Why do you sautee rice in butter or margrine before you cook it?!
Why do you sautee rice in butter or margrine before you cook it?
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1 month ago
I've heard it helps to keep the rice to keep from getting mushy by carmelizing the rice, is that true?
Answers:
1 month ago
I've heard it helps to keep the rice to keep from getting mushy by carmelizing the rice, is that true?
It 'toasts' it and really brings out a delicious nutty flavor....
butter burns too fast, use margarine. sautee for about 5 mins then add water. bring to a boil then on simmer for about 15 mins
it taste good n it won't stick to da pot...
I would say so it doesn't burn it and it probably helps with the flavor, just my guess.
I don't. Perhaps you're thinking of the Rice-a-roni boxed mixes. Those are made with partial cooked and dehydrated rice. They also contain bits of noodle too. Their directions call for you to brown the rice mixture prior to adding liquid.
using butter to cook rice is a part of cooking method and its also flavours
we Indians and Chinese use to cook rice with water and do not saute it with either butter or margarine!
The cooking, or sauteing should be done gentle so the butter doesn't burn and add tastes. I often add finely diced onion to mine.
Yeah saute it in butter. If you want to have a lard butt. Otherwise rinse it well, cover with about half an inch of water and bring to the boil in a covered pot. When boiling reduce heat and simmer for about 12 min, or until all of the water is absorbed. This is the Asian way and the healthiest.
I cook my rice in a rice cooker and don't saute it first. It's just cooked in water. Though when I make spanish rice, I cook the rice with onions first, but I don't use butter. I just use Pam to make it healthier.
it really makes it more delicious...just try it.