I'm not looking for recipes, but techniques for straight-up brown rice.  Rice

cooker, pressure cooker, stove-top, oven, microwave...  If you're a brown rice

eater, what's your favorite?  What's the fastest?

 

I was thinking of trying a pressure cooker, to save time and because I'm afraid

my little rice cooker would take too long, but Riceland says NOT to cook it in a

pressure cooker?









[Non-text portions of this message have been removed]

Honestly, I've used Alton's recipe and technique for a couple of years

now, and it's the best for me.  No more worrying about burning the

bottom, etc.  I use chicken broth instead of water, and add garlic and

onion.  Comes out great.



Only other way I ever cooked it was stove-top, but I always seemed to

burn it...



Jeremy Sullivan wrote:



>I'm not looking for recipes, but techniques for straight-up brown rice.  Rice

cooker, pressure cooker, stove-top, oven, microwave...  If you're a brown rice

eater, what's your favorite?  What's the fastest?

>

>I was thinking of trying a pressure cooker, to save time and because I'm afraid

my little rice cooker would take too long, but Riceland says NOT to cook it in a

pressure cooker?

>

>

>





--

##########



    "It is said that whosoever the gods wish to destroy, they first make mad.  In

fact, whosoever the gods wish to destroy, they first hand the equivalent of a

stick with a fizzing fuse and Acme Dynamite Company written on the side.  It's

more interesting, and doesn't

take so long."



##########

On Wednesday, January 7, 2009, 4:39:17 PM, NRW wrote:



> No more worrying about burning the

> bottom, etc.



I seem to recall that the crust on the bottom has a name which doesn't

come to me now, and is regarded as the best part.



--

Dwight A. Corrin

316.303.9385  phone ahead to fax

dcorrin at fastmail.fm

photo galleries at http://dcorrin.smugmug.com

photo blog at http://dcorrin.aminus3.com

Using IMAP with The Bat! 4.1.9 on Windows XP version 5,1 (Service Pack 3)

Isn't that only if you're trying to achieve crust, like in a paella?



On 1/8/09, Dwight A Corrin <dcorrin@...> wrote:

>

>   I seem to recall that the crust on the bottom has a name which doesn't

> come to me now, and is regarded as the best part.

>

l<Good_Eats-traditional@yahoogroups.com?subject=Change+Delivery+Format:+Traditio\

nal>

> .

>

>

>





[Non-text portions of this message have been removed]

On Thursday, January 8, 2009, 7:36:11 AM, Becky Bear wrote:



> Isn't that only if you're trying to achieve crust, like in a paella?



If you don't want crust, then crust is a bad thing. But I found at

least one cookbook which says that ideally you should cook your

(brown) rice until the bottom of the pan is scorched. The crunchy part

is the best, the most yang and the richest in minerals.







--

Dwight A. Corrin

316.303.9385  phone ahead to fax

dcorrin at fastmail.fm

photo galleries at http://dcorrin.smugmug.com

photo blog at http://dcorrin.aminus3.com

Using IMAP with The Bat! 4.1.9 on Windows Vista version 6,0 ()

I just do it in my cast iron pot (the ceramic coated....generic version

of le creuset) and it works fine...no burning in there.  It does take a

while, but not 45 minutes...maybe 30.  I do half water, half broth and

add onion powder to it, salt/pepper.



-----Original Message-----

From: Good_Eats@yahoogroups.com [mailto:Good_Eats@yahoogroups.com] On

Behalf Of Dwight Corrin

Sent: Thursday, January 08, 2009 9:57 PM

To: Becky Bear

Subject: Re[2]: [Good_Eats] Ways to cook brown rice



On Thursday, January 8, 2009, 7:36:11 AM, Becky Bear wrote:



> Isn't that only if you're trying to achieve crust, like in a paella?



If you don't want crust, then crust is a bad thing. But I found at

least one cookbook which says that ideally you should cook your

(brown) rice until the bottom of the pan is scorched. The crunchy part

is the best, the most yang and the richest in minerals.







