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Old 03-21-2011, 02:08 AM   #121
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Chinese Shepherds Pie (lo mai gai) make your sticky rice and let it cool.
Use the left overs from a Chinese meal, the best mix is duck, char sui pork, shrimp,mushroom and add some chunks of Chinese sausage if you can buy them, mix with a little oyster sauce, wrap the mix in the sticky rice to form a pillow shape, wrap in a lotus leaf and steam for 30 mins.
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Old 03-21-2011, 04:51 PM   #122
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Originally Posted by flpaintmaster View Post
Hi Lou10,

I like to combine brown rice & barley as a base & then add various mixtures of sauteed onion, mushrooms, garlic, vegetables & seasonings to that.

Tim Abbott
Sounds good. Healthy too.
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Old 03-21-2011, 07:37 PM   #123
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Here's a quick and easy rice recipe: Taco Wild Rice
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Old 04-29-2011, 06:38 AM   #124
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I just made my first pot of Jasmine rice. The aroma is heady. I can see how it would make a lovely rice pudding.

How do you like to use Jasmine rice?
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Old 04-29-2011, 07:18 AM   #125
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I just made my first pot of Jasmine rice. The aroma is heady. I can see how it would make a lovely rice pudding.

How do you like to use Jasmine rice?
I use it as is on the plate with stir fry or I make it into fried rice also in a a pilaf (rice/roni).
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Old 04-29-2011, 08:45 AM   #126
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I love Jasmine rice with any Asian dish. I also love Basmati rice. The aromas are heaven.
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Old 04-29-2011, 09:49 AM   #127
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Heres the Homemade fried rice (jasmine rice, carrots, onions, soy sauce - fried in peanut oil, pre-cooked scrambled egg added and then garnished with sliced green onions & sometimes sesame seeds).


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Old 05-28-2011, 05:05 PM   #128
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I wonder how fried rice would taste using a wild rice blend? Has anyone tried it yet?

I did get and make some Jasmine rice. It does smell wonderful, but it's pretty delicate in flavor to eat with anything more than butter. A bowlful makes a nice rib sticking breakfast.
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Old 05-28-2011, 05:16 PM   #129
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It's very good...adds another dimension to the taste.

I like the Jasmine rice with lemon and butter.
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Old 05-28-2011, 05:19 PM   #130
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I use leftover wildrice (2/3 wild, 1/3 brown) for fried rice all the time. And, I prefer the "wild" wildrice when I can get it. The cultivated rice doesn't taste the same (at least not to me) and doesn't "pop."
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