Grain Technique: Toasting Rice and Pasta in Fat Before Adding Liquid

Notes

This technique works because the toasting process activates the Maillard reaction, which creates those beloved nutty flavors. Keep an eye on the heat; too high and you risk burning, which can impart a bitter taste. If you're multitasking, don't let the toasting step go unattended as it can quickly go from golden to charred. As for safety, use oven mitts when handling hot pans. This technique is perfect for make-ahead meals since toasted grains and pasta can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage. Simply reheat with additional liquid to restore creaminess.

Steps

1. 1 Heat a large skillet or pot over medium heat.
2. 2 Add 2 tablespoons of fat (butter, olive oil, or bacon fat) to the pan.
3. 3 Allow the fat to melt and become shimmering but not smoking.
4. 4 Add the uncooked rice or pasta to the fat in a single layer.
5. 5 Stir the grains or pasta continuously to ensure even toasting.
6. 6 Toast until the grains or pasta turn a golden hue, about 2-3 minutes.
7. 7 Watch closely to avoid burning; reduce heat if necessary.
8. 8 Once toasted, add aromatics like minced garlic or onions if desired.
9. 9 Stir the aromatics for 30 seconds to release their fragrance.
10. 10 Pour in your chosen cooking liquid, such as broth or water.
11. 11 Increase heat to high, bring to a simmer, then reduce to low.
12. 12 Cover and cook according to package instructions or desired tenderness.
13. 13 Stir occasionally to ensure even cooking and prevent sticking.