Patience

Adopt the pace of nature: her secret is patience.

Ralph Waldo Emerson

Its snowing outside.

I'm sitting in the kitchen, sipping a piping-hot mug of Cadbury's Drinking Chocolate- with whipped cream.

Enjoying watching the whiteness from inside my warm home...embracing the morning before my slew of extra-long classes this afternoon that stretch into the evening.

Listening to Kate Rusby and Missy Higgins.

And, I'm making rice pudding.

Like driving in traffic, waiting for your love to come home, and longing for summer to come, making rice pudding takes a great deal of patience.

Its a virtue I'm practicing.

Behold,

Terrell's Tasty Best-Ever Rice Pudding

(adapted from Jonny's Dad's recipe)

I don't care if you think you don't like rice pudding. You must try this.

1/4 c. butter, melted or browned

1-2 c. white rice (depending on how much you prefer)

3 qts. milk (we use skim)

2 c. white sugar

1 c. heaving whipping cream

1.5 tsp. vanilla

4 eggs

In a large pot, melt or brown the butter, then add milk and rice. Bring to a boil, then simmer for 30 mins or until the rice is cooked, stirring often.

Add in sugar, mix well.

In a separate bowl, whisk together whipping cream, eggs and vanilla until smooth.

(This is the tricky part...)

Now add some of the hot rice mixture to the cold egg mixture slowly, stirring constantly, until the 'cold' mixture becomes warm.

(If you just dump the cold mix into the hot, you will have scrambled eggs.)

Pour contents of the bowl back into the large pot and mix all together.

Simmer for 5-10 minutes and bring to a boil slowly, stirring constantly. Pudding will thicken.

Remove from heat and let cool slightly.

Top with/mix in whatever you'd like:

(we like to do this part in our individual bowls/cups)

fresh or dried fruit

nuts

cinnamon

nutmeg

coconut

chocolate/white choc/butterscotch chips

caramel sauce

mini marshmallows

the possibilities are endless.

are you getting this?

Hint: The smaller the container you put it in, the quicker it will cool. Terry likes to use individual little dishes for ready-to-eat servings.

The 'cooling process' is to let it thicken a little more. It will still be warm after 5 minutes or so if you prefer eating your pudding warm. I also love it cold. It will keep in the refrigerator for about 3 days, but trust me- it won't last that long!

Hint: This is a huge recipe. 2 people can eat it with every meal for 3 days and you can still give half of it away to your neighbors. Imagine if someone showed up on your porch with a warm bowl of this sweet goodness? Do it.

Or, you can half the recipe. It goes considerably faster that way.

Or you can make the whole recipe and eat it all yourself. No one is judging you.

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Jonny and I went to Pudding on the Rice on our first date.

That combined with Christmas memories and sweet aromas from the Young kitchen, its no wonder rice pudding has me all warm and glowing on the inside.