Text 8990, 110 rader
Skriven 2006-12-18 22:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: rices
=============
 -=> Quoting Hap Newsom to Jim Weller <=-

 > I am curious... is the red rice infesting white rice fields in the
 > States and considered a pest there the same thing as the expensive red
 > rices from Bhutan and Thailand?

 HN> Yes it is.

Then I'm surprised that instead of trying to eliminate it in the fields,
the company marketroids haven't turned it into an advertized feature.
Imagine a viral whisper campaign that red rice cures cancer and
overcomes impotence. Then the official ad campaign kicks in.... "Ratzoid
Gourmet Blend: Now has twice as much red rice than the Other Leading
Brand."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Rice Balls- Chimaki
Categories: Japanese, Rice, Pork, Shrimp, Mushrooms
  Servings: 4

    1/4 c  sesame oil
    1/4 c  vegetable oil
     10 c  Japanese sweet rice
      1 c  pork or chicken, cubed
     10    dried shiitake mushrooms,
    soaked and sliced
     15 oz can bamboo shoots, drained,
    cut into large dice
      4    5 carrots, large dice
      1 c  edemame (shelled Japanese
    soy beans) or green peas
      2 oz dried ebi (shrimp) or
      1 c  sm frozen shrimp
      2    packets dried bamboo leaves,
    soaked in water for 1 hr
    Cooking Broth:
      5 TB dashi
      7 TB sugar
      4 TB soy sauce
    1/2 ts salt
      4 TB sake
      1 TB bullion (chicken or
    vegetable)
      2 c  shiitake water
    Dried Shiitake Mushrooms
    Bamboo Leaves
    Japanese Sweet Rice

Soak rice in water overnight. Drain for at least 1 hr prior to cooking.
Rinse dried mushrooms once, then fill bowl with water and soak mushrooms
until rehydrated. Drain, saving at least 2 cups of this liquid for the
cooking broth. Combine shiitake water with remaining cooking broth
ingredients and reserve.

Heat sesame and salad oils together in a large pot. Add meat, and saute
until partially but not fully cooked. Add carrots and bamboo to the mix,
and saute. Add mushrooms and continue stirring for another 15 minutes.
Add cooking broth and simmer on medium high heat until liquids reduce by
half. Stir often to prevent scorching. After liquid reduces, lower heat
to medium and add drained rice. Continue stirring until rice becomes
partially translucent and some of the starch is released into the
liquid. Remove pot from heat.

Wrap rice in bamboo leaves. Steam rice bundles for 30 minutes, until
rice is cooked through. See final pics.

Forming the Leaf Packets: Remember the leaves should be presoaked for
about an hour until they are flexible. Wipe clean before using. Take the
leaf, shiny side facing you and the stem pointing downward. Bend the
stem end up and around to form one corner of an equilateral triangle.
That is, all three sides should be the same length. Notice the lower
corner is folded securely, leaving no hole at the bottom. Fill this
pocket until it's full, but not bulging, with the partially cooked rice.
Tamp the rice down with the spoon to make a flat top. Take the free end
of the leaf and bring it down to close the packet. This creates the 3rd
side of the triangle. Align the leaf so the edges are parallel, again
making sure the corners are securely closed without a hole. Flip the
packet over. Fold the loose end up, parallel to the other side of the
triangle and bring it around the packet. Secure the loose end with a
wooden toothpick. After a couple of tries, yours will hopefully look
like this!

Steaming the Chimaki: Loosely pack the chimaki in the steamer.
Add a paper towel to the top of the steamer to wick away excess
moisture. Steam for 30 minutes or until rice is fully cooked.

Plate and serve. To eat, remove toothpick and unwrap. Great with a bowl
of miso soup and side dish of Japanese pickled veggies (we like pickled
daikon, cucumber, cabbage, etc).

From: Www.Digitalmythos.Com/Foodmuse

MMMMM-------------------------------------------------





Cheers

Jim, in Yellowknife




... No? How about 10 pints and a curry then?
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