I eat brown rice almost every day, throw it in the rice cooker with a similar amount of lentils or some frozen vegetables.
I recently found an asia shop in the city here, only went there to get a brief look. What's some good stuff that I can buy there? Do they usually have cheap brown rice? I almost always buy pic related, not the cheapest
Asiashops sind in Ordnung. Schweinebauch hatten sie aber keinen, als ich das letzte mal da war. Wie soll ich bitte Schweinebraten ohne Schweinebauch machen? Da lupfte ich meinen Fedora und machte stante pede kehrt, wobei mein Umhang um mich herumwehte.
I'm not aware that rice has any effect on the digestive system. White rice contains only miniscule amounts of fiber in relation to its energy load. None of the fiber in rice is bifidogenic, unlike wheat.
if i leave the rice in cold water for enough hours, inside the fridge, will it eventually become "soft" (like it is after cooking)?
i wanted to try this experiment to cut down the time needed to cook rice: - put rice and cold water** in a pot and place it the fridge. - 12 or 24 hours later, depending on how much time it needs to soften, pull the pot out (checking it is not too dry, adding a bit of water in case). - if the rice has indeed softened, then cook it just to heat reach the center of the grain, so i don't know: boil it for 1 minute. and you're done, rice cooked in 1 minute.
>>7376180 >>7376153 >>7376153 here (italy) we do risotto, but it is long-ish to prepare (compared to pasta). in risotto you "toast" the rice for a bit in fat (either olive oil or butter). after that, you add boiling broth (usually vegetable) and cook (stirring all the time) for 16-18 minutes. total time is about 25 minutes.
so i was thinking if using softened rice could dramatically cut down the cooking time, while achieving a similar result. i mean if the rice is already completely soft, you could just "toast" it in fat for a couple of minutes on the very strong flame, and done.
soaking could be done with broth, instead of just water, to achieve a more similar result. i was thinking of soaking it in fridge because the cold stops eventual dangerous bacterias, since it is going to stay in water for many hours.
> The 'emetic' form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin, cereulide, which is not inactivated by later reheating. This form leads to nausea and vomiting one to five hours after consumption. Emetic toxin can withstand 121 °C (250 °F) for 90 minutes. > Many strains have been shown to grow and produce enterotoxin in dairy products at refrigeration temperatures.
so yea keeping rice soaked for a long time, even in the fridge, is dangerous. no experiment i guess.
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