Mamta's Kitchen - A Family Cookbook
Does Rice age ?
No this isn't a national tabloid headline about frozen meals (a new rice age !..)
I'm wondering if rice goes off or changes over time ?
The reason being I've had no problem making rice and using my tried and trusted method (wash in hot water, rinse in cold until the water is clear, then cook for 15 mins) but suddenly the rice is becoming broken and slightly fluffy as well as sticking together in lumps!
The only thing I can put it down to is being the end of a bag of rice which is now that little bit older than when I started ?
any ideas ?
Steve
Well I know it changes visually as it gets older - I keep rice in a tub and whenever it's running low and I open a fresh bag, it's obvious that the older grains are a little darker and a little smaller (presumably they dry out).
I've not noticed any significant difference in the way it cooks, but then my method (shove in pan, boil until cooked) is less scientific than yours :-)
I am not sure about the other rice, but Basmati matures with age. Older rice is significantly more expensive then this year's rice (storing costs I guess), and it cooks better, each grain separate, light and fluffy. I wouldn't worry about a tiny change in colour.
Indians (my family included) buy Basmati rice from the new harvest each year in large enough quantities to have enough left over, to become next years 'best rice'. This is saved for special occasions and honoured guests (like Gander, when he visits our family ;-)!
It would be interesting to hear about other rice.
Mamta
No, in ?hute/hessian (? sp) sacks or tins. Not air tight at all. Try saving some for next year and see what happens!
Mamta
As rice ages (as most seed, maybe all seed)chemical reactions between the carbohydrate and protein inside the seed proceed, forming new chemical compounds, some of which are coloured. They are the same chemicals that are formed from heating meat in the presence of carbohydrate, though little water. Braising (korma) is a perfect example, as is cooked bread crusts.
One reason spices 'go off' is this reaction, and I have found it most notable in coriander seed. It is no surprise, then, that this seed, when heated, turns dark brown, and forms nutty/roast flavours.
Rice is fragile, and it may be that, at the bottom of a bag, you will find the smaller more fragile pieces. When cooking rice, if you want to wash it, I use very hot water, and rinse many times, until the water runs clear, then plate it to dry it. When I cook it, I add 1 cup of boiling water to 1 cup of rice, stir to break up an aggregations, then cover the pan by sealing with aluminium foil, and leave on very low heat (or in a low oven) for twenty minutes, never lifting the lid. After the twenty minutes I fluff it up, but the contents can remain hot for another 20 minutes, if covered.