I was thinking I could do something with the leftover rice that came
with my Chinese take-out, as I hardly ever eat it. I'm not a big rice
fan. I'm always craving something sweet late in the evening and I've
always like puddings but am usually too lazy to fix any. But, I saw
something about rice pudding and ....well, you can figure the rest.
So, I did it. Raisins, real vanilla bean, cinnamon ...the whole nine
yards. Even let it chill. Guess what. Still tastes like suck-O
leftover take-out rice. YUK! (I tossed the whole batch)

nb

"notbob" > wrote in message
...
>I was thinking I could do something with the leftover rice that came
> with my Chinese take-out, as I hardly ever eat it. I'm not a big rice
> fan. I'm always craving something sweet late in the evening and I've
> always like puddings but am usually too lazy to fix any. But, I saw
> something about rice pudding and ....well, you can figure the rest.
> So, I did it. Raisins, real vanilla bean, cinnamon ...the whole nine
> yards. Even let it chill. Guess what. Still tastes like suck-O
> leftover take-out rice. YUK! (I tossed the whole batch)
>
> nb

Put it in a bowl. Add a teaspoon of water per cup of rice. Cover tightly
with waxed paper. Nuke until the waxed paper's almost falling apart. Burn
the bejeezus out of your hands removing bowl from microwave. Perfect.

Hi, I don't where you get the rice pudding recipe. But is sounds very
much like the way we make sweet steamed rice in my home town. But we
don't use the leftover rices to do that. We use the "sticky rice", and
with the ingredient that you mentioned, and also suger and honey. It is
great!!

Leftover rice is ferfect for fried rice.


On 11ÔÂ10ÈÕ, ÏÂÎç2ʱ55·Ö, notbob > wrote:
> I was thinking I could do something with the leftover rice that came
> with my Chinese take-out, as I hardly ever eat it. I'm not a big rice
> fan. I'm always craving something sweet late in the evening and I've
> always like puddings but am usually too lazy to fix any. But, I saw
> something about rice pudding and ....well, you can figure the rest.
> So, I did it. Raisins, real vanilla bean, cinnamon ...the whole nine
> yards. Even let it chill. Guess what. Still tastes like suck-O
> leftover take-out rice. YUK! (I tossed the whole batch)
>
> nb

On 2006-11-10, > wrote:

> Leftover rice is ferfect for fried rice.

Maybe I'll try that next time.

nb

notbob wrote:
> On 2006-11-10, > wrote:
>
> > Leftover rice is ferfect for fried rice.
>
> Maybe I'll try that next time.
>

Thw white rice from Chinese restaurants are low quaity. Also, good rice
pudding is made from runcooked rice. I have never made it though. I saw
an Indian lady made the Indian version. Lot's of work.

> nb

On 2006-11-11, Amanda > wrote:

> an Indian lady made the Indian version. Lot's of work.

Now that I think about it, I've eaten Indian style rice pudding. It's
not really a pudding like I think of it, but it was pretty good.
Indian rice is about the only style rice I actually like.

nb

wrote:

> Leftover rice is ferfect for fried rice.

I always thought it kept pretty well.

>
>
> On 11ÔÂ10ÈÕ, ÏÂÎç2ʱ55·Ö, notbob > wrote:
> > I was thinking I could do something with the leftover rice that came
> > with my Chinese take-out, as I hardly ever eat it. I'm not a big rice
> > fan. I'm always craving something sweet late in the evening and I've
> > always like puddings but am usually too lazy to fix any. But, I saw
> > something about rice pudding and ....well, you can figure the rest.
> > So, I did it. Raisins, real vanilla bean, cinnamon ...the whole nine
> > yards. Even let it chill. Guess what. Still tastes like suck-O
> > leftover take-out rice. YUK! (I tossed the whole batch)
> >
> > nb

