Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 * Exported from MasterCook * Ground Rice Recipe By : Classic African by Rosamund Grant Serving Size : 4 Preparation Time :0:00 Categories : African Rice West African Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 Milliliters water 2 Tablespoons butter -- -or- margarine 300 Milliliters milk 1/2 Teaspoon salt 1 Tablespoon chopped parsley 275 Grams ground rice 1. Place the water, butter or margarine and milk in a saucepan, bring to the boil and add the salt and parsley. 2. Add the ground rice, stirring vigorously with a wooden spoon to prevent the rice from becoming lumpy. 3. Cover the pan and cook over a low heat for about 15 minutes, beating the mixture regularly every two minutes to prevent lumps forming. 4. To test if the rice is cooked, rub a pinch of the mixture between your fingers; if it feels smooth and fairly dry, it is ready. Serve the rice dish hot. COOK'S TIP Ground rice is creamy white and when cooked has a slightly grainy texture. Although often used here in sweet dishes, it is a tasty grain to serve with savory dishes too. The addition of milk makes it creamier, but it can be omitted if preferred. - - - - - - - - - - - - - - - - - - NOTES : Ground rice is a staple dish in West Africa, where it is often served with soups and stews. Quote Link to comment Share on other sites More sharing options...
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