July 17, 2025 • 13 mins
Got leftover rice? Don't toss it! We're transforming it into the ultimate cold summer treat – pure dessert magic! 🍚✨
This week, unlock a truly delicious rice pudding recipe that's shockingly also a budget rice pudding!
It’s a simple dessert recipe from pantry staples that uses what to make with leftover rice a question of the past. This easy summer dessert is also a no fuss dessert that is also THE perfect make ahead dessert. Get ready for elegant, creamy rice pudding without the fuss!
Dig in! 🍮☀️
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Creamy Rice Pudding 🍚🥄 Budget-Friendly Pantry Staple Dessert
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
You think people listen to us and wonder if we're really this horrible to each other?
(00:04):
Hmm.
I think some people question if our friendship is real or not.
Or if you've been abusive to me,
I've been abusive to you.
You have this entire time.
I get bullied by you.
So full of shit.
Not well, if you're wondering about the authenticity of this amazing love hate that we have,
(00:29):
it's real.
Yeah, sure is.
There's real is this depressing recipe you're about to share.
Listen, shut the fuck up.
Okay, this is, look, I had to make something sweet and delicious and
marial is just fucking jealous because she didn't think of it.
All right, so I call it depressing, but it's not really depressing.
It's more depression, era, food, which I think is great to have in your bed pocket.
(00:54):
And to be inventive enough to create something when you just don't want to get out or you can't
afford to get out and you want something yummy.
Everybody deserves something yummy.
Everyone.
Yeah, they do.
And it was delicious.
So you made, what did you make, Keeter?
Listen, it was delicious.
And you know, it's a fucking dessert you and I grew up with.
(01:18):
Yeah, but we called it something else.
We haven't even talked like, what is it?
Okay, I made rice pudding.
Look at you.
Rice pudding is one of those things.
All right, so one, I like it because it's served at least in our culture, it's served very cold.
Is it, I think everyone does.
I don't know, actually.
(01:39):
I really don't know.
And I think every culture has a version of this, which because rice is,
is everybody eats rice.
Yes, it's universal.
That's the word I couldn't think about.
So we're going to go with my rice pudding because here's the deal.
I didn't have too many ingredients that you kind of need rice in pudding.
I didn't have cream or egg because you do need an egg yolk usually when you make rice pudding.
(02:05):
Yeah, I've never made it either, you know that.
Oh, look at you fucking making fun of it.
I wonder how to make it, by the way, just I have not made it.
I'm going to get to the recipe because everybody's wondering why you haven't shut up yet.
So, so here's the thing with rice pudding though.
You really have to use like short grain or long grain rice.
Like you can't use busmati, you can't use jasmine.
And the reason why I say that is because you need that starch to kind of come out.
(02:28):
Oh wait, you just said you have to use short grain or long grain.
Which one is it?
I don't, either one you got in your hands.
I have short grain.
You do?
I have like three kinds of rice in my home.
You?
Yeah.
I'm surprised because I remember one good time I went there and you were like rice.
Mari, hello, we have to go to the store for rice.
Well, that's a whole another story.
(02:50):
That's because you know, growing up, what do we have to eat every single
fucking meal at home?
Rice.
Rice.
Okay.
So for like the past 15 years I went on this like anti rice adventure.
Right.
Where I did not eat rice because
why would you?
Literally every single fucking meal, no matter what our family served,
there was rice with it.
(03:10):
Mm hmm.
So,
you know, it's funny you should say that because I find myself falling in these
ruts where we'll eat rice for like two weeks straight and then I don't want anything
to fucking do with rice for another two weeks.
It's so weird.
My mother used to always say that she could make a meal just out of a bowl of rice.
You can.
You really can.
(03:30):
Little bit like that's like her preferred thing.
Like if she don't feel like cooking, she'd make a bowl of rice.
Hell yeah, with a real good way of well.
That's disgusting.
You know what?
I'm not an egg person but sometimes I do want that.
I don't make it but I want it.
Now that's a depression era meal.
