Last week the lovely owners of DC-based Dolci Gelati kindly gave me some samples of one of their new creations, raspberry red velvet gelato. Immediately, I knew what would go perfectly with these flavors so I made a cheese pound cake to use as a base. I ended up with classic red velvet flavors (there’s real pieces of cake in the gelato!) plus a little raspberry tartness too. Oh, and of course I had to add a little homemade whipped cream to the mix.
I found this cream cheese pound cake recipe from Smitten Kitchen and it blew me away. It was so moist and rich. Who knew pound cake could be that good? My only regret is that I didn’t save myself more! (It got devoured within an hour at work.) I will definitely be making this again this summer – adding some fresh farmer’s market berries and maybe adding some of Dolci Gelati’s mascarpone gelato on the side! A perfect dessert to share with friends al fresco.
You can find Dolci Gelati and all of their amazing flavors around DC at Nat’s Park, the National Zoo, and Taylor Gourmet (my personal preference because it also comes with an awesome sandwich).
I never liked rice pudding. my mom and my little brother used to eat it all the time for dessert. Of course, I preferred a chocolate pudding cup instead. I really just didn’t like rice pudding.
That was until I took a trip to Florence, Italy and I had the most wonderful gelato. And the flavor…was rice. Yes, rice ice cream. It sounds strange, but it’s absolutely divine–sweet, creamy, with a playful texture. The rice gelato at Vivoli changed my mind about rice desserts and rice pudding forever….
The other night was a chilly one here in DC and I was craving something sweet. The thing about rice pudding is that you can eat it hot or cold. I love this about it. I also love the few ingredients it takes to make rice pudding. (And I also love saying the word pudding.)
You can pull this together pretty fast and it’s definitely worth it. The sweet smell of milk and sugar heating in the kitchen is pretty amazing. It warms your body and your soul. So yummy.
Jasmine Rice Pudding
- 1/4 cup Jasmine Rice
- 2 cups milk (I only had skim, and it still tasted great, but I know it would taste even better with whole milk)
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
In a saucepan, combine all of the ingredients. Bring it to a gentle boil, then turn it down to a simmer for about 30-40 minutes. Stir occasionally to prevent pudding from sticking to the bottom of the pan. The rice should be soft when finished. serve immediately, or chill in the refrigerator and serve cold.