I was introduced to rice pudding relatively late in life. Growing up, my mother had (still has?) a somewhat limited dessert repertoire, which included fruit pie, assorted cobblers, and something called indian pudding, which I have never seen outside of New England. Come to think of it, it’s been forever since I had indian pudding, I may need to add a few things to the grocery list. It’s comfort in a bowl a la mode my friends.
But back to the topic at hand. As you can see, rice pudding wasn’t on the menu, and since it doesn’t exactly have great word of mouth, it’s not something which I actively sought out after I was out of the house.
But then I moved to Germany, and around here it seems to pop up with a bit more regularity. I remember being out to lunch with my husband one day, at a place which sells fresh sandwiches and salads to hungry corporate types without a lot of time. I picked up my standard order, a falafel sandwich – extra scharf, and he picked up his standard order and threw in a rice pudding.
Apparently, for him, it’s his indian pudding, it’s his comfort food. I was curious, having never encountered rice pudding before. It had a simple cinnamon-sugar topping and nothing else. And, do you know what, it wasn’t the horror which I had always heard about. In fact, it was tasty. Who knew?
It turns out that the homemade version is even better. This week’s French Fridays with Dorie recipe had us topping our rice pudding with a caramel apple sauce. I also happened to have some leftover caramel from last month’s floating islands (though I didn’t remember that part until after I’d taken the pictures). Even the German liked it.