Weapons of war

A hush fell over the arena as the adversaries rushed forward to claim their war weapons. Each gathering armfuls of the small, but versatile white, brown and black blades.

Sergeants scrambled to assist their masters in preparing for mortal hand-to-hand combat. Bombshell strategies were mapped out, guerilla warfare implemented in surprise attacks.

Commanders roared out their orders. The clang of metal against metal rang throughout the field of battle.

“In a radical departure from traditional rice puddings, Chef Antione is not using cinnamon, but instead is seasoning his creamy, comfort food with cardamom,” the Master of Ceremonies intoned.

The 100 Word Challenge, a writing prompt created by Velvet Verbosity, takes a single theme to tell a story in only 100 words ~ no more, no less. This week’s theme is ‘Cinnamon.’

Trifecta, a weekly one-word prompt, challenges writers to use that word in its third definition form, using no less than 33 words or no more than 333. The week’s prompt is: Radical [adj. \ra-di-kəl\] 3a : very different from the usual or traditional : extreme

Typically when we order take-out General Tso’s chicken and teriyaki beef, we have an abundance of leftover rice. A block of firmly packed, white grain that often sits in its little cardboard bin until I finally just throw it away.

I hate wasting food, so I perused my cookbooks until I found an old recipe for rice pudding, bringing back childhood memories of my mother cooking up a huge pot, seasoned with plump, sweet raisins with a sprinkling of spicy cinnamon.

Not capable of leaving well enough alone, I tweaked the ingredients a little and continued to adjust it,  until I came to this final version. I replaced most of the regular milk, sugar, and butter with a can of coconut cream. The subtle coconut flavor is a fringe benefit.

The last time I cooked up a batch, I inadvertently left out the cinnamon, instead thinking I would dust the top with cinnamon after spooning it into serving dishes. My son opted to season his bowl with cardamom… such a revolutionary thing to do.

Leftover Rice Pudding

3 cups cooked white rice, cooled
1 14 oz can sweetened coconut cream, adding enough white milk to measure 3 cups
1/2 cup golden raisins
1 teaspoon vanilla extract
Zest of one lemon
1 teaspoon cinnamon, divided

Combine rice, coconut cream, milk, and butter in a medium saucepan, over medium high heat, stirring to break up the rice clumps. Add raisins and vanilla. Cook until most of the milk is absorbed and mixture thickens, about 15 minutes; stirring to avoid sticking. Mix in zest and 1/2 teaspoon cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. Served chilled or at room temperature.