Once again, I urge you to make rice pudding with leftover rice from the Chinese food you ordered

August 22, 2005 | By | COMMENTS

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[Here's the recipe; although, I just improvised here--dumping rice into a small saucepan, adding some milk, some cream, a handful of sugar and then freshly grated nutmeg. After all the dairy was absorbed, I grated some more nutmeg and added blanched slivered almonds. It'd be cute, I bet, to serve this back in the original take-out container. But, in any case, you have no excuse, when you order Chinese food, not to make this rice pudding. Unless you're a lactard*.]

[I like using the term "lactard" to refer to the lactose intolerant, although Clay Aiken would frown upon this. However, this is ok, because I frown upon Clay Aiken.]

Categories: Cooking, How-To

  • foo

    …because people who are lactose intolerant are clearly retarded. Along with people who have to wear glasses, and those with a whole host of other gene related deficiencies…

    gg

  • Christine

    yummmmm that looks so good

  • http://haverchuk.blogspot.com mzn

    The lactards, some of whom I love dearly, would dig your rice pudding made with coconut milk instead of real dairy. I think you might, too. (Nice photo, BTW.)

  • g

    Meh… I’d rather make fried rice with leftover rice.

  • gidgetbananas

    I vote for rice pudding every time, but then a Greek gene or two will do that to a person.

  • allie

    “Clay Aiken would frown upon this. However, this is ok, because I frown upon Clay Aiken.]”

    When you make such comments, you really should explain yourself. And, don’t tell me you don’t have to, because that would show how lacking your manners are.

  • Kim

    Help! Your Food Network message is placing itself over the top of your blog so I can’t read it!

  • Suzanne

    This newly-minted lactard (since January; I have no clue why it decided to happen at age 22) recently discovered a love a rice pudding. “How is that possible?” you may ask…Soy milk. Silk Brand is great with rice pudding, because it has a slight vanilla flavor but isn’t overpowering. It also has a little fat, so it keeps the pudding creamy. I make it with a little vanilla extract and cinnamon. NO FARTS! :)

    I’m starting to think most cultures have their own version of rice pudding. I first had it a Thai restaurant, but I also know my Finnish ancestors have enjoyed “Riisipuuroa” for a long time. I didn’t realize it was Greek too. I guess everyone has leftover rice. :)

  • http://ibbyskibby.com sara

    Lactard. You crack me up. That’s what I’m calling those milk sissies from now on! I am linking you to my husband’s website, where he mourns the loss of our sweet departed chicken, Deliverance Q. Beaktard. And goes on about her condition.

    http://zachmoses.com/?tag=beaktard

    Based on this post, and the brilliance of your Clay Aiken link, I will be adding you TO my blog feeder. As opposed to taking you OFF of it, as some of these milk-teetotalling babies would do!

  • http://ibbyskibby.com sara

    Lactard. You crack me up. That’s what I’m calling those milk sissies from now on! I am linking you to my husband’s website, where he mourns the loss of our sweet departed chicken, Deliverance Q. Beaktard. And goes on about her condition.

    http://zachmoses.com/?tag=beaktard

    Based on this post, and the brilliance of your Clay Aiken link, I will be adding you TO my blog feeder. As opposed to taking you OFF of it, as some of these milk-teetotalling babies would do!