Rice pudding... the sound of those 2 words together somehow grosses me out a little. Maybe it's because I'm used to eating rice in a non dessert way or because boiled milk isn't something I really like and the whole milk, sugar, rice combination, well... that's pushing me a little into the nervousness territory. Even with bread pudding, it took me a while to get used to the thought of sweet milk soaked into bread. If that's not bad enough, I'm a dry cereal eater.. I just can't mix milk with anything! Something must be wrong with me.. haha.
Why so many spoon shots? Well, I was trying my best to hide my rice soup. It was totally my fault for not using arborio rice and replacing it with brown. As much as I would love to buy an entire bag of arborio rice to use 1/4 cup of it (and I wouldn't considering I halved this recipe), I decided to go with brown. Plus, my other rice alternative was jasmine and you can imagine how gross that would've turned out, since jasmine rice does not hold its shape well through all that boiling. Out of all the desserts I've made, this one has definitely been the healthiest. A great source of fibre and calcium.. with no butter or any added fat, what can be better?! I'm so glad this was picked because I'm totally over my rice pudding fears.. I love rice pudding!!
Thanks to Isabelle of Les gourmandises d'Isa for choosing this recipe, which can be found on her blog and in Dorie Greenspan's Baking: From my Home to Yours. Don't forget to checkout the TWD Blogroll!