Okay, that's a depression era meal.
All right.
Tell me about your recipe.
All right, it was really simple.
(03:51):
Two cups rice, four cups water.
All right, this is how I normally make rice anyways.
Two cups rice, four cups water.
And you go ahead, you put the you put it all in one pot.
Do not wash your rice with this by the way.
Put it in one pot.
Bring it to a boil for one minute.
Let it simmer for 20.
And that's it.
And open, open lid or lid.
(04:12):
I, well, to get it to boil, you of course, you the one minute you close the lid.
But then, um, no, I'm lying to you.
It's closed lid for the 20 minutes.
Okay.
All right, close it for 20 minutes.
All right, so your rice is now done.
Okay, then what you're going to do is, is you're going to go ahead and just
going to like, stir it around just to make sure so I stick in the bottom.
And you're going to put one cup of milk.
(04:32):
And then you're going to let it continue to cook for 10 more minutes.
So you gain the rice really soft at this point.
You're going to let it continue to cook for 10 more minutes.
Now this is where you should really add now your cup of cream and your egg yolk.
I don't have an egg yolk and I didn't have cream.
I just had milk.
So let it continue going for 10 minutes.
(04:54):
Then it sounds like a lot but just trust the process.
One cup of sugar.
So you're going to put the one cup of sugar in there, stir it up,
put a couple dashes of cinnamon if you want, stir it up.
And then what's going to happen is you now have to put a second cup of milk in there.
So you put your second cup of milk in there.
After putting the second cup of milk in there, you're going to continue to go for another
eight minutes.
(05:15):
I did not have cream or egg yolk.
So I had to figure something out.
So I took a tablespoon of cornstarch in a cup,
poured a little bit of milk in it,
whisked it together to make a slurry, put that slurry in there.
So now we're going to have a nice pudding.
And let it continue going for another eight minutes, stir it,
keep stirring it.
And then when it's done, take it off the heat and throw some vanilla extract in there.
(05:39):
Stir it in there and then put it in a container and I let it chill overnight.
Did you get that?
I got to room temp before putting it in there for you.
Always put it room temp.
Yeah.
Make sure you say that because I think food gets boiled if you do that or it gets a
thing.
I don't just feel the spot.
I think the food around you, the temperature will go up.
Yeah, there's something about it that makes you sick.
(06:00):
People don't do that.
I don't fucking know.
I know there's a food around you.
But yeah, always room temperature and then I put in some,
I think I put it, I think you put it room temperature because if you're going to put
in plastic tupperware especially, you don't want any of that leaching out.
Yeah, there's that too.
I'm so afraid of that.
I don't know why because I do the dumbest shit literally all the time.
(06:20):
Like I drink tap water, but I'm afraid of plastics for some reason.
I mean, I think there's so much of the shit we put in our bodies that
at least I try to do that one.
The my new amount of particle you're going to get in there.
Then again, you and I are not, I mean, a compromiser, things like that.
So obviously, you know, do what's healthiest for you.
True day.
So and that was it.
(06:41):
So I did let it chill overnight because you wanted to get like really putting thick
and this is putting from scratch.
So it is going to be thick, but you wanted to like, I hate using the word congeal,
but that's basically what you wanted to do.
And have the next day.
Honestly, if you let it go to room temperature,
you let it chill in the refrigerator for maybe four hours, you're perfectly fine.
But overnight is better.
And when I love about the stress that I love cold desserts during
(07:05):
summertime because it is hot.
It is hotter than a motherfucker out there.
The motherfuckers are hot.
All right.
Well, I don't know what you're into.
I was just saying what the people say.
And that was it.
And this is a recipe that I just came up with on the fly because I just wanted something and
(07:28):
I don't feel like going out to the grocery store.
Well, listen up.
My mom used to make rice pudding all the time for us when we were younger.
And Cubans will put a little piece of lime rind.
Oh my god.
Okay.
Thank you for saying that because I remember when my grandmother would make rice pudding.
(07:49):
And I was actually talking to Ryan about this when I was making it because of course he hated it.
