I’m sure everyone can agree with me when I say that brownies are awesome. If you don’t, you might want to check to make sure you have a soul. Or that you had a childhood. Just saying.
The thing about brownies is that, well… I don’t really like making them from scratch. It’s fun and all, but I don’t always have cocoa powder around and I don’t use it often enough to really go out and buy a can. Besides, why go through the trouble of making brownies when you can get a giant box of Ghirardelli brownie mix from Costco? Just add milk, oil, milk, eggs, and viola! Tasty goodness. But it’s always good to add a little somethin’-somethin’ to make your brownies just a little more special.
So, today is my big brother’s birthday (everyone wish him a happy 24th, despite the fact I momentarily hate him for going to see Eric Clapton without me) and I wanted to make some sort of dessert thing for him. Now, what I really wanted to do was bake a cake or something, but cake takes far too long and I didn’t have the ingredients for it. My housemates and I have, however, been talking about making rice pudding for ages. And even though I’m not sure if my brother even likes rice pudding, it’s not like he’s going to be the one eating it.
Anyway, so I decided that I was going to use this recipe from Alton Brown (because that guy is seriously a g), but halfway through I realized that I didn’t exactly have the correct ingredients, but it turned out pretty nicely. It was a little thicker than normal Indian rice pudding, but as long as it’s edible, right? Read more of this post