Cold Comfort

Yesterday I made something divine. The recipe, titled “best-ever rice pudding”, is as good as – nay better than – Kozy Shack. You can find it in the June/July issue of Fine Cooking:

I didn’t have vanilla bean, so substituted vanilla paste which I added after simmering. I also added 1/4 tsp of cardamom. The result was a bit on the runny side, so next time I will omit the 2/3 cup of milk at the end. The taste, runny or not, was heavenly. Imagine chilled custard soup with rice. Yum.

Tonight the tureen went to a dinner party and was duly finished off.

I miss it already.

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