Ramekin Ramekin How I Love Thee...

I have come to a huge "Aha" in the kitchen. I love anything that bakes or is served in a ramekin-unless it is fish of course. I made Chocolate Pots de Creme for Valentines day and feel in love with anything creamy smooth and wonderful. The recipe I used for the Pots de Creme came from Cooks Illustrated on line. Thanks Amber, again for such a wonderful B-day present. (They do have a free 14 day trail if you are interested in finding the best recipes in the world.)
I also found a Creme Brulee recipe that I would love to try. Oh, and I made tapioca! mmm. But the greatest happening in this epiphany was the creation of a fantastic recipe. I have made rice pudding for years and always use the same recipe. Which in my opinion is the bomb, Lion House Recipes. Next to it in my cookbook I have hand written a recipe for a Mexican Rice Pudding. Over the years I have added this and changed that. Yesterday, I made the most mouth watering life changing concoction.
I thought it only fair to share my recipe to my foodie friends and hope you have the success I had with it. Amber, I was going to save you some but it called to me this morning for breakfast!

Life Changing Rice Pudding from Toni Taylor

• 1 cup water
• 1/8 tea lime oil
• 1 cinn stick
• 1/8 tea sea salt

Combine and simmer covered 5 minutes

• 1/2 cup Basmati rice

Add and simmer on low, covered, 20-25 minutes until no liquid

• 1 cup milk
• 1/3 cup coconut milk
• 2/3 cup cream
• 6 Tb sugar

Add to rice and cook until thick 10-12 minutes. Stir continuously. Remove cinn.

• 1 egg
• 1/4 tea almond extract

Whisk. Add some hot rice to egg and whisk some more. Add egg to rice mixture