Beat the heat with cool creamy rice pudding—almost any kind of rice you have in the pantry will do.
One thing I have in abundance in my pantry is rice—of all kinds, arborio for risotto, long-grain for stews, basmati for pilaf, jasmine for Thai food, wild rice for chowder, weheni for pork chops and apples, and brown rice for salads.
I even have bags of Uncle Ben's pre-made rice ready after just a 90-second stint in the microwave—a great thing to have on hand for kids or as a last minute side. Lastly, there's a 10 pound bag of sushi rice left over from a catering job a friend did.
So with rice on hand and the heat index a scorching 107F, cold, creamy rice pudding sounded perfect. I adapted a recipe in Fine Cooking magazine, which looked delicious and didn't include anything I didn't have on hand—primarily whole milk from a local dairy, that would be perfect.I ate it for breakfast, lunch and dinner.
—By Jill Melton
The same rice that rises to the creamy challenge in risotto gives this super simple dessert a tasty twist.