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Posted on 8/11/16 at 6:51 pm to Gris Gris
quote:
We had this often growing up and I still make it from time to time. We melt the butter and brown the rice on the stove, then add the liquids and cook on the stove like regular rice. Much nuttier deeper flavor when you brown the rice in my opinion. Much faster, too.
Thanks Gris Gris
I'm going to try it your way next. An hour is a long time. It was a hit so far.
Posted on 8/11/16 at 7:34 pm to Btrtigerfan
I was just kidding. I hope you know I was kidding.
How'd the rice come out?
How'd the rice come out?
Posted on 8/11/16 at 7:50 pm to MNCscripper
quote:
His mommy made that stroganoff with the Molson?
Fify
Posted on 8/11/16 at 7:59 pm to MNCscripper
Ratatouille, eggs baked but still runny w Brie, spinach, salt, and pepper.
Posted on 8/11/16 at 8:17 pm to MNCscripper
Just crushed some Sushi Yama. It was quite exceptional tonight.
Posted on 8/11/16 at 8:27 pm to BRgetthenet
Rice came out fine. I might use less butter next time.
I have a thick skin. No harm here.
I have a thick skin. No harm here.
Posted on 8/11/16 at 8:48 pm to MNCscripper
Went to Acropolis. Place never disappoints.
Hummus
Greek salad w grilled chicken
Hummus
Greek salad w grilled chicken
Posted on 8/11/16 at 9:09 pm to MNCscripper
Pork chops, mashed potatoes and brown gravy, garden salad, cantaloupe
Posted on 8/11/16 at 9:27 pm to Btrtigerfan
quote:
I might use less butter next time.
If you melt the butter first, I think you'll find you don't need a whole stick per cup, though the brown butter is pretty darn good.
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