We saw this recipe while browsing the other night, and just had to make it. It looked so tasty, and when we realized we had all the ingredients just laying around, it had to be done.
It’s not often that we have milk on hand, actually. Soy milk is the usual thing for cereal, and even for most cooking, so we rarely have milk. But last week I was ambitious enough to think that I would try making ricotta cheese, so we bought a gallon of whole milk. But then a cup was needed for one thing, another half a cup for something else, until there wasn’t enough for ricotta anyway, so we might as well just use it all. Thus, rice pudding. She suggests floating a bay leaf in the milk for a little zing, so we tried that–honestly I couldn’t taste anything. But I’m a little stuffy-nosed coughy right now, so I might not be so great at detecting the subtle flavors in foods. I did detect the sweet, sticky goodness of the pudding, though, and it was amazing!
Jesse was the one that did most of the work. Sometimes that happens: he does all the cooking, I do a lot of eating, and then I brag about it later. At least I’m good at giving credit where it’s due!