Do you pan-toast your rice before cooking?
- liu Nov 8, 2006 06:13 PM
Last night I pan-toasted (dry - no oil) some basmati rice before I cooked it in water. The aroma was wonderful, but I don't know if I actually could taste the difference...perhaps!
Do you pan-toast your rice prior to cooking? If so, do you notice a detectable difference in taste? Please do share any other special techniques you have for cooking rice...thanks!
I saute my rice in butter before adding the water, in sort of a pilaf method. Sometimes I let the butter get a little browned, in which case it adds a nutty, buttery taste to the rice.
The only times I pan-roast my rice before cooking is when I'm making something where I want to activate the creaminess of the rice. So that's everything from risotto to paella to jook (Chinese porridge). So if you don't want your rice to be soft and creamy, you probably wouldn't want to pan roast it.
Except for Chinese boiled rice,I always toast rice in a little oil and butter until translucent, or light golden, before adding boiling stock or water.
It always comes out perfect, never sticks together, and the grains are always fluffy, but separate.
My husband tosses a little ghee into the rice cooker when making basmati. Tastes great and smells fantastic when cooking.