Pushover Revolutionary Rice

Rice Pudding

Do you find after feeding the masses their main meal you made too much rice? Here’s what you can do with leftover rice, which can be deployed as a nutritious replacement for wasteful, exploitative, expensive packaged cereals for brekkie/brunch/desserts for days afterward.

Leave the fluffy, strained, cooked rice in the saucepan and add a suitable amount of coconut milk to maintain a creamy texture – not too stiff or runny, then sugar, vanilla, sultanas, macadamia nuts, dried cranberries, or whatever else your imagination provokes, and simmer for 5 minutes. Cool, refridgerate or freeze for later, or offer immediately as dessert. Stored and frozen in recycled containers, you also have instant food to deliver to your ailing friends struck down with the plague who may not feel like cooking for themselves. Combine with Isosauce, and your mates can enjoy an easy complete meal with minimal effort.

Pushover Revolutionary Rice saves you precious time you could otherwise spend plotting to overthrow capitalism, on poetry, art or other meaningful, under-appreciated work. Help defeat capitalist monopolies and bourgeois alternatives with delicious mouthfuls created by your own time-saving toil.

Pictured here served with icecream, yoghurt, fruit and meringues.


Making Isosauce

Looking to experiment with new recipes during coronavirus lockdown? Here’s how to make my delicious all-purpose Isosauce which you can freeze in meal-sized recycled containers and combine with other ingredients later on as you wish. Measurements are approximate as you can alter most amounts according to your tastes. I like using this sauce with pasta, as an addition to stews and casseroles or as a gravy substitute.


Several onions
Several capsicums
Several zucchinis, beans or other veggies you like
Several cans of chopped tomatoes or if available, fresh tomatoes – cherry toms are best
One can of coconut milk optional
Fresh turmeric
Fresh ginger
Fresh garlic
Olive oil or butter
Whole black pepper
Curry paste optional


Saute onions in butter or olive oil in a large, high saucepan, mix in some curry paste if you like, then add in order chopped garlic, turmeric, ginger, capsicums and other vegetables. In a separate frypan, saute mushrooms in olive oil or butter, then combine them with the sauce mix.

Finally, tip in the tomatoes and coconut milk, add some sugar to fix the tomatoes, salt and pepper to ignite the turmeric.

Simmer for a couple of hours, then leave to cool. Then fill your containers and freeze them till you need them.