How’s the week treating everyone so far?
It suddenly strikes me that I haven’t had a good ol’ cat story on here for a while. So let me tell you what they’ve been up to.
Gus, the little orange guy with the crooked tale, has been in a little bit of a mood lately. He’s become very picky about the way I play with him. Throwing toys just won’t do anymore. And catnip? That’s only interesting for a few minutes.
I think it started with my sore knee. It’s not as easy to play with a cat while you’re on crutches, you know? So now that I’m more mobile again he’s reminding me that I OWE HIM.
And what kind of attention does he want? Well, naughty attention, of course. Lately he’s been toying with the idea of biting the cord on my computer. So of course I scold him. But when he does it he stops for a second to see if I’m looking. He wants me to know what he’s doing. And no surface is apparently off limits to jump onto. My silly little boy has turned into the orange terror! 🙂
So when the cat is bouncing off the walls there’s nothing like a little comfort food. And what’s more comforting than creamy rice pudding?
Do you all love rice pudding as much as me? When I was a kid we didn’t have rice pudding all that much. We had what I guess you’d call a cheater’s version instead, where you make the Minute Rice, but just add some cinnamon and sugar to it…and then devour it faster than your little five year old self possibly can.
But then I discovered how creamy true rice pudding is, and I became a convert. And plus, this doesn’t take too long to make anyway. And at the end it bares a striking resemblance in flavor to vanilla ice cream. And that definitely means I’m on board!
- ¾ cup water
- ¾ cup Minute Rice
- 1 cup half and half
- 1 cup milk
- 4 tbsp sugar
- 1 tbsp light brown sugar
- ¼ tsp salt
- 2 egg yolks
- 1 tbsp unsalted butter
- ½ tsp vanilla
- ¼ tsp cinnamon
- Bring the water to a boil over and cook the rice according to package instructions.
- When the rice is tender, add in the half and half plus ½ cup of the milk.
- Simmer for 20 minutes over low heat until thickened, stirring occasionally and watching to make sure it doesn't boil over.
- Once thick, add in brown sugar. Remove from heat momentarily.
- Whisk egg yolks in a small bowl. Add a few dollops of the rice mixture, stirring the eggs quickly to temper them and prevent the eggs from curdling.
- Once the eggs are warm and safe from curdling, add the egg mixture back into the rice.
- Add the remaining half cup of milk and return to heat for 3-5 minutes, or until thick.
- Remove from heat and add butter, vanilla, and cinnamon.
- Serve hot or cold