ahhh ok... i've used that before when making icing for cinnimon rolls.

--
RK - t1
In tribute to the United States of America and the State
of Israel, two bastions of strength in a world filled with strife and
terrorism.

"Maggie Davey" > wrote in message
...
> 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
>
>
>
> --
> "There are two means of refuge from the miseries of life: music and
> cats." -- Albert Schweitzer
>
>