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Oatmeal: not that different from rice pudding
I love rice pudding and I love oatmeal. I eat the latter far more frequently than the former.
When I make rice pudding, I always put in cinnamon, raisins, and cardamom.
When I make oatmeal, I always add cinnamon and raisins. So what took me so long to put cardamom in it?
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I love cardamom. It's a woefully underused, entrancing flavor. And this morning as I simmered my oats, I reached into the spice cabinet and found myself pulling out the cardamom with the cinnamon as if I'd always done so.
Turns out, not surprisingly, that cardamom is very very good in oatmeal. And that was pretty much my major inspiration for the day. TGIF!
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I use cardamom every single day: every morning, I make my own oddball version of a latte by 'brewing' a little pot of turkish coffee with a shake or two of the spice included (I use a bold, dark roast, ground superfine instead of actual turkish coffee), then add it to a half cup of heated milk. Yum. Lattes from a store don't taste right to me anymore because they're missing the taste and aroma of the cardamom.