An Everlasting Meal: Cooking with Economy and Grace

by Tamar Adler

Rice pudding 2 cups yesterday’s cooked rice 2 cups coconut milk 1 cup heavy cream (you could use all coconut milk also, but I like the combination) 1/4 cup plus very scant 1/8 cup raw sugar, or 1/4 cup white sugar 1/2 cup raisins (I like the littlest ones but any are fine) 1 teaspoon vanilla 1/2 teaspoon cinnamon a few grates of nutmeg Combine all the ingredients in a small pot. Let it heat to just under a boil. As soon as you see the first bubbles, lower it to a quiet simmer. Cook it with the intention of the rice absorbing everything. After about 50 minutes, it should be very pudding-y, with a tiny bit of swim left to it. Hot, medium, or cold, this is good. In my constant economy and curiosity, I have made this from rice cooked with peppercorns in it, and rice cooked with cardamom in it, and rice cooked with turmeric in it. All good, good, good.