Yesterday as I watched the snow fall (and fall…and fall…and fall!), I knew that I wanted something warm and comforting for dinner. Born and raised in the Arkansas Delta, when I hear the weather person say “snow,” I immediately jump in my vehicle and head to the nearest grocery store. So I had plenty food in the house. The sky was the limit..well, at least to a point! (That’s my front yard on the right…the little birdie spent most of the day under the porch railing, trying to get out of the snow!)
I thought chili would be the best way to go. Cook a big pot, share with family and friends, and freeze any that happens to be left. But…what about dessert? Hmmm….a warm dessert? And then I remembered I’d bought a brand-new package of Riceland brown rice.
Riceland is headquartered in Stuttgart. The company provides marketing services for rice, soybeans and wheat grown by 9,000 farmer-members in Arkansas, Louisiana, Mississippi, Missouri and Texas. Each year, Riceland receives, stores, transports and markets more than 125 million bushels of grain. That’s impressive!
So I visited Riceland’s website (www.Riceland.com), which has an entire section of rice recipes, ranging from breads to hors d’oeuvres to salads to main dishes. That’s where I found baked rice custard. And I’m REALLY glad I did! I’m posting a photo…I used individual ramekins. It’s not the BEST photo…and I didn’t burn it…that’s the nutmeg/cinnamon mixture on top! It’s not a “beauty shot,” that’s for sure!
Baked rice custard is a mix of eggs, sugar, rice, milk, vanilla, salt, nutmeg, raisins and butter. I personally used brown rice and a new sugar substitute I’m trying out. It was SO good! I topped it with a little whipped cream…and it was the perfect end to a warm meal. True comfort food!
So check out some of the many recipes on Riceland’s site. If you make the baked rice custard, email me! And send me a photo…I bet yours will look better than mine!!
Have a great afternoon and evening! And if you’re traveling, please be careful!