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Ground Rice


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Initial post: 4 Dec 2013 21:27:18 GMT
Last edited by the author on 4 Dec 2013 21:36:17 GMT
Jennifer L says:
I was looking up things to do with corned beef when I came across a recipe for corned beef patties that involved potatoes, corned beef, and onion shaped into patties and then coated with ground rice before frying.
I'd never heard of it. Looking around, some say it's rice flour, some say it's rice roughly ground in a grinder. I kind of like the idea, but have you ever used it?
My other question is any good uses for corned beef apart from the obvious hash as I'm happy with the version I know. I always have half a tin left over. The other day I was tempted to chop it up and put it in some tomato soup just before blitzing, but chickened out. What do you reckon?

Posted on 5 Dec 2013 04:43:24 GMT
Maggie says:
Ground rice is available on Amazon,in Grocery dept. during the war, I remember it as a milk pudding that was served up regularly for school dinners.usually with a tiny blob of jam.as far as I was concerned the only good thing about it was the jam.ugh .it was on a par with semolina pudding. Equally loathed by me. I imagine it would make quite a crispy coating,rather semolina does.

In reply to an earlier post on 5 Dec 2013 07:11:23 GMT
Put me down as another person put off semolina by school dinners.

Posted on 5 Dec 2013 07:42:39 GMT
pixie says:
I love semolina!...hated tapioca!

In reply to an earlier post on 5 Dec 2013 15:16:36 GMT
Bearman says:
With you there - tapioca eeeuuuughhhhh!

In reply to an earlier post on 5 Dec 2013 15:38:57 GMT
pixie says:
frog spawn..in disguise!

In reply to an earlier post on 5 Dec 2013 16:59:42 GMT
And not a very good disguise either...

Posted on 5 Dec 2013 18:17:51 GMT
pixie says:
eeeekkk!

Posted on 5 Dec 2013 19:03:55 GMT
I looked up Ground Rice on Google Images and what I saw in the packages went all the way from coarsely broken-up rice grains to what I would call rice flour.

Posted on 5 Dec 2013 19:11:19 GMT
Jennifer L says:
Anyone caught serving tapioca pudding in this day and age should be hanged by the neck until dead. No excuse for that sort of behaviour.
I tried blasting some brown rice in a processor earlier to see what it was like. Worked okay as a thickener for tomato sauce, but unsure what it'll be like for a crunchy nutty coating for corned beef rostis. Think it'll be more like gravel. It's raw rice after all. Have to find out the hard way.

In reply to an earlier post on 5 Dec 2013 19:15:53 GMT
Jennifer, I can respect your stance on tapioca. Measured and proportionate.

In reply to an earlier post on 5 Dec 2013 19:29:51 GMT
Last edited by the author on 5 Dec 2013 19:30:22 GMT
pixie says:
Hi jennifer......I have a vitamix and it does blast it to flour, not sure a processor would do the same so can imagine the "grainy" texture.

We used to have "drain pipes" too at school...vile macaroni pudding! Love macaroni cheese but that skool stuff in milk was the devils work!
Best pudding was strawberry sponge with pink custartd!

In reply to an earlier post on 5 Dec 2013 20:27:08 GMT
For me the best was that chocolate crunch pudding stuff with pink custard.

In reply to an earlier post on 5 Dec 2013 20:46:22 GMT
pixie says:
Or the big fluffy doughnut with a hole in the middle piled with tinned fruit and a dollop of cream!

In reply to an earlier post on 5 Dec 2013 21:04:39 GMT
I don't think that we had that one.

Posted on 5 Dec 2013 21:19:32 GMT
Jennifer L says:
Yes Pixie, I think you're right... doubt the processor could get it fine enough.
My favourite at primary school was the steamed syrup sponge pudding with custard. In fact I don't think I've had it since.

In reply to an earlier post on 6 Dec 2013 02:32:57 GMT
pixie says:
You know jennifer I was one of those weird kids that actually loved school dinners! I was the skinniest child but I had hollow legs!

In reply to an earlier post on 6 Dec 2013 07:23:01 GMT
Bearman says:
Jennifer, if you bake your raw rice in the oven to drive off all moisture and then fry it in a pan with a little oil, it will then puff up like rice crispies. This could be used as a nice crisp coating.

Posted on 6 Dec 2013 08:19:10 GMT
Thanks for that, Bear, I'monna copy that to the Tips thread.

My favourite school dessert: Brownies! They were heavy and dense and the cooks were generous with the frosting. No nuts so it was all rich, delicious, fudgy cake.

Least favourite: Vile cole slaw with mini-marshmallows and peanuts. Hideous colour even worse when splodged in a compartment of a pastel-coloured food tray--they came in palest blue, palest green, disgusting salmon pink and palest lavendar, guaranteed to make any food look vomitizing.

In reply to an earlier post on 6 Dec 2013 08:31:57 GMT
Maggie says:
Doughnuts!! My school had about twenty variations of steamed sponge pudding .at least I should say twenty names for them. But they all tasted the same,just different colours ,and sometimes if you were VERY lucky there might be currants or sultanas there, but you had to look hard.we also had the dreaded tapioca, ground rice ,semolina and also macaroni puddings.sometimes with a smidgen of jam. But it wasn't all bad they used to do a fantastic jam roly-poly.beautifully crisp outside,soft inside and absolutely oozing with jam......heaven. At least it was back then(round about 1943.

In reply to an earlier post on 6 Dec 2013 09:02:48 GMT
Oh Maggie, you had to mention jam roly-poly...

<drool>

In reply to an earlier post on 6 Dec 2013 09:05:13 GMT
pixie says:
Jam roly poly....I remember it well! That stuck to your ribs all day! I am a dumpling fiend so any suet is good for me!
Our school dinners were really good! Served on china plates not those hideous compartment plastic plates they have now. Water on the table and tables for the kids that had packed lunch.
I can still be taken back to those days when I smell a certain veggie (cabbage) and gravy...no lumps for us! Our dinner ladies were fab!

In reply to an earlier post on 6 Dec 2013 09:44:22 GMT
Bearman says:
Cole slaw with marshmallows and peanuts!!!!!! OMG! That really does not sound at all appetising!

In reply to an earlier post on 6 Dec 2013 09:45:03 GMT
Bearman says:
Golden syrup steamed pudding or treacle tart............mmmmmmmmmm

In reply to an earlier post on 6 Dec 2013 09:45:51 GMT
Maggie says:
I've just remembered another school pud that I liked back then. Currant slice,two layers of crumbly hot pastry sandwiching plump currants and golden syrup, yummy but no where near the bliss factor of jam roly poly
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Discussion in:  cooking discussion forum
Participants:  10
Total posts:  59
Initial post:  4 Dec 2013
Latest post:  12 Dec 2013

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