Text 15787, 73 rader
Skriven 2011-09-16 11:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: glutenfree 906
======================
 > It's not that sweet, in fact. Maybe it's sweeter than regular
 > rice, but that is negligible.
 JK> Ok, I'll take your word for it (grin)

Problem of translation, I think. The glutinous actually
means sticky, but someone at some point thought that
the other term was classier or more enticing. Sweet I
don't know the reason for - the rice doesn't really get
sweet unless you inoculate with some kind of yeast.

 >> Tinkyada's pasta taste great, and is really indistinguable from
 >> semolina pasta, but you have to rinse them after boiling.
 > Otherwise too slimy, or what? Then do you bring it back
 > up to temperature in the fry pan?
 JK> Pasty and slimy Lol.. but that was only from tasting one or two as
 JK> they were coming close to done.  And yes, then I had to reheat it some,
 JK> though one other time I just superheated the 'sauce' I made for it.

I wonder how they invented it. I might try it sometime if I get
really serious about my extra-sweetness (or if it gets really
serious about me).

 JK> We're real Rice pudding lovers :)

I kind of like it myself, but sadly the soy versions generally
can't hold a candle to the dairy ones.

 JK> Here's our Diner Rice pudding Recipe (from a friends Diner in NJ)

Thanks. What is the name of the diner? Maybe worth a visit.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Indian Rice Pudding
 Categories: Desserts, kheerish
   Servings: 12

  2 1/3 c  Long grain rice
    1/4 c  Raisins
      1 ts Salt
    1/4 c  Unroasted pistachios
    1/4 ts Powdered saffron
    1/4 c  Blanched almonds sliced and
           -toasted
      2 c  Sugar
  1 1/4 c  Butter
    1/4 c  Unsalted cashews and toasted
      2    Whole cardamon seeds shelled
           Juice of one Lemon
      5    Whole cloves
      1 c  Heavy cream, whipped

  Cook rice in 6 cups of boiling water with salt and saffron until half done,
  about 10 minutes.  Drain.  Boil the sugar with 3-3/4 cups water for one
  minute, stirring until sugar is dissolved. Heat butter in bottom of heavy 4
  quart Dutch oven or kettle. Add the cardomen and cloves and cook over low
  heat 10 minutes.  Add all but 1/2 cup of syrup; boil one minute. Add rice
  to mixture, and cook stirring gently until the butter is absorbed, about 10
  minutes.  Add lemon juice, raisins, nuts. Cook over fairly high heat 5
  minutes.  Lower heat; cook until rice is tender, stirring when necessary.
  If the rice is not quite tender when the syrup has been absorbed, add the
  remaining syrup and cook over low heat until the rice is dry and soft.
  Remove the mixture from the heat and let stand, covered 10 minutes. Serve
  warm with whipped cream.

  Source unknown

MMMMM


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)