[Sca-cooks] frozen dolmas

[Samrah]

Thanks!  I hadn't thought of serving them warm, just thoroughly defrosted.  Although I have used long grained rice, my preference is for medium grained rice, as I cannot seem to find short grained among my usual haunts.  It is gooyer by nature, and I tend to cheat.  Cook the rice, make the filling, stuff the leaves, sprinkle with lemon water & bake 15 minutes at 350 (or nuke 2 minutes with less water for just a few in a hurry).  I had too much trouble with exploding dolmas on the stove....
 
Samrah ~ who is unsure whether she will freeze the dolmas at this point, but will definitely try it some day & report back

Avraham haRofeh <avrahamharofeh at herald.sca.org> wrote:
I haven't done so, but it sounds like they ought to freeze fine. Just be 
certain to heat them thoroughly (steaming would work well) so the starches 
in the rice will uncrystallize - if you don't, the rice will be like little 
rocks (assuming you use regular long-grain rice).

****************
Reb Avraham haRofeh
(mka Randy Goldberg MD)
Quarterly azure and argent, four mascles counterchanged
Random Tag: What makes you think God is straight?


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