Difference between revisions of "Rice"
From Cantr II Wiki
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* [[rice flour]] from [[polished rice]] on a [[Manual_grain_grinder#Grinding_rice|manual grain grinder]] or a [[Millstone#Grinding_rice|millstone]] | * [[rice flour]] from [[polished rice]] on a [[Manual_grain_grinder#Grinding_rice|manual grain grinder]] or a [[Millstone#Grinding_rice|millstone]] | ||
* [[rice noodles]] from [[rice flour]] on a [[Kitchen_table#Pasta|kitchen table]] | * [[rice noodles]] from [[rice flour]] on a [[Kitchen_table#Pasta|kitchen table]] | ||
| − | * [[rice noodles with cod| | + | * [[rice noodles]] [[rice noodles with cod|with]] [[cod]] on an [[Hibachi#Cooking_rice noodles with cod|hibachi]] |
* [[rice paper]] from [[rice paste]] using a [[Desiccator#Drying_rice paper|desiccator]] or a [[Drying rack#Rice_paper|drying rack]] | * [[rice paper]] from [[rice paste]] using a [[Desiccator#Drying_rice paper|desiccator]] or a [[Drying rack#Rice_paper|drying rack]] | ||
* [[rice paste]] with [[water]] on a [[Deck_grill#Rice_paste|deck grill]] or a [[Small_fire_pit#Rice_paste|small fire pit]] | * [[rice paste]] with [[water]] on a [[Deck_grill#Rice_paste|deck grill]] or a [[Small_fire_pit#Rice_paste|small fire pit]] | ||
Revision as of 19:01, 19 June 2017
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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 from rice noodles with pork and spinach on an hibachi
- poultry noodle wok from rice noodles with poultry and mushrooms on a small fire pit or deck grill
- pumpkin curry with pumpkin, coconuts, and ginger on a tandoor
- ramen from rice noodles 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 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
- spit cake from cake flour with milk and sugar on a spit
- 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
