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I adjusted the time and amount of water used in a recipe published in a war-era women's magazine titled "Japanese Housewife" that I found at a garbage collection facility.This is also called "Shock Rice Cooking" since you add in 'shock water' (cold water added to keep a pot from boiling over). It is far easier and more delicious than I thought it would be. Recipe by himi2001

# tricolour recipe

To make up for reducing the sugar and butter compared to regular financiers, I used rice flour to make this moist.It tastes so rich!- If you don't strain the browned butter, it'll taste bitter and grainy, so make sure to filter it through some kitchen towels.- Don't reduce the egg white, sugar or butter any further or you'll lose the flavour and texture.- This time, I used 3 egg whites, 80 g sugar and 80 g butter for a perfect loaf 25 minutes before the scheduled finish time. Recipe by pogue

Rice dumpling is one of the easiest Japanese sweets. And sauce is a bit southern taste with coconut milk.

My simple rustic lunch today... Ragi and brown rice mudde with moolangi sambar 😄😄 #onmyplateRagi mudde/ finger Millet flour balls are a staple diet of kannadigas.. it's commonly known as farmer's food, as ragi keeps the stomach full for longer without giving a heavy and lethargic feeling.. it cools your body by bringing down the body heat and is a super nutritious Millet! Needless to say it is a healthy flour, rich sauce of calcium, protein and iron.. It is usually had with a watery broth made out of greens mostly.. called bas-saaru..or massoppu saaru which is basically the broth got from cooking the greens and lentils. Today I paired it with my all time favourite moolangi sambar (radish curry). I have said it before also, I love this vegetable! I feel it's very underrated!The twist in the mudde today is, I've added brown rice.. just as a trial.. Mudde is usually done purely out of ragi flour.. you need a good practice to get the proportions and handling right when doing this.. as it can end up becoming one hard lump or a watery mess!! Believe me, I've been there, done that and thrown it away too 😝. So, just to make it easier to handle, I added some rice and it turned out yum!Topped it with ghee and poured hot sambar.. my lunch is done right! 😄#myfirstrecipe

Readymade brown rice amazake is pretty expensive.I wanted to make sweet recipes that used amazake as a base, so I referred to various sources to come up with this recipe.My 1 year old son drinks it up enthusiastically, so I make it regularly.My rice cooker doesn't have a rice porridge making function, so I make this in a 2.5 liter capacity pressure cooker instead. It takes 30 minutes under pressure.The amounts indicated in this recipe are just right for a 3 rice cooker cup capacity cooker. If you have a bigger cooker, you can make a bigger batch. Recipe by Piyonofu

This recipe was in a Brazilian cooking magazine which had a "cooking 101" article for the girls who don't know anything about cooking.Eat this rice with Brazilian dishes like feijão, feijoada, and moqueca or any other dish such as Thai curry.The water evaporates at different speeds depending on the pot that you are using, so please adjust the amount of water or the heat while checking. There's an old Japanese saying that goes "don’t open the lid even if your baby is crying with hunger", but don't worry about that this time, opening the lid is no problem! Recipe by Radorin