I can vouch for the tea pudding, it's rather good if you use the right tea. Back when I was a broke first year college student I had the bright idea to use the rest of the tea in my pot to mix up some rice pudding. That first batch was just English breakfast tea and some raisins and remains one of my favorite impromptu meals I've made. Something about the sugary creamy milk with the rice starch just goes perfectly with the tea. It really makes sense since sugar and milk and tea go right together and sugar and milk and rice go together as well. One thing I would advise against though is over brewing the tea, by itself the rice and fruit don't provide much flavor so your pudding is going to be dominated by the tea spices so unless you're huge into strong tea something mild would be best. Next time I'm doing it I'm going to try a nice white tea.