Every year, right around Turkey Day (and that other day where children scream in delight or anguish as they viciously rip apart wrapping paper), there’s usually a cooking frenzy going on in the kitchen the day before and the day of right up to the last second before we finally sit down (or collapse) and dig in for dinner (like ravenous wolves).
This year wasn’t any different and once it was time for dessert (y’know, the most important part of a meal?) I was once again
accosted reminded that I need to stop being a lazy ass neglecting our wonderful blog in favor of school work and share some regularly demanded recipes.
And so I shall. Why? Because despite my selfishly wanting to hoard the recipe to myself and continue stringing you all along with my delicious desserts as I secretly brainwash you all into mindless followers to prepare an army of meat shields for the zombie apocaplyse…ahem, Jas has convinced me that sharing this information will be for the betterment of humankind. Yes, now all households (who read our tiny blog) may sit down and enjoy a delicious bowl of…rice pudding.
Mmm, rice pudding. That weird pudding that’s not quite pudding, shunned by all other smooth and velvety puddings due to its lumpy appearance. Fortunately, bread pudding is its best friend.
Anywho, rice pudding’s a great comfort food and is mild in taste if you’re not a fan of overly sweet pudding. It’s easy to make, and if you follow this recipe, you’ll feel like you haven’t done any actual cooking at all.
- 7 cups water
- 1 cup rice
- 1 cinnamon stick (4-inches)
- 1 12 oz can evaporated milk
- 1 14 oz can condensed milk
- 2 cups whole milk
Serve chilled! See what I mean about feeling like you haven’t cooked anything? I like to top it off with some homemade whipped cream and a sprinkle of cinnamon powder. Makes me feel like I actually made it…even if I did. Does that make any sense?
~ AJ ~