Brown rice in stock

Ingredients for 1 servings:

• 500 g brown rice (Camargue long grain)
• 50 g clarified butter, e.g. B. Butaris
• 1,200 ml water
• 3 cubes of stock, instant
• possibly curry powder, or paprika

Instructions

Working time approx. 5 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 20 minutes

Brown rice stock for freezing and quick access to small quantities

Cooking a small amount of brown rice (e.g., for soups) is a time-consuming task and hardly realistic for a working dinner. Therefore, I precook the rice and freeze it. Dissolve stock cubes in the water. Heat the Butaris in a pressure cooker, toast the rice, and deglaze with the stock. Bring to a boil on high, then simmer on low for 10 minutes. Do not open the pressure cooker; let the rice swell for several hours until cold. Transfer to large freezer bags (preferably the 6-liter bags with a zipper), pressing into a thin layer (about 3/4 cm thick), and freeze. If needed, you can break off a small portion from the “plate” for soups or similar and put the rest back in the freezer. Variations: Rice loses its flavor after cooking, hence the stock. You can, of course, use water. Another option is to add 1-2 tablespoons of curry or paprika to the cooking water.