I’ve been traveling for the past several weekends, and this most recent weekend I ran my first-ever conference! Which means that I haven’t been too consistent on this blog; I apologize for that. I need to start making backup posts and posting them during the busy weeks.
It also means that I have very few ingredients at home. You might’ve noticed we’ve been baking egg-free for the past several weeks. I LOVE eggs. And not just because they’re eggstremely amenable to puns (well, not eggsactly). When I went to the store last week, I basically only got eggs and zucchini. And hence last week’s baking adventure: rice pudding! (Also roasted veggies).
The “in” crowd can be very finicky (no one likes that second egg, but don’t tell her that. She’s getting kicked out later. We just needed an eggstra for the shoot.)
It’s very nice having a rice cooker to make your rice. Every rice pudding recipe I’ve seen uses precooked rice, rather than cooking the rice directly in the custard. I think this dessert is for leftover rice, just like bread pudding is for leftover bread, but sometimes you just make some rice/bread for the pudding because it’s delicious.
I wish it was this easy to turn anyone… I meant thing on.
This was my first time baking rice pudding rather than making it on the stove. I did it just for you guys!
First step: butter your pan. I’ve done this with paper towels and a pat of butter or oil, and I’ve also done it with my hand. The paper towels absorb too much fat, while I don’t like the oil on my hands (wash them beforehand if you do this of course. Or just generally, wash your hands before cooking.) So I’ve started using a piece of parchment paper instead. See picture.
She’s got beautiful surfaces, but her size leaves something to be desired. Just kidding this pan is perfect.
Next you need to do your custard. Beat your eggs…
I wonder if the BEATles did a lot of baking
Then add your sugar, splash of vanilla, spices, and melted butter, and mix well
The seven deadly cinnamons: cassia, Vietnamese, Ceylan, and Indonesion. Okay there’s four I lied. So sue me, mon.
Now add your milk, carefully (I always need bigger bowls)
Geez milk is such a drama queen. She’s always milking pictures for all she’s worth. I guess she can’t help it…
And mix that custard well. Then add your cooled, cooked rice.
Check out the fork while my baker revolves it, rice rice baby vanilla. I’ve done this one before but guys I LOVE THIS SONG
Personally I think rice pudding is best with cinnamon and raisins but guess what I didn’t have raisins so it’s banana chocolate chip rice pudding!
If Orange County were in the tropics would they call them the Santa Banana winds?
Now throw your whole mix (it should be like very thin oatmeal, thinner than you’d like to eat) into you buttered dish, and bake for an episode of TNG, or about 45 minutes.
“We’re ready for lunch captain.”
“Did you mean launch?”
“That’s what I said, sir.”
The custard should be set but still soft. I actually overbaked mine because I forgot about it. Yours should not be as brown as below. And to be honest, I think you should do yours on the stove rather than the oven.
Rice pudding recipe (taken from my head):
Beat:
1 egg
Add:
1/4 c white sugar
1 TB melted butter
1-2 tsp cinnamon, nutmeg, allspice to your taste
Mix in:
1 c milk
And add
1.5 c cooked rice
Throw the whole thing in a small buttered pan for 45 mins at 350 or until set. You can then stir in some more milk (up to 1 c) for creaminess, OR
Throw the whole thing on the stovetop and simmer for 20 minutes or so. Have another 1 c of milk to stir in a few tablespoons at a time until it hits the milky creamy consistency you want.
Baking and Math 
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