Brown Rice in Stock
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 5 hrs 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g brown rice (Camarue lon rain)
- 50 g clarified butter, e.., Butaris
- ml 1,200 water
- 3 cubes broth, instant
- possibly curry powder, or paprika
Print Recipe
Pin Recipe Instructions
- Cooking a small amount of brown rice (e.g. for soups) is a time consuming affair and hardly realistic for a professional dinner. So I pre-cook the rice and freeze it.
- Dissolve the stock cube in the water. Heat the Butaris in a pressure cooker, roast the rice, deglaze with the stock. Bring to a boil on high, cook on low for 10 minutes. Do not open the pressure pot, but let the rice soak for several hours until it cools down.
- Fill into large freezer bags (ideally the 6 l bags with zippers), press into a thin (about 3/4 cm) layer, freeze. If necessary, you can break off a small portion for soups or the like from the plate and put the rest back into the freezer.
- Variants:
- Rice no longer takes on any flavor after cooking, hence the broth. You can of course also take water. Another possibility is to add 1-2 tablespoons of curry or paprika to the cooking water.
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