January in Chicago is usually a snow filled, runny nose, down parka kinda month. This month we have been BLESSED with miraculously mild weather. I really don’t know what the heck is going on, but I’m not complaining….
Needless to say, while we aren’t buried in snow it certainly is a far cry from a tropical situation here. And it’s this time of year, even void of the snow, that I crave things like…oh, cozy comfort food…maybe some gooey and delicious rice pudding. You read that right. Come on, it’s delicious! But you can’t just make boring old rice pudding. #lame You have to sass it up! So I decided to add some warming and lovely spices like cardamom and cinnamon. And why use regular milk when you can use coconut milk, which lends a delightful velvety texture and just a hint of nuttiness to the pudding?!
And, we really shouldn’t stop there. I mean, if you are going to go to the trouble of making a delicious rice pudding then maybe you should also include something extra jazzy like some brandy or cognac soaked apricots? #donthateme