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How Has Your Grocery Shopping Changed?

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Free Rice Pudding

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Rice pudding, particularly warm rice pudding is a favorite of nearly everyone who tastes it. Topped with cinnamon it becomes a very healthy ending to your gluten free meal.

You will need:

  • 4 egg yolks
  • 2/3 cup granulated sugar
  • 3 cups of milk
  • 2 tablespoons of corn starch
  • 1/2 tsp. pure vanilla extract
  • 1/4 cup raisins (optional)
  • 3/4 cups of instant rice
  • dash of cinnamon


To make the rice pudding:

- Make the instant rice in the microwave according to package directions. When making it during the
last minute of cooking drop in the raisins into the rice to steam and soften them.



- In a saucepan, combine the cornstarch, the sugar, and the egg yolks.


- Stir until smooth, adding a slight amount of milk as necessary to thin the mixture down to a smooth paste.


- Add the remaining milk and stir to combine all ingredients.



- Cook over low heat for approximately 12 minutes until the mixture thickens.



- Do not boil.



 - Remove from heat and allow cooling approximately 5 minutes.



- Drain any remaining water from the rice and raisins.



- Combine the rice with the pudding mixture and spoon into dessert dishes



- Dust the top with cinnamon if desired.

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How Has Your Grocery Shopping Changed?

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing
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