Rice pudding

Fridge with the puddings, and a glimpse of the broccoli-tofu
I made really good rice pudding tonight, using leftover rice from yesterday - we had broccoli and tofu in a sweet sour kind of sauce, based on a Mollie Katzen recipe from Enchanted Broccoli Forest, the sauce is made from tomato paste, honey, lemon juice, ginger, soy sauce & garlic, and it's supposed to go on mushroom & tofu, and be topped with cashews. She has re-written it for her revised Enchanted Broccoli Forest, with pineapple and orange juice. I like the old version better. I did not have mushrooms and tofu, so I used broccoli and tofu. I think I made the wrong kind of rice - I thought it was jasmine, but it might have been arborio - it got very soft - great for pudding, not as good under stir fry.

Wrong-rice pudding

• 2 cups cooked rice, preferrably white short grain
• 4 cups milk; I used a combo of whole & skim; probably ending up about the same as 2%
• 3/4 cup sugar
• 2 inch cinnamon stick
• peel of one organge, shaved off with a peeler
• 2 egg yolks
• 2 TBLS cornstarch
• raisons - optional

Combine the rice, sugar, 3 1/2 cups of the milk, cinnamon stick, and orange peel in a heavy pot. Simmer for about 30 minutes. Measure the cornstarch into a glass, at least 2-cup, spouted, measuring cup, and add the remaining half cup of milk, and stir to dissolve the cornstarch. Add the egg yolks . Ladle a couple of good scoops of the rice pudding into the cup, and then whisk it back into the hot pudding. Oh, and fish out the cinnamon stick and orange peel before you add the cornstarch-egg-milk mixture. It should thicken almost immediately. Cook, whisking, for a few more minutes, and remove from the heat. Mix in optional raisons. Transfer into cups or a serving dish, and chill or eat warm.