Text 15804, 88 rader
Skriven 2011-09-17 14:20:12 av Janis Kracht (1:261/38)
  Kommentar till text 15787 av MICHAEL LOO (1:123/140)
Ärende: glutenfree 906
======================
Hi Michael,

>> It's not that sweet, in fact. Maybe it's sweeter than regular
>> rice, but that is negligible.
>> 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.

Perhaps it is just the difference in plain white rice flour and glutinous
flour.. I notice Eileen Yin-Fei Lo calls it glutinous flour as well.

>>> 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?
>> Pasty and slimy Lol.. but that was only from tasting one or two as
>> they were coming close to done.  And yes, then I had to reheat it some,
>> 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).

I have no idea how these companies accomplish forming rice flour, rice bran and
water into various macaroni and spaghetti shapes.. my attempts with my various
kitchen tools like my Atlas macaroni machine have been a total failure.. except
for that one time when I used all bean flour.  You could actually work with
that dough.  I have a feeling they have some type forms they just shape the
dough with, and then dry it out.

>> 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.

Very true.  You should look for something called MimicCreme in the health-food
section.  My daughter told me about it but she warned that amongst the various
types sold, only one of them is free of "crap" as she puts it .. I assume she
means Soy there, but I'm not sure.  I saw at least 3 different types of
MimicCreme on the shelves, and of course I bought the wrong one :)

>> 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.

Sadly I don't think Tommy's diner is open anymore.. the name was Prout's Diner
(Tom and Patty Prout owned it), in Sussex NJ.  Once we moved way up here,
visiting it was not really feasible. He was a great cook though :)

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

> Title: Indian Rice Pudding

I've made this type before.. Here's the recipe I used..

====
Rich Rice Pudding (Kheer)
4-6 servings

1 Tablespoon ghee
1 piece cinnamon stick, about 2" long 3/4 cup brown sugar
1 cup coarsely ground rice
5 cups milk
1 tsp. ground cardamon
1/3 cup golden raisins
1/4 cup slivered almonds
1/2 tsp. ground nutmeg spinkled over each serving

In a heavy pan, melt the ghee and fry the cinnamon stick and sugar.  Keep
frying until the sugar begins to carmelize.  Reduce the heat as soon as this
happens.  Add the rice and half the milk.  Bring to a boil, stirring constantly
to avoid the milk boiling over.  Reduce the heat and simmer until the rice is
cooked, stirring regularly.  Add the remaining milk, the golden raisins and
almonds and leave to simmer, but stir to prevent the kheer fromo sticking to
the base of the pan.  When the mixture has thinkend, serve hor or cold
sprinkled with nutmeg.

====

Take care,
Janis

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 * Origin: Prism bbs (1:261/38)