I enjoyed Frushi at a party last night--sushi rice molded into little flower shapes with a thin slice of strawberry or kiwi on top. It was a revelation! I probably ate 5 pieces. So sweet, delicious, toothsome, and light. I found the recipe online.
Tip from the hostess: Press the sushi rice into a cookie sheet and then chill in the fridge overnight. Cut with cookie cutters for pretty shapes. Much easier than hand-forming while the rice is hot.
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6 comments:
I would think you could use brown rice, too, to up the fiber content.
Not such a brown rice fan. Also, it needs to be glutinous rice, like sushi rice, to stick together.
See, and I'm not much of a white-rice fan. I'll eat it and be fine w/ it, but I like the taste and texture of brown much better.
You must cook it better than I do. Also, the frushi rice, in its sweetness and texture, is very much like the rice in the Portuguese rice pudding my grandmother used to make.
What's wrong with your brown rice? I also like to mix mine with wild rice (yes, I know, not a rice but a grass), which completely rocks. I like using arborio rice for rice pudding.
It takes forever, and then it comes out mushy on the tips and too chewy (undercooked) in the middle.
Truth be told, I usually prefer white rice even to expertly cooked brown.
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