Total Photo Op: Rice Pudding Blintzes with Blueberry Sauce
While I may be the type of lady who curses like a sailor and drinks milk straight from the carton, my comfort zone is the little old lady section of the diner menu. My daily breakfast of choice will always be a cup of coffee and buttered toast. If it’s a festive weekend brunch with friends, I’ll let myself go a little crazy and order a nice, sensible cheese blintz. At lunchtime, I order the special, because who doesn’t like value? And as the waitress clears the remains of my cup of Manhattan clam chowder and chicken salad on whole wheat toast, she asks, “Would you like Jell-O or rice pudding for dessert?” Duh.I love rice pudding, but I always forget it exists. The only people who ever remember to order rice pudding on the regular are the little old ladies. Behind my external bravado, in the deepest crannies of soul, I am at one with them. I desire to be timeless and wise, to find beauty in the classics, revel in life’s simple joys. My spiritual center is diner pudding and sensible shoes.Sadly, we live in an age where standards such as rice pudding, cheese blintzes, and Wonder Bread toast are woefully underappreciated. Practical things rarely pop on Instagram—too much brown and white, not enough rainbows. But who says we can’t make a little old lady food minotaur, combining excitement and a photogenic pedigree with timeless, tasteful sensibilities? Why can’t we come to the brunch table with something that will inspire everyone to take out their phones and type, “Sweet! I freaking love rice pudding! #puddinggoals” in Instagram comments the world over? We’re throwing together a black shift dress and a string of pearls, and reminding everyone who taught the young folks how to make breakfast in the first place. Little old ladies are wiser than you could ever hope to be. Respect your elders. Rice Pudding Blintzes with Blueberry SauceIngredientsNote: Use whatever jam or berries you want. I’m not your grandma.Note: If you have any leftover rice pudding, you can either serve on the side, or hide in the back of the fridge so no one will ever know you have a “secret pudding stash.”Allison and Matt Robicelli are the authors of the critically acclaimed cookbook Robicelli's: A Love Story, with Cupcakes and have created multiple internationally viral desserts.