Really Awesome Whole-grain Rice (Technique)

Really Awesome Whole-grain Rice

Technique

Ingredients:

whole, slow cooking rice (about 1/4 cup per person)

2-3 T butter

Liquid equal to 3 times the amount of rice (1 cup rice = 3 cups liquid)

Salt about 1 1/2 tsp per cup (reduce salt a bit if your are using a salty broth)

Equipment:

Pot w/ tight fitting lid

Wooden spoon or spatula

Directions: 

Melt butter in the pot with tight fitting lid. 

Sprinkle the rice over the melted butter and leave the rice to set and brown. Stir occasionally to encourage the rice to brown evenly. 

When the rice has achieved the color of brownness desired, add the liquid.  I add half of the total needed liquid now and smaller amounts later in the cooking process.

The first addition of liquid will cause steam, as seen in the foggy photo above.  The liquid will also bubble violently with first contact with the hot pot.  Place the lid on an turn the heat down to medium low. 

In about 30 minutes, the pot will need more liquid.  Add 1/2 of the remaining liquid, stir and replace the lid. Continue to simmer slowly. When all the liquid has been incorporated or the rice is the desired done-ness, replace the lid and turn off the heat.
Allow the rice to rest until it is time to serve. Whole grain rice is dense and therefore it will stay edible-ly warm for up to 1/2 an hour.

Extra notes:
1. Rinsing the rice is not necessary in the US. If it is rinsed it will have a harder time browning.
2.  Rice is browned in butter or sauted in butter so that it will cook as individual grains and not bunch up and be sticky.
3.  Broths make a tastier rice.  My favorite is mushroom or chicken broth. Many commercially prepared broths are high in salt and devoid of nutrients.  I'll post later how to make homemade broth in the crock pot.
4.  Onion, peppers, and garlic are nice additions.  Add these 1/2 way through the browning in butter phase. Added too early, these ingredients scorch and are not tasty.
5.  Make ahead tip, Complete all the steps up to the point where the pot simmers for 30 minutes on medium/low.  Once the first addition of liquid is added, turn off the burner or push the covered pot to the back of the stove. The rice will steep as it sets in the hot liquid. Later in the day, return the pot to a medium/low heat and add a small amount of liquid.  The rice will be ready to eat in about 10-15 minutes.