Saturdays are our food crawl days. They've been for the last three weeks, at least. We spend the whole day either eating out or eating the most delicious, tasty treats we can possibly come up with. After a short conversation with Chris about his mom's love for chicken and rice, he said, "Now you're making me crave rice pudding!" You know the beauty of rice pudding? You can make it just about any time, since it's likely you'll have all the ingredients on hand. We had all of them, plus a few extras that made our Saturday foodie experience phenomenal. Toasted marshmallow Torani syrup. Mmm! Mmm! So delicious! I used a recipe from AllRecipes.com, but made a few exceptions. Since I was using a sugary flavored syrup instead of an extract, I used less sugar. I also opted for a 1/2 cup of cream instead of milk in the last step. It's the perfect amount of creamy and sweet, in my opinion.

 Toasted Marshmallow Rice Pudding

Serves about 4 | Adapted from All Recipes

• 3/4 cup white uncooked rice
• 1 1/2 cup milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 tablespoon butter
• 1 1/2 tablespoon Torani Toasted Marshmallow Flavoring (or any flavoring)
• 1/2 teaspoon cinnamon
• 1/2 cup cream

Boil 1 1/2 cups water in a small saucepan. Stir in rice, reduce to medium and cover for 20 minutes. In a clean medium saucepan, combine 1 1/2 cups cooked rice with the milk, sugar and salt. Cook uncovered over medium heat for 15-20 minutes (it was 20 minutes at our house). Stir in egg, butter, flavoring and cream and cook for another 2-5 minutes. Remove from heat. Scoop pudding into an airtight container and cool in the refrigerator (if you like your pudding cold like I do). Allow 1 hour to set up. Serve with sliced strawberries.   I hope you enjoy this twist on a classic comfort food recipe as much as I do! Mmm!