Do you even know how much I love celery juice? Yea… celery juice. I like it a lot. Almost too much. It’s bordering on strange. Ok, not bordering… it’s actually really odd.
The one thing I love more than celery juice is (my cat) butter and RICE PUDDING! I yelled that. Literally and loud.
We’re not really here to talk about celery juice, now are we? We’re mostly here to talk about sugar and comfort… and how awkward we are around absolutely everyone ever.
I think I’ve covered the awkward bit with the mention of celery juice… let’s get started on the sugar-talk. Rice, dairy, spices, and sweet. Let’s just.
We’re making rice pudding! It’s just a few simple steps.
Text your best friend. If your best friend is Tracy Shutterbean, she’ll give you a bonkers recipe for Vanilla Ginger Rice Pudding, and you’ll rush out to buy the ingredients. The rest is Rice Pudding History. You’re the victor. It’s all very good.
This rice pudding is a simple mixture of warming milk and plumping risotto rice. Spices, too! Ground ginger and cinnamon spice the pot. Brown sugar and a big pinch of salt too. It’s quite humble, and quite edible for breakfast, lunch, and dinner.
The creamy rice pudding mixture is simmered until the milk is absorbed and the rice is fattened. That’s when you know it’s time to grab your spoon and eat straight from the pan.
This pudding is definitely a one-pot situation. Whisk together. Heat. Sit. Whisk more.
Let’s talk about a bowl of comfort! It’s Fall. It’s crispy outside. You’re totally reaching for your scarves and hot lattes. It’s time to add rice pudding to the list.
This pudding is ultra fine served warm for dessert, and it’s also quite nice served cold at breakfast. I also happen to be the sort of girl who will eat it any-which-way at lunchtime.
The ginger and cinnamon add that extra touch of Fall spirit. The gingersnaps add a cookie crunch. And pure maple syrup should be in everything ever.
It’s no celery juice… but still.
Maple Ginger Rice Pudding
adapted from Shutterbean
makes about 4 cups
1 cup arborio rice
4 cups whole milk
1/3 cup packed light brown sugar
1 vanilla bean, split and seeds scraped
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch of salt
1/4 cup maple syrup
8 ginger snaps, crumbled
Place the rice, milk, sugar, vanilla, ground ginger, cinnamon, and salt into a medium saucepan over high heat and bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes or until rice is tender. Drizzle the cooked pudding with maple syrup and top with crumbled cookies to serve. Serve warm of cool. Rice pudding will last, in an airtight container, for up to 3 days.