I have had a few queries recently regarding the cooking of rice in the Thermomix. Steaming rice in your Thermo couldn't be easier.
There is a rice cooking setting on the TM6 which I largely ignore as it takes way longer than I need for white rice at 29 minutes.
My rules of thumb for all rices are as follows;
- Rinse the rice very well in the simmering basket.
- Add enough water to just be able to see it in the bowl above the rice when you tip it slightly on an angle.
- Use the spatter guard and always use speed 4. Less than speed 4 will not allow the hot water/steam to fully get through all the rice, thus cooking it evenly.
Then follow this recipe! There are different cooking times based on the type of rice you are cooking. I personally love wild rice and brown rice for varying dishes as listed below. They add a different and complex flavour to dishes that could just as easily be made with white rice, but would in no way taste as good.
Make your rice low carb:
Recent research shows that adding coconut oil to starchy foods like rice, potatoes, or pasta, and then cooling them, can increase resistant starch, which is harder to digest. This process reduces the calories and glycemic impact of the food. Here's how it works:
- Cook with Coconut Oil: Add 1-2 tablespoons of coconut oil per cup of uncooked starch during cooking. (In the case of Thermomix, we add this after for reasons stated in the recipe)
- Cool: Refrigerate the cooked food for at least 8-12 hours. (So cook rice the morning you wish to use it.)
- Reheat (Optional): Reheat before eating if desired.
This method transforms some digestible starch into resistant starch, which isn't absorbed as glucose, thus lowering the food's caloric content and glycemic index. You're welcome. So follow this recipe for cooking your rice(s) and then also follow it for reheating your rice. This principle is of course good with pasta and potatoes as well.
Kale Chicken & Brown Rice Salad
Thai Black Sticky Rice Pudding
Thai Wild Rice Salad With Mango
Brown Rice Herb and Fennel Salad
Minted Red Rice & Chick Pea Salad
Sous Vide Crimson Snapper with Red Rice Salad
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Need
-
White, Sushi, Jasmine, Basmati rice
- 200-400 Grams white rice
- 600 Grams whey or water Recipe
- 1 Pinch pink salt flakes BUY
- 1 Tablespoon coconut oil BUY
-
Brown, Wild rice
- 200-300 Grams brown or wild rice
- 1 Litre whey or water Recipe
-
Optional extras
- 1 Pinch saffron threads
- Miso Butter with Black Pepper Oil Recipe
- butter to taste BUY
Do
- 1
Weigh the rice into the simmering basket. A good rule of thumb is approximately 60-70g uncooked rice per serving. Do not exceed 400g.
- 2
Rinse under running water until water runs clear. This removes the surface starch on the grains and will give you a fluffier result.
- 3
Insert basket into the Thermomix bowl and add whey or water over the top of the rice. Add a pinch of salt on top of the rice. Tip the bowl to make sure you can see the water when the bowl is on the angle. If you cannot, you need to add more water until you can.
- 4
Steam 14 min/100°C/speed 4/spatter guard. If you do not have a spatter guard, it is best to place the Varoma dish on top of the lid rather than the MC.
- 5
When rice is cooked, remove the basket from the bowl and tip into a Thermo Server or insulated serving bowl, add coconut oil, fluff with a fork and serve. Adding the oil after cooking is preferable here as it will just disappear into the steaming water if you add it during cooking time.
- 6
To gain the most benefit from the addition of coconut oil, you will need to let the rice cool completely for up to 12 hours. Then reheat before serving as you would any other rice.
- 7
TO REHEAT in the Thermomix, return the cold rice to the simmering basket making sure it is not packed in too tightly. Add water to the Thermomix bowl (do not run the water over the rice.) Steam 20 min/100°C/speed 4. Serve. This sounds like a long time, but for some reason it takes way longer than cooking it in the regular manner. As a hint, I now leave the rice in the simmering basket after cooking, place it into a Thermoserver and stir the coconut oil through, then let it cool still in the simmering basket. It seems to expand! So unless you are using some of the cooked rice immediately, I think doing it this way will save you some time and grief.
- 8
Brown, Red, Black or Wild Rice:
- 9
Follow instructions for weighing and rinsing rice. Steam 30 min/100°C/speed 4/spatter guard. If the wild rice outer husk has not broken revealing the inner fluffy grain, then you will need to keep cooking. You will recognise this over time as you cook this type of rice. It can vary based on how long the rice has been stored both in the store and your pantry.
- 10
Proceed with recipes of choice.
