So you soak some brown rice....

[Theia]

and then things happen and you realize you are not going to get to make the dish it is intended for that night. What do you do with it?

Basically I soaked some brown rice for about 6 hours and then stuff came up. By the time I was done I needed dinner in 20 minutes, not an hour+.....

So I ended up putting the rice in it's water with a bit of ACV in the refrigerator. I then used it for the intended dish 24hrs later. The rice cooked up and tasted fine, but it was super sticky, like it had been over-soaked/over-cooked. It was kinda glutinous if that is possible with rice.

What should I have done? And do you still cook soaked brown rice for as long as unsoaked rice? I am sure this won't be the only time my plans have to change at the last minute.

TIA

[JessicaS]

You don't cook soaked rice as long.

I don't soak mine, I toast it with a little olive oil in the pot I am cooking it in.

[Theia]

How long approximately do you cook it for if soaked?

And does toasting it with olive oil achieve the same effect that is intended with soaking? How long do you toast it for? That sounds yummy.

TY

[JessicaS]

Oh it...a couple minutes, it looks more opaque. You can see the difference and you can smell it. It smells like popcorn.

I just find it tastes nicer if I toast it first, it makes it more nutty.


Soaked should take about 20 minutes or so.

[Magelet]

You can actually soak it and then toast it (it takes a little longer as the water steams off), if you want.

I'm not sure about it being too sticky, maybe you cooked it in too much water? I think soaked rice takes a little bit less? It still takes a long time for me to cook it.

And it generally works pretty well for me, throwing it in the fridge, that's what I do. (though if I'll eat it in the next day, I sometimes just leave it out.)

[BedHead]

I've been thinking about soaking a bunch of rice and then measuring it into freezer dishes and just freezing it. I've been meaning to do this for a while actually, just haven't done it yet. I want to know if it's OK or if it just turns into a soggy mess.

[Theia]

Thank you. So I probably did use too much water. I was a little distracted and did things kinda backwards. What can I say, it happens. But because I used the rice in a casserole and baked it, it was still pretty edible.

I'll have to try the toasting next time.

I have another question if you don't mind.....

At my grocery store the bulk bins contain long grain, short grain, and basmati brown rice. For some reason that I couldn't remember, I didn't think I wanted the short grain. So I bought a bit of the long grain and the basmati. What are the differences? I imagine each kind of rice might work best with certain types of dishes, i.e. casserole vs side of rice? I bought small amounts so I could do a taste test of sorts. But was just wondering if there is more to it than taste?

I've been thinking about soaking a bunch of rice and then measuring it into freezer dishes and just freezing it. I've been meaning to do this for a while actually, just haven't done it yet. I want to know if it's OK or if it just turns into a soggy mess.

On this, IDK. You could certainly try it with just one serving the first time so you would lose out on less if it didn't work well. It may work fine cuz many other foods are frozen and survive the thaw well. It sounds like a good time saving idea. Maybe let it sit and drain in a strainer for several minutes so there is less water when it goes into the freezer?

[pacificbliss]

I don't soak my brown rice either. I usually toast it then add twice the amount of water as I did rice and bring it to a boil, cover, remove from heat for 5 minutes and then cook it on a low setting covered for 25 minutes. After that you can let it sit 10 minutes or so and then just fluff it with a fork.

So yummy.

I have never tried freezing it either. I should try that.