Can gluey brown rice be rescued?
Hi, everyone. Today I tried cooking some brown basmati rice in the pressure cooker, using the pot-in-pot method (http://missvickie.com/howto/grains/ri...). I used half chicken broth and half water. I had used this method before with regular long-grain brown rice and all water, and it was fine. This one's a gluey mess. Can it be fixed? It's a lot of rice to just toss out.
Also, should brown basmati be rinsed like white rice? Is it the collagen in the chicken broth? Any ideas what went wrong?
If it can't be fixed, any suggestions for something it can be eaten with? and hopefully, frozen with in meal-sized packages?
I have soooo done this before!
so i rescued the batch, by cooling it overnight, then added a couple eggs, some bread crumbs, a LOT of cheese and chives, garlic and salt and pepper. then I rolled into "meatballs" and tried to both pan sear and bake in an oven. Obviously the pan fried was super yummy and tasted way more indulgent, BUT the oven baked was really good too...
Also, if you have a dog, add it to some oatmeal, shredded carrots and parsley, form and bake into lovely moist puppy cookies!
I'm wondering if you couldn't use the overcooked rice to make rice crackers. But I have never tried making them, and the recipes I find are all over the place but mostly call for sweetened sticky rice. You'd want to go for savory since you have the stock in there already.
But what the heck. You got nothing to lose. Make a paste in a food processor using your overcooked rice mixed with some coconut milk - or else water and mirin. Give it some savory notes with scallions, sesame seeds... Maybe add some flour to stabilize. I see some recipes call for baking sheets of flattened, rolled dough, other deep frying. Make it up. Go nuts.
And if it fails... who cares? Its pretty close to dog food now. If it works, report back.
(Or maybe someone here has an actual, tried and true recipe for rice crackers?)
i would turn it into a soup or congee!
congee = boil with double the water for another two hours until the rice breaks up (in a normal pot; i've never used a pressure cooker)
you can add more or less water/broth to your desired consistency
add flavour + ingredients to your fancy: ginger, deboned fish, lean pork, raw peanuts, tofu, preserved duck egg, mussels, dried scallop, dried shittake mushroom, five spice powder, etc.
it's pretty hard to screw up congee since you can't really over-boil it.
(although burning is not so good - stir every once in a while)
I don't have any experience with cooking it in a pressure cooker, but it sounds like you just plain overcooked it. It won't really break up for use in a salad or anything later, I don't think.
I've successfully used overcooked brown rice in bread, but it sounds like you have a ton of it, and the chicken stock will make it problematic for eating as a cold cereal with milk on top.
As far as I know, the point of rinsing white jasmine rice is to get ride of residue from the polishing process -- not an issue with brown.
If you have dogs, it would be a good part of homemade food for them. Not much of a suggestion, I know -- but that's a tough one to salvage in my experience.