Post by Okwes on Dec 28, 2007 11:16:10 GMT -5
Popped rice is as follows:
Hand parched wild rice (It has to be hand parched. The machine
finished won't cook up right.)
Enough oil, melted lard to cover the bottom of a fry pan, maybe an
eighth of an inch
The oil is heated to a high temperature. I go by the method of
dropping one kernel of rice when the oil starts bubbling and it
should puff up instantly.
Then, you add one handful at a time and with a slotted spoon,
immediately pick it up, let some of the oil drain back into the pan
and then set the rice in a paper towel lined bowl. You keep doing
this until you have the amount you want for whatever. I advise to
use only a handful at a time because the rice will burn if you leave
it in the oil longer than a couple seconds.
>From this point, you can eat the rice as is, or add various
ingredients. (CAUTION: IT IS EXTREMELY HOT WHEN IT COMES OUT OF THE
PAN. WAIT UNTIL IT COOLS ENOUGH TO TOUCH BEFORE EATING.)
You sprinkle the brown sugar in the rice as soon as you finish the
amount you want. Stir it while it's hot and the sugar will coat the
kernels. You use this method any time you want to add something that
needs to be melted. The amount of the sugar (sweetener) depends on
how sweet you like your food.
Otherwise, you can make sauces on the stove and mix it in with the
rice. We add milk and sugar and eat it like cold cereal.
I don't know how long it stores in popped condition. It's eaten
before it can be stored for longer than one or two days.
NOTE: After wild rice is parched, it can be stored for years in a dry
container/place. (Hand-parched refers to the process used to prepare
rice for storage. It is parched differently than machine finished.
I'm not sure how it's machine finished. I just know that in our
family, we don't use any rice that has not been hand parched. There
are web-sites that describe this. I will get them and post them
later.)
One important thing about hand parched wild rice: A little goes a
long way. Other characteristics include: no soaking is involved for
cooking, it absorbs liquid as it is cooked. It can be popped,
boiled, steamed, cooked like regular white rice. One cup will cook
up to about 2 to 3 cups in dishes.
Hand parched wild rice (It has to be hand parched. The machine
finished won't cook up right.)
Enough oil, melted lard to cover the bottom of a fry pan, maybe an
eighth of an inch
The oil is heated to a high temperature. I go by the method of
dropping one kernel of rice when the oil starts bubbling and it
should puff up instantly.
Then, you add one handful at a time and with a slotted spoon,
immediately pick it up, let some of the oil drain back into the pan
and then set the rice in a paper towel lined bowl. You keep doing
this until you have the amount you want for whatever. I advise to
use only a handful at a time because the rice will burn if you leave
it in the oil longer than a couple seconds.
>From this point, you can eat the rice as is, or add various
ingredients. (CAUTION: IT IS EXTREMELY HOT WHEN IT COMES OUT OF THE
PAN. WAIT UNTIL IT COOLS ENOUGH TO TOUCH BEFORE EATING.)
You sprinkle the brown sugar in the rice as soon as you finish the
amount you want. Stir it while it's hot and the sugar will coat the
kernels. You use this method any time you want to add something that
needs to be melted. The amount of the sugar (sweetener) depends on
how sweet you like your food.
Otherwise, you can make sauces on the stove and mix it in with the
rice. We add milk and sugar and eat it like cold cereal.
I don't know how long it stores in popped condition. It's eaten
before it can be stored for longer than one or two days.
NOTE: After wild rice is parched, it can be stored for years in a dry
container/place. (Hand-parched refers to the process used to prepare
rice for storage. It is parched differently than machine finished.
I'm not sure how it's machine finished. I just know that in our
family, we don't use any rice that has not been hand parched. There
are web-sites that describe this. I will get them and post them
later.)
One important thing about hand parched wild rice: A little goes a
long way. Other characteristics include: no soaking is involved for
cooking, it absorbs liquid as it is cooked. It can be popped,
boiled, steamed, cooked like regular white rice. One cup will cook
up to about 2 to 3 cups in dishes.