serendipitous dessert interlude
Ugh yes I just cooked something using entirely leftovers and spices and it is delicious. We made ma po tofu for dinner and we made too much rice. (Nick mostly made the dinner and I made the rice, by which I mean “I rode my bike two miles to the Korean market and carried a 25 pound bag of rice home in my bike crate, thus entitling myself to have dinner cooked for me.”) We also have some ridiculous amount of milk that is about to expire, despite/because of the fact that I never drink milk (sorry mom). Using the power of Google and the memories of when I would get bored in college and try to make the ultimate rice pudding of all time, I amalgamated these two recipes, plus some spices of my own devising, to make:
Mexican Chocolate Rice Pudding
- 2 cups cooked rice
- 3¼ cups milk (I used slightly more because my rice seeemed a little dry)
- ½ cup sugar (plus a couple extra pinches)
- 4 tbsp natural (not Dutch-processed) cocoa powder
- small pinch salt
- 1 tsp vanilla
- ½ tsp cinnamon
- ¼ tsp cayenne (optional if you hate spicy and/or flavor and/or enjoying life)
- pinch ground black pepper
Bring rice, milk, sugar, salt, and cocoa to a boil in a medium saucepan, stirring to combine all ingredients and break up any clumps of cocoa. Reduce to a simmer and add vanilla. Continue to simmer, stirring frequently, until most of the milk is absorbed, 30-40 min. Add cayenne, cinnamon, and pepper. Stir to combine for about 1 min. Remove from heat and serve immediately (winter version) or transfer to a container, cover with plastic wrap to prevent skin from forming, and refrigerate until completely cool before serving (summer version).
It’s already delicious. I’m waiting somewhat impatiently for it to cool down. Also: doing laundry. Laundry: objectively inferior to desserts.
2 years ago • 0 notes