What is celebrated rice?
6 There is almost no more comfortable meal, with creamy whipped cream or marshmallow-Fluffed texture and fruit layers of taste that transform ordinary dessert rice that is worth memorizing. As with most domestic recipes, there is really no way to prepare celebrated rice. The only common ingredients are rice, cream and canned fruit. Traditional recipes require canned crushed pineapple and red kisses Maraschino cherry made of glass. Even chefs working from their grandmothers' recipes, however, will trade in words about whether the cream should be heavy or not, whipping or cooked with sugar.
Most glorified rice recipes take on fruits that are less fruit and more preserved, sweet deliciousness. Real estates are acceptable to purists and some even allow a few slices of fresh mango or kiwi, because these fruits are difficult to find in a can. Perhaps it would be allowed to sprinkle toasted coconut, but woe to any chef trying toPass the celebrated rice dessert, which does not contain either crushed pineapple, Mandarin oranges or a fruit cocktail for a lot of traditionists.
Cooks who live according to the term "fat and happy" say that in the best celebrated rice, the rice itself should first cooked in cream or at least in a mixture of cream and milk. This method provides rice, which is a tongue that is a tongue tasty. These chefs are likely to throw a handful of mini marshmallows to make sure that all bases are covered with calories.
Home chefs who are trying to please, but also try to live a little longer, found all kinds of healthy substitutions for fat, fat, and a little more fat plus sugar found in the traditional rice dessert. They found that brown rice or spring or winter wheat cause fiber replacement and chewing white rice. Instead of cooking rice in cream will do it with skim milk, especially ifD is added to the end by small almond milk without sugar. These chefs don't care about Fik about how things were done. Instead of canned, sweet fruit, they use a real thing and add walnuts for crunch.