And when I was talking to Ryan about it, I was like, I don't know why I remember a piece of
lime rind.
Always spiraling.
Okay. Can you tell me why it's in there because I remember when Abba would make it,
there was a piece of lime rind that's in there.
I don't know.
I think it's just part of the recipe.
And I think also it cuts the sweetness.
(08:10):
So because Cuban desserts suck.
No, they're not great.
They're not great.
Cubans are not.
We do really good at a lot of foods.
But when it comes to desserts,
sucks.
We're not good at that.
No.
It is.
It is like, well, I think it's because in that culture, like when you have a sweet,
it's just like a little piece of it.
(08:30):
Yeah, it's a little, amuse bouche.
Eric, if anybody knows about amuse,
bouche-ing, it's you.
I don't know why you get so pissed every time I say it.
I don't know the fuck that even means.
It means to amuse your mouth.
It's like a little something.
And what does that mean?
Put that up, Mariela.
Why would you say that?
I know that.
It's because you love to amuse your mouth.
Okay.
Because I mean it because I eat good food.
(08:53):
No, it has nothing to do with food Eric.
I'm talking about
go ahead and say it out loud for me.
I'm talking about I'm talking about
Yeah, say it.
Say it every
Members of what?
Members of what?
Mariela, go ahead and say it.
The male community
of what?
Go ahead and say it.
What are you saying?
Say it for everybody to fucking hear Mariela.
So they can do this.
(09:14):
I'm trying to say,
Penis is in your mouth and you're not allowing me to say it.
Okay.
Mom, listen, you're not foreign to that subject either.
I'm not.
And I just wanted to say it in a nice way
because you know, I have class.
But you appear.
There's no fucking class.
Mariela.
I'm a classy broad.
(09:35):
And you just want to say dirty things because you're
disgusting broad.
Anyways, you're a brassy, but also, also,
in essence, I feel like if you were to make this with a milk that's non-dairy,
this could be vegan or whatever.
Yes, I got.
The people who don't eat animal products.
The only problem, well,
you need a whole milk and cream.
Uh oh, oh, oh, I totally forgot.
(09:56):
And you need two tablespoons of butter.
You can still make this vegan with vegan butter.
I mean, people who are vegan don't taste the difference, right?
That's why they're vegan.
I don't know.
Vegan butter.
I would not know what vegan milk is thick enough though.
Or I'm sure there's a vegan.
Oh, you know what you could do.
You could use coconut cream and coconut milk and can make like,
oh, hell yeah.
Yeah, you can do something like that.
(10:17):
Ooh, start that with like some like mangoes and fruit on the side.
You could have like a coconut rice pudding.
That shit would be really fucking good.
That would not be depression.
That would be your end of fucking money.
Yeah.
We're gonna start that.
Nothing vegans can be poor.
No, absolutely not.
But you, but yeah, do do coconut milk and coconut cream?
(10:37):
I love coconut cream.
Really good.
Now, if I were, if you were to use coconut cream though,
I haven't used coconut cream in a long time.
I don't know if coconut cream is sweetened or not.
A little bit, but not a lot.
Okay, so maybe just kind of taste it.
But the sugar in it and stuff like that.
Just because you are gonna get that coconut flavor.
That'd be really good.
You also play around with it.
(10:58):
Use different type of extracts in there.
Like I said, you don't have to add the cinnamon if you don't want to.
Add a little bit of salt in there too.
So that you can play around with this.
It's really versatile.
But okay, so what was the lime peel for?
Did they put lime juice in it?
Or?
Oh, it was just a lime like, uh, like zest.
And I feel like the sweetness.
I'm not sure.
So I'm, I googled it and it says,
(11:20):
is to impart a subtle citrusy flavor in a Roma that enhances the overroute.
Overall taste of the dish.
To me, it's a to cut the sweetness.
I feel I can see that.
Yeah.
And it's just an aromatic touch.
So basically it's insignificant.
Let's just say that.
Cubans don't know what the fuck they're doing.
