chinese take out: We have a container of rice from the chinese take out last night. Can I make rice pudding out of this?|||Here's a quick, simple recipe for you. Warm rice pudding is so yummy. 2 1/2 cups (600 ml) of whole milk 1/3 cup (66 grams) of long or short grain white rice 1/8 teaspoon salt 1 egg 1/4 cup (50 grams) dark brown sugar 1 teaspoon of pure vanilla extract 1/4 teaspoon of ground cinnamon 1/3 cup (40 grams) raisins 1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. 2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture - a Tablespoon at a time - beating to incorporate. 3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins. Serve warm or cold. Serves 2-3. http://www.elise.com/recipes/archives/00鈥?/a>|||yes you can , i did it once it was yummy|||Yes you can, we use to do it in college all of the time.|||i don't know can you???|||Sure, I used to do that all the time. I just put in milk to cover, 1 egg, sugar (to taste), cinnamon, vanilla extract, and raisins. Just pop it in the oven and bake for about 30 minutes. I wish I had some now!|||I think so.|||yes, put the rice into a vanilla pudding|||you can make anythink if you put ur mind to it|||Yes, I think you can.|||Arroz con Coco (Cuban Coconut Rice Pudding): This rice pudding comes from the author's Cuban friend who uses starchy, short-grain Valencia-style rice to achieve a creaminess reminiscent of risotto. Valencia-style rice can be found at most supermarkets; you can also use a short-grain rice like Arborio or Japanese white rice. 3 cups water 1 cup short-grain rice (such as Arborio) 4 whole cloves 1 (2-inch) piece vanilla bean, split lengthwise 1 (2-inch) cinnamon stick 1 (14-ounce) can fat-free sweetened condensed milk 1/2 cup evaporated fat-free milk 1/2 cup light coconut milk 1/2 cup golden raisins 1 tablespoon chopped crystallized ginger 1 teaspoon grated lemon rind Pinch of salt 1/2 teaspoon ground cinnamon (optional) Place water and rice in a large saucepan. Place cloves, vanilla, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add to rice mixture. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed. Stir in milks and raisins; cook 10 minutes, stirring frequently. Stir in ginger, rind, and salt; cook 5 minutes, stirring frequently. Remove cheesecloth with spices. Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired. Yield: 8 servings (serving size: 1/2 cup)|||Leftover Rice Rice Pudding 2 cups leftover cooked white rice 3 cups milk (any kind)* 1/2 cup sugar small pinch salt 1/2 cup raisins 1 teaspoon vanilla extract 1/2 teaspoon cinnamon, optional pinch nutmeg, optional Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using. Divide rice pudding into individual serving dishes serve warm or chilled. Makes 4-6 servings. *Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. You can use nonfat, lowfat, whole or soy milk in this recipe.