"notbob" > wrote in message
...
>I was thinking I could do something with the leftover rice that came
> with my Chinese take-out, as I hardly ever eat it. I'm not a big rice
> fan. I'm always craving something sweet late in the evening and I've
> always like puddings but am usually too lazy to fix any. But, I saw
> something about rice pudding and ....well, you can figure the rest.
> So, I did it. Raisins, real vanilla bean, cinnamon ...the whole nine
> yards. Even let it chill. Guess what. Still tastes like suck-O
> leftover take-out rice. YUK! (I tossed the whole batch)
>
> nb

Everything sucks when you're a jerk.

cybercat wrote:
> "notbob" > wrote in message
> ...
> >I was thinking I could do something with the leftover rice that came
> > with my Chinese take-out, as I hardly ever eat it. I'm not a big rice
> > fan. I'm always craving something sweet late in the evening and I've
> > always like puddings but am usually too lazy to fix any. But, I saw
> > something about rice pudding and ....well, you can figure the rest.
> > So, I did it. Raisins, real vanilla bean, cinnamon ...the whole nine
> > yards. Even let it chill. Guess what. Still tastes like suck-O
> > leftover take-out rice. YUK! (I tossed the whole batch)
> >
> > nb
>
> Everything sucks when you're a jerk.

meow

notbob wrote:
> I was thinking I could do something with the leftover rice that came
> with my Chinese take-out, as I hardly ever eat it. I'm not a big rice
> fan. I'm always craving something sweet late in the evening and I've
> always like puddings but am usually too lazy to fix any. But, I saw
> something about rice pudding and ....well, you can figure the rest.
> So, I did it. Raisins, real vanilla bean, cinnamon ...the whole nine
> yards. Even let it chill. Guess what. Still tastes like suck-O
> leftover take-out rice. YUK! (I tossed the whole batch)
>
> nb

Rice is awesome!! A big bowl, really hot, with a little real butter
and a dash of salt. Yum-um-my! I could eat rice every day, and in
fact, used to (fried rice with veggies).

-L.

"-L." > wrote in message
oups.com...
>
> notbob wrote:
>> I was thinking I could do something with the leftover rice that came
>> with my Chinese take-out, as I hardly ever eat it. I'm not a big rice
>> fan. I'm always craving something sweet late in the evening and I've
>> always like puddings but am usually too lazy to fix any. But, I saw
>> something about rice pudding and ....well, you can figure the rest.
>> So, I did it. Raisins, real vanilla bean, cinnamon ...the whole nine
>> yards. Even let it chill. Guess what. Still tastes like suck-O
>> leftover take-out rice. YUK! (I tossed the whole batch)
>>
>> nb
>
> Rice is awesome!! A big bowl, really hot, with a little real butter
> and a dash of salt. Yum-um-my! I could eat rice every day, and in
> fact, used to (fried rice with veggies).
>
> -L.
He's talking leftover take out rice it's a whole nother critter. Rice I
make at home always great ... day of or day after. Take home rice I throw
out too. The next day it just sucks.

Lynne

"-L." > wrote
> Rice is awesome!! A big bowl, really hot, with a little real butter
> and a dash of salt. Yum-um-my! I could eat rice every day, and in
> fact, used to (fried rice with veggies).
>

This is actually how I like rice the best!

On Fri, 10 Nov 2006 12:01:35 -0500, "cybercat" >
wrote:

>
>"-L." > wrote
>> Rice is awesome!! A big bowl, really hot, with a little real
butter
>> and a dash of salt. Yum-um-my! I could eat rice every day, and in
>> fact, used to (fried rice with veggies).
>>
>
>This is actually how I like rice the best!
>

I add some peanuts to the recipe above and instead of salt, I put a
dash of shoyu/soy but do keep the butter. Hot moist rice, butter,
shoyu and peanuts taste - to me- like food of the gods. So complete.
I think it does all make a complete protein IIR school lessons about
legumes etc.correctly.

Anyway, just a bit of butter and shoyu and peanuts for crunch. My
mouth is watering.

aloha,
beans
--smithfarms.com
farmers of pure kona
roast beans to kona to email

wrote:
> I add some peanuts to the recipe above and instead of salt, I put a
> dash of shoyu/soy but do keep the butter. Hot moist rice, butter,
> shoyu and peanuts taste - to me- like food of the gods. So complete.
> I think it does all make a complete protein IIR school lessons about
> legumes etc.correctly.
>
> Anyway, just a bit of butter and shoyu and peanuts for crunch. My
> mouth is watering.
>
> aloha,
> beans
> --smithfarms.com
> farmers of pure kona
> roast beans to kona to email

Sounds awesome!

