ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: Recipes using black rice Halyna--NY

Misc.
ADVERTISEMENT
Thanks for the info. I had looked at these recipes and at a site on the net. I have Black Mochi Rice, which from what I have read is a kind of sticky rice. Are you familiar with the cooking of this rice, if so, how far can I go without it turning to mush. I want to make what I call Jambalaya patties, and would like some texture left to the rice. Once I assemble the patties, I will pan fry them in butter. If you have any advice I would appreciate it. Thanks again.
MsgID: 0085594
Shared by: Patsy, La
In reply to: Recipe: Recipes Using Black Rice (repost)
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Black Rice
  Patsy,La
2 Recipe: Recipes Using Black Rice (repost)
  Halyna -- NY
3 Thank You: Recipes using black rice Halyna--NY
  Patsy, La
ADVERTISEMENT
Random Recipes
  • Betty Crocker's Silver White Cake for Nicki
  • Dear Nicki, Here is Betty Crocker's recipe for Silver White cake. I suggest that you use regular cake pans (as opposed to spring form pans). You mentioned that your batter is oozing all over the oven. The problem may be...
  • Tuscan Egg-White Frittata
  • TUSCAN EGG-WHITE FRITTATA 1 pound vegetables* coarse salt 1 medium garlic clove, peeled 10 sprigs fresh Italian parsley, leaves only 4 tablespoons olive oil, divided use salt and freshly ground black pepper (to taste)...
  • Chicken and Kale with Herb Dumplings
  • CHICKEN AND KALE WITH HERB DUMPLINGS 4 boneless, skinless chicken breast halves 3 tablespoons olive oil, divided use 1 clove garlic, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 4 slices bacon 4 cups chicken stock 1 ...
  • Broccoli, Rice and Cheese Casserole
  • BROCCOLI, RICE AND CHEESE CASSEROLE 1 cup Carolina® or Mahatma® Extra Long Grain White Rice 1 bunch (11/2 pounds) fresh broccoli 1 medium onion, chopped 1/2 cup diced celery 1/4 cup margarine, melted 1 can (103/4 ounces...
  • Corn and Chicken Chowder
  • CORN AND CHICKEN CHOWDER 3 tablespoons butter or margarine, divided use 1 pound chicken breasts, cut into chunks 2 medium leeks, sliced (2 cups) 2 medium potatoes, cut into bite-size chunks 1 large green pepper, dic...
ADVERTISEMENT
  • Better than olive garden alfredo way way better
  • I can't eat alfredo out any where now since I have made from scratch a fabulous Alfredo sauce that everyone has ever had fell in love with it. I buy: Big Carton Heavy Whipping Cream or small if your making a dip instead...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Recipes using black rice Halyna--NY
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!