I don't remember really tasting it,
but I remember there was a lime peel in there.
You got to pick that bitch out.
(11:41):
It's more inconvenient than anything else.
Yeah, it is.
I remember there was like a little,
and it was like one fixing a zest and poop.
I was just put on top.
Yeah.
Well, anyway, okay.
So I think this is really
an advantage on your end.
And I think it's smart.
And sometimes you just like,
you need to just know what to do with what you got.
Not just that.
(12:01):
Like I think especially right now,
prices are going to go up.
They are up.
They're going to continue going up.
And it's kind of fun to invent things.
And this is all dirt cheap.
And this is shit that most of you should have in your home.
Rice, sugar, no rice sugar.
That's it.
Corn starch.
And if you know the corn starch,
(12:21):
they won't, again, the only reason is because I didn't have an egg yolk or cream.
That's it.
All right.
Well, fucking make it.
Why not?
You know, I think I might try my hand.
I found this very fancy recipe for rice pudding.
It's a French recipe.
And it ends with folding in whipped cream at the end,
which I thought sounded the shus.
I'm going to try with the coconut cream now.
(12:42):
That just sounds good too.
I don't like coconut flakes,
but I like coconut flavor.
I like the texture of coconut,
but like the flavor of coconut.
I like eating plastic.
And I don't know about you, but I don't eat plastic.
Nope.
All right, you guys.
We hope you try this nice tasty summary dessert or some version of it.
Don't forget that you can make it with whatever.
(13:03):
If Eric can do it with corn starch and make depression,
rice pudding.
Yeah, sure.
You can make rice pudding with literally,
even with condensed milk,
or any canned milk,
if you've ever eaten that,
that's milk will be totally fine.
If you use condensed milk instead of heavy cream,
then do not eat sugar.
Yeah.
Like get it.
Anything we want to drive home with this podcast is that you can make it.
(13:26):
And you can make it with whatever the fuck you have at your house.
Yep, absolutely.
So give it a shot.
And don't forget to leave us a five star review
on your favorite podcast player.
Tell a friend about us.
Listen to us this summer.
We may be kind of been consistent this summer because we're busy.
And you know, this summer is a weird time because our schedules
are at least mine change so much.
But we're still here for you and we love you.
(13:48):
And we'll see you next time.
Bye-bye. Bye.
You think people listen to us and wonder if we're really this horrible to each other?
(00:04):
Hmm.
I think some people question if our friendship is real or not.
Or if you've been abusive to me,
I've been abusive to you.
You have this entire time.
I get bullied by you.
So full of shit.
Not well, if you're wondering about the authenticity of this amazing love hate that we have,
(00:29):
it's real.
Yeah, sure is.
There's real is this depressing recipe you're about to share.
Listen, shut the fuck up.
Okay, this is, look, I had to make something sweet and delicious and
marial is just fucking jealous because she didn't think of it.
All right, so I call it depressing, but it's not really depressing.
It's more depression, era, food, which I think is great to have in your bed pocket.
(00:54):
And to be inventive enough to create something when you just don't want to get out or you can't
afford to get out and you want something yummy.
Everybody deserves something yummy.
Everyone.
Yeah, they do.
And it was delicious.
So you made, what did you make, Keeter?
Listen, it was delicious.
And you know, it's a fucking dessert you and I grew up with.
(01:18):
Yeah, but we called it something else.
We haven't even talked like, what is it?
Okay, I made rice pudding.
Look at you.
Rice pudding is one of those things.
All right, so one, I like it because it's served at least in our culture, it's served very cold.
Is it, I think everyone does.
I don't know, actually.
(01:39):
I really don't know.
And I think every culture has a version of this, which because rice is,
is everybody eats rice.
Yes, it's universal.
That's the word I couldn't think about.
So we're going to go with my rice pudding because here's the deal.
I didn't have too many ingredients that you kind of need rice in pudding.
I didn't have cream or egg because you do need an egg yolk usually when you make rice pudding.
