Rice - Brown Rice Just rice for a crowd. With my kangan water machine use 4.5-6.0 water which makes the rice fluffy. Or just use 9.5 so it is more alkaline. ~In my pressure cooking pot
Equal measures of rice and water (4.5-6.0 or 9.5) 4 c brown rice 4 c water 1 t salt Set for 10 min pressure cooking. But allow time to come up to pressure and 10 min cool down before using the instant pressure release. ~In 8 qt pot on stovetop 8 c water (kangan 9.5) 8 c brown rice 2 t salt Bring to boil. Cover then add weight to the lid. This makes like a makeshift pressure pot. I add 5 small cast iron skillets stacked on the handle of the lid. Turn down heat until there is only a moderate amount of steam coming out. Cook 20-30 minutes. Check, stir and finish. Baking larger quantities of rice makes a nice dry not sticky texture.
To speed cooking boil water on the stovetop and add to the dry rice. To make rice that is dry with individual grains - perfect for putting into a casserole make this~ To bake in a hotel pan: 4 c long grain brown rice 4 c water 1 t salt makes about 3 qts rice To make rice that is softer for eating with something over it, or by itself make this~ To bake in a hotel pan: 4 c long grain brown rice 6 c water 2 t salt makes about 4 qts of rice Bake covered 350* to 400* 30-45 minutes. ~In 2 inch hotel pan this will fit 8 c water 8 c brown rice 2 t salt Baked at convection roast 350* 40 minutes starting with boiling water. Remove lid and fluff with fork and release steam. Ideally keep and reheat later as the texture is really good - the grains are not at all sticky.
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