Spiced Rice Pudding

This week, I experimented with rice pudding. This is what I have learned about the pudding:

• Short grain rice makes a much better pudding than long grain rice
• Real sugar is better in the pudding that condensed milk (condensed milk thickens too much)
• Rice pudding is no place for al dente rice
• The right balance of salt and spice is key -- cardamon and salt bring welcomed complexity but cinnamon should dominate the party
• Good rice pudding should not be rushed but only needs to be stirred after 5 minutes for about 40 minutes -- I like to make it while cleaning up after dinner
• And last but least, if you leave the kitchen for too long -- the pudding may boil over creating a royal mess

I'll post the recipe tomorrow.

Next Up: Spoon Desserts -- Starting with Flan

Growing up my mom was not into making weeknight desserts. With all the kids and other responsibilities, she felt that desserts were better served on weekends and special occasions. So us kids would find Oreos or a ice cream bar to sooth out sweet cravings.

There was one exception to the rule: Pudding!

Starting with tapioca pudding when I was a small child, my mom would occasionally make pudding on school nights. When I was a teenager, she found an adored recipe for chocolate pudding. The recipe is still know by my siblings as "THE PUDDING!"

In retrospect, pudding is the perfect weeknight dessert. A modest cup of pudding is light in quantity but luxurious in feel and taste. Plus, likely, you will have leftovers for later in the week --- OR at least for a late night snack....

In honor of puddings, I want to make chocolate, butterscotch, and vanilla puddings. Plus, I was to look into other spoon desserts like, flans and panna cotta.



Since last week was Cinco De Mayo. I thought I would start with Flan.



I have tried many flans with lackluster results.

Mostly, they are wet and bland.

Not this one!


This one has the perfect texture seasoned with the aroma of deep caramel and vanilla.