Difference between revisions of "Rice"
From Cantr II Wiki
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* [[rice pudding]] with [[sugar]] and [[milk]] on a [[Kitchen_table#Making_rice pudding|kitchen table]] | * [[rice pudding]] with [[sugar]] and [[milk]] on a [[Kitchen_table#Making_rice pudding|kitchen table]] | ||
* [[sake]] from [[moromi]] in a [[Cask#Fermenting_sake|cask]] | * [[sake]] from [[moromi]] in a [[Cask#Fermenting_sake|cask]] | ||
| + | * [[sarma]] with [[ground meat]] and [[grapes]] on a [[Flattop_griddle#Cooking_sarma|flattop griddle]] | ||
* [[steamed rice]] using a {{steamer}} in a [[Coal_oven#Steamed_rice|coal oven]], [[Gas_oven#Steaming_rice|gas oven]], [[Oven#Steaming_rice|oven]], or a [[Primitive_oven#Rice|primitive oven]] | * [[steamed rice]] using a {{steamer}} in a [[Coal_oven#Steamed_rice|coal oven]], [[Gas_oven#Steaming_rice|gas oven]], [[Oven#Steaming_rice|oven]], or a [[Primitive_oven#Rice|primitive oven]] | ||
* [[sushi]] with [[seaweed]] and either [[cod]], [[rainbow trout]], or [[meat]] using a [[makisu]] | * [[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#Cooking_yun cheong|hibachi]] | * [[yun cheong]] from [[steamed rice]] with [[poultry sausage]] and [[ginger]] on an [[Hibachi#Cooking_yun cheong|hibachi]] | ||
Revision as of 19:11, 4 July 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
- angel food cake from cake flour with eggs and sugar in a regular oven, coal oven or gas oven
- arancini from steamed rice and olive oil on an hibachi
- baklava from cake flour with honey and nuts on a kitchen table
- banana muffins from cake flour with bananas in a regular oven, coal oven or gas oven
- bibingka from rice flour with coconuts and bananas on a flattop griddle
- buccellato from cake flour with raisins, honey, and wine in a convection oven
- cabbage rolls with beef sausage and curly kale in a regular oven, coal oven or gas oven
- cake flour from rice flour in a mixing bowl using a sifter
- carrot cake from cake flour with carrots and raisins in a regular oven, coal oven or gas oven
- 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
- pineapple cake from cake flour with pineapple and eggs in a tandoor
- plum pudding from cake flour with large bones, raisins, eggs, and brandy in a convection oven
- polished rice using a manual grain grinder or a millstone
- pork noodle wok with pork and spinach on an hibachi
- poultry noodle wok with poultry and mushrooms on a small fire pit or deck grill
- pumpkin curry with pumpkin, coconuts, and ginger on a tandoor
- ramen with broth and seaweed on a propane campstove
- rice balls from steamed rice with salt on a kitchen table
- rice cakes on a drying rack
- rice flour from polished rice on a manual grain grinder or a millstone
- rice noodles from rice flour on a kitchen table
- rice noodles with cod from rice noodles on an hibachi
- 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
- sarma with ground meat and grapes on a flattop griddle
- 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
