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Old 08-14-2009, 12:38 PM   #11
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Consider adding some ground cardamom to the cooking rice pudding.
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Old 08-15-2009, 01:12 AM   #12
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Quote:
Originally Posted by Andy M. View Post
Consider adding some ground cardamom to the cooking rice pudding.
Already there man! I make two kinds, non-traditional and Indian. Sometimes I cannot tell which one I like more.
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Old 08-15-2009, 09:57 AM   #13
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So go way way way out on the limb. Cook the rice for the first 15-20 minutes in fruit juice - something crazy like pomegranate.
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Old 08-16-2009, 12:04 AM   #14
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BTW - did the mock veal stock today. 4 pounds of crap veal cuts in 1 gallon of canned veggie stock simmered for 9 hours = 1 quart of OMG YOU WOULDN'T KNOW THE DIFFERENCE!

Seriously. The result was AWESOME - and super easy, because the veggie stock already had all the requisite mirepoix-type veggie extracts, all I had to do was roast the meat for 20 minutes and chuck it in there.

Salt was a bit strong, but when I thin this brew down a bit for the risotto (I usually find myself doing 5 cups of liquid to 2 cups of rice in this preparation), I've no doubt it will correct.
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Old 08-17-2009, 12:09 PM   #15
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That veggie stock is a light tasting life saver. I have used it on numerous dishes that called for obscure stock. Wish I was there to taste!
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