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Post by debbiem on Jun 25, 2008 7:05:40 GMT 1
I bought some brown organic short grain rice as it was on offer in the health shop, an offer one couldn't refuse. :  I've just had a go at cooking it with the chickens being the first guinea pigs. Well, 19 minutes later of boiling it and it's still al dente, a bit crunchier than that even! No instructions on the packet so does anyone know how to cook this stuff? I can't believe I'm this long in the tooth and I haven't got a clue. ;D |
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Post by debbiem on Jun 25, 2008 7:18:24 GMT 1
I've just read that brown rice can take up to 30mins to cook so it's boiling away again for a bit longer, and you have to keep adding water to it too. Ok, I can handle that.  I can feel a risotto or paella coming on too...... |
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Post by 4pygmies on Jun 25, 2008 7:21:28 GMT 1
I know what you mean MrsB! Most whole/brown food takes much longer to cook but rice is awful! I use that wild red rice occasionally (OH hates rice obviously but I love it) and it takes nearly 45 minutes simmering to be properly cooked - it's very aggrevating if you don't realise that first time of cooking..... : Just think how good it is for you though....... |
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Post by 4pygmies on Jun 25, 2008 8:02:35 GMT 1
Nope, I didn't! I meant the wild red Camargue rice - is that the same I wonder...it's really tasty anyway..... And I don't think short grain rice is exclusively for pudding The witch - it's used in Spanish savoury dishes quite a lot. I think I'm right in saying it's because it tends to be stickier once cooked so is used in risottos and the like.
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Post by 4pygmies on Jun 25, 2008 8:15:21 GMT 1
Well that's fascinating! Thanks The witch - that's why it's sooo expensive then........
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Post by debbiem on Jun 25, 2008 9:14:56 GMT 1
Thanks you two.  Well, after about 30mins plus leaving the lid on after turning the gas off I can now declare the rice SOFT. I've put some frozen peas in it and very soon the chickens can have a feast.  From the taste of it I'm sure a paella or risotto could be made with this rice as it tastes right for those kind of dishes and all the liquid would slowly be absorbed into the rice. Next time I know what to expect but it really is a surprise first time isn't it when you've cooked it for twice as long as you would long grain and it's still as crunchy as heck! |
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Post by Sleepy on Jun 25, 2008 9:27:02 GMT 1
I've just read that brown rice can take up to 30mins to cook so it's boiling away again for a bit longer, and you have to keep adding water to it too. Ok, I can handle that. I can feel a risotto or paella coming on too...... But short grain rice is for puddings ........ Best to use Arborio for risottos. I guess you know that wild rice is in fact grass seed. www.passionateaboutfood.net/cgi-bin/newspro/viewnews.cgi?newsid993406776,52933, Arborio for risotto yes, but bomba or calasparra rice for paella surely The witch? It's not a proper paella otherwise. And caramelised on the bottom too! |
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Post by debbiem on Jun 25, 2008 10:15:22 GMT 1
Arborio for risotto yes, but bomba or calasparra rice for paella surely The witch? It's not a proper paella otherwise. And caramelised on the bottom too! OMG feelings of inadequacy creeping in - I'm well out of my depth here! But I still reckon that this rice would do for a paella or a risotto, so there!  It is organically grown brown short grain rice, country of origin Italy - that'll do! |
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Post by Sleepy on Jun 25, 2008 10:16:20 GMT 1
Arborio for risotto yes, but bomba or calasparra rice for paella surely The witch? It's not a proper paella otherwise. And caramelised on the bottom too! OMG feelings of inadequacy creeping in - I'm well out of my depth here! But I still reckon that this rice would do for a paella or a risotto, so there! It is organically grown brown short grain rice, country of origin Italy - that'll do! Yeah, it'll do ;D |
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Post by 4pygmies on Jun 25, 2008 10:30:29 GMT 1
Sleepy has a bag of rice for every situation in his cupboards at home I'm quite certain(years out of date though prolly....).......don't feel bad though MrsB - I just use 'rice' too - that's good enough for most meals.....
Mind you - I did find out on Wikipedia that some rice is rolled in talcum powder to make it shiny.....yuck!
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Post by Sleepy on Jun 25, 2008 10:37:29 GMT 1
Sleepy has a bag of rice for every situation in his cupboards at home I'm quite certain(years out of date though prolly....).......don't feel bad though MrsB - I just use 'rice' too - that's good enough for most meals..... Mind you - I did find out on Wikipedia that some rice is rolled in talcum powder to make it shiny.....yuck! I am currently out of calasparra and bomba rice  |
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Post by 4pygmies on Jun 25, 2008 10:39:27 GMT 1
Oh HELL! How are you coping Sleepy? Remember we are all here for you if the lack of bomba becomes too painful.......and calasparra sounds like a skin condition to me.....are you sure you've spelt that right?
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Post by Sleepy on Jun 25, 2008 10:42:26 GMT 1
Oh HELL! How are you coping Sleepy? Remember we are all here for you if the lack of bomba becomes too painful.......and calasparra sounds like a skin condition to me.....are you sure you've spelt that right? It was touch and go a couple of days ago, but I got by with baked beans as a substitute Thanks for caring though. |
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Post by 4pygmies on Jun 25, 2008 10:45:08 GMT 1
YOU RUBBED BAKED BEANS ON YOUR SKIN CONDITION! Good Grief, man - get a grip......(or don't, on second thoughts...) ;D
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Post by mickthecactus on Jun 25, 2008 17:07:17 GMT 1
Sleepy has a bag of rice for every situation in his cupboards at home I'm quite certain(years out of date though prolly....).......don't feel bad though MrsB - I just use 'rice' too - that's good enough for most meals..... Mind you - I did find out on Wikipedia that some rice is rolled in talcum powder to make it shiny.....yuck! A bit like babies then.... |
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It is organically grown brown short grain rice, country of origin Italy - that'll do!