Greek rice- was Re: [Sca-cooks] Serving Hard Cooked Eggs

[Phlip]

Ene bichizh ogsen baina shuu...

> >
> >This is called rice from Greece. You should take rice and boil it in
water
> >  until half done. Then pour out the water and boil the rice then in a
clean
> >fat
> >  and then pour the fat off and do not oversalt.
>
> The translation by Melitta Weiss Adamson says to finish the cooking by
> frying the rice in lard, then pour off the lard and sprinkle the rice with
> sugar. And do not oversalt.
>
> Regards,
>
> Cindy

Thanks, Cindy- another take is always good ;-)

What I did, since I had vegetarians to deal with, was fry the first batch in
olive oil, then the subsequent batches in the lovely goose and duck fat I
had from the goose stew- lovely flavor, and satisfied the vegetarians and
the carnivores without much extra effort.

Which phrase indicates the sugar?

Phlip

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, June 08, 2003 11:35 AM
Subject: Re: [Sca-cooks] Serving Hard Cooked Eggs


>
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>