Rice Pudding

2 cups uncooked rice, cooked
3 cups milk
1 egg
3 T cream or creamer or half-and-half
2 T butter
3/4 cup sugar
1 t vanilla extract
1/2 t cinnamon to taste

Use leftover rice or cook the rice ahead of time. Put rice and milk in a medium saucepan on low heat. Beat the egg with the cream, and mix into the rice. Stir well. Add butter, sugar, and vanilla. Stir over medium-low heat until the rice pudding is the desired consistency. Stir in cinnamon. 4 servings.

Seared carrots

Carrots
Olive oil
Rosemary
Thyme
Other herbs & spices
Salt
Pepper

Wash and slice carrots. Make sure they are as dry as possible to help prevent the oil from splattering. Finely chop herbs.

Pour as thin a layer of olive oil as possible in a cast iron or not-nonstick pan. Heat the pan to medium-medium/high heat on the stove, add the herbs and spices, and then add the carrots. Do not use your hand to drop the carrots in or the oil may splash or splatter on your hand. Make sure all the carrots have a surface in contact with the bottom of the pan ( don't crowd the pan!), and then resist the urge to check or stir the carrots for a few minutes. You want the hot pan to brown the carrots. After several minutes flip the pieces over and do the other side. Remove when cooked to the desirable consistency, and drain any excess oil with a paper towel. Enjoy as soon as possible!