or if it was a leaf of.
What I discovered over years long before I opened the Geechee Girl is I would buy rice and it had no flavor.I used to think that maybe my tastes have changed and I just didn't like rice anymore.
But now, I think that the rice had just gotten worse.For whatever reasons, growing different strains, I don't really know—I've never researched what happened to plain white rice between say the '60s and the '80s—that was my feeling.So I started buying jasmine rice because it tasted the most like what I remember rice tasting like when I was a kid.
It was a little bit soft and it was kind of fragrant.I read things about how people in the Lowcountry like perfectly separate rice, but our rice was never like that.
Our rice was a little bit firmer and a little bit more stuck together so that you could pour gravy over it, and then it would fall apart.
Jasmine rice gave me the thing that was closest to that for a really reasonable price.Remove the shrimp mousse to a bowl and mix rapidly to incorporate air into the mixture.. Cut the block of tofu in half horizontally; cut each piece in half lengthwise, then crosswise, to make 8 equal pieces.
Lay the tofu pieces side by side in a 9-inch glass pie pan or other heatproof dish.Evenly spread shrimp mousse over each piece.. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil.
Place the dish on the rack; cover and steam until the shrimp mousse turns pink, about 6 minutes.Remove the dish from the wok; carefully pour off the cooking juices.
(Editor: Beginner Lights)