1 large carrot (peeled and cut into thick matchsticks)
1 pound daikon (peeled and cut into thick matchsticks)
1 tsp salt
2 tsp + 1/2 cup sugar
1 cup rice vinegar
1 cup lukewarm water
Place carrots and daikons in a bowl. Sprinkle with salt and 2 tsp sugar. Knead vegetables for about 3 minutes to soften. (They are ready when you can bend a piece of daikon so that the ends touch but without it breaking)
Transfer to colander and rinse under cold running water. Drain well.
In a bowl, combine 1/2 cup sugar, vinegar, and water. Stir to dissolve sugar.
Pack carrots and daikon tightly into jar(s). Pour mixture over vegetables to cover them.
Refrigerate for at least 1 hour (preferably overnight). Lasts about 4 weeks in the refrigerator.
1 inch chunk peeled fresh ginger (coarsely chopped)
1 large clove garlic (coarsely chopped)
2 tbs rice vinegar
1 tbs toasted sesame oil
1 1/2 tbs light brown sugar
1 tsp red pepper flakes
water, to thin
8 oz spaghetti (or soba noodles)
4 scallions (thinly sliced)
1 yellow bell pepper (thinly sliced)
1 orange bell pepper (thinly sliced)
1 medium cucumber (peeled and sliced)
2 tbs toasted sesame seeds
(optional) cubed extra firm tofu or shredded cooked chicken
Puree peanut butter, soy sauce, ginger, garlic, rice vinegar, sesame oil, light brown sugar and red pepper flakes, until smooth. Add water, a few tablespoons at a time, until sauce has a fluid consistency.
Cook pasta until cooked al dente. Drain and rinse under cold water to cool.
Add pasta to large mixing bowl. Add in scallions, bell pepper and cucumber. Pour in about 1/2 sauce and toss to combine. Add more sauce as needed.
In a large saucepan, combine rice and 5 cups milk. Bring to boil. Reduce heat to medium and simmer, stirring occasionally, until rice is tender (15-17 minutes).
Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cinnamon (or cardamom), and remaining 1 cup milk.
Slowly pour egg mixture into rice mixture. Cook on medium-low, stirring constantly, until pudding coats back of a spoon (3-5 minutes).
Remove from heat. Stir in raisins, if using. Pour into a large bowl or container, and let cool to room temperature. Serve warm, or refrigerate for at least 1 hour (up to 3 days). Serve pudding garnished with raisins and cinnamon/cardamom.
Note: Tweak the flavor of the pudding by substituting ingredients. Try nuts (like pistachios) or other dried fruit instead of raisins. And/or use ground nutmeg instead of cinnamon or cardamom.