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Rice Oatmeal take 2

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Sep. 10th, 2006 | 12:43 am

Recipe modification note taking.

The first round of rice+oats was pretty tasty but there was too much of it.

This round I used 1 rice cooker cup of oats, 1 rice cooker cup of brown rice, 2.5 rice cooker cups of water and 2 T of oat bran. I also tossed in a small handful of rather dried raisins. When its done tomorrow I want to toss in some walnuts. It looks like throwing those in and then let it sit a bit on keep warm mode will probably work.

The major change from the official recipe was I converted everything from US cups to rice cooker cups, (with an extra 1/4 of a rice cooker cup of water mostly to make up for the use of the brown rice and raisins.)

The rice cookbook recipe for barley sounds kind of interesting. I don't think I've ever had barley, but have read about it being a common grain in Homer's works and the judeo-christian bible.
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Comments {2}

no, YOUR mom

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from: theinfamousmom
date: Sep. 10th, 2006 06:25 pm (UTC)
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I often put barley in homemade soup. F'zer and I both like it--he because he grew up eating his mom's homemade soup, which I gather was generally of fairly thick consistency, and I because I grew up eating Campbell's canned soup, into which barley was often incorporated.

Soup nostalgia: When F'zer and I first met, any time he would get soup at the college dining hall, the first thing he'd do was crunch up three or four crackers into it, to make it thick. I later consulted his mom about this, and she said her homemade soup never got to that point.

I don't think the kids had canned soup (at home) till they were well into high school. I made all their baby food, and from there it was a pretty easy step into always making homemade soup. And I sometimes put barley in it even back in those days, although alphabet noodles were more to the kids' liking. F'zer just wanted something starchy in the mix.

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Diane Trout

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from: alienghic
date: Sep. 11th, 2006 08:03 am (UTC)
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It was pretty good, though dryer than the previous nights.

I also noticed that the bottom seemed more rice like while the top was more oatmealy. I suspect the oats and or bran floated to the top.

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