Monday, August 04, 2008

Habitual Pudding

Ever since we've known each other, one of Joel and my habits has been to make rice pudding. It has been a happy result of my inability to estimate the dry rice = cooked rice ratio. I usually end up making far too much, which leaves us with plethoras of cooked rice. Thankfully, rice pudding is a wonderful thing.

When Joel's parents were here, we ended up making rice pudding once again, and promptly devouring it. Then getting to admire my beautiful bowls. (5 gorgeous bowls for £1, charity shop in Orkney. Oh yeah.)

How do you like your rice pudding? We like ours warm with plenty of raisins, cinnamon, vanilla and/or almond, and sometimes if we are feeling amazing, rum. Then we smother it all in plenty o' delicious milk. Joel's parents thing eating leftover rice pudding for breakfast the next day is appropriate. I can't seem to justify that. How 'bout you?

7 comments:

jeremy and lenore diviney said...

sounds like you had a great time and ate VERY MUCHETH. good for you

DaviMack said...

How do I like rice pudding? Made from OATS!

Be careful, or you'll have a food blog on your hands, and then ... and then, nobody will comment on your posts, and you'll end up joining weird groups which make all manner of odd things with buttercream, and feeling overwhelmed ... oh, sorry. That might have been just me.

Heather said...

Good to hear from you Lenore! Just saw some pics on Natalie's blog with lots of adorable little ones...

So Davimack, you like.. porage..? :-) Mmm let us in on these buttercream secrets of yours. One can never have too much buttercream.

Justin said...

I could certainly justify eating rice pudding for breakfast, especially if it had rum in it.

DaviMack said...

This Scottish thing that they call porridge is ... hideous. I mean, it's like instant oatmeal, the kind that would have had Wilford Brimley telling you that it was "the right thing to do." Bleh! All watery and nasty.

We like what, in the US, is called Scotch Oats, Steel-cut Oats, or Pinhead Oats. Apparently they used to eat these here in Scotland, but then moved forward in time, whereas the Scots immigrants to the US kept on eating them the way they'd had them back in the old country. So we've been sorely disappointed by the oat situation here.

But I've got a coffee grinder and some whole oats, now, so there will be experimentation.

Heather said...

No no no! You've got it all wrong D! There is amazing variation in Scottish oats that you are missing. They DO have pinhead oats here. Check in places like Roots & Fruits, or smaller produce stands like that. They have lots of different kinds of oats here, and make them in so many different ways. Don't let your bad experience flavour your future attempts! (But I'm still not condoning salt in porridge!) Did you know the St. Kildans had a tradition to boil a puffin in their porridge to flavour it?! I just sent an email update to all our family/friends back home in which I talked extensively about porridge :-) Now I send you to GO find some more oats and don't give up on Scotland. It is in this country I have grown to appreciate oats in soo many new ways. have fun!

DaviMack said...

We go to Roots and Fruits ... or Grassroots, anyway. But we still haven't seen them. We'll make our way to Grassroots and have another look (they're closer to us), but I'm doubtful, yet hopeful.

A Puffin. We have a stuffed toy puffin. I can't see adding a real one to porridge as being a good idea, somehow. ;)