(02:05):
Yeah, I've never made it either, you know that.
Oh, look at you fucking making fun of it.
I wonder how to make it, by the way, just I have not made it.
I'm going to get to the recipe because everybody's wondering why you haven't shut up yet.
So, so here's the thing with rice pudding though.
You really have to use like short grain or long grain rice.
Like you can't use busmati, you can't use jasmine.
And the reason why I say that is because you need that starch to kind of come out.
(02:28):
Oh wait, you just said you have to use short grain or long grain.
Which one is it?
I don't, either one you got in your hands.
I have short grain.
You do?
I have like three kinds of rice in my home.
You?
Yeah.
I'm surprised because I remember one good time I went there and you were like rice.
Mari, hello, we have to go to the store for rice.
Well, that's a whole another story.
(02:50):
That's because you know, growing up, what do we have to eat every single
fucking meal at home?
Rice.
Rice.
Okay.
So for like the past 15 years I went on this like anti rice adventure.
Right.
Where I did not eat rice because
why would you?
Literally every single fucking meal, no matter what our family served,
there was rice with it.
(03:10):
Mm hmm.
So,
you know, it's funny you should say that because I find myself falling in these
ruts where we'll eat rice for like two weeks straight and then I don't want anything
to fucking do with rice for another two weeks.
It's so weird.
My mother used to always say that she could make a meal just out of a bowl of rice.
You can.
You really can.
(03:30):
Little bit like that's like her preferred thing.
Like if she don't feel like cooking, she'd make a bowl of rice.
Hell yeah, with a real good way of well.
That's disgusting.
You know what?
I'm not an egg person but sometimes I do want that.
I don't make it but I want it.
Now that's a depression era meal.
Okay, that's a depression era meal.
All right.
Tell me about your recipe.
All right, it was really simple.
(03:51):
Two cups rice, four cups water.
All right, this is how I normally make rice anyways.
Two cups rice, four cups water.
And you go ahead, you put the you put it all in one pot.
Do not wash your rice with this by the way.
Put it in one pot.
Bring it to a boil for one minute.
Let it simmer for 20.
And that's it.
And open, open lid or lid.
(04:12):
I, well, to get it to boil, you of course, you the one minute you close the lid.
But then, um, no, I'm lying to you.
It's closed lid for the 20 minutes.
Okay.
All right, close it for 20 minutes.
All right, so your rice is now done.
Okay, then what you're going to do is, is you're going to go ahead and just
going to like, stir it around just to make sure so I stick in the bottom.
And you're going to put one cup of milk.
(04:32):
And then you're going to let it continue to cook for 10 more minutes.
So you gain the rice really soft at this point.
You're going to let it continue to cook for 10 more minutes.
Now this is where you should really add now your cup of cream and your egg yolk.
I don't have an egg yolk and I didn't have cream.
I just had milk.
So let it continue going for 10 minutes.
(04:54):
Then it sounds like a lot but just trust the process.
One cup of sugar.
So you're going to put the one cup of sugar in there, stir it up,
put a couple dashes of cinnamon if you want, stir it up.
And then what's going to happen is you now have to put a second cup of milk in there.
So you put your second cup of milk in there.
After putting the second cup of milk in there, you're going to continue to go for another
eight minutes.
(05:15):
I did not have cream or egg yolk.
So I had to figure something out.
So I took a tablespoon of cornstarch in a cup,
poured a little bit of milk in it,
whisked it together to make a slurry, put that slurry in there.
So now we're going to have a nice pudding.
And let it continue going for another eight minutes, stir it,
keep stirring it.
And then when it's done, take it off the heat and throw some vanilla extract in there.
(05:39):
Stir it in there and then put it in a container and I let it chill overnight.
Did you get that?
I got to room temp before putting it in there for you.
Always put it room temp.
Yeah.
Make sure you say that because I think food gets boiled if you do that or it gets a
thing.
I don't just feel the spot.
I think the food around you, the temperature will go up.
Yeah, there's something about it that makes you sick.
(06:00):
People don't do that.
