Browned Rice
Ingredients
Directions
Prepare
Combine the browned rice, cold water, and salt in a two-quart dish.
Place the dish in a steamer with a close cover.
Steam and serve
Steam for 1.5 hours.
Serve with cream and sugar.
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
- Browned rice
- Forms the body of the dish as the starch softens and absorbs the cooking water during steaming.
- Cold water
- Provides the moisture that the rice absorbs as it cooks through gently in the steamer.
The step that matters
Steam with a close-fitting cover. A tight cover traps steam so the water stays around the rice and the grains cook evenly. If steam escapes, the rice can dry out and cook unevenly before it is tender.
“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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