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-   Pasta, Rice, Beans, Grains... (https://www.discusscooking.com/forums/f20/)
-   -   Rice in all its glory! (https://www.discusscooking.com/forums/f20/rice-in-all-its-glory-69354.html)

Bolas De Fraile 03-21-2011 01:08 AM

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.

simonbaker 03-21-2011 03:51 PM


Originally Posted by flpaintmaster (Post 981454)
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.

Zhizara 03-21-2011 06:37 PM

Here's a quick and easy rice recipe: https://www.discusscooking.com/forums...taco+wild+rice

Zhizara 04-29-2011 05:38 AM

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?

msmofet 04-29-2011 06:18 AM


Originally Posted by Zhizara (Post 994480)
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).

PrincessFiona60 04-29-2011 07:45 AM

I love Jasmine rice with any Asian dish. I also love Basmati rice. The aromas are heaven.

msmofet 04-29-2011 08:49 AM

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).


Zhizara 05-28-2011 04:05 PM

I wonder how fried rice would taste using a wild rice blend? Has anyone tried it yet?:chef:

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.

PrincessFiona60 05-28-2011 04:16 PM

It's very good...adds another dimension to the taste.

I like the Jasmine rice with lemon and butter.

CWS4322 05-28-2011 04:19 PM

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."

Zhizara 05-28-2011 04:34 PM

I think it will be outstanding. I have more of the Lundberg Wild & Brown rice blend, and I'm thinking of adding some chow mein noodles at the end for a little crunch.

PrincessFiona60 05-28-2011 04:48 PM

Sounds good!

CWS4322 05-28-2011 05:25 PM

One of the wild rice hotdish--oops, caserole dishes that I grew up eating had chow mein noodles as a topping (see the Hamburger Caserole thread for an explanation about hotdish vs. caserole).

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