Difference between revisions of "Rice"
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* [[poultry noodle wok]] with [[poultry]] and [[mushrooms]] on a [[Small_fire_pit#Poultry_noodle wok|small fire pit]] or [[Deck_grill#Poultry_noodle wok|deck grill]] | * [[poultry noodle wok]] with [[poultry]] and [[mushrooms]] on a [[Small_fire_pit#Poultry_noodle wok|small fire pit]] or [[Deck_grill#Poultry_noodle wok|deck grill]] | ||
* [[pumpkin curry]] with [[pumpkin]], [[coconuts]], and [[ginger]] on a [[Tandoor#Pumpkin_curry|tandoor]] | * [[pumpkin curry]] with [[pumpkin]], [[coconuts]], and [[ginger]] on a [[Tandoor#Pumpkin_curry|tandoor]] | ||
| − | * [[ramen]] with [[broth]] and [[seaweed]] on a propane [[Campstove#Making_ramen|campstove]] | + | * [[ramen]] from [[rice noodles]] with [[broth]] and [[seaweed]] on a propane [[Campstove#Making_ramen|campstove]] |
* [[rice balls]] from [[steamed rice]] with [[salt]] on a [[Kitchen_table#Rolling_rice balls|kitchen table]] | * [[rice balls]] from [[steamed rice]] with [[salt]] on a [[Kitchen_table#Rolling_rice balls|kitchen table]] | ||
* [[rice cakes]] on a [[Drying_rack#Drying_rice|drying rack]] | * [[rice cakes]] on a [[Drying_rack#Drying_rice|drying rack]] | ||
Revision as of 19:10, 2 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 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 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 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
- 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
