Since the batter calls for oil instead of butter, there's no need for a creaming step — just quickly beat together the ingredients until smooth, then fold in the blueberries.

Prepare the Morisqueta.Place rice in a large bowl, add water as needed to cover, and swirl rice with your hand.

Drain through a fine mesh strainer; return rice to bowl.Repeat process until water is clear when swirled with rice, about 6 times.Bring 3 quarts water and salt to a boil in a medium 5 1/2 quart Dutch oven over high, stirring occasionally to dissolve salt.

Add drained rice and cook, stirring occasionally, until water returns to a simmer and grains of rice have nearly doubled in size but remain firm, 5 to 7 minutes.Drain rice in a fine mesh strainer, and rinse under cold water, stirring with a large spoon, about 45 seconds to stop the cooking; set aside.. Dry Dutch oven with a clean kitchen towel and heat over medium-low.

Add oil and swirl to coat bottom of pot in oil.

Add drained parboiled rice and spread it out in an even layer.This oak tends to help preserve the fresh aspect of a wine, lending lifted aromatics, subtle spice, and a finely-grained mouthfeel.. Vosges.

In the northeast of France, west of Alsace, the Vosges French oak forest has been a popular source of oak for winemakers since the 1980s.Keeler says that the grain character of Vosges varies between tight- and medium-grain..

It tends to impart more robust tannins and deeper, darker, more opulent notes to wine, especially in reds."I enjoy Vosges oak for Chardonnay,.