Ricey Puddin'

Submitted by soroberts:

"Let's say you got some Chinese food. Great! But you have crappy Chinese takeout rice that is not so great. Well, you can make ricey puddin' with it! This recipe is easily generalizable, but the units used will assume you have the amount of rice that comes in a Chinese takeout container."

Ingredients:
~ Puddin' Base ~

• Milk (twice as much as rice)
• Rice (from crappy takeout place)
• Sugar of any kind, 3/4c. If you use maple syrup, 1/2c. This is highly recommended.

~ Recommended Extras ~

• 1 egg (optional; will make the pudding thicker)
• 1/2-1c raisins (optional; will make pudding more delicious)
• Rum (optional; will make raisins and pudding more delicious)
• Vanilla (small splash; to taste)
• Nutmeg (small dash; to taste)
• Cloves (small dash; to taste)
• Ginger (small dash; to taste)
• Cinnamon (big dash; to taste)

Directions:

1. Put milk, sugar and rice in a BIG pot. The more surface area the milk has, the better! Heat this concoction and get to work on your extras.
2. Put raisins in a bowl, pour enough rum in there to cover them, and stick in the microwave for 1 minute. Take the raisins out and let them sit. In a few minutes, for extra-plump raisins, repeat this process once they start to cool off. (If you don't like the taste of rum and want plump delicious raisins anyway, use water.)
3. Is the milk boiling yet? Give it a stir. Keep an eye on the milk so it doesn't form a gross skin. Nobody wants that.
4. Dash spices in there as desired; there are some recommended ones above.
5. Once the milk really starts to boil, stir it near-constantly, making sure to scrape the bottom of the pot. If you don't, milk will burn on down there and whoever's on dish duty will hate you. Add raisins if you have 'em; an extra splash of rum in the pudding won't hurt, either, if you are fond of the flavor.
6. After a while, the milk will stop making real bubbles and will start making craters. If you are choosing to use an egg, crack it directly in there and stir it up really fast. You should notice the pudding getting a little thicker all of a sudden. If you are not using an egg, skip this step completely; once the pudding starts making craters it is done.
7. Remove from heat and stir for a little while longer; it's still too hot to eat and you might as well help some of that water vapor escape. Once it's been sitting and you've been stirring it for a little while, you should notice that when you scrape the spoon or whatever along the bottom of the pot, it leaves a clear path that doesn't fill immediately. HOORAY! Pudding achieved!
8. NOM. Get housemates to do dishes.