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Browned Rice

A simple dish of rice browned in a pot and steamed with water and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Browned Rice

Ingredients

Directions

Brown the rice

  1. Place rice in a Family Peanut Roaster or a suitable pot.

  2. Heat over a wood or gas stove, turning slowly and constantly.

  3. Watch closely until the rice turns a yellowish-brown color.

Steam and serve

  1. Add water and salt, then steam until each kernel is separate, dry, and mealy.

  2. Serve plain or with nut cream or fruit sauce if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rice
Browns in the dry pan, developing a toasted, nutty flavor and color before steaming.
Water
Steams the toasted rice so each kernel cooks through and becomes separate and mealy.

The step that matters

Watch closely until the rice turns a yellowish-brown color. Browning happens quickly once the rice is hot, and turning it constantly keeps the grains evenly toasted. Uneven heat or lingering too long can scorch some kernels and leave a bitter taste before steaming begins.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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