Rice pudding was one of my favorite foods as a child. I would ask for it for my birthday instead of cake, and would eat it for breakfast if it was available. I'm another person who would eat rice with cinnamon/sugar and milk like cereal. I'll add leftover cooked rice to homemade vanilla pudding. Due to arsenic and rice, I'm a little more picky these days. I cut my exposure to it by reducing the number of times I eat it each week, and making sure I thoroughly rinse rice (I have a lovely rice strainer that is the neatest tool for the job - link below), and I also sprout brown rice before using it. Rinsing and draining rice before cooking it will remove about 30% of the arsenic on it according to a Consumer Reports findings out in the January 2015 issue. If I don't have time to sprout it, I make sure I do a long soak in water with a splash of vinegar, followed by a thorough rinse and drain, which is also supposed to reduce the amount of arsenic. It's also suggested to cook rice in a 1:6 ratio (like pasta) instead of the usual 1:2 ratio of rice to water due to arsenic. BTW, rice grown organically was found to have the same arsenic levels as "conventionally" grown rice in the Consumer Reports up-coming issue. Due to being gluten-free, there is rice flour in so many commercial gluten-free products, so I tend to make my own brown rice flour after rinsing, soaking, sprouting and drying it in a dehydrator, and I make white rice flour by soaking, rinsing and dehydrating the grain before milling it. Otherwise, I try to limit or avoid commercial rice and rice flour products. -Grainlady Here is a link that might be useful: Japanese Rice Washing Bowl

I haven't cooked mine yet. I've a potluck to attend on Sunday, but I don't think I want to share with so many...does that make me mean? We've dear friends coming over for dinner soon, and I think I'll use it then. For now, the aroma even raw is enticing, much stronger than that which I buy in the store. It is also lighter in color. Gosh, I almost hope I don't like it TOO much as I don't think it grows anywhere around here for me to harvest!!! Very sweet of Teresa to share her family's tradition with us.

Ellen, I've seen some sandwich wraps that use collards, but haven't tried that. A light steaming makes them easily "wrappable" for rolls, though, so I don't see any reason why that wouldn't work. I've got a row of them in the garden that I still need to deal with, so maybe I'll find time to give that a try. Madonna, I had the same problem when it was just me, I'd often default to an egg or a bowl of Raisin Bran instead of planning ahead. That doesn't suit Elery at all, he wants something more like an actual meal, LOL, so on busy days it's good to have a jar of something on the shelf, ready to open, heat and eat. I was pleased with this, it turned out better than I expected, just be careful to keep it more "soupy" or there's nothing for the rice to soak up. PM, I grew some Napa this year for the first time, and it did well but I found that the cabbage loopers just LOVE the stuff, even if the deer pass it up in favor of the conventional cabbage. Somehow, no matter what I plant, some creature wants to eat it before I can! Annie

I was amazed how well this salad keeps. I left a bowl home for DH when I went to our lake cabin only to find he hadn't eaten it when I got home a few days later. I hated to waste it and when I checked it out it was fine so I ate it. I suspect I won't be making it again unless I have a larger crowd because the fact he didn't eat the leftovers means he wasn't very fond of it. Loves wild rice so it must have been the arugla which I can imagine he thought was something farm animals graze on.