If you come here often, you may notice a little change…my blog has been given a makeover! I found Hannah of Craner Design Studio through the Engineer Baker’s blog. I had been wanting to change my blog for quite some time and loved Hannah’s work, so I enlisted her to design a brand spanking new layout! I am super happy with it and Hannah was amazing to work with! If you are looking for a change, check her out…she is quick and super talented!
Let me first start out by saying I am not a fan of rice pudding…actually I think I may hate it. I know I may be in the minority here, but it’s a consistency/texture thing, not necessarily a flavor thing. However, since I sat out last week’s recipe, I felt obligated to at least give this a go. The boyfriend loves risotto, so I had plenty Arborio on hand. Thankfully, I read the P&Q about the recipe before I made it last night. Apparently the cooking time is incorrect for this recipe and people were ending up with rice soup as opposed to pudding. This description kind of made me gag a little, again, it’s a consistency/texture thing. The few times rice pudding has crossed my lips, it was studded with raisins, so I decided against that add-in. Instead, I went for pumpkin pie spice, cranberries, walnuts and vanilla. Well, truth be told, the flavor of this concoction was quite good; however, I am still not a rice pudding fan, and I have come to grips with the fact that I will never be! If my hatred for rice pudding has not worn off on you, check out the recipe by visiting Isabelle’s blog, Les Gourmandises d’Isa. You can also visit the Tuedays with Dorie site to find more interpretations of this recipe.