So here's what...

I'm at home right now, and not at work. Why, you ask? Well, aside from changing banks since my BofA account was compromised, I'm listening to the sounds of my bathroom walls being ripped off. You see, I woke up this morning to find the bathroom ceiling dark brown, ripping apart, and buldging 6 inches from where it should be, the adjoining wall equally puffy.

So I'm here, at home, watching season 6 of Xena and trying to kill time so I can be here with the repair guys. Goodie. But ah well, I figure why not use some of this time to post and do some cleaning and cooking. However, right now the cabinets are bare and I haven't had time in the past few days to really go to the market (I'm eating cold pizza as we speak).

Fortunately, Rob had the most perfect little recipe on hand that's great as a breakfast, dessert, or a follow up to cold pizza. It's like rice pudding, but not, so we'll just call it a Ricepertif. Yeah, that works (took me a few minutes on that one).

The recipe is basic, but can easily be customized to please anyone. We recently had some zante currants on hand, but raisins, citrus zest, berries, etc. would all be perfect add-in's. We have also replaced granulated sugar with brown sugar, and added maple syrup. The recipe can easily be doubled if needed. It's all very shibby. Sorry for the lack of picture, so you'll just have to take me on faith that it's white and yumtastic.

Ricepertif
Serves 2-4

What You'll Need...
1 cup of rice
2 cups of water
milk or cream
granulated sugar or brown sugar to taste

What You'll Do...
1) Put the rice and water in a microwave safe bowl (Like I said, this is a quickie recipe we use before goin' to work.) Microwave for 13-16 minutes, depending on the strength of your microwave.

2) Let cool, or serve hot. Your call. Add milk or cream until rice is just covered. Add sugar and any additions you like. Eat it. Smile. Be happy.

It's pretty darned tasty, and perfect for those crisp Autumn nights we should be expecting in a few weeks. Give it a try!