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I love rice
pudding. It is hearty, rich, sweet and satisfying, but also great for any meal
of the day. I think I have only tried two recipes for my rice pudding base
(check out this post for the deets), and I totally believe that there is
no plausible reason to change this (even though now I am erring toward the
second recipe; sweetened condensed milk, butter, evaporated milk...no eggs).
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| RER 11.23.13 |
But some times you want to add another layer of flavor and those
seasonal ingredients are calling your name. Just like I took a leap last time
with adding in the festive favorite of eggnog, this time, I whipped out the
good ol’ can of pumpkin. I thought adding some pumpkin puree would make for a
lovely take on this classic dessert. Along with the pumpkin, in my creative blur, I
added fall spices like a little bit of nutmeg and all spice, a random little
bit of brown sugar, and an even more random amount of coconut. Even with all
that adding I did do a little cutting in the butter department.
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In the end it
turned out pretty delicious, sweet and luxurious, and amazing with ice cream. I
might add, it was a little rich this time around, and I can not put my finger
on what made it so much more decadent. I might have to just make it again and
see.
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What is your favorite rice pudding recipe? Is it a dessert that sneaks into your holiday meals or just comes around when there is leftover Chinese take-out rice?
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11.23.13
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| RER 11.24.13 |
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food for thought...