November 28, 2009
Remember how the witch in “Hansel and Gretel” kept Hansel in a cage and fed and fed and fed him to fatten him up? (Oh wait–is this another one of those stories that has a gentler American version?) Well, I’ve spent the last week feeling a bit like Hansel. First there were the four days in New Orleans, each of which typically started with something like this:
and ended with something like this:
with a bit of something like this in between:
And then we returned home to not one but TWO back-to-back Thanksgiving dinners:
Turns out, even a scrawny woman with a pro-wrestler’s appetite needs to rest after a multi-day food marathon like that. And you know what’s a restful, soothing, straight-back-to childhood dish that really hits the spot at a time like this?…
- 1.5 cup rice (combination of wild, brown basmati, arborio… or whatever you have)
- 3.5 cups milk (skim, in our case, since that’s what we had–but how could additional fat here not be tasty?)
- 1/4 cup brown sugar
- a splash of vanilla
- a dash of cinnamon
- Combine everything and bring to a boil.
- Turn the heat down and simmer on low until soft.
(If you’re using a pressure cooker–which is just perfect for this, because you don’t have to worry about the milk boiling over and making a mess all over your stove–wait until you hear the whistle. Once you’ve turned down the heat, 15 minutes in the pressure cooker should do the trick; it will take more like 25+, and some intermittent stirring, in a regular pot.)
This is a fabulous starting point. From here, you may decide that you want to add more sugar, or honey, or some powdered chocolate…
Best enjoyed curled up on a sofa with one husband, two cats, and three episodes of Mad Men.