{"id":597,"date":"2010-11-19T08:00:08","date_gmt":"2010-11-19T08:00:08","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=597"},"modified":"2010-11-19T08:00:08","modified_gmt":"2010-11-19T08:00:08","slug":"riz-rouge-de-thailande","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=597","title":{"rendered":"Riz rouge de tha\u00eflande"},"content":{"rendered":"<p>Le riz rouge de tha\u00eflande est un riz complet aux grains longs et fins, comme tout riz complet sa cuisson est longue.<\/p>\n<p>Ciseler un oignon, le faire revenir dans un peu d\u2019huile d\u2019olive<br \/>\nVerser le riz lav\u00e9 sur l\u2019oignon lorsque celui-ci est translucide<br \/>\nAjouter le double du volume de riz en eau. Saler avec du sel gris<br \/>\nAtteindre le point d\u2019\u00e9bullition<br \/>\nBaisser la flamme, couvrir et laisser cuire \u00e0 feu r\u00e9duit durant 30 \u00e0 40 min<\/p>\n<p>Rectifier en sel. Il est possible d&rsquo;ajouter un filet d&rsquo;huile d&rsquo;olive ou noix au moment de servir<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le riz rouge de tha\u00eflande est un riz complet aux grains longs et fins, comme tout riz complet sa cuisson est longue. Ciseler un oignon, le faire revenir dans un peu d\u2019huile d\u2019olive Verser le riz lav\u00e9 sur l\u2019oignon lorsque celui-ci est translucide Ajouter le double du volume de riz en eau. Saler avec du [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[77,36,134,135],"tags":[158],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/597"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=597"}],"version-history":[{"count":1,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/597\/revisions"}],"predecessor-version":[{"id":598,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/597\/revisions\/598"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}