So, this evening I tried using the rice trio from the South of France in risotto. Very tasty, but a little too chewy. I cooked and stirred for 45 minutes and it still wasn't as soft as I would have liked.

What I have is a mix of white red and brown rice. It's a very tasty blend just cooked normally. I thought it would be a natural for risotto, but I don't want to stand around stirring for more than an hour. So, anyone have any thoughts or ideas for the final cup of rice trio?

Bill Ranck
Blacksburg, VA

On 1/20/2015 9:00 PM, wrote:
> So, this evening I tried using the rice trio from the South of France in risotto. Very tasty, but a little too chewy. I cooked and stirred for 45 minutes and it still wasn't as soft as I would have liked.
>
> What I have is a mix of white red and brown rice. It's a very tasty blend just cooked normally. I thought it would be a natural for risotto, but I don't want to stand around stirring for more than an hour. So, anyone have any thoughts or ideas for the final cup of rice trio?
>
> Bill Ranck
> Blacksburg, VA
>
Someone suggested frying up risotto patties in another thread. I have
no idea if that would help with your French rice blend.

Jill

" > wrote in message
...
So, this evening I tried using the rice trio from the South of France in
risotto. Very tasty, but a little too chewy. I cooked and stirred for 45
minutes and it still wasn't as soft as I would have liked.

What I have is a mix of white red and brown rice. It's a very tasty blend
just cooked normally. I thought it would be a natural for risotto, but I
don't want to stand around stirring for more than an hour. So, anyone have
any thoughts or ideas for the final cup of rice trio?

Bill Ranck
Blacksburg, VA

---

I don't know about red rice but brown rice usually takes longer to cook than
that. I'd say at least 55 minutes.

ranck wrote:
> So, this evening I tried using the rice trio from the South of France in risotto.
>Very tasty, but a little too chewy. I cooked and stirred for 45 minutes and it
>still wasn't as soft as I would have liked.
>
> What I have is a mix of white red and brown rice. It's a very tasty blend just
>cooked normally. I thought it would be a natural for risotto, but I don't want to
>stand around stirring for more than an hour. So, anyone have any thoughts or
>ideas for the final cup of rice trio?

I don't know about red rice but I can't imagine that white and brown
rice will cook in the same time, brown rice takes about three times
longer. I wouldn't even mix different white rices to make risotto, or
anything else, except maybe POW camp gruel.

On 1/20/2015 9:25 PM, Brooklyn1 wrote:
> ranck wrote:
>> So, this evening I tried using the rice trio from the South of France in risotto.
>> Very tasty, but a little too chewy. I cooked and stirred for 45 minutes and it
>> still wasn't as soft as I would have liked.
>>
>> What I have is a mix of white red and brown rice. It's a very tasty blend just
>> cooked normally. I thought it would be a natural for risotto, but I don't want to
>> stand around stirring for more than an hour. So, anyone have any thoughts or
>> ideas for the final cup of rice trio?
>
> I don't know about red rice but I can't imagine that white and brown
> rice will cook in the same time, brown rice takes about three times
> longer. I wouldn't even mix different white rices to make risotto, or
> anything else, except maybe POW camp gruel.
>
I wouldn't use a blend of rice for something like risotto, either.
Brown rice definitely takes longer to cook.

I'm curious why someone who lives in Virginia (Bill) bought rice from
France. Was it maybe brought back from a trip to Europe? A gift? Rice
is grown all over the United States. It's a major crop.

Jill

On Tue, 20 Jan 2015 18:00:09 -0800 (PST), "
> wrote:

> So, this evening I tried using the rice trio from the South of France in risotto. Very tasty, but a little too chewy. I cooked and stirred for 45 minutes and it still wasn't as soft as I would have liked.

Needed more liquid and more pot time. Brown rice cooks more slowly
than white, 45 minutes is barely enough. I've never cooked red rice,
but Google says to give it 45 minutes too. Your white rice must have
been mush because it should have been done in 20 minutes.
>
> What I have is a mix of white red and brown rice. It's a very tasty blend just cooked normally. I thought it would be a natural for risotto, but I don't want to stand around stirring for more than an hour. So, anyone have any thoughts or ideas for the final cup of rice trio?
>
How about an oven baked rice pilaf?
http://emerils.com/126366/real-deal-rice-pilaf

Googling "rice south of France" brought up recipes for red rice.
http://www.frenchentree.com/living-i...-salad-recipe/
http://www.foodandwine.com/recipes/r...and-pistachios


--
A kitchen without a cook is just a room

On Tue, 20 Jan 2015 23:06:22 -0500, jmcquown >
wrote:

> On 1/20/2015 9:25 PM, Brooklyn1 wrote:
> > ranck wrote:
> >> So, this evening I tried using the rice trio from the South of France in risotto.
> >> Very tasty, but a little too chewy. I cooked and stirred for 45 minutes and it
> >> still wasn't as soft as I would have liked.
> >>
> >> What I have is a mix of white red and brown rice. It's a very tasty blend just
> >> cooked normally. I thought it would be a natural for risotto, but I don't want to
> >> stand around stirring for more than an hour. So, anyone have any thoughts or
> >> ideas for the final cup of rice trio?
> >
> > I don't know about red rice but I can't imagine that white and brown
> > rice will cook in the same time, brown rice takes about three times
> > longer. I wouldn't even mix different white rices to make risotto, or
> > anything else, except maybe POW camp gruel.
> >
> I wouldn't use a blend of rice for something like risotto, either.
> Brown rice definitely takes longer to cook.
>
> I'm curious why someone who lives in Virginia (Bill) bought rice from
> France. Was it maybe brought back from a trip to Europe? A gift? Rice
> is grown all over the United States. It's a major crop.
>
Why would I buy Carolina Gold when California grows so much rice? The
red rice is grown in France. Not sure about the other two, but Italy
grows rice too so maybe the growing regions are close together. Why
the three types are mixed together is my biggest question.

--
A kitchen without a cook is just a room

On Tuesday, January 20, 2015 at 11:06:34 PM UTC-5, jmcquown wrote:

>
> I'm curious why someone who lives in Virginia (Bill) bought rice from
> France. Was it maybe brought back from a trip to Europe? A gift? Rice
> is grown all over the United States. It's a major crop.

It was a gift from some French friends of mine. I posted about it here a couple weeks ago when I first tried it just cooking like regular rice. It worked well for risotto except it needed to cook longer, but very nice flavor.

On Wednesday, January 21, 2015 at 11:24:58 AM UTC-5, sf wrote:
> How about an oven baked rice pilaf?
> http://emerils.com/126366/real-deal-rice-pilaf

I might try this. Though it would obviously take longer.

> Googling "rice south of France" brought up recipes for red rice.
> http://www.frenchentree.com/living-i...-salad-recipe/
> http://www.foodandwine.com/recipes/r...and-pistachios

Yes I saw those links when I googled for info on this rice. They don't really appeal to me, but thanks for the links.

Bill Ranck
Blacksburg, VA