Does anyone else out there eat warm rice, covered in cold milk, with a sprinkling of sugar and sometimes a dollop of cream? We often eat our left over cooked rice in this way but I have never come across anyone else who eats it in this way..anyone know where it comes from?
Christie- President Mad Hatters Inc ----------------------------------------------------------- "If you knew Time as well as I do," said the Hatter, "you wouldn’t talk about wasting IT. It’s HIM."
<midnight@_nospam_comcen.com.au> wrote: >Does anyone else out there eat warm rice, covered in cold milk, >with a sprinkling of sugar and sometimes a dollop of cream? We
sounds like rice pudding except done with cooked rice?
I also like rice cooked with coconut milk. Nice with certain curries
I use to eat it when I was a little kid in NYC but haven't had it for years. My mom would sprinkle cinnamon sugar on it. Now that I think of it, it was a comfort food.
Christie wrote: > Does anyone else out there eat warm rice, covered in cold milk, > with a sprinkling of sugar and sometimes a dollop of cream? We > often eat our left over cooked rice in this way but I have never > come across anyone else who eats it in this way..anyone know > where it comes from?
> Christie- President Mad Hatters Inc > ----------------------------------------------------------- > "If you knew Time as well as I do," said the Hatter, > "you wouldn’t talk about wasting IT. It’s HIM."
Wow, I didn't think anyone else did this. This is one of my comfort foods. You might want to try warming up the milk first in the microwave, adding some salt to the rice and milk mixture and even some sliced bananas. Absolutely yummy. I also like eating (on the side) some kind of sweet sausage.
Christie <midnight@_nospam_comcen.com.au> wrote in article <3619f07...@nexus.comcen.com.au>... : Does anyone else out there eat warm rice, covered in cold milk, : with a sprinkling of sugar and sometimes a dollop of cream? We : often eat our left over cooked rice in this way but I have never : come across anyone else who eats it in this way..anyone know : where it comes from? : : : Christie- President Mad Hatters Inc : ----------------------------------------------------------- : "If you knew Time as well as I do," said the Hatter, : "you wouldn’t talk about wasting IT. It’s HIM." : : :
Christie wrote in message <3619f07...@nexus.comcen.com.au>... >Does anyone else out there eat warm rice, covered in cold milk, >with a sprinkling of sugar and sometimes a dollop of cream? We >often eat our left over cooked rice in this way but I have never >come across anyone else who eats it in this way..anyone know >where it comes from?
>Christie- President Mad Hatters Inc >----------------------------------------------------------- >"If you knew Time as well as I do," said the Hatter, > "you wouldn’t talk about wasting IT. It’s HIM."
>I use to eat it when I was a little kid in NYC but haven't had it >for years. My mom would sprinkle cinnamon sugar on it. Now that I >think of it, it was a comfort food.
>May
>Christie wrote:
>> Does anyone else out there eat warm rice, covered in cold milk, >> with a sprinkling of sugar and sometimes a dollop of cream? We >> often eat our left over cooked rice in this way but I have never >> come across anyone else who eats it in this way..anyone know >> where it comes from?
>> Christie- President Mad Hatters Inc >> ----------------------------------------------------------- >> "If you knew Time as well as I do," said the Hatter, >> "you wouldn’t talk about wasting IT. It’s HIM."
A Boles wrote: > Isn't this the same as rice pudding? Except the rice wouldn't be the type > used normally?
> May's Pearls of Wisdom wrote in message > <361A6422.49AB7...@kandinsky.hf.intel.com>... > >I use to eat it when I was a little kid in NYC but haven't had it > >for years. My mom would sprinkle cinnamon sugar on it. Now that I > >think of it, it was a comfort food.
> >May
> >Christie wrote:
> >> Does anyone else out there eat warm rice, covered in cold milk, > >> with a sprinkling of sugar and sometimes a dollop of cream? We > >> often eat our left over cooked rice in this way but I have never > >> come across anyone else who eats it in this way..anyone know > >> where it comes from?
