Text 21522, 97 rader
Skriven 2007-10-18 23:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DANIEL PRATHER
Ärende: Re: Rice
================
-=> Quoting Daniel Prather to Jim Weller <=-

 DP> I'm not sure if I'm going to be guilty of blasphemy or anything
 DP> I've found that it's way, way easier to make rice in the microwave.

There's lots of ways to make good rice. Ricecookers work. Microwaves
work. A heavy bottomed pot works.

You can stream 20 minutes or soak overnight and steam 10 minutes if
fuel is an issue. You can fry it in oil first and then steam it in
liquid. Or not.

And there are merits to sticky medium grain rice as well as fluffy
long grain rice too. Depending on what kind of rice you need for a
particular dish. Biryanis and Pilafs need fluffy rice.

The only bad rice is instant rice and rice boiled like pasta and
then sieved to drain.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: ARROZ CON LECHE REQUEMADO CON HIGOS Y MIEL
 Categories: Desserts, Spanish
      Yield: 5 servings
 
  1 1/2 l  Milk- full-fat
    1/2    Lemons; juice of
      1    Cinnamon sticks
    100 g  Rice- short-grain
     25 g  Butter- unsalted
     50 g  Sugar- castor; or to taste
     25 g  Sugar- brown
    1/2 ts Cinnamon, ground
           TO SERVE:
      5    Figs- ripe; destem/quarter
      5 ts Honey; runny
 
  ARROZ CON LECHE REQUEMADO CON HIGOS Y MIEL

  CARAMELLISED RICE PUDDING WITH HONEYED FIGS
  
  Rice pudding is a great favourite; it has been eaten since the
  time of the Moors who introduced rice to Spain & it is still
  spiced with a little cinnamon to this day. In mediaeval times the
  rice was cooked in almond milk but nowadays it's prepared with
  cow's milk instead. Asturias, the dairy of Spain, is real rice
  pudding country, & when I ate this for the first time with
  voluptuous figs, just bursting their skins, & local heather honey,
  I thought I had died & gone to heaven.
  
  Begin by bringing the milk to the boil in a saucepan with the
  cinnamon & lemon zest. Next add the rice & reduce the heat to low
  as it will go; the pudding should barely simmer for at least an
  hour & preferably even 2 hours. Leave the pan uncovered, allowing
  the milk to evaporate gradually. This is the key to the glorious
  flavour. You will need to stir the rice occasionally to prevent it
  from from catching on the base of a pan.
  
  Once the rice is soft & creamy add the butter & sugar. You may
  decide to add more, or less, a good excuse to taste as you go.
  
  *** 15 August 2007: I used cows milk, and this is as far as I got.
  The rice pudding is the smoothest and richest I have ever tried.
  The lemon zest and cinnamon [I used cassia] stick have a
  distinctive coconut flavour to the milk while boiling. Most
  aromatic! Served warm... -KJCJD
  
  The rice is usually served cold, although there is nothing to stop
  you serving it warm. You may choose to serve the pudding in a
  large bowl, individual ramekins or tiny terracotta cazuelas.
  Sprinkle the surface with brown sugar & cinnamon, then caramelise
  with a culinary blowtorch or under an extremely hot grill.
  
  Serve with the figs & a little honey drizzled on top.
  
  *** The rice pudding is delicious just as it is, without the
  caramel; just sprinkle with a little cinnamon & some toasted
  flaked.slivered almonds.
  
  *** You could add a slosh of brandy or aniseed liqueur to the
  rice, together with the butter & sugar.
  
  From: THE FOOD OF NORTHERN SPAIN
  By: JENNY CHANDLET
  Typed by: KEVIN JCJD SYMONS, JULY 2007
  
MMMMM
 

Cheers

YK Jim


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