This story has been sitting around for a while, so I thought I’d make a rice pudding recipe to go with it:
“She would sit, shoeless, in front of her window that faced the street, making sure to position herself just so she could see the snowflakes as they caught the street lamp’s light. If she had put enough sugar in the cup of rice pudding she would lean back with it, savoring the taste and view. If not, she would lean forward over the mug, like doing so would concentrate the flavor.
For the first five minutes she would sit bare shouldered, in only a tank top. After that, though, the heat of dancing to her favorite song that week would wear off, and she’d lean back, chair tipped on its back legs, to grab her sweatshirt.
She always used to laugh at me whenever I expressed concern about her overt love affair with snow. It wasn’t a pretty laugh. I always found that strange, her voice was lovely. It was breathy and short, like a bird chirping a few feet away. She’d go back to staring out the window, her teeth showing, but I’d be smiling too, absurdly happy that her laugh would never reach the main character of the drama playing outside. “
I’d intended to try to make a Pina Colada rice pudding recipe, but I still haven’t gotten it to quite work. So, here’s a peanutbutter and jelly recipe version instead (heads up that it uses leftover rice):
PB & J rice pudding
- 3/4 cup cooked rice
- 1/2 cup milk (I used coconut-vanilla almond milk)
- 1/8 cup sugar
- 3 T peanutbutter
- 3 T jam/jelly of choice (I used blackberry jam)
Combine the rice, milk, and sugar in a small saucepan and stir. Place saucepan over medium-high heat and bring to a boil, stirring. Keep stirring until pudding thickens, 5-10 minutes.
Remove saucepan from heat. You can add the peanutbutter and jelly now or wait for the pudding to cool First add the peanutbutter and stir in until completely mixed in. Then add the jelly and mix.