Does anyone have a recipe for using cooked rice in a stove top
method???? I've googled and can't find anything. I made extra rice
last night and have lots left over. There's lots of recipes using raw
rice, but I want to use what I have....Thanks....Sharon

On Mon 26 Sep 2005 02:05:07p, biig wrote in rec.food.cooking:

> Does anyone have a recipe for using cooked rice in a stove top
> method???? I've googled and can't find anything. I made extra rice
> last night and have lots left over. There's lots of recipes using raw
> rice, but I want to use what I have....Thanks....Sharon
>

General guideline: 2 parts whole milk or light cream to 1 part cooked rice,
sugar to taste, and a bit of cinnamon and/or nutmeg. For each cup of liquid,
1 beaten egg yolk. I would use aboaut 1/4 cup sugar to 1 cup of liquid.

Rice pudding, especially when made with pre-cooked rice, is creamier if you
cook it in the top of a double-boiler...long and slow.

HTH

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

Wayne Boatwright wrote:
> On Mon 26 Sep 2005 02:05:07p, biig wrote in rec.food.cooking:
>
>
>> Does anyone have a recipe for using cooked rice in a stove top
>>method???? I've googled and can't find anything. I made extra rice
>>last night and have lots left over. There's lots of recipes using raw
>>rice, but I want to use what I have....Thanks....Sharon
>>
>
>
> General guideline: 2 parts whole milk or light cream to 1 part cooked rice,
> sugar to taste, and a bit of cinnamon and/or nutmeg. For each cup of liquid,
> 1 beaten egg yolk. I would use aboaut 1/4 cup sugar to 1 cup of liquid.
>
> Rice pudding, especially when made with pre-cooked rice, is creamier if you
> cook it in the top of a double-boiler...long and slow.
>
> HTH
>


Wayne,
Do you cook that egg yolk "long and slow" too, or temper it and beat it
in right at the end?

Bob

On Mon 26 Sep 2005 03:12:58p, zxcvbob wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Mon 26 Sep 2005 02:05:07p, biig wrote in rec.food.cooking:
>>
>>
>>> Does anyone have a recipe for using cooked rice in a stove top
>>>method???? I've googled and can't find anything. I made extra rice
>>>last night and have lots left over. There's lots of recipes using raw
>>>rice, but I want to use what I have....Thanks....Sharon
>>>
>>
>>
>> General guideline: 2 parts whole milk or light cream to 1 part cooked
>> rice, sugar to taste, and a bit of cinnamon and/or nutmeg. For each
>> cup of liquid, 1 beaten egg yolk. I would use aboaut 1/4 cup sugar to
>> 1 cup of liquid.
>>
>> Rice pudding, especially when made with pre-cooked rice, is creamier if
>> you cook it in the top of a double-boiler...long and slow.
>>
>> HTH
>>
>
>
> Wayne,
> Do you cook that egg yolk "long and slow" too, or temper it and beat it
> in right at the end?
>
> Bob
>

Sorry, I should have clarified that, Bob. It should be tempered with some
of the hot liquid and stirred back in about 15 minutes before the pudding
is done.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

On Mon, 26 Sep 2005 17:05:07 -0400, biig > wrote:

> Does anyone have a recipe for using cooked rice in a stove top
>method???? I've googled and can't find anything. I made extra rice
>last night and have lots left over. There's lots of recipes using raw
>rice, but I want to use what I have....Thanks....Sharon


Cook a batch of rice with some raisins and cinammon added.
Let it cool.
Prepare a box of instant vanilla pudding. ( French Vanilla's better )
Fold it into the rice.
Cover, Let cool in fridge.
Enjoy

<rj>

<RJ> wrote:
>
> Cook a batch of rice with some raisins and cinammon added.
> Let it cool.
> Prepare a box of instant vanilla pudding. ( French Vanilla's better )
> Fold it into the rice.
> Cover, Let cool in fridge.
> Enjoy

But first, it's Sandra's Cocktail Time!!

