Hi there 🙂
Having a good Tuesday so far? As you can see, I have not been blown away by the wind yet, thankfully. When I got to the BIC, I found out I was in the majority of those who didn’t get much sleep. Sounds like the howling wind kept most up all night, too. Craziness I tell ya.
Though I’m not windblown, I did need a little help this morning. It was definitely a Two-Cup Tuesday:
OK. So let’s talk pumpkin rice pudding. I made the recipe a la Ellie Kreiger in my latest cookbook, So Easy. And this lived up to the name of the book!
It called for aborio rice, and I immediately got scared. I’ve been reading some blogposts lately who claim making risotto out of Aborio rice is "easy" BUT involves standing at the stove stirring for more than 20 minutes. I was happy to find out this require NO stirring. Hooray!
As a dessert, you can whip up some fresh whipped cream to top it off.
Or for a tasty afternoon treat, such as I am making it today, you can add a little Greek yogurt!
But can you guess what the best topping for Pumpkin Rice Pudding is??
Oh yeahhhh 🙂
The recipe is didn’t involve heavy creams like many rice pudding recipes do.
It’s delicious! Not too sweet.
Back to work I gooooo! Continue to have a fab day, guys, kk?
Have you ever eaten rice pudding before? I hadn’t made it before this – let alone eaten it!! 🙂
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