tag:blogger.com,1999:blog-5024486109385052909.post2886735637484397360..comments2023-06-29T08:40:52.145-07:00Comments on My College Kitchen: Hotpot: healthy living and home cooking made easyMyCollegeKitchenhttp://www.blogger.com/profile/15074478291916259605noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5024486109385052909.post-46481989496873858202009-09-14T20:51:18.578-07:002009-09-14T20:51:18.578-07:00Tangled Noodle: thanks. Oh yea, i forget about th...Tangled Noodle: thanks. Oh yea, i forget about the texture of the wild rice compared to regular rice. I see why the cream can make the difference here (besides the creamier taste).MyCollegeKitchenhttps://www.blogger.com/profile/15074478291916259605noreply@blogger.comtag:blogger.com,1999:blog-5024486109385052909.post-81061903136138854242009-09-14T20:47:22.617-07:002009-09-14T20:47:22.617-07:00It's like you've read my mind - I've b...It's like you've read my mind - I've been thinking about hotpot meal. It's not something in Filipino cuisine but I've had it in various Asian cuisines, the first time being with our Cambodian friends in high school. I love the idea of sharing the pot and having fresh ingredients that you cook as you eat!<br /><br />Thanks for your comment on my Mahnomin Porridge post! In answer to your question, I think milk can be used instead of heavy cream, although the texture won't be, well, creamy! Wild rice doesn't have the same texture as 'real' rice like jasmine or glutinous/sweet rice. If you'd like to have it thick using milk, then I'd suggest sprinkling some arrowroot flour toward the end of cooking! Hope this helps!Tangled Noodlehttps://www.blogger.com/profile/17543997083087131116noreply@blogger.com