for a day like this.. rice pudding

waking up to a kind of gloomy sky.. blah! at least it's saturday and it's the wkend! after a hefty korean lunch meal at home (kimchijjigae - sausage banchan - mushroom omelet - veggies & ssam) ^-^ our bellies are happy but still no sun shining out and through the windows. (with Andrew's busy weekdays, we try to spend saturdays at home and sundays to get some sun~ being outdoors/soccer/hiking/..we just started this routine last wkend~ hopefully we will keep it up^^)

i needed some kind of dessert even after a wholesome lunch.. i always have room left for sweets! something comforting sounded good with this cloudy weather.. and i had milk expiring today.. rice pudding. it is.

never cooked one before. i love the internet. found a recipe in a jiffy. i actually wanted to make indian rice pudding called, "khee".. but i didnt have cardamom or know what it is. next time~

tells u how much of a noobie i am, didnt realize rice pudding had egg in it. i actually contemplated in adding it, since ive been having so much eggs lately and i probably smell like one.. after whipping egg whites to make meringue couple days ago.. i still havent left that experience.. i whipped and whipped those egg whites until i whimpered from my aching arm... (but i attempted this bc in Le Cordon Bleu, you have to do everything by hand..practice!)

(egg whites and sugar..)

ok, back to my rice pudding~.. i followed the recipe, but not exactly.. i didn't have enough milk..so i added some water... it's not as milky and rich, but def. comforting to my tummy :) i love the raisins in it..

actually just reminds me of how much i miss indian rice pudding^-^ and indian food... and thai food... (i cant believe im talking about food after just having lunch)

Rice Pudding Recipe


* 2 1/2 cups (600 ml) of whole milk
* 1/3 cup (66 grams) of uncooked short grain white rice
* Pinch of salt
* 1 egg
* 1/4 cup (50 grams) dark brown sugar
* 1 teaspoon of vanilla extract
* 1/4 teaspoon of cinnamon
* 1/3 cup (40 grams) raisins


1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Serves 2-3.

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