Text 560, 91 rader
Skriven 2006-04-19 07:58:07 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: FOOD IGNORANCE 60419
============================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 CS> *** Quoting Glen Jamieson from a message to Ruth Hanschka ***
 
 RH> for 20 minutes.  I don't know what kind of rice cooks in 10 minutes,
 RH> but it's not the kind I buy. At ten minutes it's still hard in the
 
 GJ> Nor what I use.  I have never found the need to use "instant rice",
 GJ> but it could be something like that.

 CS> Oddly, I never timed my rice maker.  I usually start it first then the
 CS> rest of dinner/meal.  I note it's better if it sits in the rice maker a
 CS> bit after it chimes 'done dear' at me.

If I start with 2 measuring cups of raw calrose, the cooker clicks off
after about 15 minutes, but for 5 cups, it takes up to half hour or
so before clicking as done.

 CS> Oddly, variation in rice types isnt something I have here.  Japanese
 CS> Rice is good but it's ex$pen$ive in comparison to calrose so I seldom

Is the taste much different from calrose medium grain?  Is it a short
or long grain?   A Japanese politician is reputed to have said that
Japanese stomachs could only digest Japanese rice properly, but local
politics comes into that argument.  I have been told that Australia
now grows the Japanese variety, for export.  Does your Calrose have
the country of origin on the bag?

 CS> try the ocal versions.  Not that much variety in them off the calrose
 CS> from what I can tell in town really though there are a few special
 CS> ones. xxcarol

Here, the cheapest rice is generic brand long grain, but as well as
the Calrose medium grain I can also get Thai Jasmin and Basmati.  If I
want extra flavour I sometimes throw a frozen pandanas leaf into the
cooker before I switch it on.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Yellow Rice
 Categories: Mains, Asia-se, Charmaine
      Yield: 9 servings
 
      1 kg Long grain rice
      5 tb Ghee; or oil
      2 lg Onions; finely sliced
      1 ts Black peppercorns
     15    Green cardamom; bruised
     10    Cloves
      2 ts Ground turmeric
      4 ts Salt
      2    Curry leaves sprigs
      2    Lemongrass stalks; bruised
      2    Pandan leaves
    800 ml Coconut milk
      1 l  Hot water
 
  A favourite festive dish in more than one South East Asian country.
  The flavourings and spices may vary but the end result is rich and
  delicious. It may be served wrapped in individual packets, or moulded
  into the cone shape favoured for special occasions in Indonesia.
  Serves: 8-10.
  
  Wash and drain the rice, leave to dry for at least 30 minutes. Heat
  ghee in a large, heavy saucepan and fry the onion until golden. Add
  whole spices, ground turmeric, salt, curry leaves, lemongrass and
  pandan leaves. Stir over heat for 30 seconds. Add turmeric and fry,
  stirring with a metal spoon, until rice is coated with ghee and
  turmeric.
  
  In a large jug dilute coconut milk with measured hot water and stir to
  disperse any lumps of coconut cream. Add to pan and stir while it
  comes to the boil. Reduce heat to very low, cover with a well-fitting
  lid and cook for 20 minutes without lifting lid. Turn off heat, leave
  for a further 5 minutes, then uncover and pick out spices which will
  be resting on top of the rice. Fluff rice lightly with a fork. Serve
  hot with curries and sambals.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)