Women of the world, I have created The. Perfect. PMS. Food!!!
It's also the perfect food for being home alone on a rainy, windy, cold wet night after yoga.
I tried to take a photo, but it just looked lumpy. But this dish is the best food evs. I promise. Get a pen, make a shopping list.
1/2 cup arborio rice (or whatever's left in the bottom of the bag if you're Joh)
1 1/2 cup milk
1/2-1 cup water (as needed)
1 1/2 tablespoons butter, divided use
Salt to taste
Brown sugar to taste.
Before you start with the "Bitch, not another effing risotto", just wait. Trust Joh.
1. Heat up a cup and a half of milk, and half a cup of water in a small pot. Don't let it boil - it will scald and make a mess of the bottom of the pot.
2. Melt a tablespoon of butter in a frying pan. Don't let it get foamy.
3. Add the rice, and stir around so that things get all coated in the fat. This is just like risotto.
4. Start adding the milk/water by about half-cupfuls. You may need more, just add a little water to the milk in the pot. It's ok.
5. When the rice has absorbed as much milk as it can, you'll know. It'll taste smushy. And delish. Also, the last addition of milk won't actually absorb all the way. It'll just sort of stay soupy, with the rice's starch helping suspend the rice granules in the milk.
6. Add the last half-tablespoon of butter, off the heat. Mix it in. Then, start adding brown sugar and salt until you're satisfied with the flava.
You don't want to salt the risotto before it's done cooking. You want to really taste the clash of the salt and the brown sugar. This is the beauty of this dish. There's the creaminess of the risotto texture. And the milky addition. And the sweet/salty thing. Plus, it's warm, and you don't end up with a casserole dish full of the leftover, which makes it better than rice pudding.
I'm not going to lie, this pretty much serves 2 people. But, I'm eating it all myself.
Jesse's loss for being out working on his bike and drinking beer.