<so lessee, that's boil-in-bag rice ('cuz no one will ever know)... >

"" wrote:
>
> On Mon, 26 Sep 2005 17:05:07 -0400, biig > wrote:
>
> > Does anyone have a recipe for using cooked rice in a stove top
> >method???? I've googled and can't find anything. I made extra rice
> >last night and have lots left over. There's lots of recipes using raw
> >rice, but I want to use what I have....Thanks....Sharon
>
> Cook a batch of rice with some raisins and cinammon added.
> Let it cool.
> Prepare a box of instant vanilla pudding. ( French Vanilla's better )
> Fold it into the rice.
> Cover, Let cool in fridge.
> Enjoy
>
> <rj>

How much rice for a box of pudding? Thanks...Sharon

On Fri, 30 Sep 2005 09:55:19 -0400, biig > wrote:

>
>
>"" wrote:
>>
>> On Mon, 26 Sep 2005 17:05:07 -0400, biig > wrote:
>>
>> > Does anyone have a recipe for using cooked rice in a stove top
>> >method???? I've googled and can't find anything. I made extra rice
>> >last night and have lots left over. There's lots of recipes using raw
>> >rice, but I want to use what I have....Thanks....Sharon
>>
>> Cook a batch of rice with some raisins and cinammon added.
>> Let it cool.
>> Prepare a box of instant vanilla pudding. ( French Vanilla's better )
>> Fold it into the rice.
>> Cover, Let cool in fridge.
>> Enjoy
>>
>> <rj>
>
> How much rice for a box of pudding? Thanks...Sharon

I usually use a cup of rice ( raw )
which cooks up to 3 cups ( cooked )
but
There's nothing exact.....
If you've got less rice, the result will be smoooshier,
but still good.
<rj>

"<RJ>" > wrote in message
...
> On Fri, 30 Sep 2005 09:55:19 -0400, biig > wrote:
>
>>
>>
>>"" wrote:
>>>
>>> On Mon, 26 Sep 2005 17:05:07 -0400, biig > wrote:
>>>
>>> > Does anyone have a recipe for using cooked rice in a stove top
>>> >method???? I've googled and can't find anything. I made extra rice
>>> >last night and have lots left over. There's lots of recipes using raw
>>> >rice, but I want to use what I have....Thanks....Sharon
>>>
>>> Cook a batch of rice with some raisins and cinammon added.
>>> Let it cool.
>>> Prepare a box of instant vanilla pudding. ( French Vanilla's better )
>>> Fold it into the rice.
>>> Cover, Let cool in fridge.
>>> Enjoy
>>>
>>> <rj>
>>
>> How much rice for a box of pudding? Thanks...Sharon
>
> I usually use a cup of rice ( raw )
> which cooks up to 3 cups ( cooked )
> but
> There's nothing exact.....
> If you've got less rice, the result will be smoooshier,
> but still good.
> <rj>

I just made some the other night. As rj says it's not exact.

I rice left over and I added 1% milk and just simmered it on low till it was
the thickness I wanted and added vanilla and sweetener(sugar, honey, brown
sugar, sucralose) to taste.

It's low fat and it's delicous!

MoM

biig wrote:

> Does anyone have a recipe for using cooked rice in a stove top
> method???? I've googled and can't find anything. I made extra rice
> last night and have lots left over. There's lots of recipes using raw
> rice, but I want to use what I have....Thanks....Sharon

The one I use calls for parboiling arborio rice and then simmering it in
milk for 4 cups of milk 40 minutes with a half cup of sugar. Beat two
eggs, temper with hot milk and then add to the hot milk mixture. Then cook
over low heat and stir constancy that it starts to thicken, about 15
minutes. You can throw in some raisins if you want. When it is
thickened, remove from eat and stir in 1 tsp. vanilla extract, pour it
into serving dishes and sprinkle with ground cinnamon. I have used left
over long grain rice and basmati. It works, but is much better with the
arborio.

