by yotmon » Mon Sep 09, 2013 9:17 am
Hi Weoochaum and thanks for the update. Do you 'cook' the rice flour in the water to form a paste or do you just mix them together in their raw state ?
When adding boiled rice to the mix, this can be hidden by a thorough mixing and also by adding a tiny amount of red food colour to give a pink tinge to the rice.
I have recipes from the 1940's (wartime rationing) that advocate using 50% meat - (35% lean beef, 15% beef fat. 20% rusk, 27.5% water, 2.5% seasoning ) a far greater percentage than your recipe so it can be done.
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill