Source
r/Cooking•
InnerPerspective1419

Issues with toasting rice in oil prior to cooking

I have tried several recipes where the recipe calls for toasting rice in oil prior to adding the cooking liquid. Typically this is with making Mexican rice with tomato juice, water, and chicken bouillon. Every single time my rice sticks to the bottom and burns. I am just wondering if anyone knows why or has any tips to stop this. I typically use olive oil but have also tried grape seed oil as I thought maybe it had to do with the oil burning at a lower temp. Thanks!

Posted Jul 17, 2023, 8:17 PM UTC

114
96dpi•

Turn the heat down, for starters.

Are you rinsing the rice before toasting? Gotta rinse it to get as much starch off as possible.

What type of pan are you using? Very cheap and thin stainless steel pans tend to scorch food very easily. It's best to use a thicker based pan.

1
Salty_Shellz•

Absolutely this, but I'm also curious to know just how long OP is trying to toast the rice for, it might also be that they're looking to get truly browned rice out of it.

1
InnerPerspective1419OP•

I usually just do it for a few minutes until I see a little bit of color. Im always trying to follow tik tok recipes (I know, probably my first mistake) so I usually try to match the color to whatever video I’m watching.

1
Salty_Shellz•

I'd agree with too high heat then, I'm some sort of heathen that doesn't rinse rice so I don't think it's the starches. I turn it down to a medium low and let it toast longer, stirring ever minute or two. It's lower than it needs to be but I prefer to be cautious about it.

1
InnerPerspective1419OP•

Thanks for the tips! I always rinse my rinse my rice when making it normally but didn’t know I needed to do it for this type of recipe. I usually use a stainless steel cuisinart pan. Would a nonstick all clad be a better choice?

1
96dpi•

Try just turning the heat down with the SS pan first, stir more often as well. It will stick initially when it's wet, but should move freely once the water fully evaporates and it starts toasting. Stir stir stir! And if that doesn't fix the problem, then try nonstick.

1
challam•

You can do this easily in a microwave. Check the instructions on a box of Spanish or Mexican Rice-A-Roni…takes just a couple of minutes. (I’d type It out but I don’t have any on hand.)

1
AshDenver•

Lower heat, friend. When I make risotto, the oil & butter go into a med-low heat pan to warm, add shallot and garlic and turn heat down to low. I don’t want the garlic to burn or the shallot to brown so LOW. When they’re fragrant and shallots are soft, then the rice goes in. It never sticks for me.

1
buffalo-soda•

Side question. Can I throw it in the rice cooker after toasting the rice? Seems like it could work, but I haven't tried it.

1
shannonesque121•

Yes, you can

1
InnerPerspective1419OP•

Just wanted to say I used everyone’s tips and made the rice tonight and it worked perfectly. Lower heat and stirring to the rescue! Thanks guys!!

1
shannonesque121•

It’s not really like browning onions or meat, where you use a pretty hot pan and then leave it undisturbed. You have to stir almost constantly, when I toast rice I never walk away from it. If you do need to walk away for whatever reason, turn the burner down as low as possible until you come back

1
Intelligent_Cow_8119•

It sounds like you make this often. If you can afford it, I'd recommend just buying a rice cooker. All the Temps and timing are automatic and never sticks.

1
PlantedinCA•

Rice cookers do not do the rice toasting part well.

1