--

Dwight A. Corrin

316.303.9385  phone ahead to fax

dcorrin at fastmail.fm

photo galleries at http://dcorrin.smugmug.com

photo blog at http://dcorrin.aminus3.com

Using IMAP with The Bat! 4.1.9 on Windows Vista version 6,0 ()





------------------------------------



Yahoo! Groups Links

I use all dashi when I make the rice if I am using broth. Right now I am

using turkey broth, since its after thanksgiving.   Sometimes instant dashi

and sometimes not, depends if I can find bonito flakes.  I have never cut

the stock in half though there isn't much salt in mine.



One other thing you could do is fry the rice in sesame oil a little before

you cook it.



Cheers

Chad





[Non-text portions of this message have been removed]

On Thu, Jan 8, 2009 at 1:57 AM, Dwight A Corrin <dcorrin@...> wrote:



> On Wednesday, January 7, 2009, 4:39:17 PM, NRW wrote:

>

> > No more worrying about burning the

> > bottom, etc.

>

> I seem to recall that the crust on the bottom has a name which doesn't

> come to me now, and is regarded as the best part.





I like that crunchy part, but my wife doesn't.  The new rice cooker doesn't

make as nice a crust as the old one.













>

>

> --

> Dwight A. Corrin

> 316.303.9385  phone ahead to fax

> dcorrin at fastmail.fm

> photo galleries at http://dcorrin.smugmug.com

> photo blog at http://dcorrin.aminus3.com

> Using IMAP with The Bat! 4.1.9 on Windows XP version 5,1 (Service Pack 3)

>

>

> ------------------------------------

>

> Yahoo! Groups Links

>

>

>

>





[Non-text portions of this message have been removed]

Could you refresh us on what that is, for the ones of us who don't do it

regularly...



>Honestly, I've used Alton's recipe and technique for a couple of years

>now, and it's the best for me.  No more worrying about burning the

>bottom, etc.  I use chicken broth instead of water, and add garlic and

>onion.  Comes out great.

=====

--- On Wed, 1/14/09, Lance M <monarch@...> wrote:



> Could you refresh us on what that is, for the ones of us who

> don't do it regularly...

>

> >Honestly, I've used Alton's recipe and

> technique for a couple of years

> >now, and it's the best for me.



Here ya go:



Brown Rice - Easy Preparation

Alton Brown



1-1/2 cups brown rice (short or medium grain)

2-1/2 C very hot (just off boiling) water

1 TBL unsalted butter

1 tsp kosher salt



In an 8" square baking dish, place rice and pour over water, into which butter

and salt have been dissolved.  Cover dish as tight as possible with aluminum

foil and bake in a 375 degree oven for 1 hour.



.... and then:



Brown Rice Salad

Alton Brown



Alton's Brown Rice Salad



1 recipe baked brown rice (see other recipe using 1-1/2 C brown rice)

1 slices bacon

1/2 cup diced red onion

1/2 cup white wine vinegar

1/2 cup chicken broth

2 tsp dijon mustard

1 tsp sugar

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 TBL fresh chopped dill



Fry bacon and remove; saute onions in bacon fat until golden.  Deglaze pan with

vinegar, then add broth, dijon, sugar, salt and pepper.  Stir into rice.  Toss

with dill, stir until moisture is absorbed, and refrigerate for up to 1 week.





Relaena

Thank you!



>--- On Wed, 1/14/09, Lance M <monarch@...> wrote:

>

>> Could you refresh us on what that is, for the ones of us who

>> don't do it regularly...

>>

>> >Honestly, I've used Alton's recipe and

>> technique for a couple of years

>> >now, and it's the best for me.

>

>Here ya go:

>

>Brown Rice - Easy Preparation

>Alton Brown

>

>1-1/2 cups brown rice (short or medium grain)

>2-1/2 C very hot (just off boiling) water

>1 TBL unsalted butter

>1 tsp kosher salt

>

>In an 8" square baking dish, place rice and pour over water, into which butter

and salt have been dissolved.  Cover dish as tight as possible with aluminum

foil and bake in a 375 degree oven for 1 hour.

