Maggie Davey wrote:

RK wrote:

Sounds quite like something I've never had before, definately going
to have to give them a try. Couple questions though.

bicarbonate of soda, I presume is american termed "Baking Soda"?
and just how do I ground the rice? and what type of rice? caster sugar?
I'll assume golden syrup is the american Karo Corn Syrup. LOL now
to find the certain items and buy me a food scale.

Bicarb = baking soda - *not* baking powder.

Karo syrup and golden syrup aren't the same thing, but as near as you'll
get, I think, on your side of the pond.

The following page gives conversions of some systems of measurements and
substitutions of various things like flours, fats, leavening agents,
etc:

http://worldwiderecipes.com/convert.htm

[As yank transplanted to UK, I've had to learn to "speak british"
cookery!]

Oh, and caster sugar is called "superfine" in the US, about half way
between granulated and confectioner's [= icing = powdered]. See:
http://food.epicurious.com/run/foodd...entry_id=10061

Maggie



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