My mother-in-law made my kids rice pudding while we were visiting them. She has a knack for making the perfect rice pudding. She diligently stands over the pot and makes sure it doesn’t stick or burn. She cooks it a long time too. At her house it was made with goat milk, but I just can’t savor the taste of goat milk pudding, so I often ate only a few bites. But the kids loved it.
On the day we left she armed me with four bags of pudding rice, the really small, fine beads of rounded pearl rice that make a nice thick pudding. So I got busy experimenting and came up with a recipe that is easy and tasty. …continue reading
I’ve made this a few times now. It is pretty simple and sets up pretty fast so there is no need to make it the night before. I was originally trying to make a chocolate frosting using real melted chocolate chips and what resulted was a really tasty chocolate pudding. The kids loved it. Last week I used it as a filling in a double layered gluten-free chocolate cake I made using Cherrybrook Kitchen’s box mix. 
