Plain Brown Rice Recipe - Pilaf Method

[Saviolo]

Last edited Thu Mar 8, 2018, 12:55 PM - Edit history (1)

So, we're keeping with the basics this week, with a plain brown rice recipe! We don't have (and have never really seen the need for) a rice cooker, so we usually do it on the stovetop. The pilaf method refers to toasting the rice briefly in some kind of fat or oil before adding the water. It adds a slightly nutty flavour and a lovely toasty aroma to the whole pot of rice. Please note that white rice cooks much faster, so this method is portable, but the cooking time would be shorter for white rice.

We also found a really interesting article about the way you cook rice and how it affects it's nutritional value: https://www.washingtonpost.com/news/wonk/wp/2015/03/25/scientists-have-figured-out-a-simple-way-to-cook-rice-that-dramatically-cuts-the-calories/
Basically this method lowers the glycemic index of the rice (making the carbs less bio-available) if you cool the rice before using it. We'll frequently make large batches of rice just to have on hand, and keep it in the fridge (and we did it before we read the article!) to pull out for things like fried rice, or as a side dish beneath curry or my hubby's homemade Chinese food. This rice is unflavoured so it's very versatile.

[Kali]

1. wrong video, I think

this is for ice cream

[Saviolo]

2. Thanks!

Corrected!

[mitch96]

3. "this method lowers the glycemic index of the rice"

THIS IS SO COOL!! I flunked chemistry but this is chemistry in action...
no "milli moles per nano gram" stuff.
I cook my rice like pasta. Water, rice, boil and cook till andante, drain the water and let it sit in the covered pot for 10 min for the residual water to be absorbed in to the rice. Never fails. This will fit in nicely with the way I do my rice. If my calculations are right it's 1/2 tsp of oil per 1 cup of rice. I am always looking for ways to cut calories.
THANK YOU.
m
edit:.. Ha! new vid shows a very similar method to mine... Great minds think alike..