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why saute rice?

l
lonestartor Aug 17, 2006 03:25 AM

Just wondering what exactly is the purpose of sauteing rice for a rice pilaf? or even other starchy foods like macaroni for a beef/macaroni dish??

Does it add more flavour??

Very curious in Toronto
Brian

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  1. carswell RE: lonestartor Aug 17, 2006 03:33 AM

    Sautéing gives the rice a slightly toothier texture and helps the individual grains maintain their integrity. If you sauté long enough to colour the rice, the flavour will be changed; whether that's a good thing is up to you and your palate.

    Have never heard of sautéing uncooked dried pasta but would imagine the effect is similar.

    3 Replies
    1. re: carswell
      b
      bogie RE: carswell Aug 17, 2006 03:54 AM

      There is a Mexican dish called Fideo Soup. The first step in making it is to saute broken spaghetti or angel hair pasta in olive oil until browned. Then, you typically add onions, garlic, chipotle chiles, chicken stock, tomatoes and cilantro to make the soup.

      It's kind of like a Mexican Minestrone, with very deep and haunting flavors.

      1. re: bogie
        King of Northern Blvd RE: bogie Aug 17, 2006 04:13 AM

        You also saute vermicelli in Armenian Rice Pilaf... Which is probably where the San Francisco treat came from...

        1. re: King of Northern Blvd
          b
          bogie RE: King of Northern Blvd Aug 17, 2006 04:43 AM

          Great info, I didn't know that one!

    2. s
      s1729543 RE: lonestartor Aug 17, 2006 06:12 AM

      Sauteeing the rice for pilaf causes the starches on the outer shell of the grain to 'gellate'--they take up ambient moisture, and form long chains between each other, giving a firm, independant structure to each grain. the liquid added to the pilaf provides a medium for shorter chains of starches to leave the grain, which allows the rice to bind to itself---so it's mouldable, etc. basically, sauteeing the rice beforehand allows you to have distinct rice kernals that adhere to each other for presentation, while giving you a bit of leeway--slightly overcooked rice will still seem perfect if sauteed in oil before adding water, because the outer parts of each grain are a little firmer because of the sauteeing.

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