Simply Rich Rice Pudding

I think I'm finding my Mommy-groove. 

Staying at home with The Bean is the hardest, most exhausting, most rewarding thing I think I have ever done.

By the time Mr. S got home tonight, not only were we all alive, but I knew what we were having for dinner, had fed and cleaned up Little C, had swept the floor, and run errands. I felt like Super Woman after a hard day's saving the world.

Let's talk about that dinner. It was tasty. Just pan fried a pork chop, some zucchini and shallots, and heated up black beans. Tossed them all in the cook-and-serve flour tortillas, and bam. Delicious nutritious dinner. And there was even a few spoonfuls of beans left over for a little person's lunch the next day.

But what's for dessert? We're out of ice cream and there's no boxes of brownie mix left.... Let's get creative with leftovers!

You can make this two ways. One is South Asian inspired (read coconut and cardamom), the other is a little more similar to what your mom made. But the both start the same way:

Take that leftover rice from the other night. You know, when you forgot how rice quintuples in quantity when cooked.

Add a can of coconut milk (or evaporated milk for those that go the traditional route).

Pour in a cup of regular milk.

Add a can of sweetened condensed milk.

Heat over medium flame.

Scramble egg with a whisk in a bowl. Take a cup of the warm milks and drizzle into the egg while whisking furiously (it's called "tempering").

Take that warm eggy milk and whisk it into the pot of rice and milk.

Whisk/stir until thickened.

Remove from heat and add vanilla if desired.

Serve warm or cold, sprinkled with ground cardamom (South Asian version) or cinnamon (traditional version). And fruit. 

Or whatever you want. Do your thing.

Simply Rich Rice Pudding

1 c of uncooked rice, cooked according to package directions

1 can coconut milk or evaporated milk

1 can sweetened condensed milk

1 c milk

1 egg

1 tsp vanilla (optional)

Ground cardamom or ground cinnamon for sprinkling on top

In a medium saucepan, stir together cooked rice and the 3 milks. Put on medium heat. Whisk the egg in a small bowl. Take 3/4 c of the warm milk mixture and drizzle into the egg, whisking furiously. Then pour the eggy milk into the pot, whisking furiously. Continue to stir as  pudding will begin to boil and thicken. Remove from heat when thick. Add in vanilla if using.

Serve with a sprinkle of cardamom or cinnamon.