Difference between revisions of "Rice"
From Cantr II Wiki
m (→Uses for rice) |
|||
Line 26: | Line 26: | ||
* [[congee]] with a {{pot}} on a [[Campstove#Making_congee|campstove]] | * [[congee]] with a {{pot}} on a [[Campstove#Making_congee|campstove]] | ||
* [[gumbo]] with [[salmon]] and [[spinach]] on a [[Campstove#Making_gumbo|campstove]] | * [[gumbo]] with [[salmon]] and [[spinach]] on a [[Campstove#Making_gumbo|campstove]] | ||
− | * [[moromi]] from [[polished rice]] in an [[Iron_bucket# | + | * [[moromi]] from [[polished rice]] in an [[Iron_bucket#Filtering_Moromi|iron bucket]] or a [[Wooden_bucket#Filtering_Moromi|wooden bucket]] |
* [[mushroom risotto]] with [[mushrooms]] in a [[Tajine#Making_mushroom risotto|tajine]] | * [[mushroom risotto]] with [[mushrooms]] in a [[Tajine#Making_mushroom risotto|tajine]] | ||
* [[polished rice]] using a [[Manual_grain_grinder#Polishing_rice|manual grain grinder]] or a [[Millstone#Polishing_rice|millstone]] | * [[polished rice]] using a [[Manual_grain_grinder#Polishing_rice|manual grain grinder]] or a [[Millstone#Polishing_rice|millstone]] |
Revision as of 16:32, 2 June 2015
Interwiki |
---|
български • Deutsch • English • Español • Esperanto • Français • Italiano • Lietuvių • Lojban • Nederlands • Polska • Português • Русский • Suomi • Svenska • Türkçe • 中文 |
|
Uses for rice
Rice can be used to make:
- alcohol or rice spirit from moromi in a pot still
- andouille with pork sausage and thyme on an hibachi
- congee with a pot of stone, copper or steel on a campstove
- gumbo with salmon and spinach on a campstove
- moromi from polished rice in an iron bucket or a wooden bucket
- mushroom risotto with mushrooms in a tajine
- polished rice using a manual grain grinder or a millstone
- pork noodle wok from rice noodles with pork, spinach, and curly kale on an hibachi
- poultry noodle wok from rice noodles with poultry, carrots, mushrooms, and ginger on an hibachi
- pumpkin curry with pumpkin, coconuts, and ginger on a tandoor
- rice balls from steamed rice with salt on a kitchen table
- rice cakes on a drying rack
- rice noodles on a kitchen table
- rice paper from rice paste using a desiccator or a drying rack
- rice paste with water on a deck grill or a small fire pit
- rice pudding with sugar and milk on a kitchen table
- sake from moromi in a cask
- steamed rice using a wooden or reed steamer in a coal oven, gas oven, oven, or a primitive oven
- sushi with seaweed and either cod, rainbow trout, or meat using a makisu
- yun cheong from steamed rice with poultry sausage and ginger on an hibachi