...although really, I'm not sure how drunk it could expect to get on about 3/4 c. wine---particularly if it's of the Boones Farm variety. After you've stopped laughing, please do try this if you've got the inclination---it's quite tasty and simple, and it can be your little secret that you used Boones Farm in it if you'd like. We won't tell. You can make it more upscale by using some other sort of sweet white wine, if it would make you feel more comfortable. This goes quite well over plain pasta, although I suspect it would work quite well in other applications if you desired.
TIME REQUIRED: 10-15 minutes or so---slightly less time than it takes to bring water to a boil and cook some pasta.
INGREDIENTS:
* 4 tbsp. unsalted butter
* 3/4-1 c. Boones Farm Wild Island (or other rather sweet white wine; do not use cooking wine, as it's got added salt)
* 3 large cloves of garlic, crushed
* handful of fresh basil leaves (and flowers if you have them)
PREPARATION
Heat a small saucepan over medium heat; add butter. As butter melts, add crushed garlic (or use your handy garlic press and crush right into the pan, if you wish). Allow butter to melt and garlic to sizzle a bit, then pour in wine. Stir occasionally, keeping an eye on things and stirring/attenuating heat as necessary. Allow sauce to reduce slightly; you want a sauce that will coat the pasta but not drown it. After it's reduced a bit, add shredded basil (or shred right into the pot with your hands, if you don't mind your hands smelling of basil afterward---I know I wouldn't). Continue stirring; reduce heat to low. When basil begins to look slightly wilty, turn heat off. Pour over pasta and mix well---should serve 2-3. Savoring while watching WRC isn't necessary, but is always advisable.
You may remember another rice pudding recipe that I'd posted here previously. What follows is a variation of that recipe which came (as many good recipes do) from experimentation brought on by a) hunger, b) mood, and c) lack of exact ingredients to do what your hunger and mood have decided upon in the accustomed fashion.
I think what follows is quite possibly even tastier than my usual rice pudding recipe, and is probably also slightly healthier. As with the other, it's quite easy to scale this up or down to suit the number of people (or the amount of leftover rice) you've got.
TIME REQUIRED: 10 minutes, if that.
INGREDIENTS:
* 3/4 c. plain yoghurt, plus more as needed.
* 2 c. leftover rice, plus more as needed. (Note: Rice MUST have been allowed to cool completely for use in this recipe, or else the texture won't be right. I usually use leftover rice from a meal from the night before, or even older.)
* 1/3 c. dried cranberries (I suspect other dried fruits would work in this quite well; adapt to suit your available ingredients and/or tastes [myself, I'm contemplating those dried Turkish apricots I've got leftover from quite some time ago...]. Try the cranberries if you generally like them, though---they're quite good here!)
* 1/4 c. brown sugar
* ground cinnamon and nutmeg to taste (I like mine extra nutmeggy, though of course you might not.)
PREPARATION
In a suitably-sized saucepan (ooh, alliteration!), place your rice and your yoghurt. Place pan over medium heat and begin stirring, declumping the rice and integrating the two ingredients nicely. Add brown sugar and stir in completely. Add cranberries and seasonings; stir constantly to avoid burning and ensure thorough integration of ingredients. Taste; adjust as necessary to the consistency and flavour you desire. Serve while nice and warm; don't burn your tongue! Serves about 2 on a cold winter's morning.