~~Ruth did in her post above and now below~~ RE: Can I freeze rice pudding? Posted by: ruth (mcguirer@bcc.orst.edu) on Fri, Jun 29, 01 at 20:09 I love rice pudding too and my picky kids won't touch it!??? So I did try freezing it...once....it was pretty gross....very mushy and the texture was really wierd afterwards...the flavor was the same but it was watery and the rice was grainy and mushy. Maybe freezing it BEFORE it's cooked would work...just have to be sure it gets cold quickly for food safety reasons....and then just defrost overnight in the fridge and cook as usual the next day. Folks, ~~I've decided to freeze the rice plain after cooking in measured portions for the rice pudding and for meals. Now I'll make 2 lg. pots of rice, 1 white, 1 brown at the same time. And freeze when cooled. This has helped me in cutting done the prep time before starting the rice pudding in the crockpot. I sometimes cook the rice pudding on low for 4 to 5 hrs. instead of High.

Thanks for posting this Carol, now I can print out the recipe and get THAT messy instead of my Craig Claiborne cookbook (grin). I used frozen peas and carrots (pre-cut!) or any other veggie I wish as a short cut.

* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.

If you have a good freezer, rather than one that shares its works with the fridge, and you have an empty spot where it's coldest, it should freeze fine. The issue with freezing vegetables and the fried rice as well, is water migration. The faster they freeze, the better the outcome. Chill it in the fridge first. Then potion it into amounts you think you'll want to use and put it in freezer zipper bags. Press out all the air, or even better use a soda straw to suck out the air, being careful not to suck up the rice, etc. Flatten the bags as much as possible and lay them out in the freezer. Once they're frozen you can stand them up, and even put them in a little box or something. How long it will last in the fridge depends on a lot of factors including the fridge.. In an airtight bag or container, perhaps as long as a week if you have a fancy fridge with very stable temperatures. Normally, maybe just a day or two. If you keep more than a couple of days, make sure to reheat really thoroughly. If it starts looking slimy or sad, throw it out.