Rice, Health & More
The more you know about rice, the more you love it.
Can you please provide some ingredient substitutions when cooking Ben’s Original™ NATURAL WHOLE GRAIN?A:
To add extra flavor without adding fat, replace water with broth, bouillon or consommé (chicken, beef or vegetable flavors). You may also replace water with fruit or vegetable juices.
BROWN RICE INSTEAD OF WHITE OR WILD RICE FOR RECIPE
Brown rice can be used in recipes instead of white or wild rice. However, the cooking time is longer for brown rice, so adjust your recipe accordingly.
BROWN RICE INSTEAD OF WHITE RICE FOR PUDDING
Brown rice can be used in rice pudding recipes instead of white rice. However, the cooking time is longer for brown rice, so adjust your recipe accordingly.
Butter and margarine are optional ingredients. They do not have to be added.Q:
My Ben’s Original™ NATURAL WHOLE GRAIN BROWN RICE isn't cooking the way I expected. What am I doing?A:
Reason 1: Not enough liquid. Add more liquid and cook longer.
Reason 2: Too large a pan used causing excessive evaporation of water. Use smaller pan.
Reason 1: Avoid stirring during cooking and set aside time.
Reason 2: Cooked too long. Reduce cooking time.
Reason 3: Holding large quantity in pan after liquid is absorbed. When preparing two or more cups, immediately transfer the cooked rice to serving dish.
Reason 1: Incorrect proportions may have been used (measure accurately).
Reason 2: Cooking heat may be too low during the simmering step. Use higher heat.
Reason 3: Cooking method used may not result in dry rice. Remove cover after cooking and leave on very low heat for 4 to 5 minutes or until water is absorbed.Q:
How do I cook large-quantity batches of Ben’s Original™ NATURAL WHOLE GRAIN BROWN RICE?A:
Large Quantity Cooking Measurements
Here are the basic proportions for cooking large quantities of Ben’s Original™ Natural Whole Grain Brown Rice:
Uncooked rise Water(8 oz.) Salt (optional) Butter or margarine (optional) Serving size (4 oz. or ½cup) 3½ cups or 1½ lbs. 7 cups 1 Tbsp. ⅓ cup 25 2 lbs. 8½ cups 1½ Tbsps. ½ cup 38 6 cups or 2¾ lbs. 12 cups 2 Tbsps. ¾ cup 50 12 cups or 5½ lbs. 24 cups ¼ cup 1½ cup 100 19 cups or 8¼ lbs. 36 cups ⅓ cup 2 cups 150
If there is too much water, the heat was too low or the rice did not boil for an adequate amount of time. Any excess water may be drained off.
If there is not enough water, the flame/heat was too high during the boiling process, the saucepan was too large and it caused an excessive evaporation of water. Add more water and cook longer.
Too large a pan can cause excessive evaporation of water. Use smaller pan.Q:
What are some alternative cooking methods for Ben’s Original™ NATURAL WHOLE GRAIN BROWN RICE?A:
Rub 1 tablespoon butter or margarine over bottom and up the sides of the slow cooker. Add 1 cup rice, 2⅔ cups water and 1 teaspoon salt (optional). Cover and cook on HIGH heat until all liquid is absorbed, about 3 hours.
Combine rice, HOT water, and if desired, salt and butter or margarine in a shallow tray. Stir. Cover and bake in a 400°F oven until most of the water is absorbed (about 30 minutes in a conventional oven or 25 minutes in a convection oven). Remove from oven and keep warm (160°F).
We do not recommend using a pressure cooker because rice tends to foam when cooking. The foam could clog the vent in the cooker, which would be dangerous.
RICE COOKER DIRECTIONS
Rice cookers are easy to use and keep rice warm until you are ready to eat. There are several reliable brands available, both automatic and non-automatic. Care should be taken to follow individual manufacturers' directions.
In general, all ingredients are combined using ¼ to ½ cup less liquid than for the top-of-the-range method. Turn the rice cooker on. The rice cooker stops cooking automatically by sensing a rise in temperature that occurs when rice has absorbed all the liquid.
When cooking Ben’s Original™ Natural Whole Grain Brown Rice, use the following proportions: 2¼ liquids to 1 part dry rice.
Combine rice, HOT water, and if desired, salt and butter or margarine in steamer or steam table pan. Stir. Cover and steam using 14 pounds pressure, until most of the water is absorbed (about 20 minutes). Stir. Remove from steamer and keep warm (160°F).