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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rice Variations Recipe

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This recipe for Rice Variations is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Basmati Rice - long slender, cooks dry and seperate grains
Black Japonica Rice - chewey with subtle spiceness
Brown Rices - chewy nutlike flavor rices rich in minerals and B vitamins
Jasmine Rice - moist and clings together
Parboiled Rice - extra fluffy and seperate grains
Pearl Rice - white short grain rice
Red Rice - slightly chewey nutty flavor
Directions:
Directions:
Unless specified otherwise, for each cup of dry rice add 1 1/4 cups water. When cooked add any of the following:
margarine and soy sauce
soy sauce
Chinese Chicken Salad Dressing
Personal Notes:
Personal Notes:
White rice is deficient in minerals and vitamins.

 

 

 

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