Did you know that is the long, and original, version of the common (and mind-messing) saying of “The proof is in the pudding”?
If you feel like avoiding something, go ahead and read this article about the saying ;). Basically, in the “old” days, pudding was savory and could possibly have funky stuff growing in it, as it had to sit for a long time to develop and was made with many unpleasant animal entrails and unmentionables. So the proof that the pudding isn’t fatal was eating <— reminds me of how penguins push one off the ledge before jumping off themselves to determine any danger.
But I digress. That was simply a very round-about way to start talking about my pudding (which, funnily enough, doesn’t have any animal stomachs) (Although it end up in my stomach.)
Oh, I am just full of jokes today. Are you laughing yet? :lol:?
In short, I have been loving the stuff lately (and have been stuffing it down sometimes, too. Poor tummy :(). I have figured out a couple of variables and a tweak to the recipe, which you can see on the original recipe page.
…..But if you absolutely don’t want to visit that link (links can be exhausting, no?) I’ll update you here, too!
Optional recipe modifications:
If you add guar gum to the recipe when you are blending all the ingredients, it makes it a more “pudding-y” consistent-y (hehe, punn-y) while hot. I’ll definitely be employing this technique when winter strikes.
For average tastespuds, an additional three tablespoons of sugar will make the sweetness more on par to the norm they are used to.
I love my unsweetened chocolate– my latest method for deep bitter bliss has been: a 1/3 cup cocoa powder then a square of 100% cocoa bakers chocolate to blend into the other ingredients. Mmmmm….
Use coffee in place of half the water when cooking the blended rice. You end up with mocha pudding! (You can thank me later :mrgreen:). Layer it with peanut butter after chilling and you’ll be in coffee, chocolate, and peanut butter heaven.
What is your favorite flavor(s) to pair with chocolate?