Rice pudding was on my radar yesterday.
Thursday night our young adults potluck had a rice night. There were leftovers. A good bit of leftovers.
Now, I enjoy rice pudding. Others may not. But I do. With lots of raisins and a hint of cinnamon. At least, that’s what I think of from my childhood.
When I Googled the recipe for rice pudding on www.allrecipes.com (quickly becoming a favored site of mine), I found a five star recipe. Printed that off and gathered the ingredients. Thankfully they were all available!
Following the instructions, the concoction was soon simmering over the stove. But, as I looked closer there was no cinnamon included. I knew that five star recipes would be good (I’ve tried some others). But, I also knew that I would be missing a certain taste. With some flourish, I emptied a bit (I realize that more than a bit makes bitter!) into the pot. Later in the evening, as I ate the pudding, I sat back and just enjoyed!
Which brings me to a quandary in my life. I am beginning to really enjoy this cooking thing – I think it was passed on to me from my wife. Also, one of our values in life was hospitality. So, as much as I enjoy my “tastes” in life, I’m also trying to gather a sense of others’ tastes. When those friends arrive, flavored to my liking is secondary to their desires. I want to set my table with others in mind. And when I am with like minded “tasters” – I’ll go hog wild on the cinnamon!
That is so good, Ron! Rice pudding is one of my favorites too. I had some made one day when Brenda dropped in and offered her some. She commented she hadn’t had rice pudding since she was married ! That is a long time ! Kids have more sophisticated palates these days, but not necessarily as good !! I’m so glad you like cooking because it can be such a great and satisfying hobby .
Bravo, Ron. Just the way I like it too! And bravo as well for being willing to experiment with cooking. There is nothing like trying out a new dish and discovering that it is better than most of what has been enjoyed prevoiusly. Keep up the good work. Regards: Gerald