Cooking Up Some Snow!
I’m putting a spell on winter.
With way too much dry, windy, and unseasonably warm weather
here in Colorado, I’m taking matters into my own hands and working some food
magic. We need buckets of snow to keep the fire danger at bay and to call in
the kind of forced stillness that winter brings. Let there be long days of flurries
and the silence of deep snow and the lovely scent of things long-cooked in the
kitchen.
The coziest of winter mornings belong to rice pudding. Not the current or raisin–cream form of
British yore, but my own secret recipe made with coconut milk and tons of
vanilla, cooked until it’s the consistency of creamy polenta.
My intention is to conjure a wallop of a winter storm, so I
pour two cups of cooked brown jasmine rice (any kind will do) into a heavy
gauge sauce pan and add three cups of coconut milk and about a tablespoon of
vanilla. Just a pinch of salt and bring
to a boil, then simmer covered until the mixture is creamy—about two
hours. The trick to my little spell is
to add the sugar last so the rice and milk won’t burn and stick to the
pan. When you’ve got the consistency you
want, adding more coconut milk as needed (at least a cup), sweeten away. This
morning, I added a third of a cup of turbinato sugar to my pudding.
You can eat rice pudding warm for breakfast or chilled for
dessert. Top with raspberries,
blackberries or toasted almond slivers.
Now, let it snow!
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