Wednesday, March 3, 2010

Got Guilt? Make Pudding


I made some delicious rice pudding today.

Lots of pudding.

Way more pudding than we should humanly eat.

Blame it on the Chinese food lady. She asked me how many servings of rice. CG always knows how much to order, but CG wasn't there. I innocently ordered rice for five. I received two huge buckets and one small packed with rice.

Rice for thirty.

We used half of one big container and the rest languished in the reefer. We polished off the rest of the leftovers, but who likes rice once it's gone cold?


So there it sat. Untouched. Thank you very much!

Today, I opened the fridge and my guilt set in coming from a waste not, want not, never throw anything away childhood. Normally, I would throw it out, but that was a whole lot of rice.

TEN solid packed cups to be exact.

So, impromptu rice pudding it was with an impromptu recipe based on my gut and what we had on hand because most importantly? We are out of milk:





Scout's Guilt Pudding

4 teaspoons vanilla
4 eggs
2 cans sweetened, condensed milk
1 can evaporated milk
2 cups non-fat half 'n half or heavy cream or soy milk or whatever dairy you do have
2 cups water
4 pinches salt
Cinnamon and nutmeg to taste
10 cups cold, already cooked rice

Notice there are no gnarly raisins in there because I hate them. Instead, we add fresh blueberries on top. Add all ingredients from vanilla to spices together until well mixed.

Add rice. Put in heavy bottomed pan like a Dutch oven. Stir until evenly distributed and all lumps are out of rice.

Place on stove under medium-low heat. Stir frequently. Once contents start to boil, turn on low and simmer for 20 minutes or until most of the liquid is absorbed, the rice has softened, and the pudding is to the desired creaminess. Note: This requires lots of tasting. Don't hold back. Take one for the team! Heh!

Once cooked, cool slightly then put in container to chill in fridge. Sprinkle with nutmeg and voila!

There now. Much better to have rice pudding awaiting your rumbly tummy than cold hardened drying out rice, eh?

Try it.

I still might futz with it some more, but mmmmm did it make a fabulous lunch for CG and I and a great after school snack for the kids. Moreover, it stems the guilt and makes me feel like my childhood hero MacGyver who was also quite yummy.



Don't you love cooking and transforming something from nothing that might have even ended up in the refuse bin?

So to you, my friends: Tell me about your best Macgyver kitchen recipes in comments.

6 comments:

Lisa said...

How can you be out of milk but somehow have both sweetened condensed milk and evaporated milk in your pantry?!? Those are always my downfall. This isn't the first time that I've wanted to come wander through your cubbards to see what languished there.

Neva Flores said...

I love rice pudding....you have enough for you, your family and the rest of the world, my address is.....LOL, send pudding!!

Beau said...

The rice pudding was a great lunch, but it didn't last! On my way to class, my stomach began to growl because it was empty.

I needed more.

Egads, you've created a monster!

zuperzee said...

We must have been on the same radar. I made "arroz en leche" this weekend! I had day old milk that needed to be used in a recipe, so out came my mother's recipe. But unlike you, I do love me some raisins, so in they went! Today is my last serving, and then I will not make anymore until the fall. Yum yum yum!!!

Dumblond said...

yeee-yah. Being like MacGyver in the kitchen requires a basic level of cooking skill...of which I have none. So yeah, if it can't be reheated, then into the trash it goes.

Alex said...

Oh, just the creamy, dreamy imagining of this has got my tummy begging for sweet stodgy desserts!

The recipe sounds fab, although I'd bet my grandma's rice pudding would still give your concoction a run for it's money. she is the waste-not, want-not queen (just turned 99 last month too). The canteen of cutlery and crockery she received as a wedding present out-lived her husband.

She also makes a mean fruitbread with All-Bran (not sure if you get that in the US), but it's laden with raisins so I'll not pass on the secret details.

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