The thing about cooking is that the less you do of it, the more daunting it seems. And then the lazier you get.
From time to time (read: often), I get caught up working long hours (read: going to cocktail parties and events after hours) and before I know it it's been weeks since I cooked a proper meal. In spite of the hundreds of cookbooks that litter my home, I forget that I know how to cook. Everything seems just a touch too intimidating. And way too much effort to bother with.
Then I am back to absentmindedly eating sushi for dinner at my desk and looking at coffee and drugstore chocolate as an acceptable lunch. And that, as we all know, is just no way to live. Quite joyless, don't you think?
To ease myself back into the life of the kitchen, I must keep things very, very simple. A little green salad, dressed with oil and fine balsamic vinegar, and penne tossed with a good solid pesto from the market. Followed by the easiest dessert that can be whipped up and still considered homemade: the little rice pudding that could.
It's the ultimate comfort food, with the least possible fuss. You will find that it is as simple as stirring together a few ingredients in a ramekin and then plopping it in the oven. When it comes out, all warmth and sweetness, it will taste like home. And then you will remember, one more time, that home food truly is the best food – and that it's completely, totally worth the (slight) effort that it takes to prepare it. You'll be back cooking in no time. Promise.
Individual rice pudding
Adapted from Epicurious
Serves 1
1/2 cup of milk, plus a splash for serving
4 teaspoons Arborio rice
2 teaspoons sugar
pinch of salt
pinch of nutmeg
splash of vanilla
butter, for ramekin
1. Preheat oven to 325 F.
2. Butter one ramekin (just under a cup capacity is good).
3. Add milk, rice, sugar, salt, nutmeg and vanilla. Give it a quick stir.
4. Place ramekin on baking sheet and bake, in the middle of the oven, until most of the milk has been absorbed, about one hour.
5. Cool pudding on rack.
6. Discard skin, stir in extra milk.
7. I like to bake a little stone fruit to serve on the side, but if this is too much trouble for you, best to leave well enough alone.
