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Brown rice 
 
Nov. 1, 2009 9:10 am 
Updated: Nov. 9, 2009 1:44 pm
I'm looking for some cooking advise:
How would it work to add Uncooked Brown Rice in the roast pan with a sirloin tip.  Would the rice cook in the 2 hours? Would adding the extra water make the roast tough?


 
Comments
KBots 
Nov. 1, 2009 5:06 pm
I wouldn't say it would make the roast tough at all, indeed it would add extra moisture! Also, brown rice needs a 1:2 ratio of rice to water to cook all the way. So if you're adding one cup of brown rice, add two cups of water to the pan. I'm not too sure about the cooking time though, 2 hours may be too long. If it were me, I'd do the rice seperately.
 
pc 
Nov. 1, 2009 7:04 pm
I don't know about adding the rice to the roast, but I HAVE found the ultimate brown rice recipe: never gummy, over- or under-cooked. It has a slightly different ratio than the usual: 1.5cup brown rice (short, long, basmati), 2 1/3 c. hot water,1T butter, 1/2 tsp salt. Stir all in casserole dish. Cover tightly with foil and/or glass lid. Bake 350 60 min. Do not open oven, take top off, nor stir during this time. Remove from oven and fluff with fork. Hint: if making any kind of rice for a cold salad dump it out on a jelly roll pan so it cools quickly, the steam dissipates, and the texture is preserved.
 
Alison 
Nov. 2, 2009 9:11 am
I also think that 2 hours is too long. I've always cooked my rice seperate, so I'm not completely sure about it, though. When I roast meats, I usually make sure I add water or storebought broth to the pan before baking. Then you have a nice flavorful broth to use for your rice. I drain all the broth when it's time to cook the rice, add water to that if needed, and cook my rice in that. Good luck!
 
Alison 
Nov. 2, 2009 9:12 am
I also think that 2 hours is too long. I've always cooked my rice seperate, so I'm not completely sure about it, though. When I roast meats, I usually make sure I add water or storebought broth to the pan before baking. Then you have a nice flavorful broth to use for your rice. I drain all the broth when it's time to cook the rice, add water to that if needed, and cook my rice in that. Good luck!
 
Nov. 9, 2009 1:44 pm
Thank you to all that took the time to comment. I like you ideas. I'm partial to one dish meals and haven't heard here any real reasons I couldn't try this seems to me if I'm going to use the juices to make the rice anyway, I should be able to add right to the roast pan...I will shorten the cook time however by adding rice in last one perhaps. You know u experimental"cooks" gotta learn the hardway!! I'll let you know what happens!! Thanks again!!
 
 
 
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sliker's-Kitchen

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