I’ve always thought I was an easy person to live with but I am slowly coming to the conclusion that maybe I’m not.
I always lose my keys. Like in the house. I search and search and search and can never find them. This happens at least once a week. Either the kids or Ris has usually end up finding them.
I’m not a fan of certain chores. Like dishes. I really don’t like them so our kitchen is typically chaos. Like right now, the cupboards are overstocked, the counters are cluttered and the dishes aren’t done annndddd I writing NOT looking to fix any of those issues. I’d rather igonore them. Every morning when I walk down the stair I secretly hope that someone has broken into our house in the middle of the night and cleaned and organized. It never happens.
I don’t like picking up the bathmat after I shower. I mean it’s just gonna get put back down on the floor anyways. This especially drives Ris nuts.
I will only fill up the Brita if absolutely necessary. I will actually only fill up my cup half way knowing that Ris will need to fill up his cup therefore using the rest of the water and then he will have to fill it up.
Ah whatever I make cookies and cupcakes and yummy baked rice pudding so I still think he is on the winning end of this living arragement. 😉
This is the first time I have ever used a water bath for anything. The custard was really creamy. The dried berries instead of raisins were WAY better than raisins. The candied pecans added a nice crunch and a nutty flavor that balanced out the creaminess of the rice pudding. It was really good. I ate 1/2 the dish before I even took pictures of it. mmmm such perfect comfort food.
* this recipe isn’t hard but it is time consuming. I would probably candy the pecans one day and bake the rice pudding the next. You can totally do it all in one day but you are looking at about 2 1/2 – 3 hrs oven time. You may be able to do the pecans and rice pudding at the same time but I’m not sure if the moisture from the waterbath would effect the pecans. If anyone does it let me know.
Baked Rice Pudding
1 1/2 c cooked rice (I used short grain)
2 1/2 c milk
1/2 c granulated sugar
seeds scraped from one vanilla bean or you can sub in vanilla extract (2 tsp)
1 tsp cinnamon
1/4 tsp nutmeg
1/2 c dried mixed berries
2 tbs butter
1 egg white
2 c pecans
1 c lightly packed brown sugar
1/2 tsp salt
Preheat oven to 275 F. In a 1 1/2 qt dish (smallish size casserole dish) place milk, eggs, sugar, eggs, vanilla beans, cinnamon, nutmeg and butter. Whisk until well mixed and slightly frothy from the eggs. Add in rice and stir.
Place 9×13 pan in the oven. Place casserole dish in the 9×13 pan and add about an inch of water.
Cook for 1/2 an hour and then stir. After being in the oven a total of 1 hour add the berries and stir. Stir again at the 1 1/2 hour mark. Now check the centre with a knife. You want the knife to come out clean but for it to still have a little wiggle. Check every 15 minutes until knife comes out clean.
Preheat oven to 250 F. Spray a cookie sheet with non stick spray. In a small bowl put your egg white. In another smallish bowl mix your sugar and salt.
Using a fork coat your pecans with egg white then dip in the sugar. Place on cookie sheet. Cook for 30 minutes stirring every 15. They may need a little more time in the oven but keep an eye on them that they don’t burn.
Crumble up pecans and serve as garnish on rice pudding. Rice pudding can be served warm or cold.
* it may not be the prettiest dessert but man it’s tasty