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

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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.]

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10 comments

  1. …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

  2. 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.)

  3. “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.

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

  5. 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. :)

  6. 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!

  7. 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!