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From: BobK (c-67-174-125-230.client.comcast.net)
Subject: Re: brown risotto
Date: March 16, 2004 at 3:39 pm PST

In Reply to: brown risotto posted by cascadia on February 14, 2004 at 2:13 pm:

I have never made a "risotto" from sweet brown rice, however I have made a "risotto" from short grain brown rice and pearled barley. What I do is rinse the rice (probably would get better results by not rinsing, rinsing is just an old habit). Soak the rice in a ratio of 1 cup of rice to 2 cups of water stirring occasionally for at least 12 hours preferably 16 hours then cook at high pressure for about 30 minutes with a natural release. Cook in the water used to soak the rice. Stirring the rice will tend to release some of the starch. When you remove the cover stir the rice and add hot water if the rice seems dry, you are not fluffing the rice but trying to release more starch so stir somewhat vigorously. I just time this by looking at the rice and when it seems to be done I quit. You will get a somewhat creamy rice but nothing like risotto made from arborio rice. This process results in a rice in which the bran is more noticable than not soaking the rice. You can add vegetables, chopped bell peppers etc. I don't think that sweet brown rice would make a very good "risotto" because the starches are sticky in sweet brown rice, although you could try the same process and see what happens. I always attempt to soak brown rice for about 25 to 30 minutes in the cooking water before cooking. It seems to me to take about this long to get moisture to the middle of the rice and I always get the rice thoroughly cooked this way. I've never tried this with the pot in pot method, I suppose it would work also.

Good luck

BobK



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