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Toasted Short-Grain Rice?

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Toasted Short-Grain Rice?

jdherbert | Feb 22, 2006 10:39 PM

Hi everyone-
Through a process that I find difficult to explain, I found it necessary to wash and dry about a pound of Bomba rice (the Spanish short-grain rice used in making paella)

I rinsed it quickly, then spread it evenly accross a couple of sheet pans and tossed it in the oven under a covered braise (report on my ropa vieja tomorrow night!).

I got totally distracted watching a movie and wound up toasting the grains to a light golden color.

In the past, I have toasted basmati, jasmine, and even simple converted rice to make wonderful pilafs. These, however, are medium-long grain rices where extracting the starch of the grains is not of the highest priority. Me and Dr. McGee (as in Harold) have not tried toasting short starchy grains then storing them...

Will I be able to make paella another day, or have I just made myself a pound of crunchy bits?

Hell! If you all tell me to go for it, I'll report on my first toasted paella!

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