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Re: [OM] IMGS: Drying Rice

Subject: Re: [OM] IMGS: Drying Rice
From: Andrew Fildes <afildes@xxxxxxxxxxxxx>
Date: Fri, 18 Apr 2014 00:08:30 +1000
Absorption method - that's what a 'steamer' does with less trouble - the 
Chinese don't use much else these days. 2.5:1 is a bit high but! 
Along with 'broken rice', another 'poverty' rice dish I rather like is the rice 
crust cut out of the pan and then fried, served with a little meat and veg in 
sauce over it. Really good. Once a servant's 'left over' waste nothing routine, 
it's now something a bit special (like bubble and squeak has become). Hard to 
find tho' so I treasure anywhere that offers it.
Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com

Author/Publisher: 
The SLR Compendium: 
revised edition - 
http://blur.by/19Hb8or
The TLR Compendium
http://blur.by/1eDpqN7



On 17/04/2014, at 11:25 PM, Charles Geilfuss wrote:

>  If gently boiled in a ratio of 2:1 water to rice (white rice) or 2.5:1
> water to rice (brown rice) for 20-25 minutes, there is no water to drain
> and no lost nutrients.
> 
> Charlie

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