I don't fucking know.
I know there's a food around you.
But yeah, always room temperature and then I put in some,
I think I put it, I think you put it room temperature because if you're going to put
in plastic tupperware especially, you don't want any of that leaching out.
Yeah, there's that too.
I'm so afraid of that.
I don't know why because I do the dumbest shit literally all the time.
(06:20):
Like I drink tap water, but I'm afraid of plastics for some reason.
I mean, I think there's so much of the shit we put in our bodies that
at least I try to do that one.
The my new amount of particle you're going to get in there.
Then again, you and I are not, I mean, a compromiser, things like that.
So obviously, you know, do what's healthiest for you.
True day.
So and that was it.
(06:41):
So I did let it chill overnight because you wanted to get like really putting thick
and this is putting from scratch.
So it is going to be thick, but you wanted to like, I hate using the word congeal,
but that's basically what you wanted to do.
And have the next day.
Honestly, if you let it go to room temperature,
you let it chill in the refrigerator for maybe four hours, you're perfectly fine.
But overnight is better.
And when I love about the stress that I love cold desserts during
(07:05):
summertime because it is hot.
It is hotter than a motherfucker out there.
The motherfuckers are hot.
All right.
Well, I don't know what you're into.
I was just saying what the people say.
And that was it.
And this is a recipe that I just came up with on the fly because I just wanted something and
(07:28):
I don't feel like going out to the grocery store.
Well, listen up.
My mom used to make rice pudding all the time for us when we were younger.
And Cubans will put a little piece of lime rind.
Oh my god.
Okay.
Thank you for saying that because I remember when my grandmother would make rice pudding.
(07:49):
And I was actually talking to Ryan about this when I was making it because of course he hated it.
And when I was talking to Ryan about it, I was like, I don't know why I remember a piece of
lime rind.
Always spiraling.
Okay. Can you tell me why it's in there because I remember when Abba would make it,
there was a piece of lime rind that's in there.
I don't know.
I think it's just part of the recipe.
And I think also it cuts the sweetness.
(08:10):
So because Cuban desserts suck.
No, they're not great.
They're not great.
Cubans are not.
We do really good at a lot of foods.
But when it comes to desserts,
sucks.
We're not good at that.
No.
It is.
It is like, well, I think it's because in that culture, like when you have a sweet,
it's just like a little piece of it.
(08:30):
Yeah, it's a little, amuse bouche.
Eric, if anybody knows about amuse,
bouche-ing, it's you.
I don't know why you get so pissed every time I say it.
I don't know the fuck that even means.
It means to amuse your mouth.
It's like a little something.
And what does that mean?
Put that up, Mariela.
Why would you say that?
I know that.
It's because you love to amuse your mouth.
Okay.
Because I mean it because I eat good food.
(08:53):
No, it has nothing to do with food Eric.
I'm talking about
go ahead and say it out loud for me.
I'm talking about I'm talking about
Yeah, say it.
Say it every
Members of what?
Members of what?
Mariela, go ahead and say it.
The male community
of what?
Go ahead and say it.
What are you saying?
Say it for everybody to fucking hear Mariela.
So they can do this.
(09:14):
I'm trying to say,
Penis is in your mouth and you're not allowing me to say it.
Okay.
Mom, listen, you're not foreign to that subject either.
I'm not.
And I just wanted to say it in a nice way
because you know, I have class.
But you appear.
There's no fucking class.
Mariela.
I'm a classy broad.
(09:35):
And you just want to say dirty things because you're
disgusting broad.
Anyways, you're a brassy, but also, also,
in essence, I feel like if you were to make this with a milk that's non-dairy,
this could be vegan or whatever.
Yes, I got.
The people who don't eat animal products.
The only problem, well,
you need a whole milk and cream.
Uh oh, oh, oh, I totally forgot.
(09:56):
And you need two tablespoons of butter.
You can still make this vegan with vegan butter.
I mean, people who are vegan don't taste the difference, right?
That's why they're vegan.
I don't know.