-L.

"-L." > wrote
> Sounds awesome!
>

It really does. Flavor and texture.

notbob wrote:
> I was thinking I could do something with the leftover rice that came
> with my Chinese take-out, as I hardly ever eat it. I'm not a big rice

I think Chinese take-out rice is an abomination -- Rice was something
I never enjoyed when I was younger because of the way it was served.
Now I'm amazed at the variety that is out there. My current favorites
are a couple of brands of jasmine that I can pick up locally.

The thing is, rice is so inexpensive and easy to prepare, I wouldn't
bother with poor quality left-overs. But if I had to use some up, I'd
go for the stir fry... <lol>

notbob wrote:
> I was thinking I could do something with the leftover rice that came
> with my Chinese take-out, as I hardly ever eat it. I'm not a big rice
> fan. I'm always craving something sweet late in the evening and I've
> always like puddings but am usually too lazy to fix any. But, I saw
> something about rice pudding and ....well, you can figure the rest.
> So, I did it. Raisins, real vanilla bean, cinnamon ...the whole nine
> yards. Even let it chill. Guess what. Still tastes like suck-O
> leftover take-out rice. YUK! (I tossed the whole batch)
>
> nb

Sort of depends on the take-out, but you could tried flied lice cakes.
Might
need to add an egg and they're still hell in the pan. Crispy!

notbob wrote:
> I was thinking I could do something with the leftover rice that came
> with my Chinese take-out, as I hardly ever eat it. I'm not a big rice
> fan. I'm always craving something sweet late in the evening and I've
> always like puddings but am usually too lazy to fix any. But, I saw
> something about rice pudding and ....well, you can figure the rest.
> So, I did it. Raisins, real vanilla bean, cinnamon ...the whole nine
> yards. Even let it chill. Guess what. Still tastes like suck-O
> leftover take-out rice. YUK! (I tossed the whole batch)

I don't think very good rice pudding can be made with already cooked
rice. Left over Chinese take out rice is really only good for fly
lice, or in tomato soup... even before it was cooked it already
absorbed all the pungent cooking aromas of a Chinese kitchen, none of
which the delicate aroma of vanilla bean will cover. I almost always
end up tossing that left over rice out into the yard for the birds...
you wasted like $5 worth of ingredients, not to mention all your time
and labor, attempting to salvage like 3¢ worth of stale rice.

The problem with pudding is it really doesn't pay to go through all the
trouble to make it from scatch for only a serving or three, and it
doesn't store well for more than a day or two so making a tubful is not
a good option unless you have hearty eaters about. The last time I
made tapioca pudding from scratch I prepared six quarts, not realizing
how filling that stuff is, couldn't eat much more than like a cupful at
a sitting... I was lucky my next door neighbor had a passle of grand
kids visiting that day and they all love tapioca pudding, so none got
wasted.

You need to keep some snack puddings around...
JELL-O makes an instant rice pudding mix:
http://www.kraftfoods.com/jello/main...family_pudding

Sheldon

Sheldon wrote:

> I don't think very good rice pudding can be made with already cooked
> rice. Left over Chinese take out rice is really only good for fly
> lice, or in tomato soup... even before it was cooked it already
> absorbed all the pungent cooking aromas of a Chinese kitchen, none of
> which the delicate aroma of vanilla bean will cover. I almost always
> end up tossing that left over rice out into the yard for the birds...
> you wasted like $5 worth of ingredients, not to mention all your time
> and labor, attempting to salvage like 3¢ worth of stale rice.

I have used leftover rice, usually Basmati, for pudding many
times. It is passable, better than most rice puddings I have been
served, but not as good as a batch made from scratch and using
arborio rice.

