Kitsch and comfort in New York’s Lower East Side

The Lower East Side of New York is full of unique little shops. It’s where I got two pairs of vintage pumps and a gorgeous pair of old cowboy boots, for next to nothing.

It’s also home to two kitschy cute places that are worth visiting, even if you don’t buy anything.

Rice to Riches (warning: really irritating website with autoplay, crazy flash and poor usability) serves rice pudding, and nothing but. Choose from flavours like “Honey Graham for Mr. Smith”, “Perfectly Legal Pecan Pie” or “The Edge of Rum Raisin”. And then choose decadent toppings to go on top!

It seems a tad expensive, but I’m willing to bet that one person can only eat so much rice pudding – and really, it’s more about sharing the wackiness with your friends, right? And, just in case you’re super serious about your rice pudding, they ship overnight within the US.

A few blocks away, Economy Candy is a sight to behold. The entire store smells like plastic wrappers and cheap sugar, but in a strangely comforting way. The store is stacked from floor to ceiling with – you guessed it – candy. There are old-school sugared grapefruit slices, all flavours of jelly belly jelly beans, and giant Pez dispensers. They also have a surprisingly decent selection of high-end chocolate.

Rice to Riches
37 Spring Street
New York, NY
212-274-0008
Rice To Riches on Urbanspoon

Economy Candy
108 Rivington Street
New York, NY
1-800-352-4544

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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