Volume CVIII: The Magical (E-Star) Monday Motive A Sean Edition; Visit the King’s Kitchen – My Royal Cinnamon Raisin and Strawberry Rice Pudding Recipe

Hello every One, welcome to the E-Star Monday ‘Motive A Sean’ Edition of the Good News Journal, thank ‘King You’ for being here; I do have a delightfully delicious, super easy, bachelor approved recipe for You today if You enjoy rice pudding!  If not, well, I still have a fabulous rice pudding recipe You can share with some One who does. 😉

Keep in Mind, photography is not One of My talents, so I don’t know how appetizing it looks here, but I Promise You, rice pudding is one of My favourite desserts, I’ve had it offered to Me many times, I have seriously never tasted rice pudding this Good in My entire Life.  And I made it My Self!!!  Which is why I’m sharing My first recipe with You this Monday because today was also the second and third time I’ve made it, was able to do it without looking at a recipe (though I did just to be 100% on round two), and every single batch turned out just as perfect as the first time (in fact, a little better, that’s why it’s now the ‘Royal Rice Pudding’ Recipe.  What I Will be posting today is My own recipe because I didn’t follow the recipe I originally used to make the first batch.  It wasn’t much different, but I didn’t have vanilla extract so I made it without.  I also didn’t cook it the same way, so My cooking instructions are slightly different, too, though follows the same principals.  I am however going to share with You where I found the prototype for My ‘Royal Rice Pudding’ Recipe.  I also promoted the recipe on Pinterest because it was the first one that came up in Google and it was awesome.  My recipe is only a very subtle variation of the recipe I used, and mine was made using a rice cooker, so if You have one of those, You’re really laughing!

Royal Rice Pudding

• 6 Cups of Milk or Milk substitute (almond, soy, whatever) and the richer the milk, the richer the pudding.  My examples were made with 2% milk.
• 1 Cup of Medium grain rice.  Original recipe stresses importance, I didn’t mess with it, You probably shouldn’t either but maybe You’ll create a new masterpiece.  Medium grain, or venture at Your own risk.
• 1/4 Cup of white, granulated sugar (the kind everybody has)
• 2 teaspoons of ground cinnamon (I went heaping on the teaspoons, but I Love cinnamon, so…  If You do add more, I recommend adding a touch more liquid, too)
• 1/2 cup of evaporated milk
• 2 tablespoons of unsalted butter
• Optional additions; 1/4 Cup of raisins or favourite fruit.  I have tried without fruit, and with raisins, raisins and strawberries (1/4 cup of each which is getting a little excessive but the strawberries were fresh, so added extra moisture to offset difference – turned out fabulous!), and only (fresh) strawberries – every single try was incredible in it’s own Way.  The strawberries were really, really Good, and I kept the cinnamon in but One probably wouldn’t have to.  I recommend dry fruit with equal measure water to maintain consistency.  I Will be making this with apple slices, too, and Will add an extra teaspoon of cinnamon to offset the extra moisture from the (fresh) apples.

As mentioned above, I didn’t have vanilla extract the recipe was calling for and although I could have gone out to get some easily enough, with the whole corona-virus-social-distancing thing going on, I figured I’d just try it without.  It was amazing!!!  The only other ‘mistake’ I made when preparing My version, was that I didn’t wait until the end to add the evaporated milk or butter.  I measured out the wet and dry ingredients in two separate mixing bowls, made sure all ingredients were well mixed, then added the wet ingredients (with the butter) to My rice cooker.  I turned the rice cooker onto its ‘low’ setting until the butter was melted, then I added the dry ingredients, switched the rice cooker to it’s ‘cook’ mode and waited until the mix reached a boil, stirring periodically (stirring is okay, it Will clump together if You don’t – stir often as You Wish), and flipped the switch back to it’s ‘warm’ setting.  Basically, once the whole batch of ingredients reaches a boil, turn the element to it’s lowest setting, Keep the lid on and stir as often as You Wish, but at least once every ten minutes.  Says that on a stove its ready in 20-25 minutes.  I made mine in a rice cooker and all I did after switching it to the ‘warm’ setting after reaching a boil, was check and stir every ten minutes or so.  It takes about forty-five minutes in My rice cooker after the boil, so don’t be discouraged if it seems too soupy after the recommended twenty-five minutes.  Just Keep it on low, and Keep stirring periodically until desired consistency.  Let stand for ten minutes after finished, then enjoy right away or place in air tight container and place in the fridge to serve chilled later.  Garnish with cinnamon. 😉

Ah, looks like something a young child would make, no?  That’s okay, I don’t Mind, I’m still a boy at Heart and I Love doing little things like this.  In the picture above, the pyramid is now filled with earth and ‘sealed’ to the bottom (with paper which Will break down over the season).  The inside of the walls of the pyramid are lined with nylon netting from the broken window screens I salvaged from the patio.  The paint job won’t last, so I’m not really even sure why I’m bothering, but I am – and I’m having fun with it.  Testing Ideas for better, more permanent variations.

Alright every One, thank You all so much for being here, hope My culinary tips didn’t disappoint.  I hope You all have a Fabulous Tuesday morning!

Love and Blessings,