Mar 05, 2015 in breakfast, rice pudding, spring, blood oranges, march, seasonal, whole grains, nuts & seeds, almonds, almond milk.
Get the recipe on YummyBeet.com
In the early 1950s, my mom was a child living in Toronto. During this time, her parents (my grandparents) were looking to make a few extra dollars to help pay the monthly mortgage on their house. To achieve this, they welcomed tenants into their home, setting up a basement apartment. The first tenants were folk musicians, often having their musician friends who had come to the city to play various clubs, come stay with them. On one weekend, no different or special than any other, the musical tenants had a new friend come stay at the house. This particular weekend, that friend was Johnny Cash.
That weekend, Johnny Cash visited with his tenant pals, my mom, uncle, and grandparents. Cash, being a great showman, thought the family would like to hear some of his music. So, he played for them. My grandpa said he didnât âcare forâ the music, saying âhe wasnât very good,â that it wasnât for him [insert hyperbolic grandparent scowl here].
After this, Johnny Cash quickly rose to stardom. Nevertheless, my grandpa still didnât âcare forâ his music, retelling the story of the time Johnny Cash stayed and played at his house. The time Johnny Cash stayed and played at his house and ââ¦wasnât very good,â that is. My grandpa was an unwavering Frank Sinatra fan. All Frank, all the time. When I learned how to drive, I would take him out in his perfectly kept, gold Honda Accord, and couldnât help but notice the âSiriously Sinatraâ Sirius satellite radio channel was programmed on 90% of the dashboard buttons. Wherever we went, Olâ Blue Eyes was right there with us. When I was seventeenâ¦
Much like those unassuming little life moments that later turn into classic stories you hear again and again (and again, if being told by grandparents), there are the recipes that become classics that you return to again and again (and again, if itâs rice pudding). Classics are tried and true. They make us feel comfortable and allow us to reminisce about the simpler times of yore.
However, not everyone agrees on classics. Some find them too Plain Jane, boring, outdatedââmaybe even overplayed. Rice pudding, a classic recipe, fits this definition. Itâs not loved by all, and has been seen as âThe Worldâs Most Boring Dessert Choiceâ for the last century or so. It doesnât make quite the splashy entrance that say, a cake pop makes, I suppose. I think what Iâm trying to say is that rice pudding is not the Justin Bieber the of the dessert world. But, rice pudding is loved by me (and I donât listen to Justin Bieber).
Rice pudding is one of the first desserts I learned to make on my own and I still whip up a batch a few times a month in the winter. Sometimes Iâll go just totally insane and addââyou guessed itââraisins. To keep things out of the texturally mushy category, I add slivered almonds, a trick I picked up from my Danish great-grandmotherâs (now talking about my dadâs side of the family) recipe. This pudding here is similar to Danish risengrød, otherwise known as rice porridge (a decidedly less slinky name). And, while it is simple and doesnât stray too far from its traditional rice pudding roots, I couldnât help but be a wee bit trendy and use vanilla bean paste and some seasonal citrus to garnish.
I think Johnny Cash may have even liked my rice pudding. You see, itâs a lot like him: Archetypal yet distinctive. My rice pudding blurs the line between traditional and modern desserts, and Johnny Cash walks the line between country and rock. To wrap things up in an analogous SAT-type statement, I will leave you with this: Rice pudding is to dessert as Johnny Cash is to music: A classicââbut not for everyone.
CLASSIC VANILLA BEAN & ALMOND RICE PUDDING
30 Minutes
30 Minutes
Category: Desserts, Puddings, Snacks, Breakfast & Brunch
Serves: 4 to 6
I'm the cookbook author of Whole Bowls (Spring '16) & Pumpkin (Fall '16), creator of the food blog Yummy Beet, and a nutritionist. My recipes are vegetable-focused using accessible, real-food ingredients.