Browning rice and pasta before cooking

[Mr_Dove]

I spent some time in South America a number of years back. They have a cooking practice that I never quite understood because we don't do it here in the US.

When cooking rice or pasta they brown it in a pan with some oil before adding it to the water for boiling.

Is there a reason to do this? Could it have something to do with the way food in South America is produced? Maybe its different than what we get in the US...?

[babetoo]

i think it is just a matter of taste. never do it with pasta though only rice. i just brown it in skillet with butter. it gives a lot of flavor and a nutty taste to the rice.

[GB]

That is done here in the US as well. I do it occasionally with rice. I do it less often with pasta, but when I cook Israeli couscous, which is a pasta, I brown it in oil first.

The reason to do this is the same reason we brown meat. It gives it flavor.

[Scotch]

It's normal when making a pilaf or a risotto.

[luvs]

we cook rice pilafs & barley pilafs like that at school. makes 'em nuttier then.

[TONY SCHAAB]

Quote:

Originally Posted by Mr_Dove I spent some time in South America a number of years back. They have a cooking practice that I never quite understood because we don't do it here in the US. When cooking rice or pasta they brown it in a pan with some oil before adding it to the water for boiling. Is there a reason to do this? Could it have something to do with the way food in South America is produced? Maybe its different than what we get in the US...?

I noticed a response to your posting stating not to brown pasta. I often make mushroom "risotto" using orzo instead of arborio rice. The method is the same as true risotto. In this application I find that lightly browning 1/4 to 1/3 of the rice adds a very nice additional flavor to the dish.

[Wyogal]

Flavor.

[Andy M.]

I sometimes brown egg noodles in the oven before boiling them. Then I toss them with butter and serve.

For pilaf, I brown angel hair in butter until both the butter and the pasta are dark brown, then I add the rice and cook that for a bit so it can absorb some fat.

The browning changes the flavor significantly.

[GB]

Quote:

Originally Posted by Andy M. I sometimes brown egg noodles in the oven before boiling them. Then I toss them with butter and serve.

I have never heard or thought of doing that. I made egg noodles the other day and my family wanted to know why we don't eat those more often so I said I would start making them more. I am going to try your method next time Andy. Thanks.

[Andy M.]

Quote:

Originally Posted by GB I have never heard or thought of doing that. I made egg noodles the other day and my family wanted to know why we don't eat those more often so I said I would start making them more. I am going to try your method next time Andy. Thanks.

That's the only way my mom ever made egg noodles.