As you know, I had a run-in with some greasy Tex-Mex the other night. While it was tasty enough, my stomach revolted. I can't blame it solely on those enchiladas though. We've been doing a lot of heavy, celebratory eating and I think it simply added up.
When I have agida (Italian-American slang for indigestion), I crave poached eggs with buttered toast and, oftentimes, rice pudding. Well, last tonight called for both.
I always have a bag of Arborio rice handy for quick risottos and thought it would be just perfect for pudding. After all, those fat little grains are experts at releasing starch to create a pot of creamy goodness. I didn't have a vanilla bean on hand but that would have certainly taken this comfort food up a notch.
Barely warm, mild and creamy rice pudding should always be eaten the day after a gut bomb.
Creamy Rice PuddingThis recipe can easily be made without the egg but I really enjoy the custard-y results.
1/3 cup Arborio rice3 cups whole milk
1/4 cup sugarPinch of salt
1/2 vanilla bean, split (or 1 teaspoon vanilla extract if a vanilla bean isn't handy)1 egg, beaten
Garnish ideas:A dusting of cinnamon or nutmeg
Fresh berriesFruit compote
A dollop of jamCaramel or chocolate sauce
Place rice, milk, sugar and salt in medium saucepan. Bring to a boil, then reduce to a gentle simmer and cook, stirring frequently, until rice is tender and pudding is thick, about 30 minutes.
Place beaten egg in a small bowl. Whisking constantly, add a few tablespoons of hot rice mixture to the egg. Continue whisking and adding warm pudding until a cup or so has been added. Pour all egg mixture back into the saucepan with the pudding; stir well. Continue cooking for another minute.