What sort of Rice do you use?

[ChrisFilter]

brown rice.. mmmmmmm

 

[kained&able]

basmatti rice always. Don't tend to eat much rice though and when i do its normaly with some sort of sharwoods chicken saucey type thing wehich is eihter indian or chinease so basmatti makes perfect sense.



dave

 

[FridgeMagnet]

Made a wicked chicken risotto with pudding rice last night Very moorish it were

Pudding rice and risotto rice are pretty similar really I think. It's all about the grain size and the starch. Big fat sticky grains, that's what you want.

 

[oi2002]

brown rice.. mmmmmmm

 

[lighterthief]

Tilda basmati for most day to day rice requirements, arborio or carnarolo (sp?) for risotto.

 

[Psychonaut]

I would like to try though, how do I go about it?
( I love Witches Institute rice crispie cakes).

I havent figured it out yet, but my mums seen it done in nepal using a shovel and open fire, so it cant be too difficult.

Using it straight out the bag doesnt seem to work, it just singes. I think it must require a pre-soak. and thourough drying beforehand.

 

[Peggydog]

I would like to try though, how do I go about it?
( I love Witches Institute rice crispie cakes).

Tried making some crispy rice squares to go with a thai dish called Khao Taang Nah Tung. Not sure if you can improvise from this recipe for your rice crispie cake.

Here goes:

MAKE BASIC "CRUSTY RICE":

2 cups of long grain rice.
Some olive oil

Wash rice, if needed, and put into a pot or sauce pan. Add the 6 cups of water and put on medium heat till the rice is thoroughly cooked and the water had almost totally evaporated. Take the pot of rice off the heat and put aside to cool (rice should resemble a "soggy mess").

Lightly coat a shallow tray or cookie sheet with oil, add some of the cooked rice and spread into a thin layer. You may need several trays, depending on their size. Put the tray(s) out to dry in the sun (or into a warm oven). When the rice starts to dry (but not yet fully dry), use a knife to cut the sheet of rice into 2"-3" squares. Turn the pieces over and continue to dry thoroughly. The squares of crusty rice can now be either deep fried till lightly browned, or toasted. If fried, drain well. They can be stored for several days in airtight jar.