One thing I have in abundance in my pantry is rice—of all kinds, arborio for risotto, long-grain for stews, basmati for pilaf, jasmine for Thai food, wild rice for chowder, weheni for pork chops and apples, and brown rice for salads.
I even have bags of Uncle Ben's pre-made rice ready after just a 90-second stint in the microwave—a great thing to have on hand for kids or as a last minute side. Lastly, there's a 10 pound bag of sushi rice left over from a catering job a friend did.
So with rice on hand and the heat index a scorching 107F, cold, creamy rice pudding sounded perfect. I adapted a recipe in Fine Cooking magazine, which looked delicious and didn't include anything I didn't have on hand—primarily whole milk from a local dairy, that would be perfect.I ate it for breakfast, lunch and dinner.
—By Jill Melton