> >> Christie- President Mad Hatters Inc > >> ----------------------------------------------------------- > >> "If you knew Time as well as I do," said the Hatter, > >> "you wouldn’t talk about wasting IT. It’s HIM."
Yep. Very common practice. I suspect it originates from the good old fashioned Rice Pudding which is probably British in origin.
1 oz rice, 9 tablespoons water, pinch salt, 1 and a half gills of milk (whic roughly =3 oz or 3 tablespoons), 2 level tablespoons sugar, 1 egg, 3 drops vanilla essence (the real stuff, not the artificial muck), 1 teaspoon butter, nutmeg.
Rinse rice thoroughly in cold running water. Put rice in boiling water, cook gently till all water is absorbed. Remove from heat, add sugar, milk and vanilla. Pour into a pie dish. Grate nutmeg on top. place small dots of the butter on top. Stand pie dish in in a baking dish of cold water. Bake in moderate oven about half an hour. All measurements are Imperial.
Christie wrote in message <3619f07...@nexus.comcen.com.au>... >Does anyone else out there eat warm rice, covered in cold milk, >with a sprinkling of sugar and sometimes a dollop of cream? We >often eat our left over cooked rice in this way but I have never >come across anyone else who eats it in this way..anyone know >where it comes from?
>Christie- President Mad Hatters Inc >----------------------------------------------------------- >"If you knew Time as well as I do," said the Hatter, > "you wouldn’t talk about wasting IT. It’s HIM."
J&F Higham wrote in message <907690807.167...@genie.canberra.net.au>... >Yep. Very common practice. I suspect it originates from the good old >fashioned Rice Pudding which is probably British in origin.
<snip>
Many years ago my Welsh aunt used to make me rice pudding. She would cook it on the stove instead of baking it in the usual way. She said it was an old Welsh method of making rice pudding
It was approx 4 oz(UK) pudding rice (must be a short grained sticky type rice, Arborio would do but pudding rice is better), about a pint of full fat milk (UK), some raisins and currants, and a pinch of cinnamon. None of the amounts are critical. The rice would be cooked in the milk for about 20 - 25 minutes, then the rest of the ingredients were added for another 5 - 10 minutes. Then it was ready.
The end result was a delicious and creamy moist pudding with sufficient thick liquid left so that it was still just a bit runny. The final touch was a big dollop of strawberry or blackcurrant jam placed on top of each pudding which sank into the rice and only a small hint of what was there was visible. It was always a huge hit.
It was so cool to see all the responses..and no it isn't rice pudding. We usually have this after we have cooked some plain rice to have with a meal and find we have some left over. The left over rice is then put into a bowl, you pour milk over it like you would with cereal, sprinkle some sugar on it and then sometimes a dollop of cream, and eat it. You dont cook it any further or anything like that..
Christie- President Mad Hatters Inc ----------------------------------------------------------- "If you knew Time as well as I do," said the Hatter, "you wouldn’t talk about wasting IT. It’s HIM."
I know it isn't rice pud, but you asked where it came from. As I said before, my guess would be British cooking; cheap, filling, warming, comfort food. Shocking at its worst, wonderful at its best!
Christie wrote in message <361adb2...@nexus.comcen.com.au>... >It was so cool to see all the responses..and no it isn't rice >pudding. We usually have this after we have cooked some plain >rice to have with a meal and find we have some left over. The >left over rice is then put into a bowl, you pour milk over it >like you would with cereal, sprinkle some sugar on it and then >sometimes a dollop of cream, and eat it. You dont cook it any >further or anything like that..
>Christie- President Mad Hatters Inc >----------------------------------------------------------- >"If you knew Time as well as I do," said the Hatter, > "you wouldn’t talk about wasting IT. It’s HIM."
> Does anyone else out there eat warm rice, covered in cold milk, > with a sprinkling of sugar and sometimes a dollop of cream? We > often eat our left over cooked rice in this way but I have never > come across anyone else who eats it in this way..anyone know > where it comes from?
> Christie- President Mad Hatters Inc > ----------------------------------------------------------- > "If you knew Time as well as I do," said the Hatter, > "you wouldn’t talk about wasting IT. It’s HIM."
