After a recent grocery trip in which I bought two gallons of milk (usually necessary), I came home to discover that I already had an almost-full gallon in the refrigerator, which meant I definitely had more than we needed for the week. What to do with the extra milk? Luckily, there are a ton of recipes that are perfect for just such a situation, and one of them is rice pudding.
Not just any rice pudding– many of them use only 3-4 cups of milk per cup of rice, which hardly seems worth it– but a rice pudding that purported to be the creamiest rice pudding out there. This recipe uses a whopping 6 cups of milk to a mere (heaping) half-cup of rice, and all it takes is time. A lot of time. But hey, it was the weekend and I’d already done my grocery shopping, so I had plenty of it, right?
I was a little leery of the milk-to-rice ratio, but as directed, I brought my milk (with sugar and salt) to a boil and stirred in my rice, then dropped it to a simmer and stirred it occasionally. I did cheat a bit– after about 30 minutes the rice was tender but the milk was still liquid rather than creamy, so I didn’t see the point in gently simmering it any longer. Instead, I cranked up the heat and let it boil for the next 15 minutes, slowly thickening into a nice, creamy mixture. Once off-heat, I stirred in my flavorings, then set it out to cool.
Since I was in a bit of a hurry I poured it onto a silicone-lined baking sheet on the counter to cool faster, then once it was merely warm I put it in the refrigerator to cool even more quickly. The finished texture was perfectly creamy– not liquid-y as I’d feared– and I added some toasted coconut and chopped pistachios on top for contrast.
I think this recipe could be the base of a bunch of different variations. Cardamom and orange zest. Cinnamon and nutmeg. Lemon zest and honey. Or with coconut milk substituted for some of the milk, and maybe some crushed pineapple– the possibilities are endless!
For May the Fourth I attended a Star Wars themed party, so of course I had to make something in-theme to contribute! I decided on these porg-shaped rice balls, which are rice balls rolled in crushed sesame, with nori accents and a chunk of cucumber in the middle for extra crunch. They turned out adorable, if I do say so myself, and were popular with party-goers, so I consider them a success!
While you can make these without any special tools, it’s a lot faster and easier to do if you have the right equipment. I used a nori punch for the facial features, and a rice-roll press to make my pieces evenly shaped and well-compressed. That being said, you can feel free to shape your rice by hand (wet hands make it easier) and to cut out eyes and mouths with scissors. I would definitely recommend using the parchment paper cutout to mask off the white parts of the rice during the sesame step, though!
Have you seen those videos floating around about how to make fabulous sushi rolls that form pictures or designs when you cut them? They look amazing, though really time-consuming and extremely difficult to make. That being said, I recently saw one that looked so easy I had to try it– it’s a cucumber and pineapple roll, and since my daughter loves cucumber maki and loves pineapple it seemed like a natural next step to try this one.
Let me tell you, you’ll need two things to make sure this sushi works. A very sharp knife (dipped in water between cuts), and a sushi rolling mat. Both are essential– my knife wasn’t quite sharp enough and it made things a little difficult my first time (photos are of the second time around), and without the mat I’d never have been able to compress things tightly enough to stick together.
All in all, the sushi didn’t turn out badly. A little too much rice, I think, but that just means I need to work on pressing it very, VERY thinly over the nori before filling and rolling. (like, one grain thick and leaving a few spaces in between with no rice at all, since it gets compressed together when you roll). Also I think pineapple isn’t the best thing to put in the center, since it doesn’t compress or shift to fill in empty spots, which leaves the finished slices a little unstable. I’d try salmon, or tempura shrimp, or really anything that you can cut into strips that has some “give” to it and is maybe a tiny bit sticky. Crab stick, maybe?
In my family we eat a lot of rice. The only problem is that we tend to make more of it than we need– not just more than we can eat in a sitting, but more than we need to pack away the leftovers, which leaves extra rice hanging out in the fridge… but not enough to make a whole new meal, which means we need to make more rice the next time we need it, which starts a vicious cycle.
Anyway, I developed this recipe as a way to break the cycle– cheesy rice fritters! They can transform even the oldest, driest rice into a crispy, savory cake that makes a fantastic addition to any meal. And the best part is that the recipe uses only pantry staples, so you can make these any time!
I was prompted to make this by sheer necessity– I had a bunch of leftover rice that was starting to harden in the refrigerator, and a cupful of coconut milk left from a tom kha gai recipe that I had no other plans for. It was really inevitable that I’d end up making rice pudding out of the two items.
I really love kheer, which is a coconut-cardamom rice pudding that I’ve only ever had in Indian restaurants. Sadly, I didn’t have any cardamom in the house and it was 12 degrees F outside, so I wasn’t about to go out just to buy some. Instead, I decided to make a plain coconut rice pudding and see what I could do with it later.
As fall finally gets into full swing, my dinner preferences are slowly switching over from refreshing, crunchy foods and sharp flavors to more mellow, filling dishes like casseroles and risottos. This one is rich, creamy, flavorful– and full of vegetables, so you don’t need to feel guilty about enjoying it. And with ingredients like bacon, onions, Parmesan cheese, Brussels sprouts, and white wine, what’s not to enjoy?
The best part (well, other than the bacon) is that the recipe skips the tedious “add a ladleful of stock, stir until absorbed, add a ladleful of stock…” steps that you usually get with risotto, and instead utilizes the oven to make the whole process a snap. This is a great weeknight meal or side dish, and I definitely foresee myself making it (or variations of it) again and again.
This isn’t so much a project as a snack item I make every now and then, but which makes a great party contribution so I thought it was worth posting about for others.
Spam musubi is an extremely popular snack in Hawaii, where Japanese and American traditions collide and meld in some really delicious ways. A friend of mine took a trip there a few years ago and brought back this mold made specially for Spam musubi. It’s such a great tool! You can get your own here for a pittance.