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Liquefying rice, rice pudding, rice sauce...

post #1 of 5
Thread Starter 

Does anyone have any experiences using rice in any of these ways ? Blending overcooking... any ideas would be great. 

post #2 of 5

Why do you want to liquefy rice?  I find that long grain white rice falls apart the most, the longer you cook it the softer it becomes.  You can then take a stick blender and liquify it more.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 5
That is a coincedence. Last night I tried to infuse some carnarolli with herbs. I vacuumed some raw rice with a tonne of mixed herbs, and pressure cooked the bag. This was for the length of time to shower and walk a couple of dogs. The rice looked normal after this process, and smelled fantastic. When I went to cook, several hours latter it just sort of collapsed into porrage in a matter of minutes. Not sure what I can do with it now, I am thinking fritters.

I used to make a dish that was a like a rice polenta, for that I would toast the rice and grind it ina burr coffee grinder, and cook it from a powder. This was more of a gimmic, and I got bored of it quickly. They texture was always a little gluey.

Al
post #4 of 5

Congee or jook is already a dish in this style.

 

What are you trying to achieve?

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 5
How bout rice crepes for a savory dish. My cousin served very thin rice pancakes at a couple of his cafes in Florida. They were killer. You could still small bits of cooked rice in the finished pancakes. He served for breakfast and brunch, h'd eat them any time.
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