After going for a gentle afternoon jog, I popped a rice pudding in the oven before popping myself into a frothy bubble bath. As I scrubbed and exfoliated, the house slowly filled with a warm milky scent that brought back yummy childhood memories.
For those not following the saga of my quest for perfect rice pudding, this is attempt number three, and it worked! Well–almost. It was a little runny and I did lose some rice down the sink during the initial rinsing stage. (For some reason, this step remains challenging.) Oh, and the crust on top, delicate and wispy on my mom’s rice pudding, was dark and thick as roast turkey skin on mine. But progress is being made.
The cause of my (near) success: Italian Arborio rice! I had no idea they grew rice in “the hilly regions of northern Italy.” I thought it all came from Asia. My advice for anyone else looking for specialty ingredients like short grain rice: try an actual grocery store instead of the food aisle at Walmart.
Now that I’ve (sort of) mastered rice pudding, I may attempt another sweet favourite–creme brulee.
I think I have everything I need excpet a blow torch to burn the sugar on top and I KNOW I can get that at Walmart.
Yeah! Well done you👍👍👍
Thank you! It’s amazing how proud I felt when I finally (more or less) cracked the rice pudding code. I hope my sailor likes it. I’ve heard there are people who don’t fully appreciate rice pudding.
Well done! Oops – I meant the blog, not the rice pudding.
Thank you! Like the rice pudding, the blog is a work in progress.