[Sca-cooks] The tastiest grape leaves

[Philip & Susan Troy]

Also sprach DragonTamer:
>Stupid question number 3000000002.....what is converted rice??

Converted rice is sometimes known as parboiled rice. Uncle Ben's is a
common example around here. It's not as vile as Minute Rice, but it
has been partially pre-cooked and then dried, the object being to
remove surface starches and make it less sticky, and a little easier,
in theory, for mere non-rice-cooking mortals to cook. The cooking
process, the timing or the water-to-grain proportions are different;
I forget which; it's been a long time since I cooked parboiled rice.

Adamantius

>
>Amanda Blackwolf
>----- Original Message -----
>From: "Sandra Kisner" <sjk3 at admin.is.cornell.edu>
>To: <sca-cooks at ansteorra.org>
>Sent: Wednesday, April 24, 2002 8:54 AM
>Subject: Re: [Sca-cooks] The tastiest grape leaves
>
>
>>  >Here is a recipe I use that came from a Greek cookbook that was published
>by
>>  >an Orthodox Church.  It's really quite good...and the sauce is to die
>for.
>>  >
>>  >1 C raw converted rice
>>  > <snip>
>>  > Combine meat, onions, rice, salt, pepper, mint and dill.  Add water and
>mix well.
>>
>>        Is the rice cooked before mixing, or raw?  I'm just wondering how
>the recipe would work (or need changing) if I didn't use converted rice.
>>
>>  Sandra Kisner
>>  sjk3 at cornell.edu
>>
>>  _______________________________________________
>>  Sca-cooks mailing list
>>  Sca-cooks at ansteorra.org
>>  http://www.ansteorra.org/mailman/listinfo/sca-cooks
>>
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks