Sentences with phrase «never used rice»

I'd never used rice paper before except occasionally as an element in a collage.

I have never used rice flour before, so I was excited to see what these pancakes would be like.

I have never used rice malt syrup but I think it should be fine or maple syrup.

I've never used rice paper at home before.

And I love a good homemade granola, I have never used rice cereal though, that's a great idea!

I never use a rice cooker myself, but I recently got a cookbook with a coconut rice recipe that called for the rice to be cooked in the rice cooker, and then adding the coconut milk.

Not exact matches

I never really used to see the whole appeal of rice, it always seemed a little dull.

I've noticed that cous - cous is never used in your recipes, whilst quinoa, brown rice and chickpeas are.

Hi Julieta, as I have never used this flour before it's difficult for me to advise but I imagine that the same quantity as buckwheat / brown rice flour should work well!

I use brown rice pasta, rather than ordinary pasta, as it makes me feel better but my posts never tell you to do the same.

I used brown rice flour for these and they taste really good although I cooked mine for 50 minutes and they still weren't fully cooked on the inside, but I think I have a bad oven or something lol because baking recipes I try never come out how they are supposed to

Hi MaryAnn with the turkey I've never tried adding rice to make a complete protein as the turkey does that, however I have omitted the turkey and used quinoa!

Another big score, and excellent way to use up the rest of the white rice we would never eat.

I had never used Orzo before (hadn't even HEARD of it before), but I found something that resembled «rice - shaped pasta» in the supermarket and it worked perfectly.

And I haven't been that fond of rice pudding because I am not a fan of hot milk either but my mum used to make it and occasionally I find it great comfort food — esp with some nice stewed fruit — never seen it in pastry but nice idea

I've tried rice crispy treats with brown rice and peanut butter «sludge» as you call it before, but I never thought to use agar agar flakes or pistachios.

You'd never know that its gluten - free and instead of using corn syrup in the toffee, I used brown rice syrup.

I've never had any luck with rice pudding using milk to start, my mother always par - cooked it in water and then added milk around halfway.

Cauliflower tends to be the rice alternative of choice for many people, but it has never been something that was easy for me to digest and Baby Sweet Potato seems to react negatively when I eat it so instead I decided to use white sweet potato and rutabaga.

I've never tried cooking rice in coconut milk before, though I've used coconut milk in vegetable curries.

I've never cooked with quinoa flour before, I usually use brown rice flour.

I never even thought about using it instead of arborio rice for risotto but it works just as well and gives it a nutty flavor.

That is so interesting about using Carnaroli rice, I have never even hear of that before.

I've never really cooked much Thai food, but I love using rice noodles!

(saved stock to use with beans and rice later) During the simmering portion I was a tad concerned because the meat looked a little, well, like boiled meat does but never fear, it will still turn out amazing!

I don't know why I never thought to use this same technique to make a nice tight rice shell.

Me the queen of never cooking something from a box has never made dirty rice from scratch, I use to always buy that box mix.

It is one of my favorite things to use with pasta but I have never tried it with rice.

And the cooked rice in the meatballs is such a fascinating ingredient, I never would have thought to use that.

We used to eat lots of rice in my grandmother's house in Romania, but never ever the way I would mostly eat it now in Germany, which is plain as a side dish for meat, vegetable or Asian dishes.

Using rice instead of pita not only makes the dish gluten free, but also it keeps my hands clean, since I can never seem to eat a gyro without making a mess!

White rice is typically used in this dish, I've never had it with brown rice but I'm sure it would be delicious for those of you who prefer brown — you may have to adjust the liquid and cooking time.

Unlike many Asian and Indian rice varieties, Italian rice is never rinsed or soaked before use.

The spicy sauce is low - fat mayo (I never use the full - fat stuff), rice vinegar, sirracha, sesame oil and a little bit of salt, also super simple.

I sometimes make it with oat groats as well, and no I never feel guilty for eating it for breakfast, especially if I use brown rice.

Of course, I never have, but I'm realizing as I type this that I have several types of rice that I only use bits of here and there.

I never think to use pasta as a side dish, I also always fall back on rice.

I have never made them using quinoa instead of rice, what a great way to make them a little bit healthier.

Hi Marian - I can't say for sure because I've never used brown rice syrup.

I've never used sprouted rice before, I will have to keep an eye out for it!

Although I've never made rice paper bacon, here's an idea you could try: when cookies or French macarons stick to parchment paper (and I've made both of those on parchment), I very lightly and quickly use a pastry brush to brush water on the back of the parchment to release the macaron.

I definitely wouldn't use the recipes that came with a bread machine because I've never seen one that works well for GF and they all seem to use gritty rice flour.

☺ I never use IP for rice though..

That said, I have never had an issue using Asian versions of white rice flour, sweet rice flour, rice noodles, coconut milk, etc., but I» ve had LOTS of problems using other products made in the U.S. that are supposed to be gluten free.

Had never used brown rice pasta and could not tell the difference at all.

You could of course use white or brown rice here, but this is a great excuse to buy black rice if you never have before.

I use their superfine rice flours in all of my blends and I never have any grittiness, sandiness, or other textural issues.

I've seen the cauliflower rice in recipes before, but have never used it.

I would never have thought of using brown rice.

I've never actually used brown rice syrup, but I love that these aren't overly complicated with that addition — I've been meaning to grab some to play with and now I think these bars need to happen!