I used to eat this as a child. Except I had it with warm milk, sugar and a pat of butter. It was a regular breakfast item - the entire breadfast.
Liam
***************************************************************** Charlie Liam Gifford 32:44:58N <>< 117:06:33W USS PORTERFIELD DD682 (Under Construction) http://www.geocities.com/Pentagon/Quarters/8893
> Does anyone else out there eat warm rice, covered in cold milk, > with a sprinkling of sugar and sometimes a dollop of cream? We > often eat our left over cooked rice in this way but I have never > come across anyone else who eats it in this way..anyone know > where it comes from?
> Christie- President Mad Hatters Inc
Absolutely! I also like it served with warm milk, sugar and a bit of butter. I don't use cream, mostly 'cause I rarely have it in the house. It's always been in our family, but I don't know the origins.
> Does anyone else out there eat warm rice, covered in cold milk, > with a sprinkling of sugar and sometimes a dollop of cream? We > often eat our left over cooked rice in this way but I have never
> I know it isn't rice pud, but you asked where it came from. As I said > before, my guess would be British cooking; cheap, filling, warming, comfort > food. Shocking at its worst, wonderful at its best!
We ate this all the time as kids (I didn't have actual boxed cereal until I was 12). My mom came here from Japan in her 20's, so although the British may eat this, I would suspect the origins are from somewhere where rice is cooked every night for dinner & the leftovers are used up the next day in fried rice, rice balls and like this.
> > Does anyone else out there eat warm rice, covered in cold milk, > > with a sprinkling of sugar and sometimes a dollop of cream? We > > often eat our left over cooked rice in this way but I have never
Nah, I prefer to cook the rice some more and turn it into pseudo-rice pudding. Too textured with just milk. My stepdad used to eat it that way, though. He also ate cornbread with milk and sugar, and popcorn with milk and sugar. Talk about taking the term "cereals" literally!
When I have leftover plain rice, I usually melt in a little real butter and put a tiny bit of Marmite in it. Nice flavor. And lots of B vitamins.
In article <362218E8.3...@naxs.com>, alt...@naxs.com says...
>Nah, I prefer to cook the rice some more and turn it into pseudo-rice >pudding. Too textured with just milk. My stepdad used to eat it that >way, though. He also ate cornbread with milk and sugar, and popcorn >with milk and sugar. Talk about taking the term "cereals" literally!
I think this is a mid-western thang. My mother, from Oklahoma, would crumble day old cornbread into a glass of buttermilk. YUCK. Only thing buttermilk is good for is cooking
On the other hand I enjoy hot cooked rice w/butter, cream and a bit of sugar. Do the same w/grits. ******************************* '76 Purple 86" FL Shovel stroker '97 Purple 80" FLHTCU I (GeezerGlide) '98 Black Dodge Dakota V8 manual Club Cab, K&N air filter Horn, Rupert P. See pictures at: http://home.inreach.com/rhorn01/
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rhorn wrote in message ... >In article <362218E8.3...@naxs.com>, alt...@naxs.com says... >>with milk and sugar. Talk about taking the term "cereals" literally!
>I think this is a mid-western thang. >My mother, from Oklahoma, would crumble day old cornbread into a glass of >buttermilk. YUCK. Only thing buttermilk is good for is cooking
Cornbread crumbled into buttermilk is known as "Crumblin'" in Texas. I think this is a southern thing more than a midwestern thing. I have friends for Georgia who also use up their day old cornbread this way.
> > I know it isn't rice pud, but you asked where it came from. As I said > > before, my guess would be British cooking; cheap, filling, warming, comfort > > food. Shocking at its worst, wonderful at its best!
> We ate this all the time as kids (I didn't have actual boxed cereal until > I was 12). My mom came here from Japan in her 20's, so although the > British may eat this, I would suspect the origins are from somewhere where > rice is cooked every night for dinner & the leftovers are used > up the next day in fried rice, rice balls and like this.
I wasn't going to comment on this, but Ack. Gack. Pflegh.