My wife doesn't eat rice. I find that it cooks better in batches
big enough for at least four people. I usually make a batch and
then reheat it by putting it in a serving size Pyrex bowl
inverted on a plate an nuke it.




>
> The problem with pudding is it really doesn't pay to go through all the
> trouble to make it from scatch for only a serving or three, and it
> doesn't store well for more than a day or two so making a tubful is not
> a good option unless you have hearty eaters about. The last time I
> made tapioca pudding from scratch I prepared six quarts, not realizing
> how filling that stuff is, couldn't eat much more than like a cupful at
> a sitting... I was lucky my next door neighbor had a passle of grand
> kids visiting that day and they all love tapioca pudding, so none got
> wasted.
>
> You need to keep some snack puddings around...
> JELL-O makes an instant rice pudding mix:
> http://www.kraftfoods.com/jello/main...family_pudding
>
> Sheldon

On Nov 10, 8:37 am, "Sheldon" > wrote:
> The problem with pudding is it really doesn't pay to go through all the
> trouble to make it from scatch for only a serving or three, The last time I
> made tapioca pudding from scratch I prepared six quarts,
>
> Sheldon

You're not supposed to use the USN cookbook for home use.

Greg Zywicki

Zywicki wrote:
> "Sheldon" wrote:
> > The problem with pudding is it really doesn't pay to go through all the
> > trouble to make it from scatch for only a serving or three, The last time I
> > made tapioca pudding from scratch I prepared six quarts,
> >
> > Sheldon
>
> You're not supposed to use the USN cookbook for home use.

Then the recipe would have made more like six gallons, and I would have
prepeared like ten recipes worth. Those boys from Kentucky never seed
rice pudding in their life but once they got a taste could easy down
more than a quart each at a sitting, they'd slurp it down like warm
from teh udder momma's milk... however they never did get the hang of
shoes... you wouldn't either iffn you had to squeeze six toes into a
five toe boot. hehe

Sheldon

On 10 Nov 2006 05:37:38 -0800, "Sheldon" > wrote:

>The problem with pudding is it really doesn't pay to go through all the
>trouble to make it from scatch for only a serving or three, and it
>doesn't store well for more than a day or two so making a tubful is not
>a good option unless you have hearty eaters about. The last time I
>made tapioca pudding from scratch I prepared six quarts, not realizing
>how filling that stuff is, couldn't eat much more than like a cupful at
>a sitting... I was lucky my next door neighbor had a passle of grand
>kids visiting that day and they all love tapioca pudding, so none got
>wasted.
>
>You need to keep some snack puddings around...
>JELL-O makes an instant rice pudding mix:
>http://www.kraftfoods.com/jello/main...family_pudding

Just don't EVER buy the Kraft 'rice pudding' in the single serving
packs. I adore rice pudding but like you said, it's not economical to
make for one (DH doesn't like it)... so when I saw these in the store
I said Great! Alas they're not a custard at all, or anything remotely
approaching it - you get a tub of overly sweet vanilla pudding with
hard rice mixed into it. Ick! Their tapioca is a bit better but still
nothing to write home about...

The best puddings of all are the ones from Cosy Shack. Delicious! And
since there are only four servings in a tub it's not going to go to
waste in the fridge. They also make individual serving packs. We tried
their Black Forest puddings last week and they're gorgeous!

Karen AKA Kajikit wrote:
>
> Just don't EVER buy the Kraft 'rice pudding' in the single serving
> packs. I adore rice pudding but like you said, it's not economical to
> make for one (DH doesn't like it)... so when I saw these in the store
> I said Great! Alas they're not a custard at all, or anything remotely
> approaching it - you get a tub of overly sweet vanilla pudding with
> hard rice mixed into it. Ick! Their tapioca is a bit better but still
> nothing to write home about...

What is so uneconomical about making rice pudding for one? If you
really like it and can manage to eat it all without getting sick
of it, the stuff will easily last 3-4 days. The recipe I use
calls for 4 cups of milk, 1/3 cup arborio, 2 eggs 1/2 cup sugar,
a bit of vanilla and salt. That's not going to break the bank,
and it is a heck of a lot cheaper than the canned stuff. It just
takes a long time and a lot of attention to make it, but IMO,
well worth it. I have tried canned rice pudding and canned
tapioca. It is not very good and it seems an outrageous price for
something made with such inexpensive ingredients.


