Fall back

Man, a week since my last post? You totally missed out on me waxing trite about communing with Mark Bittman via cheddar, ale, and cauliflower soup, going South with corn pudding, black-eyed peas, and collards, playing with my mandoline to make shaved kohlrabi and apple slaw... Hasn't your week been empty? No? I am slain.

No pictures for today, since all I made was a black and gummy-looking jajangmyeon that contrasts not at all with the black cast-iron skillet in which it was cooked, but in honor of the newly crisp weather, here's a recipe for a pumpkin spice latte rice pudding that I concocted yesterday. It may or may not cut down on Andy's actual Starbucks pumpkin spice latte consumption*, but it has its own puddingy charm.

Pumpkin spice latte pudding
1 cup brown rice
1 cup very dark coffee
1 cup water
4 cups milk (whole is creamiest, but whatever)
1/3 cup honey
1/4 cup maple syrup
1/2 tsp salt
2/3 to 1 cup pumpkin puree (I thought 2/3 was plenty, but you might like more pumpkin flavor)
2 tbsp butter
cinnamon, cloves, nutmeg, and ginger to taste

Cook the brown rice until it's just barely al dente in the coffee and water. Add the milk, honey, maple syrup, salt, pumpkin puree, and spices. Heat over medium heat until gently boiling, then lower the heat to medium-low and cook until the pudding is thickened and the rice is creamy. Keep in mind that the pudding will thicken somewhat as it cools! Turn off the heat and stir in the butter. Leave the pan on the stove to cool to lukewarm, then taste to adjust the spices. Serve warm or chill in the fridge first.

*Not that I particularly want to. I get to steal sips.