(convulsing at the thought of Japanese rice and milk)
P'raps your mom is very unusual, if you got the recipe from her.
She would be the only Japanese person older than 20 or 30 that I've ever heard of even thinking about mixing milk and rice in that manner. I'll put rice into a creamed soup (cream of mushroom and rice, for example). But with sugar?
I'm firmly in the "rice as a savory" camp, and the closest I'll get to rice pudding is horchata, or tapioca pudding.
I'll let Steve (in Osaka) tell us if the shinjinrui (the young and wacky) have decided that it's the next logical step to cheese on your mochi (again, IMHO, blech)...
What a wonderful diverse world...(My mother puts fish flakes in her oatmeal, just like she would in o-kayu (rice porridge)).
Christie wrote in message <3619f07...@nexus.comcen.com.au>... >Does anyone else out there eat warm rice, covered in cold milk, >with a sprinkling of sugar and sometimes a dollop of cream? We >often eat our left over cooked rice in this way but I have never >come across anyone else who eats it in this way..anyone know >where it comes from?
>Christie- President Mad Hatters Inc >----------------------------------------------------------- >"If you knew Time as well as I do," said the Hatter, > "you wouldn’t talk about wasting IT. It’s HIM."
On Tue, 13 Oct 1998, Kat Tanaka wrote: > > We ate this all the time as kids (I didn't have actual boxed cereal until > > I was 12). My mom came here from Japan in her 20's, so although the > > British may eat this, I would suspect the origins are from somewhere where > > rice is cooked every night for dinner & the leftovers are used > > up the next day in fried rice, rice balls and like this.
> I wasn't going to comment on this, but Ack. Gack. Pflegh.
> (convulsing at the thought of Japanese rice and milk)
> P'raps your mom is very unusual, if you got the recipe from her.
> She would be the only Japanese person older than 20 or 30 that > I've ever heard of even thinking about mixing milk and rice in > that manner. I'll put rice into a creamed soup (cream of mushroom > and rice, for example). But with sugar?
> Kat Tanaka
Sorry, but you generalize too much. My Mom is 73. My grandmother is 96, and she eats it too. Maybe it isn't common in your famliy, but my numerous relatives tend to enjoy lots of sweet thing like this. (My mom's the only one in the US - the rest remain in Nagoya, Kyoto, Osaka & Tokyo.) What they don't like at all is dairy products, especially cheese.
> Sorry, but you generalize too much. My Mom is 73. My grandmother is 96, > and she eats it too. Maybe it isn't > common in your famliy, but my numerous > relatives tend to enjoy lots of sweet thing like this. (My mom's > the only one in the US - the rest remain in Nagoya, Kyoto, Osaka & Tokyo.) > What they don't like at all is dairy products, especially cheese.
You're right, I did generalize. A LOT.
But I'm a little confused by your comment about "sweet things".
My family loves pastries, etc. but NOT MIXED WITH RICE.
Now, there are lots of Japanese sweet rice recipes, but those are not with milk.
Wagashi is an example of mochi-gome and sweetening, and o-hagi does have plain rice with mochi-gome, but "milk + gohan" isn't all that common, IMHO.
And the presence in your family of this dish only indicates that it's common in your family. I wasn't trying to insult your family, more marvelling at the diversity that's out there.
My sample was taken from Japanese families in my acquaintance, not only my own, and at least in the U.S., the "dis-preference" (coined word) of Japanese for milk mixed with rice is documented. See stories in WWII internment camps.
What can I say, though, palates differ widely, and what's done to Western cuisines in Japan evokes horror in others...Corn on Pizza, for ex. Fusion cooking can be fun. Mentai-spaghetti. Thai BBQ pizza.
Sorry if I caused distress. Wasn't my intention.
Kat Tanaka -- spam filtered. To send e-mail replace "(dash)" with "-"
Hi Ayne, I missed the original post from you. From the edited pieces here it sounds like leftover rice used as cereal with milk and sugar for breakfast. That was a staple when I was a child. I still like it but seldom have the leftover rice as now I cook only just enough. If more to it than that, and I suspect there is, would you repost it or email it to me?
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