Obstructure

Obstructure provides a series of "ob"stacles to a community of writers, visual artists, performers and anyone else with ideas to spare. These artists transform the obstacle into the "structure" for a creative endeavor. The results are gathered into a seasonal 'zine.

Obstructure is based in Seoul, but open to artists anywhere in the world. We welcome submissions of any medium.

mini obstructure

we are sorry for the delay on obstructure. many updates and many tweaks on obstructure. for now, here is an obstructure for on the go subway rides:

make a short story using the person sitting in front of you as the main character. add  characters using the other people on the subway.

time limit: 15 mins.

maximum # of words: 500

send us your mini obstructures : obstructure@gmail.com

Rice Pudding on Sunday Afternoon

For the first edition of Obstructure, we challenged Ryan Weaver to: Go into another person’s house and create a meal from ingredients found in their kitchen. Write the recipe for the meal as a sijo. 

After last weekend’s launch, Ryan was kind enough to share the full version of the recipe, which just happens to be perfect on a rainy Sunday afternoon…

Ryan’s rice pudding

Rice pudding is made in many different countries all over the world, from South America to India.  I learned about this delicious dish when I moved to Boston, Massachusetts, where there are many European immigrants (rice pudding is made by many Jewish and Irish people). I had never made my own rice pudding, though, until I came to Korea. I was cooking at a Korean friend’s house (for Obstructure), and I wanted to make a dessert using Korean ingredients—but a dessert that my Korean friend had probably never tried before. I made 2 different kinds: one with apple-sugar topping, and one with melted chocolate and walnuts. They were so good that the next day, I made rice pudding again with some different Korean friends—this time, using coconut flakes, cinnamon and soy milk. Now, I make rice pudding whenever I have leftover rice from a big meal. It’s a great way to use up leftover eggs and milk, too!

You can use many different kinds of toppings and ingredients in rice pudding. You can also easily double the recipe if you have more hungry people. But here is the basic recipe.

INGREDIENTS

  • 1/4 cup sugar (brown or regular)
  • 1/2 cup cooked rice
  • 1 cup milk
  • 1 egg, beaten
  • 1 teaspoon cinnamon or more to taste

TOOLS: saucepan, spoon

OPTIONAL INGREDIENTS AND TOPPINGS: raisins, cranberries, walnuts, chopped almonds, coconut flakes, melted chocolate, marshmallows, strawberries, raspberries, blueberries, mango, banana… 

STEPS

  1. Beat the egg together with the sugar and cinnamon; set aside in a small dish.
  2. Stir rice and milk together in a small saucepan.
  3. Turn the heat on low, continuing to stir slowly so that the milk does not burn.
  4. When the rice has absorbed about half of the milk (this will take about 10-15 minutes), stir the egg/sugar/cinnamon mixture in slowly. *
  5. When the rice has absorbed most of the milk and the mixture becomes thick and fluffy, turn off the heat. **
  6. Pour the rice into individual bowls and add toppings.

*If you are adding melted chocolate or dried fruit (i.e. raisins), add them during step 4. 

** If you are adding fresh fruit, add it during Step 5 before transferring to bowls.  

[Flash 9 is required to listen to audio.]

—

Audio submission by Erin Macfarlane

Video submission by James Parmenter