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Avondale, Louisiana

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Reviewed Chardonnay Rice with Golden Raisins

Aug 14, 2011 in Food Network Community Toolbox on

This sounds very unique and delicious. I can't wait to try it. Seeing Iluvaboxer's comment gives me the idea to use "par-boiled" rice. It never sticks and does not foam up with the starch. I have used Minute Rice in other dishes and there is a flavor that I don't enjoy, so I don't think I would use the Minute Rice. My question is when you add the...

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