Recipes in prose

Last night, I impulsively whipped up a batch of something I hoped would approximate Flemish rice-pudding tart, minus the crust. Shocking, shocking success, considering I had neither saffron nor whole milk at the ready. If you cook Japanese-type sticky rice in skim milk with vanilla extract, sugar, and a pinch of salt, over a low flame, adding more milk as needed, stirring as close to continuously as you can handle, then pour a portion of the results into a ramekin, sprinkle a bit more sugar on top, and hope the broiler doesn't explode the ramekin and its contents, you too will experience the joy that is a rustic dessert made from pantry ingredients that might have been wasted by being put to healthier use. There's more rice pudding in the fridge, so next round I subject to the broiled-ramekin treatment will get a photograph that I'll add to this post.