300g short grain rice (we used 200g sushi & 100g long grain brown)
600mL water
2T butter
1/2 tsp salt
1 T sugar, or to taste (we use 3-4 T)
1L milk
1 tsp vanilla
Bring water to a boil. Stir in rinsed rice, butter, and salt. Cook over medium heat for ten minutes or so, til water is absorbed. Stir in milk and sugar, bring back to a boil, stirring constantly. Reduce heat to a simmer and cook about 30 minutes, stirring occasionally. Remove from heat and stir in vanilla.
Maple Roasted Brussels Sprouts from Founding Farmers
Toss 2# trimmed sprouts with 1/4c melted butter and a tsp salt. Roast at 400*F 15-20 minutes, til golden. (Recipe calls for 1 3/4 tsp salt and 1 1/4 tsp granulated garlic, but we found it to be a bit too salty, and my father has issues with too much garlic.)
Cut 3 slices thick bacon into 1/4" pieces and fry. Add sprouts, a tsp Dijon mustard, 1 clove minced garlic, and 1/4 tsp Worcestershire. When hot, stir in 1 1/2T maple syrup. Season with salt & pepper and serve. (Recipe calls for cooked bacon, and 2T butter for the saute, but we just use the bacon fat, draining or adding butter as needed.)
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