Browned Rice
Ingredients
Directions
The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Spread the rice on a shallow baking pan.
Place the pan in a 350°F (175°C) oven to brown, stirring frequently to prevent burning.
Brown the rice until it is a yellowish brown, similar to ripe wheat.
Wash and dry the rice well before browning.
After browning, use 1 ½ cups of water for each cup of browned rice.
Do not stir the rice after it has boiled to keep it from becoming mushy.
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
- Its starch gelatinises when cooked in water, setting the grains' final texture.
- Water
- Supplies the moisture that cooks the rice until the grains are tender.
The step that matters
Do not stir the rice after it has boiled. Stirring agitates the grains and releases surface starch, which makes the cooked rice gummy and mushy instead of separate and fluffy.
“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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