Of course it didn't dawn on me to grab my camera and snap a picture of us, faces glued to the front window. Maybe it's better that way. We shared 30 seconds of complete silence and awe this evening. That is, until Evan took off to go play with a toy and Sean whined about wanting to watch TV. And just like that, it went back to being a normal Monday night.
With Scott stuck in traffic, I grabbed the opportunity to let Sean watch The Grinch while I warmed up a container of chili that had been in the freezer as leftovers from a few weekends ago. Scott has a no-Christmas-music-or-movies-until-Thanksgiving rule in effect right now. A loaf of whole grain bread in the oven and some chicken sausages on the indoor grill for the boys and dinner was served.
And I thought...what better night than to make my mom's microwave rice pudding?
It's one of those recipes that reminds me of growing up. It warms the soul.
Okay, it warms my tummy. And it makes my house smell wonderful. So, a win-win.
Microwave Rice Pudding
3 cups water
1/2 cup rice (I use basmati)
1/2 tsp salt
1 can sweetened condensed milk
2 eggs
1/2 tsp vanilla
nutmeg
cinnamon
In a 3 quart pryex or glass bowl, combine rice, water, and salt. Cover and cook 7-8 minutes on high.
Reduce power to 50% and cook an additional 15 minutes. Remove and stir in condensed milk.
Beat eggs in small bowl. Stir in small amount of rice to egg and then return the entire egg mixture to rice whisking to prevent egg from cooking. Stir in vanilla.
Cook uncovered on full power in one minute intervals for 4-5 minutes until the pudding lightly coats the spoon. Remove and sprinkle with nutmeg and cinnamon. Cover and let stand 20 minutes.
I'm going to enjoy a bowl of my rice pudding while Scott and I catch up on The Walking Dead from last night. That's another wonderful thing about the first snowfall. There's nothing like curling up on the couch with blankets, fuzzy fleece pajamas, slippers, and warm treats. Happy Monday!
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