=====

On Wednesday, January 14, 2009, 6:49:05 PM, Relaena wrote:





> Here ya go:



> Brown Rice - Easy Preparation

> Alton Brown



> 1-1/2 cups brown rice (short or medium grain)

> 2-1/2 C very hot (just off boiling) water

> 1 TBL unsalted butter

> 1 tsp kosher salt



> In an 8" square baking dish, place rice and pour over water, into

> which butter and salt have been dissolved.  Cover dish as tight as

> possible with aluminum foil and bake in a 375 degree oven for 1 hour.





so how do you cook it in the summer?



--

Dwight A. Corrin

316.303.9385  phone ahead to fax

dcorrin at fastmail.fm

photo galleries at http://dcorrin.smugmug.com

photo blog at http://dcorrin.aminus3.com

Using IMAP with The Bat! 4.1.9.2 on Windows XP version 5,1 (Service Pack 3)

I've found a way to keep rice sticking in my little rice cooker.  Coat

the pan with cold butter before you start, and don't let it go into

the warm cycle.  Very little stickage.  I would imagine that starting

with hot or warm water would defeat this trick.

My favorite is the stove top, though it isn't particularly fast.



Jeremy Sullivan <jersully@...> wrote:          I'm not looking for

recipes, but techniques for straight-up brown rice.  Rice cooker, pressure

cooker, stove-top, oven, microwave...  If you're a brown rice eater, what's your

favorite?  What's the fastest?



I was thinking of trying a pressure cooker, to save time and because I'm afraid

my little rice cooker would take too long, but Riceland says NOT to cook it in a

pressure cooker?



[Non-text portions of this message have been removed]













     Huraiva     Time spent with cats is never wasted.     huraivaalimah.com









[Non-text portions of this message have been removed]

I use a rice steamer. We have an Oster 5711, and it works very nicely.



Jeremy Sullivan wrote:

>

> I'm not looking for recipes, but techniques for straight-up brown

> rice.  Rice cooker, pressure cooker, stove-top, oven, microwave...  If

> you're a brown rice eater, what's your favorite?  What's the fastest?

>

> I was thinking of trying a pressure cooker, to save time and because

> I'm afraid my little rice cooker would take too long, but Riceland

> says NOT to cook it in a pressure cooker?

>

> [Non-text portions of this message have been removed]

>

>

> ------------------------------------------------------------------------

>

>

> No virus found in this incoming message.

> Checked by AVG - http://www.avg.com

> Version: 8.0.176 / Virus Database: 270.10.4/1880 - Release Date: 1/7/2009 8:49

AM

>

>





--

Elizabeth Schechter

House Oakenhame

SCA: Aurelia Aurifaber. Barony of Darkwater, Kingdom of Trimaris

http://www.livejournal.com/users/ladysmith/

I use a rice cooker that take about 45 minutes for 2 cups (japanese

measure).  I cook rice several times a week so I bought a good one.  If I

had to do it over, then I would get one with a timer too.  The one I have

keeps the rice warm for several hours, the manual says 12. I never leave it

that long.



Chad



On Wed, Jan 7, 2009 at 5:36 PM, Jeremy Sullivan <jersully@...> wrote:



> I'm not looking for recipes, but techniques for straight-up brown rice.

> Rice cooker, pressure cooker, stove-top, oven, microwave...  If you're a

> brown rice eater, what's your favorite?  What's the fastest?

>

> I was thinking of trying a pressure cooker, to save time and because I'm

> afraid my little rice cooker would take too long, but Riceland says NOT to

> cook it in a pressure cooker?

>

>

>

>

> [Non-text portions of this message have been removed]

>

>

> ------------------------------------

>

> Yahoo! Groups Links

>

>

>

>





[Non-text portions of this message have been removed]