“Dear March — Come in —
How glad I am —
I hoped for you before —
Put down your Hat —
You must have walked —
How out of Breath you are —
Dear March, Come right up the stairs with me —
I have so much to tell —”
Selection from Dear March – Come In, Emily Dickinson
March has finally arrived! I am ready for spring and all the promises that comes with the season. I am ready for the snow to melt, for the needle on the thermometer to inch upwards past 17*, for the sunshine to appear instead of the snow that is falling lazily out the window. I am more than ready to see the stunning verdant green outside my car window as I drive along the winding roads in the countryside. Since there is snow on the ground and cold, cold temperatures outside the newest recipe to tackle in our Sundays with Joy group could not come at a better time! The ingredients for this recipe by Joy Wilson were at hand and I dove in.
First things first: I halved the recipe for two reasons. One, I simply cannot be trusted with a spoon and a huge pot of warm, sweet and creamy rice pudding and two, we are traveling soon and I am trying to minimize the food situation in our house. I used arborio rice versus the jasmine rice Joy suggested…as it was that or brown rice. It was the right choice, yes? I was gifted some amazingly delicious honeybell oranges from a dear friend that I zested up. But what to do with a half zested orange?
Freshly squeezed orange juice and seltzer!
In 15 minutes the rice, water, zest and salt are cooked and set aside. Next milk, sugar and cinnamon are warmed up in the very same pan. Joy called for whole milk, however, I used (up) what I had on hand…in this case a dash of cream, vanilla almond milk and a splash of half and half.
The rice gets added back in and the whole mixture cooks for 20 minutes until creamy and dreamy. PS- see that very sweet card in the back: your karma is rocking! The end result?
This pudding is spot on in the comfort food category…sweet, spiced with cinnamon, hits of orange zest amidst the creamy arborio rice. I am glad I halved the recipe or there would most certainly be a photo of an empty pot and a wooden spoon inserted right here. Fact!
You can find this recipe, and many others, in Joy the Baker’s cookbook: 100 Simple and Comforting Recipes here.