Waking up on these cold, crisp fall mornings with frost on the ground, my alarm clock begs to be put on snooze for those last 5 minutes of shut-eye. But in Convent life, that’s not what we’re called to; instead, a quick prayer of thanks to God, and our feet hit the cool ground as we dress for Lauds. I sometimes imagine God smiling at our groans, the creaks in our bones, and the selfish moments we want to steal for ourselves before spending time with Him. I’ve recently experienced the transparent love that God has for me and I think these waking moments are no different! After Lauds, we have a silent breakfast together in our refectory. Silence is essential to our spiritual life because it allows us time to listen to God’s voice preparing us for the day, and not our own. I have to admit that I battle doing my own mental checklist during this time; fragile as we are, God smiles!
The change of season also brings its own collection of recipes, both old and new. Warm custards and puddings, soups and stews, root vegetables, apples and pears. I particularly love rice pudding, and this old fashioned recipe (so similar to the one that my grandmother used to make) is lovely to enjoy warm for breakfast or with whipped cream for a cold evening’s dessert.
CHANGE SERVING SIZEpeople
- 1 heaping cup rice white
- 3 1/2 cups light cream
- 3 1/2 cups whole milk
- 1/2 cup sugar (or more if you like it sweeter)
- 1 tsp. nutmeg or freshly grated nutmeg
- 1 tbsp. vanilla or two vanilla beans
- 1 generous tsp. salt
- 4 tbsp. butter plus extra for buttering the pan
- Preheat the oven to 300 F and grease a 9x13" glass pyrex pan or 8 cup ovenproof dish with butter.
- Rinse the rice under cold water and place in the dish.
- Place the cream, milk, sugar, and a generous grating (or 1 tsp) of nutmeg in a medium saucepan. Scrape the seeds of the vanilla beans into the milk mixture (if using) or add the vanilla.
- Heat gently until almost simmering, then remove from the heat and pour over the rice, stirring well.
- Dot the butter over the top and place in the oven for 1 1/2 hrs, stirring after the first 30 min. At this stage, you can add an extra grating of nutmeg if you like.
- If the pudding still seems very runny, return to the oven, checking every 10 min., until it is loosely creamy but not runny (the rice should be cooked, but the liquid will continue to be absorbed once you take it out of the oven).
- When the pudding is golden brown on top and has a soft,creamy texture, remove from the oven and allow to rest for 10 min. before serving.
Look wonderful going give it a try.Thank you