Rice pudding with sesame crumble and blueberries
Alcoholic beverages
The recipe for the rice pudding comes from my mom, Risa, but I'm not sure where she got it. It's simple and unfussy. One time, my dad made it and forgot to add the sugar—I don't recommend that. <br /> <br />This recipe is a time capsule—I'm sure it will exist on my mom's 3-by-5 in the acrylic box in the pantry post-apocalypse. It's less complicated than anything I usually make these days—no smoky spices or unusual dairy products or bain marie. It's pleasantly eggy and perfectly simple—all light and warmth, a knitted Afghan of a food. <br /> <br />Eat it while it's warm or do as I prefer: Let it glop up overnight and eat for breakfast in the morning. <br /> <br />The sesame crumble comes from Grace Parisi via Food & Wine: http://www.foodandwine.com/recipes/peaches-and-plums-with-sesame-crumble
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