I’ve been craving rice pudding ever since I got a sample at Silvestre Gusto Latino after last Saturday’s Social Bites dinner (my friend Todd and I were hobby-cheffing and had a blast. Will summarize in a later post).
There are a variety of rices in my house after I went a little crazy at Whole Foods’ 25% bulk day back in November. Forbidden rice is by far the most intriguing because of its super black colour. I thought I’d see what would happen if I substituted it in this rice pudding recipe. It turned out delicious. So delicious that I’m trying not to eat the entire pot of it now…
With colder weather taking hold I find, as you might too, that I’m craving warmer meals. With the change to a colder season the body goes into — in my totally UN-scientific opinion — human-hibernation-mode(!) where it needs to conserve energy to keep itself warm and moving. In my mind, this also explains why we tend to hold a little more weight in the winter months (fat/adipose tissue = insulation). Cold foods take more energy for the body to digest, thus leaving less energy for keeping us warm.
This oatmeal recipe is my staple for cold-weather breakfasts and it’s hearty enough to keep the body going until lunch time. You may be thinking, how am I supposed to find time to COOK before work/school/insert-activity-here, but believe me, oatmeal is super quick to prep AND pretty fool-proof (besides forgetting about it while getting ready in the morning and coming back to a burning pan. Believe me. I know :S)
I like to make two to four servings at a time, portion it out, then reheat it on the stove for the next few mornings with a little almond milk. Add the seeds, nuts and other toppings after it’s heated; they’ll stay nice and crunchy and anything containing omega fats will be less likely to go off.