Sylke’s home cookingToday (for a test) I replaced my beloved Yumenishiki rice (a Japanese short grain rice grown in Italy, the same as so called “sushi rice” in the supermarket) with what is sold as pudding rice (Milchreis/“milk rice”) in Germany. It looks pretty much the same as it’s also a short grain rice variety and it’s also grown in Italy or Spain, just like the different kinds of Japanese short grain rice you can get here. <br>
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After a lengthy washing process I gave up trying to get the water as clear as I usually get it for the Japanese rice. I think I washed it at least twice as many times and the water still came out quite milky (no pun intended). Nevermind, the 8 litres I produced will be used for watering my plants as the starchy water is loved by them.<br>
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I prepared the Milchreis in my rice cooker on the Yumami setting (supposed to give you the best result at roughly 65 minutes cooking time). In the end it was somewhat softer and stickier than what I’m used to but it was perfectly edible with my sweet and savoury meat tofu. So, yes, in a pinch it can be a replacement for the Japanese varieties but I do prefer those. Equally you could buy “sushi rice” and use it for homemade rice pudding but I think it might come out slightly less creamy.<br>
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Anyway for our meal we used up the last of the spicy garlic miso that I recently got from Kokorocares.com, just adding some on top. It’s delicious and I want some more! <br>
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Recipe used:<br>
<a href="https://www.copymethat.com/r/WXxXTrphJ/sweet-and-savoury-meat-tofu/" rel="nofollow noopener noreferrer" target="_blank">https://www.copymethat.com/r/WXxXTrphJ/sweet-and-savoury-meat-tofu/</a><br>
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