Saturday, I wanted dessert.
But, since we haven't been home for 6 weeks, we didn't really have ingredients to make anything in the house. All of the perishables had long since been banished. No cream. No milk. No eggs. It's kind of hard to bake dessert without eggs.
Or so I thought, 'til I had the awesome thought of: RICE PUDDING. I looked up the recipe in my trusty HTBADG and was pleased to find instructions like, "throw in the muscat (much as you would wine in a risotto)". Ah-hah! Rice pudding is like risotto, not baking. You can experiment and estimate and it doesn't go limp and die. Instead it'll turn out fine. So, in celebration of a delicious dessert, cooking in my own kitchen for friends, and improvising with the random bits I found in the pantry, I present:
Rice Pudding From the Kitchen Without Perishables
1 can condensed milk (replaced the 2 1/4 cups whole milk)
1 can coconut milk (replaced the 1 1/4 cups heavy cream)
Slightly more than 1/2 a cup of sugar
Slightly more than 1/2 a cup of sushi rice (didn't have arborio)
3 tablespoons unsalted butter (keeps in the fridge, thankfully)
1 - 1.5 cups of sherry (replaced the muscat)
nutmeg and cinnamon (replaced the fresh nutmeg)
1 capful of vanilla (why not?)
Preheat oven to 300F. Melt butter over medium heat in a casserole dish. Toss in rice and coat for a minute or two. Add sherry and cook down. Add condensed milk, coconut milk, bring to a low boil. Mix in sugar and vanilla. Remove from heat. Sprinkle nutmeg and cinnamon on top. Bake for an hour or so. Could probably stand even longer in the oven. Remove from the heat and let cool/set. Serve in bowls with spoons. Mmmmm...