the chocolate replacement

When I returned home from Paris years ago, twenty pounds heavier (no joke) and sick by even the thought of Nutella, I went on a six-month chocolate cleanse. As a creature of habit who eats healthfully but enjoys desserts and sweets, I had to find a go-to replacement. Enter rice pudding. My college roommates and I would make our weekly drive to the local Trader Joe's where I would stock up on their store brand—a delectably thick, creamy, chewy dream. The flavor was a basic vanilla but the texture was my addiction. Throw some plump, ripe blueberries on top and chocolate was only a memory of yester-me.

Enjoying my rice pudding never involved a ceremonial sit-down, or even a dish for that matter. It was consumed throughout the day, on any trip to the kitchen, where my roomies would only hear the clatter of the spoon drawer and the hush of the open fridge. Knowing that tub sat in there for me, a sweet, calming friend when I was in need (it was a tough break-up with chocolate, after all), was enough to content me. Had it mysteriously disappeared at any point—oh ho ho—would have resulted in the worst of wars for any friend or foe. I would have gone Kevin McAllister and savagely attacked all within range. "Look what you did you little JERK!"

Then I found this genius upon genius recipe. In addition to the split vanilla bean and almond extract, some brilliant foodie with too much brain power for their own good thought to add bay leaf to the mix. I was wary at first, but when I threw it all into a pot on a blustery Saturday afternoon and stood over that pot for a full hour, inhaling the most beautiful scent I've ever experienced, I surrendered that foolish skepticism. I can say now that I will NEVER make rice pudding without the bay leaf again. And to anyone who will (or won't) listen, I can't shut up about it. It is truly, truly incredible.

The recipe says it serves four but we scarfed most of it that night for dessert, leaving a couple spoonfuls for breakfast. And it really should be eaten then, when it's cold and clotted and a jumpstart to the senses. My next batch will most certainly be a double, since I can't afford the same heartbreak of a one-serving rice pudding experience. It will be a monster vat of vanilla-almond-bay perfection that will sit in the fridge next to a carton of berries, just waiting for me.

Almond-Vanilla Rice Pudding

Adapted from Smitten Kitchen

1/2 cup Arborio rice

4 cups milk (I used whole)

1/4 cup sugar

1/2 vanilla bean, split (or 1 teaspoon pure extract)

1 bay leaf

3/4 teaspoon almond extract

1. In a large saucepan, place all the ingredients, except the almond extract. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30-40 minutes (my batch took almost a full hour). Taste the rice to check for doneness; rice should be very soft and plump.

2. Take the pudding off the heat stir in the extract(s). Pour into serving bowls. Can be chilled in the fridge or served immediately.

Comments

[gastroanthropologist]

So needed this. Just got back from the gym where I weighed myself and a few weeks of chocolate cookies, puddings, and molten chocolate cake has caught up to me. A moment of panic made me jump to detox and liquids only but that's totally not going to happen. Rice pudding sounds like a perfect first step to take a break from chocolate.

[lisa from dandysugar]

I love rice pudding! Your looks really delicious and creamy. I'm jut like you...I eat pretty healthfully overall but I do love my sweets. I just try not to go overboard. It's hard though!

[Jude]

I would've gone straight for wheat germ.. This sounds like a much better way to detox.

[Colloquial Cook]

I have a sick confession to make. I was visiting the Brooklyn botanic garden yesterday and I nicked a couple of bay leaves from a bush there. Strictly forbidden, of course. I didn't even have a plan, but now I guess I do. I have all this arborio rice that I tought would be ok for sushi but it's way too sticky. Hmm, just sticky enough for rice pudding that is :-)