To make up for not taking a picture of the chili from earlier, I decided to try a new recipe. Something earlier in the day, made me have a sudden craving for rice pudding. Now, I’m not typically a huge fan, but something in me just needed some! I mentioned it to Erik, who (of course) was delighted with the idea! This recipe made enough for us for dessert and enough for both of us to have some for dessert today at lunch! And so … I bring you… Rice Pudding!

Equipment you’ll need:

• Medium Saucepan
• Large Saucepan

Ingredients:

• 1 1/2 c. uncooked rice
• 4 c. whole milk, divided
• 2/3 c. white sugar
• 1/2 t. salt
• 2 eggs, beaten
• 2 T. butter
• 1 t. vanilla
• cinnamon
• nutmeg

Instructions:

Cook the rice according to package for 1 1/2 cups rice in the medium saucepan. (I used Jasmine rice, because it was all I had, it was wonderful, any short or med. grain rice will make it nice and creamy) This can be done ahead of time, I made mine earlier in the day and stored it in the fridge until we were ready to eat.

Once you are ready to eat, in your large saucepan (you can re-use your medium, but I like lots of room, so I prefer to just use a different pot) combine the cooked rice, 2 1/2 cups milk, salt and sugar. Let this cook over medium heat until thick and creamy, it may take around 15 minutes, stirring occasionally. Once that has happened, add the rest of your milk and the eggs. Cook for about 5 more minutes over med-low heat. Remove from heat and add butter and vanilla. Scoop into bowls and top with cinnamon and nutmeg!

Note: If you prefer this chilled, just make ahead of time, and store in the fridge until you’re ready to eat!