In a mixer fitted with a paddle, mix the flour and salt in a large bowl.
4 1/2 ounces sugar.8 ounces crème fraîche.
1 ounce dark rum.4 teaspoons flour.2 tablespoons plumped golden raisins.
Softened unsalted butter and granulated sugar, for the sauté pans.Strawberry Sauce.
1 pound fresh strawberries, hulled and halved.
In a large bowl, beat the egg yolks with 3 ounces of the sugar at medium speed until pale yellow.Long-grain rice.
There are two principle starches in rice — amylose and amylopectin — that along with the processing method influence how a grain behaves when cooked.Rice grains with a high proportion of amylopectin become sticky and soupy when cooked.
Most long- and medium-grain rices are richer in amylose, which leads to grains that tend toward fluffy and separate.Long-grain varieties are often the most aromatic forms of rice, with fragrances of roasted, uh, grain, tropical herbs, and wildflowers.
(Editor: Modern Mirrors)