These days I find myself traipsing around the kitchen, finding means to get acquainted to the myriad of items in the refrigerator, conjuring blurry mental visuals of the mother cooking, and thereafter concocting a mediocre (by that, I mean poor) semblance of the meals the mother effortlessly brings to the table every day. Not to worry though, because firstly, I’m the only one eating my own purported cooking (the sister makes the wise decision of takeouts for dinner), and secondly, the parents will be back soon.
Unfortunately though, due to the first reason, I almost always end up with quite an amount of leftover cooked rice. Fortunately for me though, due to the first reason, I found a perfect excuse to have dessert for breakfast.
Chocolate Rice Pudding
(serves two, or one with a very sweet tooth)
1/2 cup cooked rice
1/2 cup milk
2 tbsp brown sugar
1 tbsp cocoa powder
smoked almonds for topping (optional)
- In a medium saucepan, combine all the ingredients together and bring to a boil, then reduce the heat to a simmer.
- Cook until most of the milk is absorbed or it reaches the consistency you like, stirring from the bottom of the pan often, so that the bottom won’t burn.
- Remove from heat, and serve either warm or cold.
Aside: I’ve revamped the recipe page to make it more comprehensive and easier for you to trudge through, so hope it helps! Also, I’m on Formspring, so feel free to ask any questions 🙂