>
> The best puddings of all are the ones from Cosy Shack. Delicious! And
> since there are only four servings in a tub it's not going to go to
> waste in the fridge. They also make individual serving packs. We tried
> their Black Forest puddings last week and they're gorgeous!

Dave Smith wrote:
> Karen AKA Kajikit wrote:
> >
> > Just don't EVER buy the Kraft 'rice pudding' in the single serving
> > packs. I adore rice pudding but like you said, it's not economical to
> > make for one (DH doesn't like it)... so when I saw these in the store
> > I said Great! Alas they're not a custard at all, or anything remotely
> > approaching it - you get a tub of overly sweet vanilla pudding with
> > hard rice mixed into it. Ick! Their tapioca is a bit better but still
> > nothing to write home about...
>
> What is so uneconomical about making rice pudding for one? If you
> really like it and can manage to eat it all without getting sick
> of it, the stuff will easily last 3-4 days. The recipe I use
> calls for 4 cups of milk, 1/3 cup arborio, 2 eggs 1/2 cup sugar,
> a bit of vanilla and salt. That's not going to break the bank,
> and it is a heck of a lot cheaper than the canned stuff. It just
> takes a long time and a lot of attention to make it, but IMO,
> well worth it.

There you go, it's not the cost of the ingredients... I guess I
consider my time and effort more valuable than you do yours. If I
gotta hang over a hot pot stirring continuously for an hour then I
rather make more than I can eat and give the rest away. To be worth it
to me I'd quadruple your recipe. But for a couple a three servings I'd
rather go the instant from a box route, or head for the deli and buy a
quart.

Sheldon

On Fri, 10 Nov 2006 11:52:19 -0500, Dave Smith
> wrote:

>Karen AKA Kajikit wrote:
>>
>> Just don't EVER buy the Kraft 'rice pudding' in the single serving
>> packs. I adore rice pudding but like you said, it's not economical to
>> make for one (DH doesn't like it)... so when I saw these in the store
>> I said Great! Alas they're not a custard at all, or anything remotely
>> approaching it - you get a tub of overly sweet vanilla pudding with
>> hard rice mixed into it. Ick! Their tapioca is a bit better but still
>> nothing to write home about...
>
>What is so uneconomical about making rice pudding for one? If you
>really like it and can manage to eat it all without getting sick
>of it, the stuff will easily last 3-4 days. The recipe I use
>calls for 4 cups of milk, 1/3 cup arborio, 2 eggs 1/2 cup sugar,
>a bit of vanilla and salt. That's not going to break the bank,
>and it is a heck of a lot cheaper than the canned stuff. It just
>takes a long time and a lot of attention to make it, but IMO,
>well worth it. I have tried canned rice pudding and canned
>tapioca. It is not very good and it seems an outrageous price for
>something made with such inexpensive ingredients.
>
Ah, but Dave... if I MAKE rice pudding then I will EAT rice pudding
(and eat it and eat it until it's all gone...) and my learned recipe
makes enough rice pudding for six! It's a highly addictive comfort
food for me.

The other reason I don't make it any more is that I'm plain lazy and
the idea of going back to the stove to stir it up and add more milk
every six minutes for two hours just doesn't appeal...

On Thu, 09 Nov 2006 22:55:11 -0600, notbob > wrote:

>Guess what. Still tastes like suck-O
>leftover take-out rice. YUK! (I tossed the whole batch)

You should have stuck with making fried rice. That's what it's best
for.



--
See return address to reply by email

notbob wrote:

> Even let it chill. Guess what. Still tastes like suck-O
> leftover take-out rice. YUK! (I tossed the whole batch)
>

Once rice is cooked it starts to dry out. Something happens to the
chemical composition of it, and it changes. No amount of cooking in milk
afterward is going to fix it.

Rice pudding is best made from scratch with fresh rice.


Dawn