My longtime editor, Judith Jones, is a wonderful home cook and a true New Englander. As such, she’s very thrifty and very creative at using leftovers.
Jones and her husband, Evan (who was also a fine home cook), wrote the “L.L. Bean Book of New England Cookery.” Among its many recipes is creamed rice with maple syrup, or what old-timers call Vermont Rice Pudding.
This is a simple and surprisingly good dessert. The trick is to keep the heat low while cooking the rice and milk so the rice absorbs the milk but the milk doesn’t burn on the bottom of the pan.