To some people comfort food is a big bar of dark chocolate, a bowl of mashed potatoes, handfuls of carob coated raisins, or globs of Chinese Food. For me, it has always been pudding. If I’m crying hysterically or hyperventilating from my frequent anxiety attacks, just hand me a big container of Cozy Shack. Any variety will do. Are you afraid to get too close to me? Hmmm. You can just put it on the ground and skoot it in my direction with your foot.
The first bite my crying may cease. Upon the second bite my heart rate will slow. The third bite I might sigh….and the fourth…you just might get a small smile from me.
One of my dearest and most feisty friends, Jill, is in her last month of Grad school…and she’s working full time. Only she would be able to handle this insane stress. Strong, fiery, speedy, dedicated, brilliant Jill..you need some damn comfort food. When I saw Smitten Kitchen’s recipe for Arroz Con Leche, I wanted to spoon feed it to you, pet your cute little red head and get you to breathe like a normal human being. Sounds funny, but it’s my idea of nurturing.
This rice pudding has a hint of coconut. It is super creamy, thick and perfectly sweet. I think I could eat it all day, actually. For extra coconut, maybe add a half cup of toasted unsweetened shredded coconut at the very end? Yummm.
Rice Pudding! Recipe Adapted from Smitten Kitchen. Click the link for the original recipe.
Ingredients!
1 Cup White Basmati Rice
2 Cinnamon Sticks
1 Strip Of Orange Zest
4 Cups Water
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Cardamom
1 Egg
1 13.5 Ounce Can Light Coconut Milk
1 & 1/4 Cups Almond Milk (you can use whatever milk you like..but I’m a freak and had this in my fridge)
1 14 Ounce Can Sweetened Condensed Milk
1/4 Teaspoon Salt
1 Tablespoon Pure Vanilla Extract
1/2 Cup Raisins (or cherries!)
Directions!
Rinse your rice and drain thoroughly. Soak rice in the 4 cups of water for about an hour…with all of your spices and orange zest. In a separate bowl whisk together your egg, coconut milk and almond milk.
Bring your rice, cinnamon sticks, spices and water to a simmer in a heavy bottom pan for about 15-20 minutes with the lid off. Once the water is mostly evaporated, whisk in your condensed milk. Slowly whisk in your egg milk mixture. Add your salt, vanilla and raisins. If you like your raisins less plump, add them closer to the end.
Cook the concoction over medium low heat for about 30-40 minutes (or until quite thick) with lid off. Make sure to stir often! You don’t want stuff to get overcooked on the bottom of the pot. Remove your cinnamon sticks and orange peel. Refrigerate for at least 2 hours before serving. It will thicken up…. bringing your soul comfort and your mind peace.
All Photographs Were Taken By The Brilliant And Gloriously Handsome Evan Lentz
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