Up until Tuesday we were a one car family. It never really bothered me much. I don’t mind scheduling things for one day when we can drop my husband off at work and take the car for the day, and even that was a rare occurrence. There really isn’t anything that exciting going on in the town we live in anyways, and anything that is going on we can walk to. That’s right… By town, I mean four stoplights.
Now that it’s been so spring-like, sunny, warm and awesome we’ve been walking all over. In the last couple weeks we’ve been walking like crazy. Walking with my mother and sisters in law, by ourselves, for long walks, short walks, walks just for the sake of walking. I couldn’t help it, we just had to get out of the house, and it’s great. But now for the few days it’s been raining pretty much all day and now we have a vehicle. We could decide on a whim that we want to go to the park on the other side of town, or to the swimming pool, or all sorts of things. We could suddenly decide we wanted something else for dinner and go to the grocery store to buy all the ingredients. But really? Let’s just stay inside and built forts out of bedsheets till it stops raining. That sounds like more fun to me 🙂
And the perfect snack for a day inside filled with fort making… Rice pudding sounds good. I was never much of a rice pudding fan. Or maybe I just said I didn’t like it as a kid because my dad didn’t like it and if he said so it must be gross. I can’t remember why I eventually tried it, but maybe it was the smell of my mom making brown rice pudding. White rice pudding I’m not sure if I like, but this stuff is amazing. And the smell of it cooking… I won’t even go into it…
For something a bit sweeter for breakfast, try thesecinnamon roll muffins!
Brown Rice Pudding
- 2 cups water
- 1 cup short-grain brown rice
- 1/2 cup cooked wheatberries
- pinch of salt
- 4 cups milk of choice
- 1/3 cup honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- generous 1/2 C raisins
- Cook rice in 2 cups of water with a pinch of salt. Bring to a boil and then cover and simmer 40 minutes. Remove rice from the heat. Add the wheat berries(if you have some and want to use them, they add a great chew to the pudding, but it's not necessary - just what I had on hand this time), milk, honey or other sweetener, vanilla and cinnamon to the pot with the rice and stir well. I always add a little more honey at the end of the cooking so don't be afraid to do that. If you taste it right away keep in mind it will cook down quite a bit so the sweetness will be concentrated. Also, we usually only have full fat milk in the house for the kids so I use half dairy milk and half almond milk or even slightly more almond milk to dairy. This way is still incredibly filling and rich.
- Bring to a low boil over medium-low heat, stirring often. Cook for about 30 minutes till the rice becomes very creamy adding the raisins in the last 15 minutes of cooking. At the end you'll need to stir more frequently to prevent it from scorching on the bottom of the pot, be very careful. Once thickened turn off the heat and leave on the stove for 10-15 minutes. Then you can either serve warm or chill in the fridge and serve it cold. Either way is good, but it's best served warm on a cold rainy day 🙂