colors and the kids

In the midst of this chilly winter I am running out of things to eat. We’ve had stews, braises, roasted root vegetables, gratin, and pasta, and all these things have been delicious. Is it wrong to pine for a tomato on a January night? I guess it’s not wrong, just foolish.

Perhaps rice pudding will distract you from the relative lack of seasonal delights. Everything you need is in the pantry. This recipe is very fragrant and your house will smell fantastic. The bits of crystallized ginger contrast nicely with the texture of the rice, and add a little heat. Sure to brighten the long winter night.

Fragrant Rice Pudding

I use brown rice to make my rice pudding. White rice will certainly give you a creamier texture, but I like the toothsome qualities of brown rice. Raisins or dried cherries would be a great addition. Serve over fruit, cooked or fresh, for a more complete dessert. To make it vegan, substitute almond milk.

1 1/2 cups cooked rice (brown or white)
3/4 cup turbinado sugar (or slightly less)
1/2 teaspoon salt (or more)
3 cups milk
2 sticks cinnamon
1/4 teaspoon cardamom seeds
a few whole cloves
1/4 cup crystallized ginger, chopped (save a some strips for a garnish)

Cook your rice, according to whatever instructions are right for the type of rice you have, with salt and cinnamon sticks in a large pot. Overcook slightly so the rice is quite soft. Then add the milk, sugar, and ginger. Put the cardamom and cloves into a tea strainer (or other type of device) and dangle into the milky mixture. Cook on low, stirring often, for 20-30 minutes, until the rice has fully absorbed the milk and sugar. Let pudding set up at room temperature for 20 minutes, remove tea strainer, and serve warm with a ginger candy garnish.