| 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.
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”