My bronchial infection has settled into pneumonia so this is probably going to be my last post for at least 10 days…when I finish the meds. I’m on 2 antibiotics…super strong steroids…cough pills…2 inhalers and pain meds. I won’t have many blog worthy eats til I get some energy…and my taste back. I’m sharing this not for sympathy but so that y’all will know why the blog is going to be quiet for a week or so. I”ll try to keep up with any email but I will probably be slow with that too.
Before I got worse I made this rice dish I wanted to share and had already set it to post today. Recipe is at the end of post.
One thing I still miss a lot is Cream of Wheat. Ever since I was little…when I’d get sick or even just super cold…Cream of Wheat was always my go-to. I’ve been trying to find Cream of Rice with no luck. Sister Lupiac has even been looking for it in her much larger town. I’ve had this horrid bronchial infection and wanted something warm so I thought I’d try some Rice pudding…or in this case custard. It was good enough to share…but not good enough to compete with Cream of Wheat. 😦
There’s an extra egg in the pic. You only need 2.
Cooked rice. Cooked custard. Extracts and spice. All ready to be combined.
Dumb camera making things look off color.
Yes… I garnished food I ate out of a measuring cup. There was a smidge of cream left in the measuring cup so I used it as a bowl. Can’t let good cream go to waste. 😉
Happy Motown Monday and I’ll see y’all as soon as I’m back on my feet. 🙂
1 cup (5 Minute) White Rice (uncooked)
1 cup Water (for cooking rice)
1/2 cup Water (for egg custard)
1 1/2 cups Cream (or milk)
2 tsp Vanilla
1 tsp Almond Extract
1/2 cup Sugar
3 tbsp Cornstarch
Place rice in large microwave safe bowl.
Add water. Stir and cover. Microwave on high for 5 minutes. Then let sit for 5 minutes.
While the rice is cooking:
In a separate medium size microwave safe bowl, mix cornstarch and sugar.
Add 1/2 cup of water and stir to completely dissolve.
Add eggs and beat until completely incorporated. No strings of egg.
Add cream and stir until completely combined.
While the rice rests:
Microwave the egg custard for a total of 3 minutes stirring after each minute.
The first time you make this you might want to stir every 30 seconds until you know for sure how your microwave is heating the eggs. You definitely don’t want them to scramble.
After 3 minutes the custard will still be kind of thin. That’s OK. It’s what you want at this stage. It does the real thickening when combined with the rice.
Pour custard mixture over the rested rice and stir.
Again microwave for a total of 3 minutes stirring after each minute.
Add vanilla and almond extracts plus any other seasonings. I added some apple pie spice mix.
Serve warm or cold.
I prefer it warm. I also decided I prefer it without the almond extract but I’ve left it in the ingredient list here for those who do like the taste of almond and vanilla together.