ADVERTISEMENT
Jim's Perfect Brown Rice in Seven Steps
rec.food.cooking/James Harvey (1997)
IMHO there are two essentials for making good brown rice: (1) toasting the rice first (2) avoiding excess water. Good brown rice IMHO means it tastes slightly nutty, is al dente (not mushy) in texture, and the grains are completely separated. Here's my method. I use a non-stick skillet with a tight-fitting lid.
1. Wash and drain 1 1/2 cups of long-grain brown rice. Measure 2 cups of water and reserve.
2. Heat two tablespoons of peanut oil in the skillet over fairly high heat until almost smoking.
3. Add the rice to the skillet. Stir-fry until all excess water from the washing has evaporated, and the rice grains are just beginning to toast slightly brown, and are exuding a pleasant smell. You must pay attention and keep stirring and turning at this step to avoid burning the rice (this is still over fairly high heat as in (2)). All this stirring also coats all the grains evenly with oil, which will help keep them separate after further cooking.
4. Add the water to the skillet. The first cup will make a lot of noise because the rice is very hot already. You make wish to take precautions to avoid spattering. I don't. Bring to a vigorous boil over high heat.
5. Add a couple of teaspoons of salt, or a generous tablespoon of Vegemite (yeah, well, that's what I like to use). Stir until dissolved.
6. Reduce heat to a simmer. Put on the lid and seal tightly (I use a small 6 inch cast iron skillet upside down over the lid handle and a heavy 10 inch cast iron skillet on top of that). I use heat setting #1 on my dinky electric oven if that helps. It's not quite as low as the heat will go but it's close.
7. Simmer 30-40 minutes. You should see an occasional puff of steam escape from the skillet, but it should not sound like it is boiling (in that case that heat is too high; the water will dry off too soon and the rice may burn). Do not peek at the rice during this stage. The idea is to steam the rice at slightly higher than atmospheric pressure. At 40 minutes, if the heat was right, you will get a slightly crunchy bottom crust that I absolutely love.
A variation I like is to toss in some chopped pecans or almonds to toast with the rice grains at step (3). If you use olive oil instead of peanut oil, watch (i.e., lower) the heat in step (3).
rec.food.cooking/James Harvey (1997)
IMHO there are two essentials for making good brown rice: (1) toasting the rice first (2) avoiding excess water. Good brown rice IMHO means it tastes slightly nutty, is al dente (not mushy) in texture, and the grains are completely separated. Here's my method. I use a non-stick skillet with a tight-fitting lid.
1. Wash and drain 1 1/2 cups of long-grain brown rice. Measure 2 cups of water and reserve.
2. Heat two tablespoons of peanut oil in the skillet over fairly high heat until almost smoking.
3. Add the rice to the skillet. Stir-fry until all excess water from the washing has evaporated, and the rice grains are just beginning to toast slightly brown, and are exuding a pleasant smell. You must pay attention and keep stirring and turning at this step to avoid burning the rice (this is still over fairly high heat as in (2)). All this stirring also coats all the grains evenly with oil, which will help keep them separate after further cooking.
4. Add the water to the skillet. The first cup will make a lot of noise because the rice is very hot already. You make wish to take precautions to avoid spattering. I don't. Bring to a vigorous boil over high heat.
5. Add a couple of teaspoons of salt, or a generous tablespoon of Vegemite (yeah, well, that's what I like to use). Stir until dissolved.
6. Reduce heat to a simmer. Put on the lid and seal tightly (I use a small 6 inch cast iron skillet upside down over the lid handle and a heavy 10 inch cast iron skillet on top of that). I use heat setting #1 on my dinky electric oven if that helps. It's not quite as low as the heat will go but it's close.
7. Simmer 30-40 minutes. You should see an occasional puff of steam escape from the skillet, but it should not sound like it is boiling (in that case that heat is too high; the water will dry off too soon and the rice may burn). Do not peek at the rice during this stage. The idea is to steam the rice at slightly higher than atmospheric pressure. At 40 minutes, if the heat was right, you will get a slightly crunchy bottom crust that I absolutely love.
A variation I like is to toss in some chopped pecans or almonds to toast with the rice grains at step (3). If you use olive oil instead of peanut oil, watch (i.e., lower) the heat in step (3).
MsgID: 3112861
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Side Dishes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Side Dishes (24)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (24)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!