nebroadwe: (Bear)
[personal profile] nebroadwe
Now that I've finished cleaning the garage (what a way to spend New Year's, but it needed doing and having the day off gave me sufficient time to do it -- and I did resist the impulse to make a bucket of Murphy's-and-water and clean the steps and common hallway, too. It's enough to have swept up and resolved to keep sweeping on a regular basis ... but I digress), laid out another page or two of "Winry and Paninya go to the movies" (which is by golly getting finished this year -- it's sat around meeping for attention long enough), cooked dinner and turned on the football so it can mutter pleasantly in the background, it's time to think about food for Twelfth Night. We'll probably just subsume it into the usual Sunday dinner this year, but were I called upon to provide dessert and could talk [ profile] kanja177 into bringing only her chocolate icebox cake, I'd probably make this:

4 cups cooked brown rice
1/2 cup honey
1 cup white wine (cooking wine is fine, but so's the good stuff, mmm)
1/2 teaspoon vanilla extract (definitely the real thing -- accept no imitations!)
1/2 teaspoon ground cinnamon (or a little more; I just eyeball it)
1 cup raisins (purple or golden; I prefer golden)
4 large eggs, beaten

Preheat oven to 325 degrees F. Grease an 8 x 12 inch casserole dish.

Put honey, wine, vanilla and cinnamon in a saucepan and cook over medium heat until the honey dissolves. Add raisins and bring to a boil. Remove from heat.

Mix beaten eggs and rice in a large bowl; add the honey-wine-raisin mixture and combine gently but thoroughly (you want the raisins dispersed throughout). Turn into the greased dish. Bake 45-55 minutes. Serve warm, yum!
I found this recipe floating around the Internet and snagged it because it allowed me to use up the last of the dried brown rice I bought for the Christmas party and some eggs that needed to be cooked right now ... or else and didn't require anything else I don't normally keep in the pantry. Nor did it involve any complex cuisinary maneuvers. I enjoy cooking, but my favorite recipes are the eeeeeaasy ones.

ADDENDUM: Note to the music faculty at the University of Illinois -- there is no way to adapt "Stairway to Heaven" for performance by a marching band. Ye gods. (And I thought nothing could top "Theme from Chariots of Fire" by a pipe-and-drum corps for mismatch between matter and mode. Silly me.)

Date: 2008-01-02 04:13 am (UTC)
From: [identity profile]
the rice pudding sounds good

Date: 2008-01-03 01:10 am (UTC)
ext_110433: The Magdalen Reading (Default)
From: [identity profile]
Did I mention that it leaves over and reheats well, too? Yum.

Date: 2008-01-03 03:27 am (UTC)
From: [identity profile]
makes me wish I could have rice

Date: 2008-01-04 01:01 pm (UTC)
ext_110433: The Magdalen Reading (Default)
From: [identity profile]
Ouch. Good thing this part of the world's amalgamated "native" cuisine isn't rice-dependent. God bless the Irish. :-)

Date: 2008-01-04 05:12 pm (UTC)
From: [identity profile]
yeah no rice, no potatoes which doesn't bother me much since I'm not that fond of them. What kills me is none of my ethnic food, pasta.

Date: 2008-01-04 07:45 pm (UTC)
ext_110433: The Magdalen Reading (Default)
From: [identity profile]
That's no fun. Barley? Or are all the grain/starch products off limits?

Date: 2008-01-05 03:03 am (UTC)
From: [identity profile]
pretty much. I'm diabetic

Date: 2008-01-05 03:32 am (UTC)
ext_110433: The Magdalen Reading (Default)
From: [identity profile]
Huh. I knew that, but it hadn't occurred to me to connect the dots. (My local diabetic friend does rice and pasta and so on in moderation, but she's type 1.)

Date: 2008-01-05 04:12 am (UTC)
From: [identity profile]
either way we're not allowed them. But we all use some sometimes. I do the pasta occasionally. I can't give it up entirely


nebroadwe: From "The Magdalen Reading" by Rogier van der Weyden.  (Default)
The Magdalen Reading

August 2014



Powered by Dreamwidth Studios

Style Credit