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Old 08-07-2009, 04:08 PM   #1
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Browning rice and pasta before cooking

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...?

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Old 08-07-2009, 04:17 PM   #2
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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.
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Old 08-07-2009, 04:28 PM   #3
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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.
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Old 08-07-2009, 04:32 PM   #4
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It's normal when making a pilaf or a risotto.
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Old 08-07-2009, 04:40 PM   #5
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we cook rice pilafs & barley pilafs like that at school. makes 'em nuttier then.
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Old 11-06-2009, 10:08 AM   #6
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Quote:
Originally Posted by Mr_Dove View Post
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.
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Old 11-06-2009, 10:13 AM   #7
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Flavor.
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Old 11-06-2009, 10:14 AM   #8
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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.
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Old 11-06-2009, 10:24 AM   #9
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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.
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Old 11-06-2009, 10:46 AM   #10
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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.
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