Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi all! We have been experiencing an issue on site where threads have been missing the latest postings. The platform host Vanilla are working on this issue. A workaround that has been used by some is to navigate back from 1 to 10+ pages to re-sync the thread and this will then show the latest posts. Thanks, Mike.
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest

Brown ristotto rice

  • 20-11-2015 12:54pm
    #1
    smallgarden
    Registered Users, Registered Users 2 Posts: 1,673 ✭✭✭


    I make bbcs oven risotto with arborio rice and was wondering if I could substitute it for brown arborio/risotto rice. Ive substituted brown basmati in oven dishes before and it hasn't worked great as the brown rice doesnt cook properly. Also does anyone know any supermarkets which stock brown risotto rice, thanks


Comments

  • #2
    dibkins
    Registered Users, Registered Users 2 Posts: 594 ✭✭✭dibkins


    Brown rice usually takes a lot longer to cook, so you need to be careful subbing it into a recipe. Either part cook it, or cook for longer.
    I've never seen brown risotto rice however.


  • #3
    duploelabs
    Registered Users, Registered Users 2 Posts: 11,718 ✭✭✭✭duploelabs


    I've never seen a brown version of arborio or carnoli rice, if you want to change it up, try a pearled barley instead of your rice


  • #4
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    We had a brown rice 'risotto' dish last week using shortgrain brown rice (god's own rice) and it was nice but it wasn't risotto. I have a feeling you need your rice to be hulled for the starchy magic to happen. Our risotto was a soupy savoury rice dish, tasty but think I'll be sticking to using actual risotto rice in future cos when you're craving risotto getting a slightly healthier alternative can make you a bit ragey*. Your oven risotto will also take way more time in the oven than if you were using carnaroli/arborio.


    *brown rice hulkout may be specific to me


  • #5
    smallgarden
    Registered Users, Registered Users 2 Posts: 1,673 ✭✭✭smallgarden


    Thanks for the replies. I think ill stick with the standard arborio. If I want more fibre ill just add more veggies


  • #6
    suicide_circus
    Registered Users, Registered Users 2 Posts: 19,802 ✭✭✭✭suicide_circus


    Much better. The idea of substituting "healthy" ingredients into dishes rarely works.


  • Advertisement
  • #7
    Marcusm
    Registered Users, Registered Users 2 Posts: 10,441 ✭✭✭✭Marcusm


    smallgarden wrote: »
    I make bbcs oven risotto with arborio rice and was wondering if I could substitute it for brown arborio/risotto rice. Ive substituted brown basmati in oven dishes before and it hasn't worked great as the brown rice doesnt cook properly. Also does anyone know any supermarkets which stock brown risotto rice, thanks

    Without meaning to criticise you, that's a pilaff not a risotto and the BBC should know better.


  • #8
    smallgarden
    Registered Users, Registered Users 2 Posts: 1,673 ✭✭✭smallgarden


    Marcusm wrote: »
    Without meaning to criticise you, that's a pilaff not a risotto and the BBC should know better.

    No,its more of a lazy mans risotto. Its creamy like a rosotto, just a lot less stirring


  • #9
    Marcusm
    Registered Users, Registered Users 2 Posts: 10,441 ✭✭✭✭Marcusm


    smallgarden wrote: »
    No,its more of a lazy mans risotto. Its creamy like a rosotto, just a lot less stirring

    It's creamy because that is the nature of arborio, carnaroli etc. Any brown rice will retain its starch and you would get a brown rice pilaff. The starch will not leach out to create the mulch of a risotto.


Advertisement