Make RICE PASTE a staple in your home or restaurant kitchen. Get creative with new uses! When looking for the color white – yes believe it or not white is a color – in sauces, soups, gravies, dressings, this is your cheap yet great go-to ingredient. Always have it on hand.
A simple, light, soft-cooked – to a mash – rice and water. Served as is with various toppings or condiments, much like thick grits or mashed potatoes. Or used as a base for white sauces and a thickener wherever you need one. We’ll be experimenting with all the categories on the menu!
Makes 48 ounces
2 c. parboiled long grain CANILLA GOLDEN rice – by GOYA, rinsed under cold water till water runs clear
8 c. water
In large saucepan combine rice and water. Bring to boil, cover, reduce heat to low and cook 1 hour.
Remove cover, stir up from bottom of pan to be sure there’s no sticking or crusting going on. Lightly smooth top surface with spoon. Replace cover and cook 30 minutes longer.
Stir well, again up from bottom, and remove from heat.
When cooled to room temperature it looks and scoops like thick mashed potatoes.
Transfer to covered container and refrigerate till ready to use.
Notes: Be sure to cook on low heat so as to prevent any sticking on the bottom of the pan. We need the rice to be the same throughout with no char or hard bits from cooking on higher heat. Too low is better than too high.
When using RICE CREAM it’s best to bring it to room temperature first. When adding water for your RATIOS, it’s best to add warm water for more efficient blending in the blender.
What I do is make different RATIOS of water-to-rice cream, cover, label and refrigerate.
When it’s first made, RICE CREAM is soft and very pliable. Over days in the refrigerator it hardens up. So if using in first 2-3 days, it’s okay like it is. If much older than that, then do your blended water-to-paste RATIOS to use for sauces and dressings or thickener.
I’ll be doing all of them and including links from here, so you have a reliable guide on how and when to use it. Then you experiment on your own. Alright!
Don’t add salt to the water. Just don’t. We don’t want separate grains. We want mash.
TRY THIS CREAMY SALAD DRESSING using RICE CREAM as a base.