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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
1,381
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Posted:
Jul 28, 2007 1:30 PM
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> And is uneatable a word? I always thought it was
> inedible.
Hmmmm...... actually, I think the word is unedible.
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Posts:
2
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Posted:
Jul 27, 2007 10:05 PM
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What I like to do is make a big batch of rice whenever you are cooking it for dinner and save the extra. When I am ready to make the pudding I add a bit of water to the rice and nuke it a bit then just make my pudding then add the rice to it and chill it. I have also made it in a slow cooker I just don't know the recipe. Also a tasty treat if you have leftover cooked rice you can add cinnamon and sugar to it and heat it up a bit a tasty dessert that is very easy. If you want the absoulate best rice puddind you need make it like a rissotto.
take a bit of butter and add uncooked arborio rice and let the rice get covered in the butter and get translucient. Then take warmed milk with a vanilla bean that has been scraped and the seeds added. and add a ladleful to the rice and cook till almost all liquid is gone. Then just keep adding in milk slowly and keep stirring. You do that till the rice is al dente. Add in a half a cup of sugar more or less to taste if you want. You could also put some rasins/dried cranberries/dried blueberries to the rice once the first ladle of milk is added. Using this recipe I use a cup of rice and at least 6 cups of milk. It turns out very creamy without adding cream. Also use Splenda and it will be sugarfree. Its great warm and cold
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Posts:
36
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Posted:
Dec 11, 2006 12:57 PM
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> You could try it. It wouldn't be uneatable and may
> be quite good. I would use cooked rice - even if you
> use a pudding you need to cook because you would have
> to adjust the liquid in the pudding to compensate for
> the liquid the rice needs, but I would add a little
> vanilla to the rice while it was cooking. (I like
> vanilla!)
You mean like the beans, right? Because vanilla extract is like an alcohol or something (not that you can get drunk on, because Cletus already tried that after watching the vanilla episode of Good Eats) and it will vaporize in the cooking so there won't be no more vanilla in your rice. That's why I just use instant vanilla pudding because it's already in there.
And is uneatable a word? I always thought it was inedible.
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Posts:
149
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Posted:
Dec 11, 2006 12:29 PM
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> Well, I used Minute Rice and it took longer than a
> minute, say about 5 minutes but it was delish!
> Thanks for the tips.
Maybe you used 5 times the amount of rice that the receipt called for?
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Posts:
50
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Posted:
Dec 11, 2006 10:33 AM
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Well, I used Minute Rice and it took longer than a minute, say about 5 minutes but it was delish! Thanks for the tips.
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Posts:
149
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Posted:
Dec 10, 2006 12:58 PM
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> If I use Minute Rice do I still have to cook the
> rice, or will it just soak up the pudding and get
> mushy by itself?
Art, I would think that you could just mix the rice in and it would be ready in a minute. However, I am not an expert nor a scientist so get some other opinions. Maybe Eemma would know.
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Posts:
50
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Posted:
Dec 10, 2006 11:31 AM
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If I use Minute Rice do I still have to cook the rice, or will it just soak up the pudding and get mushy by itself?
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Posts:
149
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Posted:
Dec 10, 2006 11:24 AM
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> Ok, are you saying I have to cook the rice or that it
> mite be better if I did?
>
> Cooking is a lot of work.
I know it is. You could always buy some rice from a Chinese restaurant. Then you could make ethnic rice pudding.
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Posts:
250
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Posted:
Dec 10, 2006 11:20 AM
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Ok, are you saying I have to cook the rice or that it mite be better if I did?
Cooking is a lot of work.
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Posts:
149
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Posted:
Dec 10, 2006 7:29 AM
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> thanks NYmom6. I was a little vauge about
> cooking the rice. Even when I make "scratch" rice
> pudding it is cooked before it is added.
Any time, Em.
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Posts:
807
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Posted:
Dec 9, 2006 8:55 PM
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thanks NYmom6. I was a little vauge about cooking the rice. Even when I make "scratch" rice pudding it is cooked before it is added.
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Posts:
149
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Posted:
Dec 9, 2006 3:29 PM
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> I didn't know rice pudding was pudding with rice it
> it. Can I make it with Jello pudding cups and rice?
> Is the rice cooked first?
Yes, hon, I would cook the rice or you might break a tooth.
The great thing about using pudding cups is that every member of the family can pick their own flavor of pudding.
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Posts:
807
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Posted:
Dec 9, 2006 3:24 PM
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You could try it. It wouldn't be uneatable and may be quite good. I would use cooked rice - even if you use a pudding you need to cook because you would have to adjust the liquid in the pudding to compensate for the liquid the rice needs, but I would add a little vanilla to the rice while it was cooking. (I like vanilla!)
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Posts:
250
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Posted:
Dec 9, 2006 1:09 PM
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I didn't know rice pudding was pudding with rice it it. Can I make it with Jello pudding cups and rice? Is the rice cooked first?
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Posts:
149
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Posted:
Dec 9, 2006 9:25 AM
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> I use puffed rice (rice krispees) and mix it with
> instant vanilla pudding. Super delish! Sometimes
> for the adults I add a capful of vodka for a
> fancy-dancy dessert.
>
> Polly
Now that's my kind of dessert!
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