On Mon 26 Sep 2005 07:08:33p, Dave Smith wrote in rec.food.cooking:

> biig wrote:
>
>> Does anyone have a recipe for using cooked rice in a stove top
>> method???? I've googled and can't find anything. I made extra rice
>> last night and have lots left over. There's lots of recipes using raw
>> rice, but I want to use what I have....Thanks....Sharon
>
> The one I use calls for parboiling arborio rice and then simmering it in
> milk for 4 cups of milk 40 minutes with a half cup of sugar. Beat two
> eggs, temper with hot milk and then add to the hot milk mixture. Then
> cook over low heat and stir constancy that it starts to thicken, about
> 15 minutes. You can throw in some raisins if you want. When it is
> thickened, remove from eat and stir in 1 tsp. vanilla extract, pour it
> into serving dishes and sprinkle with ground cinnamon. I have used left
> over long grain rice and basmati. It works, but is much better with the
> arborio.

I agree with you, arborio or other short grain rice makes a much better
rice pudding. In fact, it is short grain rice that is sold labeled
"Pudding Rice" in the UK. Having said that, the OP already has a quantity
of fully cooked, presumably long grain. She needed a method for using it.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"Dave Smith" > wrote in message
...
> biig wrote:
>
>> Does anyone have a recipe for using cooked rice in a stove top
>> method???? I've googled and can't find anything. I made extra rice
>> last night and have lots left over. There's lots of recipes using raw
>> rice, but I want to use what I have....Thanks....Sharon
>
> The one I use calls for parboiling arborio rice and then simmering it in
> milk for 4 cups of milk 40 minutes with a half cup of sugar. Beat two
> eggs, temper with hot milk and then add to the hot milk mixture. Then cook
> over low heat and stir constancy that it starts to thicken, about 15
> minutes. You can throw in some raisins if you want. When it is
> thickened, remove from eat and stir in 1 tsp. vanilla extract, pour it
> into serving dishes and sprinkle with ground cinnamon. I have used left
> over long grain rice and basmati. It works, but is much better with the
> arborio.
>
This was posted in rec.food.cooking May 15, 2002

I can't seem to get it to copy here, so will give you the url and hope it
works for you.

http://groups.google.com/group/rec.f...fa6fbecb5c3c29

If the link doesn't work, go to google, then click on GROUPS, then type in:
cooked rice +pudding.
Dee Dee

hi, i'm new, does anyone have a good receipe for canning pears, or
peaches?if so i love to hear from someone.

Dee Randall wrote:
>
> "Dave Smith" > wrote in message
> ...
> > biig wrote:
> >
> >> Does anyone have a recipe for using cooked rice in a stove top
> >> method???? I've googled and can't find anything. I made extra rice
> >> last night and have lots left over. There's lots of recipes using raw
> >> rice, but I want to use what I have....Thanks....Sharon
> >
> > The one I use calls for parboiling arborio rice and then simmering it in
> > milk for 4 cups of milk 40 minutes with a half cup of sugar. Beat two
> > eggs, temper with hot milk and then add to the hot milk mixture. Then cook
> > over low heat and stir constancy that it starts to thicken, about 15
> > minutes. You can throw in some raisins if you want. When it is
> > thickened, remove from eat and stir in 1 tsp. vanilla extract, pour it
> > into serving dishes and sprinkle with ground cinnamon. I have used left
> > over long grain rice and basmati. It works, but is much better with the
> > arborio.
> >
> This was posted in rec.food.cooking May 15, 2002
>
> I can't seem to get it to copy here, so will give you the url and hope it
> works for you.
>
> http://groups.google.com/group/rec.f...fa6fbecb5c3c29
>
> If the link doesn't work, go to google, then click on GROUPS, then type in:
> cooked rice +pudding.
> Dee Dee

Thanks Dee Dee. I'll try the baked one I guess. Our weather has a
real cool down, so turning the oven on won't be a problem. Thanks to
all who answered.....Sharon

biig wrote:

> Does anyone have a recipe for using cooked rice in a stove top
> method???? I've googled and can't find anything. I made extra rice
> last night and have lots left over. There's lots of recipes using raw
> rice, but I want to use what I have....Thanks....Sharon

freid rice: add veg, spices, egg as you like. Peas, onions, green beens,
carrtos work well. you coudl google for nasi goreng, and indonesian
dish. And I beleive in caribbean (Jamaican ) cooking ther rice+ peas.

Or mixing your rice with cooked kidneybeans + bacon + onions + parsley
might taste good.