Mochi Meals
This recipe is quite simple, but it really gets all members of the family to easily gobble up the brown rice and medley of whole foods. A little bit of preparation goes a long way in making this dish appetizing for a large family. There are many great ways to cook brown rice which is a staple of our diet. We haven’t seen this method done very often, but everybody sure does love it when it’s cooked. When it comes to elevating your culinary game, mastering the art of cooking rice is an essential skill. In this gastronomic journey, we’ll share our secrets for achieving perfectly fluffy rice with a delectable hint of toasty goodness. Whether you’re a seasoned chef or just starting on your culinary adventure, this foolproof method will ensure your rice turns out impeccable every single time.
- 3 cups of uncooked brown rice short or long (I use an Asian rice cooker that comes with a rice cup total of four of those rice ups)
- 4-1/2 cups of or vegetable stock ( vegetable stock or bullion that we make with leftover vegetable scraps)
- 2 tablespoons of Bragg Liquid Aminos (the secret ingredient for that umami kick)
Cooking Method:
Step 1: Sauté to Perfection In a spacious skillet set over medium to high heat, embark on a sensory journey as you sauté the rice. Stir it continuously for 5 to 10 minutes until the grains begin to dance with a beautiful golden-brown hue. The symphony of popping sounds is your cue that magic is happening in that skillet!
Step 2: Liquid Alchemy Once your rice has toasted to perfection, introduce a symphony of flavors by adding water or vegetable stock. Don’t forget the secret weapon – a dash of Bragg Liquid Aminos. This umami-rich addition will elevate your rice to new culinary heights. Reduce the heat to medium, and let this flavorful dance unfold for another 25 minutes. Watch as the liquid is absorbed, leaving only a tantalizing few bubbles of water between the rice grains.
Step 3: The Rice Cooker Shortcut Now, for those who are on the fast track to culinary bliss and own a trusty rice cooker, feel free to delegate this rice cooking dance to your kitchen companion. This recipe is designed for both traditional stove-top enthusiasts and tech-savvy rice cooker aficionados.
Step 4: Final Flourish If your rice has reached its desired consistency but a bit of liquid lingers, fear not! Kick things up a notch by cooking on high, uncovered, until every drop disappears. For those delightful moments when rice decides to stick to the pan, a mere 1/8 cup of hot water, a quick cover, and 5 minutes of zen time will do the trick. Fluff the rice with a fork, and unveil a canvas of perfectly cooked grains.
Step 5: The Cooling Ritual Before you dazzle your taste buds, allow the rice to cool completely. This step not only ensures optimal texture but also makes it the ideal candidate for refrigeration, guaranteeing freshness and convenience for future culinary endeavors.
Conclusion: There you have it – a culinary symphony that transforms ordinary rice into a masterpiece. Whether you’re a traditionalist or rely on the wonders of technology with a rice cooker, this method promises a bowl full of perfection every time. So, embark on this culinary adventure, savor the fragrant aromas, and treat your taste buds to rice like never before!
Saute the rice in a large skillet on medium to high heat for 5 to 10 minutes, stirring constantly until the rice begins to brown and pop. When the rice is sufficiently toasted, add the water or vegetable stock and Bragg Liquid Aminos. Reduce heat medium, and cook uncovered for another 25 minutes or until the liquid has been absorbed and only a few bubbles of water show between the grains of rice. Turn off heat, cover, and let rice sit on a warm stove for 10 minutes. We eat a ton of rice so we have a rice cooker which takes care of all this for us. This is in case you don’t have or use one.
If the rice has achieved the desired consistency, but some liquid remains, cook on high uncovered until the liquid is gone. If the liquid has been absorbed but some rice stick to the bottom of the pan, add 1/8 cup hot water, cover and let sit for 5 minutes. Fluff the rice with a fork, and leave uncovered until ready to serve. Allow the rice to cool completely before refrigerating.
