Ground Toasted Rice Recipes

TOASTED RICE

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

ROASTED CAULIFLOWER "RICE"

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
• Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
• Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
• Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
• Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
• Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.

GROUND TURKEY SOUP WITH WHITE RICE

Steps:

• Combine ground turkey, onion, celery, and garlic in a large saucepan over medium heat. Saute until turkey is cooked through and browned, 5 to 7 minutes. Drain fat from the saucepan.
• Add chicken broth, fire-roasted tomatoes, tomato paste, Worcestershire sauce, thyme, oregano, bay leaf, salt, and pepper. Reduce heat to medium-low, cover, and cook for about 10 minutes.
• Stir in frozen vegetables and rice and simmer until vegetables are tender, about 10 minutes. Remove bay leaf and serve.

GROUND TOASTED RICE

Steps:

• Select a skillet in which the rice fits in a thin layer. Put the rice in the pan, place over medium-low heat, and toast the rice, shaking the pan occasionally. The grains will first turn opaque and then golden. When the rice starts to show color, monitor the skillet closely, shaking it more frequently so that each grain toasts evenly. The grains will give off a fragrant nuttiness and shrink a bit, and the small holes at the end of each grain will be dark and visible. In general, it takes about 15 minutes to toast rice properly. When the grains are golden and/or golden brown, they are ready. Remove from the heat and let cool.
• When the grains are cool enough to handle, grind the rice in 1-tablespoon batches in a clean, dry electric coffee grinder. Pulse each batch about 8 times to achieve the texture of fine cornmeal. Do not grind to a fine powder. Put the ground rice through a coarse-mesh sieve, return the bits that didn't go through the sieve to the grinder, and add the next batch of whole toasted grains. Repeat, passing each batch through the sieve and returning any bits to the grinder. At the end, there will be some bits that will have to be discarded. You can save time by preparing the ground toasted rice several hours in advance and keeping it at room temperature covered with plastic wrap.

TOASTED RICE POWDER

Steps:

• Toast rice in a dry small heavy skillet over moderate heat, shaking skillet, until golden, 5 to 7 minutes (skillet will smoke), then cool. Grind to a powder with mortar and pestle.