[Sca-cooks] The tastiest grape leaves

[Pixel, Goddess and Queen]

It's rice that has switched faiths. You tend to find less Jewish converted
rice, for instance, because the requirements are so strict. In colleges
you tend to see more neo-pagan converted rice, and in the SCA you have a
lot of neo-Norse converted rice.

Other people might simply think that it was this (from the Academic Press
Dictionary of Science and Technology):

converted rice   Food Technology. a type of enriched rice made by
parboiling whole grains at 70C for about 10 hours, thereby leaching
vitamins and minerals into the endosperm; the rice retains much of its
nutrient value even when milled and polished.

Margaret


On Wed, 24 Apr 2002, DragonTamer wrote:

> Stupid question number 3000000002.....what is converted rice??
>
> 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
> >