Garnish

Reading some good book, which has a description of an ordinary dinner in one Eastern country, my son came across the unusual name of the rice patties, and asked me a question: what is it? And really, why I often cook burgers with meat, fish, poultry or potatoes, but never from rice? And at least some details in the story was not (and could not be, it's not a cookbook), curiosity is the mention of not just sown, and woke a burning interest, which force me to go to the kitchen. After all, to make rice cutlets, you need quite a bit.

Garnish as cereals as a whole and in the form of buckwheat in particular, do not like my sons. In every way trying to smear the majority of porridge on a plate, quickly send it to the sink until the Pope does not see, or even some tricks that I still have not figured out yet. And so the recipe, in which there is no clear division into a main dish and a side dish to it, I took it with joy and not fail them in the near future to take advantage of. Therefore, it is in your court that buckwheat tradesmen, as well as a step by step recipe for how to do it.

Crumbly rice. I have for many years do not always get it done, and cases where he remained absolutely tender and crumbly, but - incredibly delicious (that's why I do not like special bags for cooking rice), can be counted on the fingers of one hand. Although various pilaf, or even rice with vegetables, it gets me so that "the tongue swallow."