Home Cookin Chapter: Recipes From Thibeault's Table Creamy Coconut Cardamom Rice Pudding ==================================== adapted from Kate Zuckerman's The Sweet Life makes about 6 cups, serves 8-12 Rice: 1/2 cup + 2 tbsp jasmine rice or basmati rice 1/4 cup sugar 1 (13.5 fluid oz) can coconut milk 1 cup whole milk 1/4 tsp salt Custard: 16 cardamom pods 1/2 cup + 2 tbsp sugar 1 cup whole milk 2 cups heavy cream 5 egg yolks 1 egg 1 tsp vanilla extract 1. Cook the rice: Preheat the oven to 325F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat. Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt. Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands and absorbs all liquids, 30 minutes. If the pan is not oven proof, transfer the rice to a metal or glass baking dish and cover with aluminum foil. If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove it from the oven, leave it covered, and set it aside. 2. Make the custard: While the rice is baking, make the custard. Using the bottom of a small frying pan, crush the cardamom pods to split them open. (*I used a mortar and pestle.) In a heavy saucepan combine the cardamom pods and seeds, 1/2 cup of the sugar, milk, and cream and bring to a simmer over medium heat. Remove from the heat and allow the cardamom to steep for 10 minutes. In a mixing bowl, combine the egg yolks, egg, and remaining 2 tbsp of sugar and briefly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour. Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and strain the custard to remove the cardamom pods and seeds. 3. Combine the custard and the rice: Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Add the vanilla extract. Allow the rice pudding to cool completely. This pudding will keep, refrigerated, for 3 days. Variation: "Brulee" Spoon pudding into ramekins and chill. Sprinkle sugar over top of custards and place under the broiler or use a torch to caramalize. . My Notes: Substituted a vanilla bean for the cardamom pods. I split a vanilla bean and scraped the seeds into the milk and cream, along with the sugar, brought to a simmer and left to steep for 10 minutes.

Actually I learned this on Thursday. I was getting a generic Rx filled at Kroger. It is a 3 month Rx which has been $12.00. If your Doctor writes it for 90 days, rather than 3 months, it is only $10.00. I have another generic Rx and the pharmacist told me to have my Doctor write me a new Rx for 90 days and it would also be $10.00. I don't know if that is true at all Pharmacies. A small saving, but still a saving. Every little bit helps, and is appreciated. BTW, my little pea brain would probably get lost trying to keep up with a movie and the internet at the same time. ;( Sue

Glad this might be helpful...no the styrofoam was a large chunk about 1 1/2 - 2" thick but you might only need a small piece for your circles. The thickness helps to hold the pins straight up and down. For stack n'wack, my piece is about 14" wide by 18" long by 2" thick and I use the flower head pins. After we have stabbed the design matches down, we start pulling up pins and pin without taking it out of any of the layers. This keeps the patterns real nice. I saw your hexegones and they are real cute and I like the three different layout you used. Jean

socks, you can keep a library (Overdrive) sourced Kindle book and keep reading it on a Kindle reader for months and months IF (and only if) you turn off your data signal (whether Wifi or through a cell carrier). It's through that sign on that the Amazon site is contacted and the deadlines for library downloads are enforced and overdue ones get deleted. How you make that work is by downloading several books at a time, read them all with the data signal off, then connect and download several more. Repeat as desired. chisue, while there are Overdrive apps for different tablets and PCs, you can only check out library books from libraries where you have an account. But different libraries have different/nonidentical Overdrive subscriptions so you're likely to find books on the Hawaii Library Overdrive site that may not be available from your home library and vice versa. You can download Overdrive material from anywhere. Several of my kids have spent time living abroad and they were able to continue to download Overdrive-sourced Kindle and audio books using their US library accounts.