[Sca-cooks] frozen dolmas

[Susan Fox-Davis]

Mmm, this sounds pretty good, I may raid my mom's grape vines for 
leafage in my copious spare time before Thursday.

How can you have problems finding short grained rice in California? 
 Don't forget the Japanese type rice "Calrose" and related critters.  If 
you can find "Mochi rice" even better!

Selene

Samrah wrote:

>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
>