SC - rice as meat filler

[Tamara Crehan]

When I've used rice, I've either used cooked rice or uncooked "minute"
rice.
I prefer the minute rice, as it does absorb the juices and blends with
the flavors of the meat.

Cessara

> -----Original Message-----
> From:	Stefan li Rous [SMTP:stefan at texas.net]
> Sent:	Sunday, May 10, 1998 3:01 AM
> To:	SCA-Cooks maillist
> Subject:	SC - rice as meat filler
> 
> >In no way, shape, or form medieval, but I've always done corn flakes
> in
> >beef, and falafel mix in lamb.  Rice is, of course, good in just
> about
> >anything.
> 
> >toodles, margaret
> 
> Ok, newbie cook question time, again. :-)
> 
> When you rice for this, do you use uncooked or cooked rice? I assume
> the uncooked rice would absorb more juice, but would it cook enough?
> 
> Is this regular rice or the reduced cooking time rice?
> 
> Thanks.
>   Stefan li Rous
>   stefan at texas.net
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