Something happened last night-

It involved me, my space heater, a few comforters, season one of Pushing Daisies, a spoon, and an entire container of chilled rice pudding.

I realized two things last night. One: while Pushing Daisies is beautiful and charming, it’s almost too sweet. It is still, however, an effective way to wish away three hours of a Sunday evening. Two: Yes, my stomach does have the capacity to hold about 8 cups of rice pudding. How awesome is that!?

I ate the whole thing. Fact. Every last creamy, soft, raisin studded, vanilla bite. And the truth? I’d do it all again tonight if I could… and I can… but I won’t. Does that make sense?

This Rice Pudding might be best shared with your family. It’s Super Comfort.  If comfort became a super hero and came to save the day, it would come in the form of this rice pudding.

If you do have to eat the entire thing by yourself, under your covers on a cold night, well…that’s not such a hard cross to bear, is it?

The Best Rice Pudding

The Gourmet Cookbook

Print this recipe!

serves 4 to 6

2 cups water

1cup long grain rice

1/4 teaspoon salt

2 Tablespoons butter

1/2 teaspoon lemon zest

4 cups whole milk

1/2 cup sugar

1/2 vanilla bean, split open

1 cup golden raisins

Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.

Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and vanilla bean to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice and raisins to the hot milk. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.

What do you do when you’re down to your last egg?  Either cry about it or make Chocolate Pudding with Almond Whipped Cream.  In my case, I did both.

I know this is only a food blog, but I’m sure you all won’t mind if I get something off my chest.  I’m sad.  I’m puffy eyed, in my pajamas all day, looking out the window at the beautiful weekend passing me by- sad.

It’s relationship trouble.  My Mom called it “matters of the heart” which kinda put a smile on my face because she made relationship drama sound so old fashioned.  Moms are good for that.

So, while I understand that this is totally out of place for my humble food blog, I hope you won’t mind me over sharing and asking for advice.  Maybe you can help.

How do you do it?  How do you keep a relationship alive and well?  Tell me your love story because I think I need to hear it.  Is it hard?  Is it perfect?  Is it completely neurotic?

I’m here asking for dime store advice.  How do you make it work?  In return, I have pudding to offer.  It’s a lovely recipe.  Now tell me what you think about love.

And on top of all the love woes, I was down to my last egg.  I could have gone to the grocery store, of course… but some things just seem impossible when you’ve got the blues.

So here’s what to do when you’re down to your last egg, and you need some chocolate comfort in a cup.  It’s perfect.

Chocolate Pudding with Almond Whipped Cream

adapted from Gourmet Magazine

Print this recipe!

1/4 cup sugar

1/4 cup unsweetened cocoa powder (not Dutch process)

2 Tablespoons cornstarch

pinch of salt

2 cups whole milk

1 large egg

4 ounces good semi sweet chocolate, finely chopped

Whisk together sugar, cocoa powder, cornstarch and salt in a 2-quart heavy saucepan, then gradually whisk in the milk.  Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, 3 to 5 minutes.  Remove from heat.

Immediately beat eggs lightly in a medium heat proof bowl, then very gradually add hot pudding to the egg, whisking constantly.  Whisk in chopped chocolate until smooth.

Pour pudding into ramekins or custard cups and cover surface each with wax paper to prevent a skin from forming.  Refrigerate, covered, until cool, at least 2 hours.

Almond Whipped Cream

3/4 cup heavy whipping cream

3 Tablespoons powdered sugar

2 drops almond extract

Put heavy cream in the bowl of an electric mixer.  Mix on medium speed for about 3 minutes.  Slowly add the powdered sugar and almond extract.  Beat cream until it stiffens and turns to whipped cream.  Dollop on chocolate pudding

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