Annoyed with brown rice

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Dabrowski

Annoyed with brown rice

I've done this chicken basque recipe a few times now:
http://www.deliaonline.com/recipes/type-of-dish/one-pot-meals/chicken-basque.html

Each time the rice is cooked unevenly, half of it's done fine, half is still chewy.

At first I didn't have a big enough casserole so thought it was cos I was using a shallower square dish and some rice was running out of water. I have a decent casserole now though that's deep enough and get the same thing.

Also I find 1 hour of cooking time nowhere near enough, 1hr 30 minimum it takes me for the rice to even get to edible levels.

I'm using Sainsbury's Brown Basmati rice, says it takes 30 mins on the hob.

Anyone any ideas?

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Dabrowski

In the oven!

Sorry, forgot to mention, as my casserole isn't flame proof I opted for the oven version!

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MaryL

Annoyed with Brown Rice

Brown rice takes longer to cook than white rice because of the bran coating. Personally, I wouldn't even use brown rice with Basque chicken. Also, oven cooking rice is much slower than on the range--we've found this out the hard way with our paellas. How about parboiling the rice for 15 minutes or so before adding it to the casserole?

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flo44

Annoyed with brown rice

I cook a lot of rice pilafs, with different kinds of rice, peas, meats, seafoods, always on the stovetop. There are times when the rice is still a little hard (visible when you pinch a grain to inspect interior) and I have to play with it. I usually let the rice sit, covered, to continue steaming, tossing the mixture first to blend, and eventually the rice cooks and swells. It can sometimes be necessary to keep the flame very low to get it to cook through. If the rice is definitely too hard altogether, I add more liquid to the pot, toss it to get the top grains lower in the pot, cover and continue to cook until I'm satisfied with the end result. Good luck. Flo

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Fish Wife

Brown Rice - Chicken Basque

Sorry to hear of your troubles with this recipe.
I make chicken basque at least once a month - it is quite possibly my favourite Delia recipe of all time which is saying something. I find it is simple and easy enough for everyday dinner but also good enough to serve to friends for a casual dinner.
Thought it might be useful to tell a few details as have never had aproblem:
I use a le creuset casserole dish, about 9 inches across and 4 inches deep. I always transfer to the oven for the one hour once it's at simmering point. I use tilda brown rice.
I follow the recipe to the letter with the exception of leaving out the oranges.
Cooking the rice separately in a rice cooker wouldn't solve the problem at all as this is an all in one dish and the rice is cooked with the other ingredients so absorbs all the flavours.
Hope there may be something in there that might pinpoint the problem!
FW

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Dabrowski

*

Er, a rice cooker? Pan of boiling water not doing it for you then?

Thanks for all the advice!

@Fish Wife, do you find the 1hr cooking time is right? And the amount of liquid too?

A friend of mine suggested it could be my cooker, it's pretty crap, it doesn't have a fan oven and uneven heat could be a cause of uneven cooking?

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Queen of Puds

brown rice

You could turn the casserole dish around a quarter turn periodically, or stir it every 20 mins? that would make sure rice all had access to hot liquid. I have a fan oven which cooks lopsided & it cooks at approx 5 degrees under temp (only found out when bought an oven thermometer). I therefore turn everything in my oven - never knowingly beaten by an egocentric kitchen appliance!

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Fish Wife

chicken basque

Yes, to the letter (except oranges), so 1 hour and the same amount of liquid. No turning, no stirring (think probably best to leave lid on actually, wouldn't want to let all the steam out cool it down - after all, Aunty D does not tell me to do this!), I just take out after an hour and it's perfect.
Does sound like it might be worth getting a thermometer to check your oven. :-(
FW

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Dabrowski

Turning didn't work

This time, I tried turning the pot around 180o every 15 mins, and added 15 mins cooking time to make up for lost heat.

I also turned the gas up a little.

Still came out half done and half not :(

Need to get a thermometer next I think to check the thing. TBH the controls are very vague, it was the oven here when we moved it, the dial reads 1/2 1, 2, 3, 45, 6, 789. Apart from 6, I'm never really quite sure where it's at!

Although she does say use a 9" casserole of 4.5L, mine is a lot smaller, about 2-2.5L but the stuff all still fits in ok, wouldn't be to do with that would it?

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Nausea Bagwash

cookers

Most cookery books have a list of conversion tables for gas and electric ovens so use it in conjunction with your (new) oven thermometer.

Thermometers really are invaluable. I used one in a very old cooker for several years after the regulo had failed. Even manufacturers, when pushed, will admit that no two cookers even from the same company will show the same temperature for a given setting.

 
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