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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.