Just mildly daunting. I admit I feel far from being a full fledged doctor at this point.
Sometimes I do feel like I have a dual life – one as a med student/researcher and the other as a wedding planner / artist / Etsy crafter.
As much as I love Pinterest and being Martha Stewart the past month (I know I could make a living on etsy for wedding products alone at this point), it’s definitely not as fulfilling, so I’m looking forward to exercising the science part of my brain again.
While we’re talking about split personas, here is a pretty split rice pudding loosely adapted from Simply Recipes – there’s regular white rice and there’s forbidden black rice. In ancient China, this rice only for the emperor and royalty since it was so “rare” and “superior.” It was also considered to have medicinal properties. You can read more about its fascinating history here in NPR.
For me, the forbidden black rice is like residency – superior with medicinal properties. Hopefully I make it to that point!
Black and White Rice Pudding
1/3 cup uncooked white rice
1/3 cup uncooked black rice
4 cups milk, divided
1/4 cup white sugar, divided
1 egg, beaten
1 teaspoon vanilla extract, divided
1 teaspoon cinnamon, divided
In a medium saucepan, bring 2 cups of milk and white rice to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 25 minutes. Simultaneously, do the same with 2 cups of milk and black rice. Stir both pots frequently to prevent the rice from sticking to the bottom of the pan. Add the divided sugar to each rice pudding.
In a small mixing bowl, whisk the egg and slowly incorporate half into each rice puddings, vigorously whisking to avoid curdling. Add vanilla extract and cinnamon to each pot. Stir, on low heat, for 10 minutes, until thickened. Serve warm or cold.