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Extra info for 60 Ways Rice. Great Recipe Ideas with a Classic Ingredient
Fry for 2–3 minutes, turning frequently. • When pineapple is lightly coloured, remove pan from heat and set aside. • Melt remaining butter in a large saucepan over moderate heat. When foam subsides, add spring onions. Fry, stirring occasionally, for 4–5 minutes or until golden brown. • Add cashew nuts, coriander seeds and cayenne pepper. Fry for about 4 minutes, stirring occasionally. • Add rice and salt. Fry mixture, stirring constantly, for 5 minutes. Stir in pineapple and raisins, then add stock and bring to the boil.
Remove ﬁnished omelette and cool completely before cutting into 1-cm (½-in) wide strips. • Bring a small, deep pot of salted water to the boil. Meanwhile, push a skewer through the length of each prawn; this is so that they remain straight after cooking. • Dip skewered prawns into boiling water and remove when pink. Drain and leave to cool. Remove skewers before using. • To assemble sushi, place a sheet of seaweed on a sushirolling mat. Spread half the cooled rice onto it, leaving a 2-cm (1-in) margin along top and bottom edges.
Drain and set aside for 1 hour. • Combine rice and water in a rice cooker and set to cook. When rice is done, switch oﬀ cooker and leave covered. • Combine vinegar, sugar and salt in a small bowl. Stir until sugar and salt are dissolved. • Drizzle mixture evenly into rice and lightly fold rice to mix well. Leave rice to cool before using. • Meanwhile, prepare omelette. Combine eggs, stock and salt in a bowl, beating to mix well. • Heat oil in a non-stick pan and pour in just enough egg to 2, beaten 1½ Tbsp a pinch Sushi Rice (Vinegared Rice) Japanese rice 200 g (7 oz) Water 250 ml (8 ﬂ oz / 1 cup) Japanese rice vinegar 2 Tbsp Sugar 1 Tbsp Salt 2 tsp 44 For a more authentic but also more tangy and pungent flavour, replace cucumber in this recipe with takuan—Japanese pickled radish (daikon), usually bright yellow.
60 Ways Rice. Great Recipe Ideas with a Classic Ingredient by MCIA