basic rice pudding

The rice and honey breakfast is great, but I’m finding that there isn’t always enough time to cook rice before work in the morning. With a 30 minute bicycle commute to factor in, 15 minutes of waiting for rice is a bit much. So here is my recipe for a very basic rice pudding that can be eaten cold over the course of several mornings.

1 – In a saucepan add ½ cup rice to 1 cup of water. Bring to a boil, reduce heat to low and cover. Cook for 15 to 20 minutes or until all liquid is absorbed by the rice.

2 – Preheat oven to 325.

3 – In a glass baking dish, add 2 eggs, 2 ½ cups of the milk of your choice (I used some oat milk from The Stash, but goat milk will be next), ½ cup of honey (sugar if you have it or prefer it), and ¼ tsp salt (if you have it). You can also add vanilla and cinnamon, but 100 milers will have a hard time finding those items. Check your Stash as needed.

4 – Add the hot rice into the baking dish and mix thoroughly.

5 – Bake uncovered for 45 minutes, stirring every 15 minutes. The baking time might be more or less depending on what kind of milk you end up using.

6 – Remove from the oven and cool on a counter or put the dish in the fridge overnight.

7 – Enjoy for breakfast with some toast or eat it warm for dessert.

Adapted from online and book recipes; distilled to the primary 100 mile ingredients.

I used a quarter cup of Carolina Gold and a quarter cup of Forbidden Black in my first attempt at rice pudding. The result was, of course, black, but nonetheless tasty. As the song says, “use what ya got.”