Difference between revisions of "Rice"
From Cantr II Wiki
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| tools = {{sickle}}<br>[[rice harvester]] | | tools = {{sickle}}<br>[[rice harvester]] | ||
| skill = Farming | | skill = Farming | ||
| − | | eaten = | + | | eaten = 500 |
| method0 = manual | | method0 = manual | ||
| amount0 = 1400 | | amount0 = 1400 | ||
Revision as of 18:01, 6 June 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
