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There’s no need to make a special trip to the store to make this dessert—just look inside your cupboard and fridge.
1. In a large nonstick saucepan, place the milk, rice and sugar. Bring it to a gentle boil and then turn it down to a simmer, stirring occasionally to keep it from sticking to the bottom of the pan, about 20-30 minutes (if it gets thick, add more milk).
2. Taste to check for doneness; the rice should be soft and plump. I like mine with a little bite and not too mushy.
3. Take the pudding off the heat and stir in vanilla essence and chopped white chocolate. Stir until the chocolate is melted.
4. Serve in small cups or bowls, and add strawberries and pistachios on top. Can serve immediately while still warm or chilled.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!