| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Seasoning | 1 | Servings | |
INGREDIENTS
| 2 | up to | |
| 3 | T | Uncooked rice |
INSTRUCTIONS
Date: Tue, 20 Feb 1996 18:09:56 -0500 From: The Meades <kmeade@ids2.idsonline.com> (by way of Get a medium sized wok fairly hot, and add a couple of tablespoons of uncooked rice, and keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill (a pepper mill works quite well), or a mortar and pestle. (I find that a coffee grinder doesn't really do the job as it tends to grind too fine - the powder should retain some "texture".) Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand CHILE-HEADS DIGEST V2 #246 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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