Quote:
Originally Posted by BrianTheMick2
Standard meat and rice mixture that you see on any internet site.
It ends up looking like masque's stuffed peppers pic.
My first guess it that it's the rice. If you're looking for a creamier, risotto-like texture, use a rice that you would use for risotto.
My second guess is that it's just a moisture issue. If you cook your rice so that you get nice fluffy and separate grains, you shouldn't expect that cooking it in a grape leaf will change that. But if you increase the amount of liquid you use in the rice, you'll get a different texture. Don't go so far as to make congee, but maybe do something closer to 3:1 water/rice ratio. I think this will also make it somewhat starchier (see first guess), and that might make the different you're looking for.
If you're looking for a more adventurous thing to do, try making a panade and adding it to the stuffing. I have no idea how that will work, but an old-world technique of extending the filling and making use of leftover bread sounds like something that old Italian women would do.
Last edited by Aaron W.; 07-29-2015 at 11:42 PM.
Reason: Wait... Italian? What am I smoking right now?