This is how I cook:
I find recipes on Pinterest. I pick a couple that I like, combine them, throw out any ingredients we don't have plus any that I don't like. Then I add in whatever strikes me as yummy or at least available.
The kids are used to it, but they don't like the part that goes,
Them - "Can you make that yummy chicken thing again?"
Me - "What yummy chicken thing?"
Them - "You know...it had chicken and noodles and you made it last week?"
Me - "Oh yeah I do think I remember that. I wonder how I made it?"
So, today this is a cooking blog, just so I can remember how I made this pudding. It's called:
Rice Pudding with Bourbon Soaked Cranberries
Or Whiskey soaked. I don't really know the difference. I'm sure they're both good.
I had to take pictures. Because on a cooking blog, it's never enough to make something. You have to tell it's entire life story.
First things first. Get the dried cranberries nice and drunk. I used this stuff, because I'm a rube. Plus last time I used The-Guy's GOOD whiskey to cook, he balked.
Then (this part should be obvious...because it's pudding), I stirred forever. Forever and ever and ever. It felt like I was trapped in the kitchen for the rest of my born days. Or at least the entire Memorial Day weekend.
It's like torture. It took me about 45 minutes. But luckily it is also like childbirth, because I will forget the very next time I crave nice, warm pudding.
Here's a picture of me not-stirring. Because who can stir and take a picture at the same time?
At the end I threw in the cranberries and whiskey (and/or bourbon) mix, plus butter and another teaspoon of bourbon for good measure. Becauseitsaholidayweekendsowhynot? And then there was only one step left!
But this is a very IMPORTANT step that can't be omitted. Wait for it...
Watch toddler refuse to try pudding in favor of licking a lawn chair:
But she'll try it eventually. She's definitely a "try any food" kind'a gal.
The honest to goodness recipe:
3/4 cup dried cranberries (Craisins style)
2 tablespoons plus 1 teaspoon bourbon (or whiskey)
2 cups water
1 cup Jasmine white rice
1/4 teaspoon salt
2 teaspoons of vanilla
3 cups whole milk
1/2 cup light brown sugar
2 tablespoons butter
Cook rice with salt. I'm going to go with if you're trying this, you already know how to cook rice.
Mix cranberries and bourbon in a small saucepan. Bring to a simmer, put in one of the teaspoons of vanilla. Cover and remove from heat.
Whisk milk and brown sugar in a large saucepan and whisk until warm. Add in the other teaspoon of vanilla, the eggs, the and the cooked rice. Stir over low heat forever, being careful not to burn the milk. Of course. Keep stirring. And stirring.
When it finally gets to be all pudding-y and wonderful, stir in the butter and that last teaspoon or so of bourbon because, like I said, it'saholidayweekendsowhynot?
To give credit where credit is due, these are the two recipes I pulled off Pinterest. I tossed enough of the ingredients out so as to be almost unrecognizable:
Cinnamon-Sugar Rice Pudding
Brown Eyed Baker Rice Pudding
Whew! I think I outdid myself! Please visit me at Do Try This at Home !