But here we go. Rice pudding. From Turkey.
First off, a tip for you. If you need to heat a quart of milk, and you have a one quart saucepan, that's not the appropriate one to use.
I tossed in my cinnamon stick and lemon zest, walked a way for a second, and the whole thing overflowed. I dumped it into a 2 quart sauce pan instead (note to self: do this first next time) and kept it just below boiling for about half an hour. Unfortunately, I lost a lot of lemon zest in the overflow, but I had to deal with it.
While the milk was heating, I cooked the rice in water with a little bit of salt.
Once both the milk and the rice were ready, I combined them (straining out the cinnamon stick and remaining lemon zest -- plus the film that developed on top of the milk, gross) and added in a paste of water, flour, and corn starch.
And then I stirred for 10 minutes solid, which was boring. Luckily I had my current favorite show, Masterchef, playing on Hulu on the counter. Pour in some sugar and stir for another 15 minutes. I attempted to clean up the spilled hot milk and zest from the stove at the same time, and proceeded in making more of a mess.
While the pudding was still warm, I poured it into individual cups.
And then topped with chopped pistachios before digging in.
Here's what I discovered: rice pudding isn't gross, it's actually good! I was worried that I'd have to force people to come over to eat the other 7 servings of pudding, but now I'm not even sure that I'm willing to share. Except with my husband, but only because I think he doesn't like rice pudding, either. We'll see tonight if he gives it a chance.
lemon -- $.79 (only needed the zest)
milk -- $2.00
pistachios -- $1.70
Total Cost of Sutlac: $4.49
($.56 per serving)