Parboiled Brown Rice
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1tablespoon salt
- 1cup long- or short-grain brown rice
Preparation
- Step 1
In a large pot, bring to a boil 2 to 3 cups of water and the salt. Add rice and boil for about 15 minutes, stirring occasionally. Drain. Refrigerate if it will be more than a couple of hours before you use it.
Private Notes
Cooking Notes
Why is so much salt necessary?
In my experience, the amount of salt is always negotiable. I am a salt minimalist and have never found the amount of salt to affect the cooking process. If someone wants more than I feel is necessary or palatable, I put a salt shaker on the table. The method may not meet some epicurean standards, but it meets mine. (I am the one who expends the time and effort to cook... so be it). ;)
My guess is because parboiling the rice gives it less opportunity to absorb the salt. When you fully cook brown rice, all of the salt stays in it. When you parboil, most of the salt remains in the excess water which you then drain off.
I'm guessing it's because relatively little of that salt will be retained by the rice. Most will be discarded when you drain it.
When rice is cooked this way, a far greater amount of water is used than when simmered as most of us (Americans, at least) are used to. Only a portion of the water is actually absorbed by the rice, therefore, only a corresponding portion of the salt.
See https://www.thoughtco.com/adding-salt-to-boiling-water-607427 for details. The short answer is, the salt is NOT necessary - but it does add “flavor”. It does NOT significantly raise water’s boiling temperature. It DOES decrease time needed to come to a boil - but not by much. It is entirely up to the chef’s preference to use salt or not - except in baking where it absolutely DOES have an impact on bread rising. The ratio of salt to water in this recipe IS rather high - IMHO.
Why is so much salt necessary?
I've cooked brown rice (organic) every week for over 40 years, and I have never put in more than 1/2 teaspoon of salt. Sometimes I use olive oil instead, about a tablespoon.
That's what I would like to know, too.
I'm guessing it's because relatively little of that salt will be retained by the rice. Most will be discarded when you drain it.
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