Sunday evening, we prepared a simplified Mexican rice pudding recipe to have for breakfast for a few days this week. I must say it was pretty tasty this morning, though the picture below doesn't look terribly appetizing.
At first I was not sure if we should "bend" the rules to add ingredients like milk and cinnamon, but these were already in our fridge and pantry, and the milk would spoil if we didn't use it.
We also prepared a very easy meal of
red beans and rice to take to work today.
I usually have a few snacks at work so when my stomach starts rumbling around 10 am and 3 pm, I will try to remind myself that it's a small and short term sacrifice, not to mention a
#firstworld problem.
So begins our
rice and beans week!
The basic recipe for the rice pudding:
ReplyDelete7 cups water
1 cup rice
1 can evaporated milk
1 can condensed milk
1 stick of cinnamon (if not available, sprinkle cinnamon spice later)
Boil rice in water with cinnamon until the rice is soft. Drain water, remove cinnamon stick, and then add the two cans of milk. Bring to a boil, then lower to a simmer until thickened to your taste, stirring frequently. Add water as needed to achieve desired consistency.