Text 9118, 62 rader
Skriven 2006-12-22 01:21:34 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: 688  61222
==================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> well as the large range of rices to be evaluated, testing should be
 GJ> done of alternative preparation methods, ranging from Ian's disgusting
 GJ> European post-cook rinsing and oven drying, to the standard absorption
 GJ> method used by over half of the world.

 DS> I've never heard of post-cook rinsing or oven drying.  Why would one
 DS> do that?

No good reason at all.  The Europeans seem to want every grain of rice
to hate every other grain, and to have no flavour at all.

 DS> Actually, with the rice we use there is no rinsing.   The
 DS> preparation is simple.   Put a measured amount of water in the pot
 DS> with the rice. Bring to a boil, turn heat down to simmer, cover and
 DS> rice is ready to serve in 25 minutes.   No draining, no scorching.

That is OK if you like long grain rice, which has very little rice
flour around it.   That still gives separate, "fluffy" grains of rice,
but not as flavourless as the European method.  I prefer the medium
grain, which has a lot more flavour than the long grain, and even
after rinsing before adding the measured amount of water to the rice
cooker, does still clump enough to make it easy to pick up with chop
sticks.  A pandanus leaf or two in the pot adds a most pleasant aroma.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pandan Flavoured Sticky Rice
 Categories: Desserts, Asia-se, Charmaine
      Yield: 4 servings
 
    185 g  White sticky rice
           ;glutinous rice
    185 ml Thick coconut milk
    1/2 ts Salt
      1 tb White sugar
           Pandan leaves; or
           ;pandan flavouring
 
  Wash rice and soak overnight in water to cover. Drain, place rice in a
  heatproof dish or bowl, stir in coconut milk, salt, sugar and pandan
  flavouring. Place bowl in a steamer or pressure cooker. Cover and
  cook over boiling water. If steaming, allow 1 hour or until rice has
  become very tender and absorbed all the coconut milk.
  
  A pressure cooker at half pressure will take 30 minutes. Serve with
  sliced ripe mangoes, toasted sesame seeds, or shavings of palm sugar.
  
  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)