Date-Nut Couscous

Cookbook

Author(s): Lorna J Sass

Page 247

Reviews

snoopy

14 years ago

★ ★ ★ ★ ★ 4/5

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Fortuitously, I happened upon a properly-sized heatproof bowl at a discount store on my way home from work today, and I also picked up some dates on sale from the grocery store with no clear plan for their use. Back home, I had some whole wheat couscous in the pantry and leftover brown rice in the fridge. Enter this recipe.
After my experience with the fig risotto, I made this thinking a make ahead breakfast. That in mind, I whirred up some rice and water (1:3 ratio) in my blender for the ri... Read more

3 comment(s)

Queezle_Sister · 14 years ago

I love a breakfast porrige - this sounds amazing. And is that a general formula for rice milk? Do you mean I don't have to buy those little boxes??

snoopy · 14 years ago

re: the rice milk, indeed! that is all I did. now, if you plan to drink it plain, and you want it taste like the store bought, you'll want to strain the rice pulp, add some sweetener, and a little bit of oil. I didn't strain this because the pulp does no harm in this recipe. Also, for baked goods, I wouldn't worry about it. (and, just generally, I don't worry about it... but it does settle out and you'll have to shake it before the next use if you don't do this; also, it will taste a little less rice-y if you strain it) It also works without straining if you want to make a smoothie with rice milk. Add the rice and water to the blender, pulverize it for a couple minutes, and then add the rest of your ingredients.

Queezle_Sister · 14 years ago

Hey snoopy -- I made rice milk - in the form of horchata. You inspired me! <a href="http://www.cookbooker.com/recipe/30661/horchata?view=links">http://www.cookbooker.com/recipe/30661/horchata?view=links</a>

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