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Recipe Mon Jan 11 2010
I spent last week in Mexico where, despite unseasonably cool temperatures caused by The Great Arctic Blast of 2010, on the worst day I could sit outside in a light hoodie -- and on the best in my bathing suit. (Pause to dodge rotten tomatoes.)
Sun is only half of it for me. Tropical delights always add to that vacation mindset. Fresh papaya smoothies for breakfast. Perfectly ripe guava at lunch. Coconut shrimp with coconut dipping sauce for dinner. And, of course, a margarita and dessert at every meal.
One of my favorite desserts was a Rice Pudding Cake. As I devoured a generous slice after lunch one day (did I mention we stayed at one of those all-inclusive places?), I couldn't help thinking the creamy, yet still somehow cakey concoction would make an even better ending to a hearty supper on a cold winter's night in Chicago. I mean, we're talking about an amalgamation of three of the most comforting foods on the planet: rice, pudding and cake.
Unfortunately, I did not get the recipe for the resort's cake, which had a very thin layer of almond-flavored sponge cake as its base, topped with a couple of inches of extra-thick, but still impossibly creamy rice pudding, dusted with cinnamon and nutmeg.
However, I dug up a few recipes on The Google, and this one from Epicurious seems like a decent approximation.
Feliz Ano Nuevo and Happy Eating!