I’ve always found that the most difficult question to answer as a chef is: What is your favorite thing to eat?
There are so many delicious things that this question starts to become impossible to answer. Going over and over all the food memories I have stored in my brain – which and how do I choose?
I would have to say this is the question I avoid the most. Do I go with something savory or stick with a fabulous dessert?
Maybe pizza! But what kind of chef answers that question with pizza? Everybody loves pizza.
Well after sitting down and actually thinking about it, the one that seems to hit the spot in a big way is rice pudding. Yes, you read that right: rice pudding. It’s one of the most simple dishes to make. It just seems to have a hold over me. Rice pudding is actually something I would fight for – don’t touch that spoon! – or even consider it for my last meal, if I had the choice.
Maybe a person’s favorite food is genetic. I’m pretty sure my mother would be tugging on the other end of the spoon if she caught me eating this rice pudding right now, trying to get herself a taste.
If rice pudding is ever brought into the house, it must be eaten right away or hidden deep in the depths of the refrigerator. It does not stand a chance of survival out in the open. My own husband has even learned to never bring rice pudding home unless he intends to share.
Not only is rice pudding one of my favorite things, but I have most certainly found that others adore this delicious sweet treat. This is definitely the way to someone’s heart during this holiday season or lifting the spirits of someone who has got themselves feeling down. And not only is it great for serving holiday guests but you could be the become employee of the year by showing up to the office pot-luck holiday party with this in your hands.
One thing I do suggest is to eat this with friends and family. This dish is not intended to be consumed solely by the owner of the bowl it is held in. Rice pudding can cause stomach aches and sugar rushes when consumed alone in a scarfing manner. Please do not leave unattended or left visibly in the fridge, some magic might occur and the disappearing act may begin.
Kayleigh’s Rice Pudding
Serves 5-6
Ingredients:
- 1 1/2 quart whole milk
- 1 cup Coco Lopez cream of coconut
- 3/4 cup uncooked Carolina grain rice
- 1 vanilla bean or 2 tsp vanilla extract
- 3/4 cup sugar
- 1/2 cup raisins
- In a large sauce pot on medium high heat, bring the milk, sugar, Coco Lopez and rice to a boil. As soon as it starts to boil reduce heat to low and bring to a slow simmer. Add the vanilla bean, being sure to scrape the insides out and add to the liquid along with the whole bean. There should only be small bubbles on the outer edge of the milk. Stir occasionally for about 1 hour.
- Add in the raisins and increase the heat to medium. Cook stirring frequently until most of the milk, not all, becomes absorbed by the rice and the mixture becomes thicker and creamy, about 20 minutes. If using vanilla extract, stir in now. Remove from the heat and allow to cool. When cooled the pudding will thicken. Serve warm or cold.
