Text 5260, 80 rader
Skriven 2013-09-30 06:38:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Wryce
=============
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  -> They use a short-grain "converted" white rice in such. Have you ever
 ->  -> eaten any of that straight-up? No salt and/or pepper or anything
 ->  -> else? No discernible taste in a box-car full of it.
 ->
 ->  SR> Unfortunately yes. Plain old long grain white isn't any better.  It
 ->  SR> does however work well in rice pudding.  It's of no use for much
 ->  SR> else except heat therapy bags.  Cheap old white rice works great in
 ->  SR> those. So does barley for that matter.

 -> You don't eat a lot of Chinese or Oriental food, do you?

 SR> Less than I'd like, but the proper grain for that is short-grained
 SR> rice. Brown works fine for Chinese food too, come to that.  It tends to
 SR> be friendlier than white rice.

And what, pray, is the difference in taste between long and short grained white
rice? For taste is what we were discussing. For that matter, while short grain
rice is the usual for Oriental grub -- mostly because that is what is grown in
the Asian rice paddies -- long grain white rice is used interchangeably in most
if not all of the places I eat. Even the Thai dishes are not made with the
"original" glutinous rice.

Short grain rice is sticky rice.

Sushi is *The Sticky Rice*: The defining element of sushi is not raw fish as
many think, but the rice. Sushi to the Japanese is synonymous with seasoned
sticky rice. In Japan the correct preparation of the rice is so important that
in their finest restaurants there are chefs whose sole responsibility is to
cook the rice.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sticky Rice
 Categories: 2Hot!, Five, Grains
      Yield: 4 servings

      2 c  Rice

  Soak the rice in cold water to cover by 2 inches for 3
  hours up to overnight. Drain the rice and transfer to a
  bamboo sticky rice steaming basket, or a colander or
  steaming basket which can be suspended over boiling water.
  Set aside. 

  Fill a wok or saucepan with water. Place a rack or tray at
  least 1 inch above the water, cover the wok, and bring the
  water to a boil over high heat. Uncover the wok and place
  the rice-filled steaming basket on the rack over the
  steam. Cover and reduce the heat to maintain a steady
  steam, and cook until the rice is sticky enough to be
  squeezed into small lumps, about 30 to 45 minutes. Add
  boiling water to the pan as needed to maintain the
  original level. 

  When the rice is done, turn it out onto a large baking
  sheet. Wet a wooden spoon and quickly and gently spread
  the rice out into a shallow layer to help release some of
  the steam. When the rice is cool enough to touch, gather
  it into a large lump and place it into a basket or on a
  serving plate. Serve hot, warm, or room temperature.

  This recipe yields 5 cups, about 4 servings.

  Source: Too Hot Tamales World Tour - Chefs Susan Feniger
          and Mary Sue Milliken

  Yield: 4 Servings

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM


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