Arborio Rice
Bamboo Rice
Basmati Rice
Bhutanese Red Rice
Black Japonica
Chinese Black Rice
Italian Black Rice
Venus Black Rice
Brown Jasmine Rice
White Jasmine Rice
Kasmati Rice
Mochi Rice
Pearl Rice
Himalayan Red Rice
Sushi Rice
Sweet Brown Rice
Sweet White Rice
Texmati Rice
Wehani Rice
Cultivated Wild Rice
Hand Harvested Lake Rice
Jumbo Canadian Lake Rice
Thai Black Rice
===
在植物园看粮食展,一小碟一小碟的,那是要下跪着看的呀。
看到了几幅巴利的稻田版画,就不迷高更了,这里是一张收获的照片:
- Re: riceposted on 01/31/2007
喜欢吃米饭!
喜欢这颗颗晶莹的大米! - Re: riceposted on 02/01/2007
呵呵,我来上锅冷饭,paella,第一次做,也是第一次给自己做的饭留影:
- posted on 02/01/2007
浮生: 色香味俱全!
这个周末我是一定来做的!把菜谱也贴在这儿. 也许七月也馋这饭!
INGREDIENTS:
1 small onion, finely chopped
1 green pepper, finely chopped
½ red pepper, boiled until soft and then cut into long thin strips
2 medium-sized tomatoes, skinned and finely chopped
2 carrots, finely chopped
100g peas, cooked
200g prawns (if using cooked prawns substitute fish stock for the water)
200g small clams
200g squid
12 mussels
350g rice (traditionally short grain rice is used but I prefer to use long grain)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands (if you can’t get saffron, use yellow food colouring instead and add it once you have added the liquid)
a sprig of parsley, finely chopped
olive oil
about 800ml water
PREPARATION:
MUSSELS: Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water.
FRESH SQUID: Rub off the outer dark skin. Pull out the insides (including the transparent back bone) and pinch the eye away from the tentacles. Save the tentacles. Cut the squid into rings.
CLAMS: Wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open.
PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and add later instead of water.
GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.
RECIPE:
Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.
- Re: riceposted on 02/01/2007
我正琢磨着要不就去浮生家吃一顿了:)
lucy wrote:
浮生: 色香味俱全!
这个周末我是一定来做的!你把菜谱也贴在这儿吧!也许七月也馋这饭! - Re: riceposted on 02/01/2007
刚刚帮浮生贴了菜谱!
去吧! 帮我多吃点!
xw 成心让我们成饭桶的! 这么多好米! - Re: riceposted on 02/01/2007
终于有MM敢于上美食了,太好了。:)
我以前在新加坡喜欢吃凤梨饭和肉骨茶配饭.要去法国和意大利旅游,就盼着要找美食啊.各位有什么推荐吗?
CHINESE BLACK RICE在中国称为紫米.很有营养.执政六十年的康熙大帝吃饭就只吃紫米做的.我喜欢去"宏状元"(北方一个连锁粥店)喝紫米粥.
- Re: riceposted on 02/01/2007
浮生 wrote:
呵呵,我来上锅冷饭,paella,第一次做,也是第一次给自己做的饭留影:
paella我喜欢,浮生做的也正宗,象塞维亚的。
有一段时间我到菜市场买盒装的,一应俱全,只是淡菜没了壳,看来
还是自己做的有样子。
当然,这食物还是太油腻。 - Re: riceposted on 02/01/2007
xw 成心让我们成饭桶的! 这么多好米!
这么些好米,都那么一点点,精尝为妙,米上还可以添香料,有好多
文章呢。
猪八戒吃人参果?就是不让你吃成大饭桶的。 - Re: riceposted on 04/22/2009
ti
Please paste HTML code and press Enter.
(c) 2010 Maya Chilam Foundation