Joined: 14 May 2007
Location: Gallatin, TN
Real Name: Jason W. Gatliff
|Posted: Tue May 22, 2007 10:39 pm Post subject: Parched Rice
|You parch rice the exact same way you parch corn. Just a tad (that's a technical term) of oil (I use olive oil) in the skillet. Heat up the oil at a medium heat. Put in enough rice to cover the bottom of the skillet (you can actually put in a bit more than that- try it- you'll see what I mean). KEEP STIRRING it will burn quickly. Once it becomes a nice light brown color it's done.
Parched rice is tasty and doesn't leave those hard little chunks in your moouth like parched corn. On the down side- I haven't found a way to re-hydrate rice that tastes very good...yet.
Submitted by: Scott - email@example.com on August 13, 2000
Jason W. Gatliff