K. heres one of my favorite dishes. To compliment or just by itself, Yumm..
No dehydrator or complications. Its great for making your favorite sushis or adding to your favorite mexican or asian dishes.
Based on Sarma’s Sushi rice I’ve made a few mods and variants of this.
K. Basic Idea. Pine-nuts are out of this world here in Mexico at a whopping 800 pesos a kilo sheesh! So I substitute for coconut..
I served this “rice” with thai veggies for a raw dinner party I hosted last night and it was a huge hit. Even the kids gobbled it up. Unfortunately I didn’t keep track of the exact quantities I used, but my guestimates should make several cups.
This recipe will keep in the refrigerator for several days and can be used in much the same way as cooked rice. I’ve left out the coconut and made dishes like raw paella and spanish rice with it as well.
Submitted by Plumeseed on January 14, 2008 - 1:32am
A tasty yellow spring “rice”, can be given a mexican or indian flair with just a switch of spices. I imagine if you switch the curry powder for saffron and add olives it becomes “arroz”. Lovely colours too.