So, I have issues with weirdly textured food. I had a whole conversation with Dennis the other day about how I can’t eat tapioca pudding because of the. . .tapioca. I also can’t drink bubble tea because the “bubbles” kind of freak me out.
All that being said, I almost couldn’t eat this rice pudding. I’d never made or had rice pudding before, and with the first bite, I paused, and had to think about it, but ultimately, it was pretty tasty.
It’s good both hot and cold, and I did decide it was an acceptable breakfast food item. You’re just going to have to trust me on this one.
One other note: I was going to just ignore the orange zest portion of the recipe, but if you’re thinking that would be a good idea, it would not. The orange adds a really great depth to this recipe.
This is the third and final recipe from The Joy the Baker Cookbook, and I hope you guys have enjoyed it as much as I have. I love her blog, too, and you guys should check it out. Next week, we’re on to a new cookbook. Can’t wait!
Cinnamon Sugar Rice Pudding
From The Joy the Baker Cookbook
Makes 6 servings
