Toasted Rice Recipes

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

Steps:

• Scatter rice into a baking dish and place into a moderate oven to toast lightly, add butter, mix until melted and return to oven for 2-3 minutes.
• Carefully pour in heated stock and wine, stir through.
• Cover & cook in the oven for 25 minutes.
• Loosen the rice with a fork, add shallots and soy sauce and toss through; season well.
• Return to oven to partially soften the shallots and evaporate any remaining liquid before serving.

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat.
• Stir in 2 cups converted long-grain rice, 1 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring until the rice is golden, about 5 minutes.
• Add 2 cups each chicken broth and water, bring to a simmer, then cover and cook over low heat, 15 minutes.
• Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

Steps:

• Select a skillet in which the rice fits in a thin layer. Put the rice in the pan, place over medium-low heat, and toast the rice, shaking the pan occasionally. The grains will first turn opaque and then golden. When the rice starts to show color, monitor the skillet closely, shaking it more frequently so that each grain toasts evenly. The grains will give off a fragrant nuttiness and shrink a bit, and the small holes at the end of each grain will be dark and visible. In general, it takes about 15 minutes to toast rice properly. When the grains are golden and/or golden brown, they are ready. Remove from the heat and let cool.
• When the grains are cool enough to handle, grind the rice in 1-tablespoon batches in a clean, dry electric coffee grinder. Pulse each batch about 8 times to achieve the texture of fine cornmeal. Do not grind to a fine powder. Put the ground rice through a coarse-mesh sieve, return the bits that didn't go through the sieve to the grinder, and add the next batch of whole toasted grains. Repeat, passing each batch through the sieve and returning any bits to the grinder. At the end, there will be some bits that will have to be discarded. You can save time by preparing the ground toasted rice several hours in advance and keeping it at room temperature covered with plastic wrap.

Steps:

• Toast rice in a dry small heavy skillet over moderate heat, shaking skillet, until golden, 5 to 7 minutes (skillet will smoke), then cool. Grind to a powder with mortar and pestle.