Vegan butter.
I would not know what vegan milk is thick enough though.
Or I'm sure there's a vegan.
Oh, you know what you could do.
You could use coconut cream and coconut milk and can make like,
oh, hell yeah.
Yeah, you can do something like that.
(10:17):
Ooh, start that with like some like mangoes and fruit on the side.
You could have like a coconut rice pudding.
That shit would be really fucking good.
That would not be depression.
That would be your end of fucking money.
Yeah.
We're gonna start that.
Nothing vegans can be poor.
No, absolutely not.
But you, but yeah, do do coconut milk and coconut cream?
(10:37):
I love coconut cream.
Really good.
Now, if I were, if you were to use coconut cream though,
I haven't used coconut cream in a long time.
I don't know if coconut cream is sweetened or not.
A little bit, but not a lot.
Okay, so maybe just kind of taste it.
But the sugar in it and stuff like that.
Just because you are gonna get that coconut flavor.
That'd be really good.
You also play around with it.
(10:58):
Use different type of extracts in there.
Like I said, you don't have to add the cinnamon if you don't want to.
Add a little bit of salt in there too.
So that you can play around with this.
It's really versatile.
But okay, so what was the lime peel for?
Did they put lime juice in it?
Or?
Oh, it was just a lime like, uh, like zest.
And I feel like the sweetness.
I'm not sure.
So I'm, I googled it and it says,
(11:20):
is to impart a subtle citrusy flavor in a Roma that enhances the overroute.
Overall taste of the dish.
To me, it's a to cut the sweetness.
I feel I can see that.
Yeah.
And it's just an aromatic touch.
So basically it's insignificant.
Let's just say that.
Cubans don't know what the fuck they're doing.
I don't remember really tasting it,
but I remember there was a lime peel in there.
You got to pick that bitch out.
(11:41):
It's more inconvenient than anything else.
Yeah, it is.
I remember there was like a little,
and it was like one fixing a zest and poop.
I was just put on top.
Yeah.
Well, anyway, okay.
So I think this is really
an advantage on your end.
And I think it's smart.
And sometimes you just like,
you need to just know what to do with what you got.
Not just that.
(12:01):
Like I think especially right now,
prices are going to go up.
They are up.
They're going to continue going up.
And it's kind of fun to invent things.
And this is all dirt cheap.
And this is shit that most of you should have in your home.
Rice, sugar, no rice sugar.
That's it.
Corn starch.
And if you know the corn starch,
(12:21):
they won't, again, the only reason is because I didn't have an egg yolk or cream.
That's it.
All right.
Well, fucking make it.
Why not?
You know, I think I might try my hand.
I found this very fancy recipe for rice pudding.
It's a French recipe.
And it ends with folding in whipped cream at the end,
which I thought sounded the shus.
I'm going to try with the coconut cream now.
(12:42):
That just sounds good too.
I don't like coconut flakes,
but I like coconut flavor.
I like the texture of coconut,
but like the flavor of coconut.
I like eating plastic.
And I don't know about you, but I don't eat plastic.
Nope.
All right, you guys.
We hope you try this nice tasty summary dessert or some version of it.
Don't forget that you can make it with whatever.
(13:03):
If Eric can do it with corn starch and make depression,
rice pudding.
Yeah, sure.
You can make rice pudding with literally,
even with condensed milk,
or any canned milk,
if you've ever eaten that,
that's milk will be totally fine.
If you use condensed milk instead of heavy cream,
then do not eat sugar.
Yeah.
Like get it.
Anything we want to drive home with this podcast is that you can make it.
(13:26):
And you can make it with whatever the fuck you have at your house.
Yep, absolutely.
So give it a shot.
And don't forget to leave us a five star review
on your favorite podcast player.
Tell a friend about us.
Listen to us this summer.
We may be kind of been consistent this summer because we're busy.
And you know, this summer is a weird time because our schedules
are at least mine change so much.
But we're still here for you and we love you.
(13:48):
And we'll see you next time.
Bye-bye. Bye.
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