Pudding Archive

Wednesday, February 24, 2010

arroz con leche (rice pudding)

arroz con leche

Almost without fail, January — which is always too cold, too dull, and too overdue for an antidote for holiday excess — puts me in the mood for rice pudding and this year was no different. I played around with it all month. I made my standard. I made a “creamiest” version I found online that landed me with an undercooked eggy puddle and a wobbly belly. I made a baked version that never came together. And I caved to my husband’s repeated request for chocolate rice pudding which is something you will never see on this site because it was, hands down, the most revolting looking dish I’ve yet to ladle into a bowl. (I added 3 ounces of bittersweet chocolate added to my old favorite, and nixed the almond. See? Now I’ve saved myself a photography challenge!)

rice!

But it took me until February got me daydreaming of warmer climates to figure out what I’d really been looking for: arroz con leche. Now, here’s the thing — I did it wrong. I mean, it’s inevitable that it will seem wrong to someone who grew up eating it. There are as many versions of arroz con leche as there are Spanish-speaking grandmas who stir it up, and rarely are two versions alike. That’s the best part.

arroz con leche with raisins

Continued after the jump »

Monday, January 4, 2010

caramel pudding

caramel pudding, whipped cream blobs

This all started simply: It’s January. I don’t believe in giving up anything one enjoys but I know, I know, that only minutes past Resolution Day isn’t the best time to bring up gloppy sticky buns, 7-layer cakes, gluttonous rubber band wrists and other thoughts that have been plaguing me nonstop. I’m not trying to spread the distraction, you know? So I decided that this would be a perfect opportunity to show you how easy it is to make really good vanilla pudding at home.

caramel pudding

Pudding is one of those things that if you like to eat it, you should know how to make it. The home-cooked stuff couldn’t have less in common flavor-wise with that plastic-cupped horror show they brought me in the hospital post-baby. Real pudding takes only a little time to make, and if you do it my way (the old-school way, I like to think) there are no egg yolks or creams or custards or pats of butter. It practically runs on the treadmill for you, don’t you think?

caramel pudding

Continued after the jump »

Tuesday, November 10, 2009

raisin-studded apple bread pudding

raisin-studded apple bread pudding

Of all the things I had anticipated about being a new mama — the sleep deprivation, the fact that sometimes babies cry for no reason, whatsoever, that they look ridiculously cute things that are too big on them — at least one of the things that I hadn’t considered was, well, the Itch. The one you get at the end of your nose nearly the second after you start feeding the baby and have not a finger free to scratch it.

mid-recipe

It’s not always an itch, though. Sometimes it’s a just a bit of water that you need — just a sip! from that glass just two feet in front of you! Oh, how you would do anything for that sip of water! But a lot of times these days, it’s a recipe. I can’t help it. I have so little time to cook and yet these recipe ideas are getting louder and louder in my head… winter salads and tangy pies and buttery leeks and funky salsas and I have more dishes than I could cook in two hundred nap times, it seems, nonetheless in the 15 minutes of a single one that is left after I have both scratched my nose and taken that sweet, sweet sip of water.

toasted

Continued after the jump »

Monday, September 7, 2009

chocolate pudding pie

chocolate pudding pie

A lot of times, a recipe comes with a story, and if you’re even luckier, it’s a good one. There are dishes that remind you of something your mama used to cook and unforgettable meals at far-flung restaurants that demand recreating in your own kitchen and fresh stuff that looked so pretty at the market, you had to come home and have your way with it.

draped pie doughchocolate puddingwhipping creamwhipped cream topping

This is not any of those times. I don’t have a good story about why I had to make a chocolate pudding pie this weekend or why you should before your weekend is done and gone, and I at first felt bad about this until I realized that at 37 weeks and 4 days pregnant not that anyone is counting or anything one does not need a good reason to make chocolate pudding pie — they are the definition of one. Because did you read the part about the chocolate? And pudding? And pie? I did. I saw those three words together on Gourmet.com last week and had I been craving chocolate pudding before then? No. Did I know I was fixing for some pie? Nope. Did I have a good reason to make it? Well, not exactly, but I promise you, if you make chocolate pudding pie, the people will come.

chocolate pudding pie

Continued after the jump »

Friday, January 9, 2009

almond-vanilla rice pudding

rice pudding

Can someone explain to me how we can boil some grains, like oatmeal, in milk with a little bit of sugar and mix in some dry fruit and it is called breakfast but when you do it to others, like rice, it is considered dessert? These are the questions that taunt my brain when I wake up in the morning and realize all I want for breakfast is rice pudding but then force myself to eat “normal” breakfast food like oatmeal or an egg and toast. Or so I tell you.

fancy pants arborio ricesugar into milksplitting the vanilla beanstirring the pudding

Nevertheless, as my rice pudding craving has shifted from a delicious random thing I had for dessert last week — when our apartment was so cold, only stuffed cabbage, pirogis and comfort desserts from Veselka would warm me — into the kind of overdrive that demands I have it for breakfast (but I didn’t. Like I told you already.) and dessert all day, every day, it seems time to refresh my favorite recipe. The basic proportions are easy to remember but I like to step it up in some traditional ways — half a vanilla bean, a splash of almond extract at the end — and some that are decidedly less so, like cooking it with a bay leaf, a trick I picked up from this one and I know it sounds odd, but don’t knock it until you’ve tried it, okay? It adds a little something-something you might become quickly infatuated with. Oh, and I like to make it with arborio rice because the same things that make it dreamy in risotto — starchiness, creaminess — bring rice pudding to a whole new level.

rice pudding

Continued after the jump »


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