When I announced that I’m hosting Sugar High Friday this month, I made a secret promise to myself that I would also make January 2011 a grain-free month: that all the recipes I would publish this month would be void of any grains, true grains. In effect, kind of participating along with you all who are joining in on the SHF grain-free challenge. As well, I also appreciate the simplicity of grain-free baking, which is something I like to fall back on now and then as gluten-free grain-based baking is still sometimes of a learning curve for me as far as how different grains behave and interact with each other, though I’ve learned quickly – and continue to learn.
That said and that personal promise being not so secret anymore, this promise has cracked slightly to allow this rice pudding, which leads me to return to that challenge of food photography I so love. Perhaps it’s because rice is in a clump, virtually shapeless without help and that’s what makes it so danged elusive to take decent pictures of. To make it more visually interesting, I use the sharpen tool on Picnik to make the grains of rice pop a little more. I use a point and shoot – there’s only so much I can do with the camera before I must resort to photo editing, minimal at best.
Anyway, I don’t come on here to stand on a soapbox and rant about my photography shortcomings: this was never the intent of creating this blog nor is it one I intend to embark upon, especially as I’m not yet confident enough or know how to answer questions regarding food photography. If I must rant, I must also give a solution. (Something I’m trying to learn and apply in other areas of my life as well.)
I doubt very few remember but I once posted rice pudding – twice, actually – in my early days of blogging. I’m posting it again not so much out of hope that this time it will be seen but that I think this version is way better. What’s funnier is that I looked at that recipe only once and went from there, just going by feel, and it was while I was adding a little bit of this, a bit of that, I thought to myself that rice pudding really is easy. It’s practically a no-brainer and, unless there’s something really specific about it, you don’t really need a recipe. At it’s most basic it’s just rice, milk, some sort of sweetener, and spices.