tiffeats

to start off this blog, here is an extremely simple, foolproof recipe for rice pudding i’ve used over and over, adapted from one i found on all-recipes.com. i’ve been a fan of rice pudding ever since i had rice to riches’ rice pudding as a kid. (rice to riches is a specialty rice pudding shop in new york city that offers a wide variety of flavors and toppings.)

ingredients 4-6 servings

  • 1 ½ cups cooked white rice
  • 2 cups milk, divided
  • 1/3 cup white sugar
  • a pinch of salt
  • 1 egg, beaten
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract

directions

  1. combine cooked rice, 1 ½ cups of milk, sugar, and salt and cook for 15-20 minutes over medium heat until thick and creamy.
  2. add remaining ½ cup of milk, egg and stir constantly.
  3. remove from heat and stir in butter and vanilla extract. serve warm or cold!


notes

  • usually i use leftover cooked rice, but as far as i know, uncooked rice doubles after it’s cooked so ¾ cup of uncooked rice would yield 1 ½ cups cooked, give or take. you can cook the rice however you prefer; i use a rice cooker because i live in an asian household. :-)
  • i’ve omitted the butter once (because i ran out) and it still tasted fine.
  • feel free to add any fruit, spices or other flavorings to your liking. (i’m a fan of cinnamon with warm rice pudding!)

in my previous post, i made hotteok from a boxed mix. today i decided to make it from scratch since it’s actually quite simple and i already had all the ingredients on hand.

ingredients makes 6

  • 1 cup all-purpose flour
  • 1 cup glutinous rice flour
  • 2 tablespoons sugar
  • ½ teaspoon instant yeast
  • ¼ cup hot water
  • ¾ to 1 cup warm milk
  • a pinch of salt

for the filling (these measurements are approximate)

  • 1 tablespoons brown sugar
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon finely chopped peanuts (any nut works)

directions

  1. dissolve yeast in hot water according to the instructions on the yeast (recommended temperature is usually around 100 to 115 degrees).
  2. combine all-purpose flour, rice flour, sugar and salt.
  3. add yeast and water mixture.
  4. slowly add warm milk until it comes together to form a bread dough. (you may not need to use the entire cup.)
  5. let dough sit in a warm place for 10-15 minutes.
  6. divide into 6 portions.
  7. lightly oil your hands and roll each portion of dough into a ball.
  8. flatten the ball, place 1-2 teaspoons of filling in the center and pinch the dough shut. reshape into a pancake.
  9. heat oil in a frying pan on medium low heat. when you place the pancakes on the pan, use a hard, round surface to press each one down. (i used a potato masher.)
  10. fry until both sides are browned.

enjoy! ♡

hi guys! i know this isn’t at all related to food but i opened up an online store, where i’m selling a ton of my stuff, much of which is brand new or lightly used (in excellent condition)—clothes, makeup, accessories, and even some miscellaneous things like an ipod nano. i’m a broke, unemployed college student; it’d mean a lot to me if you check it out! :)