As you would have probably guessed by now, I’m very much a dessert person. At the risk of sounding too much of a glutton, between the mister and I, even on the days when he’s quick to proclaim a meal satisfactorily filling and there would be no way he could down another mouthful, I would be the one with an incredulous look, exclaiming my oft-quoted “But there’s always room for dessert!”.
While my choice of decadence would almost always involve either a perfectly cold scoop of ice-cream or a rich slice of chocolate indulgence, I’ve always wondered about creamier desserts on the menu; pannacotta, custards, puddings, creme brulee, to name a few. But the thought of it being cheesy, milky or eggy pushes the the no-dairy side of me to always play it safe and stick to the familiar route.
That is, until I had leftover rice to play experiment with.
