of my pants and try an alternative: almond milk. The end result was the best rice pudding I’ve ever made. Here’s what I did:
1/3 cup white rice
2 1/2 cups almond milk
A dash of salt
1/4 cup dark brown sugar
Heat the rice, almond milk, and salt until boiling. Then reduce the heat and simmer for about 25 minutes, until the rice is tender. While that is simmering, beat the egg and brown sugar together. Once the rice mixture is cooked, add about a half cup of it to the egg mixture a little bit at a time while stirring. After you’ve added some rice mixture to the egg mixture, slowly pour the new egg mixture back into the rice mixture, while, as usual, stirring. This whole procedure may seem pointless, but what you’ve just done is kept yourself from accidentally making egg drop soup instead of rice pudding. Hooray for tempering your egg mixture!
Okay, now keep stirring your lovely concoction over low heat for about ten minutes, or until it thickens up a bit. Now stir in some cinnamon and vanilla, or whatever spices suit your fancy, and eat it on the back porch while it’s still warm.
*Disclaimer: One Dead Poet is not responsible for any unfortunate cases of carpal tunnel caused by stirring this daggum recipe for forty minutes.