| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Venetian |
Rice |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 1 |
c |
Chopped strawberries |
| 1/2 |
c |
Dry rice (better the quick cooking kind) |
INSTRUCTIONS
Date: Sat, 15 Jun 1996 20:46:43 +0100
From: Juli in Venice <juli@DOGE.IT>
Since I'm single and and I don't like cooking in the summer heat here are a
couple of quick "Venetian" recipes.
Let the rice absorb the flavour of the strawberries. have some water
boiling in a seperate pot and add a little at a time till the rice is
cooked. At the last minute stir in more fresh strawberries and a little
skim milk. Stir till rice absorbs milk.
Risotto should not be too dry not soupy. The trick is to keep adding just
enough water for the rice to cook but not too little that the rice sticks
to the bottom of the pot or burns!
EAT-L DIGEST 14 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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