This week’s recipe for Tuesdays with Dorie was one I haven’t been looking forward to, to tell you the truth. Rice pudding, in any iteration (even with strawberries and spiced hibiscus syrup) just doesn’t appeal. In fact, the last time I made it, it was for French Fridays with Dorie (where, with a huge ratio of caramel apples to rice, it was just palatable).
I’m not sure exactly why I don’t like this but I think it’s the whole “warm milk” smell. As a child, my sister would eat her cereal (Coco Pops) with warm milk and I still remember that smell distinctly. Not a pleasant one. And then there’s the texture. Again, it’s something you either love or hate. I’m in the latter camp.
So the texture, combined with the warm milk smell and the 40-ish minutes of cooking time (during which the warm milk smell is hard to ignore) means this won’t be a repeat for me 🙁 To my credit, I only made 1/3 of the recipe which made 2 tiny puddings and I *did* eat one pudding because I was hungry – and because I loaded it with more strawberries than rice! The things we do for Dorie…
But can we talk about the spiced hibiscus syrup for a minute? Wow, this is quite a revelation! A basic sugar syrup with vanilla and hibiscus (flowers or tea – I used tea bags) and spiced with cardamon and pepper – this was perfect to (kind of) mask the taste of the pudding. Even more perfect in a glass of bubbly water. Or, hey, pourquoi pas – champagne?
I’ll be making the syrup again, definitely. The pudding? Only if I must…
Get the recipe for Dorie’s Rice Pudding with Strawberries, and Spiced Hibiscus Syrup on p 380 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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