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converting white rice to brown in Mastering Vol2 Tian de courgettes


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3 replies to this topic

#1 pstock

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Posted 19 February 2010 - 12:58 PM

One of my favourite dishes from Master the Art is from Vol2, p 271, Tian de Courgettes au Riz.
I would like however to use brown rice instead of the white it calls for.

the original calls for 1 cup of white rice boiled in a large quantity of water for exactly 5 minutes and then drained. it is then cooked along with other stuff with 2.5C of hot liquid.

So, how to convert this?
First how long to parboil?
if 5 minutes is a little less than 1/3 the standard 18 minutes cooking time for white rice would I parboil the brown rice for 1/3 the standard 45 minutes for brown (so, 15minutes?)
or would you parboil until ... 13 minutes (18-5) from it being fully cooked, so 45-13 = 32min?

Second, how much liquid to use in the final cooking process (along with 2C zuchinni, minced onions, )
instead of 2.5 cups,More?

thanks

any quick suggestions would be appreciated as this is for this evening.

Peter

#2 heidih

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Posted 19 February 2010 - 01:35 PM

I do not have my book available, but my feeling is that you want to work backwards. I would think that the other ingredients should not cook the extra time that it takes to get the brown rice done. Knowing your brown rice, I would get it to the point that the final cooking time of the dish will be per the recipe. By that time I think the liquid per the recipe will be ok.

#3 Lora

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Posted 20 February 2010 - 08:41 AM

I have a recipe for a Persian rice dish that also involves parboiling, with a note for converting to brown rice. It says, parboil the brown rice 12-15 minutes (basically until it's as cooked as the white rice would have been after its boil), then proceed with the rest of the recipe as written.

#4 pstock

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Posted 20 February 2010 - 09:27 AM

Thanks both.

In the end I half-cooked the brown rice in a rice cooker with excess water and tried working backwards from the end point, as suggested.

Finally result was a hit, but I noticed the cooking liquid (zuchinni juice + milk) didn't seem to be absorbed quite as thoroughly as it was in the white rice version.

That might have been a function of some characteristic of brown rice or I might have screwed up my timing and measures.

I will have to try it again another time when I am less harried and pay closer attention.

thanks though.

Peter