Difference between revisions of "Rice"
From Cantr II Wiki
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* [[alcohol]] or [[rice spirit]] from [[moromi]] in a [[Pot_still#Moromi|pot still]] | * [[alcohol]] or [[rice spirit]] from [[moromi]] in a [[Pot_still#Moromi|pot still]] | ||
* [[andouille]] with [[pork sausage]] and [[thyme]] on an [[Hibachi#Cooking_andouille|hibachi]] | * [[andouille]] with [[pork sausage]] and [[thyme]] on an [[Hibachi#Cooking_andouille|hibachi]] | ||
+ | * [[arancini]] from [[steamed rice]] and [[olive oil]] on an [[Hibachi#Cooking_arancini|hibachi]] | ||
* [[congee]] with a {{pot}} on a [[Campstove#Making_congee|campstove]] | * [[congee]] with a {{pot}} on a [[Campstove#Making_congee|campstove]] | ||
* [[fried rice with meat]] or [[fried rice with vegetables|vegetables]] on a [[Small_fire_pit#Fried_rice|small fire pit]] or [[Deck_grill#Fried_rice|deck grill]]. | * [[fried rice with meat]] or [[fried rice with vegetables|vegetables]] on a [[Small_fire_pit#Fried_rice|small fire pit]] or [[Deck_grill#Fried_rice|deck grill]]. |
Revision as of 02:29, 23 May 2016
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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
- arancini from steamed rice and olive oil on an hibachi
- congee with a pot of stone, copper or steel on a campstove
- fried rice with meat or vegetables on a small fire pit or deck grill.
- 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