Arroz con blechhh
January 12, 2011 12:56 AM Subscribe
How can I salvage my failed rice pudding?
posted by jaynewould to food & drink (12 answers total) 1 user marked this as a favorite
I usually make rice pudding on the stovetop, using arborio rice, and I throw in a can of condensed milk. It is divine. Today though I was in a rush and I didn't want to stand and stir it for an hour so I put it in the oven instead, and I was out of arborio so I used jasmine rice, and I skipped the condensed milk since I was out of that too. Then I forgot to set the oven timer so it was in there a lot longer than I'd planned.
It's...pretty much what you'd expect. Not good. It's dry and mealy and tastes, unsurprisingly, like jasmine rice (which is generally nice, but doesn't play well with cinnamon and cloves). However, I have 8 servings and I'd feel bad chucking it. Now it's in my freezer awaiting inspiration.
Anything I can do with this mess? I've considered:
a) thinking of it like porridge (another bland, mushy substance) and tarting it up with cold milk, nuts, fruit, brown sugar et al.
b) blending it with milk and condensed milk or maybe a banana to make some sort of frothy rice-based smoothie beverage
c) smooshing it on my face in the hopes that mushy rice, sugar and milk have magical beautifying properties
I have considered a) and b) in the past, but have been unwilling to sacrifice my usual perfect rice pudding to any experiments. I'll try them now, but they'll only use part of the Pudding of Fail. Any other ideas?