|Image by Chris Mejorada for ITP Publishing|
As I'm getting ready to leave to Los Angeles tomorrow morning, I'm both excited but do also have a heavy heart leaving Baby Phares behind.. I know he will be superbly taken care of, his amazing grandparents are taking him to Beirut tomorrow until we return to Dubai (thank you Ronnie and Amo Phares!).. But still, I would be lying if I said I'm not feeling sad as I'm writing this right now.. I squashed him so hard before he went to bed, he seemed a little bugged by clingy Mami..
So my happy yet sad mood calls for my ultimate comfort food.. And that is warm rice pudding! I will leave you with this traditional and timeless sweet treat, and will be posting from the other end of the planet next time :)
Easy. Prep & Cook Time: ~40 minutes
Serves 4 - 6
- 1 cup Arborio Rice
- 4 cups whole milk
- ¼ cup white sugar
- 1 vanilla bean ½ teaspoon cinnamon
Add the seeds of the vanilla bean as well as the bean and sugar to a pot of simmering milk.
Add the rice, cinnamon and simmer on low heat for about 25 minutes or until the rice is done. Add more or less milk depending on how runny you like your rice pudding.
Pour into ramekins, sprinkle with a little cinnamon and serve hot or cold. Delicious!
*Featured in BBC Good Food ME - March 2012