My Rice Pudding These Days

 

 

For starters, I boil the rice first. As much rice as I want to make, no measuring the water, because after rice and water come to a boil, I rinse the rice, drain it, and then set the strainer of rice directly over the bottom of the double boiler to steam. No timing. It all depends on how soft you want the rice: separate, toothy grains or a creamier texture? When it has the texture you want, stir in coconut milk, and beat in one egg, as much sugar as you want, and a splash of vanilla. Golden raisins, currants, and shredded coconut are not necessary but make the pudding holiday special. 

Serve in individual ramekins, grating fresh nutmeg on pudding before serving.

Without precise measurements or timing, this pudding will be slightly different each time you make it, and trial and error will help you duplicate your favorite results. It's good warm, right from the pot, or cold from the fridge.

P.S. Making more rice than is needed for one dish always makes sense.

I like sticky rice.