[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.]
Comments (8)
...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
Posted by foo | August 22, 2005 3:54 PM
yummmmm that looks so good
Posted by Christine | August 22, 2005 4:15 PM
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.)
Posted by mzn | August 22, 2005 5:16 PM
Meh... I'd rather make fried rice with leftover rice.
Posted by g | August 22, 2005 9:44 PM
I vote for rice pudding every time, but then a Greek gene or two will do that to a person.
Posted by gidgetbananas | August 22, 2005 11:21 PM
"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.
Posted by allie | May 17, 2006 11:42 PM
Help! Your Food Network message is placing itself over the top of your blog so I can't read it!
Posted by Kim | May 3, 2008 8:18 AM
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. :)
Posted by Suzanne | September 13, 2008 2:02 AM