I had some leftover rice from making chicken fried rice for dinner, so I thought I'd whip up a little rice pudding as an evening snack. I had just dumped in a couple of big spoonfuls of ginger and was reaching for the cloves, when I saw, sitting on the shelf proud as you please....the jar of ginger...
I looked at the jar on the counter, and realized that I'd actually just added garlic powder to my rice pudding. A less extemporaneous cook might have just muttered a few swear words and dumped the whole thing. However, all I'd added so far was rice and milk, so I thought I'd just try making a savory rice pudding. Ended up with a VERY tasty cheesy tomato risotto-like substance that will make a marvelous lunch tomorrow (the mouth is still in the mood for something a bit sweet to go with all this tea, will just have to make do with toast and jam...) Thus, I present:
Cheesy Tomato Rice Thingy
2 cups rice
1/4 cup milk
2 tablespoons powdered garlic
1 chicken-tomato bouillon cube
1 teaspoon italian seasoning
handful of shredded cheese (let's call it a 1/4 cup)
black pepper to taste
cook until pudding-like consistency and cheese is thoroughly melted.
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