Rice Pudding

Let’s talk about broadening your culinary horizons. Let’s talk splitting a plate of kitfo or scooping up some Churrasco and pão de queijo. Oh! You don’t have those restaurants just down the street? Me either. Ok, so it’s a do-it-yourself kind of night. Let’s make some kokoda with fresh coconut milk. I guess coconuts don’t exactly grow everywhere. Especially in the winter.
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Here’s what we’re gonna do. Dessert from India.* Only a handful of ingredients, which you probably have already. Rice pudding. It’s pretend healthy and you can trick your dinner partners into believing you are worldly.
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*Admittedly altered

Rice Pudding

1 pint whole milk
½ cup rice
3 Tbsp white sugar
Pinch of salt
Dashes of cinnamon & nutmeg

Throw everything in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar has dissolved. Lower heat to a bare simmer and cook uncovered, stirring occasionally, until rice is tender and mixture thickens, about 20 minutes. Remove from heat. Taste, adding additional sugar or toppings as desired.

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