With Old Man Winter holding us firmly in his grasp, my thoughts turn to an array of comfort foods – ones that are warm, satisfying, and that might just conjure up distant memories of childhood past. Now, while my poor mother was not a spectacular cook by any stretch of the imagination, she would on occasion make some rice pudding. It was truly a superb treat to come home to on a cold winter’s day.
I share with you my take on Tyler Florence’s Rice Pudding:
- Equal parts leftover rice and milk – I had 3 ½ cups of leftover rice and used the same amount of skim milk.
- Scant 2/3 cup sugar
- 2 Tbsp unsalted butter
- ½ cup dried Michigan cherries
- ½ tsp ground vanilla
- Scant ¼ tsp ground cardamom
- Zest of 1 lemon
Combine the rice, milk, sugar, and butter in a medium saucepan over medium heat. Add in the dried fruit, vanilla, and cardamom. Cook about 25-30 minutes until most of the milk has been absorbed. Stir in the lemon zest. This recipe can be served warm, chilled, or at room temperature.
However, when Old Man Winter is howling, a nice hot bowl of rice pudding topped with a splash of milk and a dollop of butter is sure to keep him at bay.
Enjoy and stay warm.