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Pampered Chef: "Converted Rice"

  1. Intrepid_Chef

    Intrepid_Chef Legend Member Silver Member

    5,185
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    I was looking at the sausage risoto recipe and it calls for abrezio rice or "converted rice." Stupid question from a bargain shopper ... does that translate to instant rice, or long-cooking rice?
     
  2. Trish in Texas

    Trish in Texas Member Gold Member

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    Convherted rice is a term created by the brand name Unclr Ben's, used to describe parboiled rice.

    Trish in Texas
    Independent Consultant
     
  3. Maragib

    Maragib Member

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    Abrezio rice is a medium grain rice and not instant. No idea what converted is, or even parboiled, but i do know about the abrezio, i took a risotto cooking class.
     
    Aug 2, 2009
    #3
  4. Trish in Texas

    Trish in Texas Member Gold Member

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    Parboiled is to partially cook food by boiling it briefly in water. If parboiled, food can be added at the last minute. Parboiling insures that all the ingredienhts will complete cooking at the same time. Converted rice takes slghtly longer to cook than regular white rice.

    Trish in Texas
    Independent Consultant
     
  5. Curlyone

    Curlyone Member Gold Member

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    I use Uncle Ben's with great success. My family likes the taste of it better than other brands too!
     
    Aug 2, 2009
    #5
  6. susanr613

    susanr613 Senior Member Gold Member

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    gee and i thought converted rice had an epiphany!

    sorry i could not resist
     
    Aug 2, 2009
    #6
  7. pamperedpals

    pamperedpals Senior Member Gold Member

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    You crack me up Susan! :)
     
    Aug 3, 2009
    #7
  8. Intrepid_Chef

    Intrepid_Chef Legend Member Silver Member

    5,185
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    "Parboiled rice ..." that's not the same as minute rice, is it?
     
  9. susanr613

    susanr613 Senior Member Gold Member

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    I think parboiled/minute/instant and converted all refer to rice that has been precooked, so it's easier to incorporate into dishes.
     
    Aug 3, 2009
    #9
  10. babywings76

    babywings76 Legend Member Gold Member

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    Just found this from http://www.foodsubs.com/Rice.html

    converted rice = parboiled rice Notes: This is a good compromise between nutritious brown rice and tender, fast-cooking white rice. Converted rice is steamed before it's husked, a process that causes the grains to absorb many of the nutrients from the husk. When cooked, the grains are more nutritious, firmer, and less clingy than white rice grains. Uncle Ben's is a well-known brand. Substitutes: brown rice (more nutritious, takes longer to cook) OR white rice (less nutritious, stickier, takes less time to cook)

    instant rice = precooked rice Notes: This is white rice that's been precooked and dehydrated so that it cooks quickly. It's relatively expensive, though, and you sacrifice both flavor and texture. White instant rice cooks in about five minutes, brown in about ten. Minute Rice is a well-known brand. Substitutes: long-grain rice (less expensive, more nutritious, takes longer to cook)
     
    Aug 3, 2009
    #10
  11. babywings76

    babywings76 Legend Member Gold Member

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    And this is what it says about Risotto:

    risotto rice = Piedmont rice Varieties: This plump white rice can absorb lots of water without getting mushy, so it's perfect for making risotto. The best comes from Italy. Arborio is very well-regarded, but Carnaroli, Roma, Baldo, Padano, and vialone nano = nano are also good. The highest Italian risotto rice grade is superfino. Lesser grades are (in descending order) fino, semi-fino, and commune. You can sometimes find brown risotto rice, which has more fiber and nutrients, but it isn't nearly as creamy as white risotto rice. Never rinse risotto rice--you'll wash off the starch that gives it such a creamy consistency. Substitutes: Granza rice (shorter grain, works fine in risottos or paellas) OR short-grain white rice OR pearl barley (works well for risotto, but gives it a chewier texture) OR medium-grain white rice (may make risotto mushy)
     
    Aug 3, 2009
    #11
  12. susanr613

    susanr613 Senior Member Gold Member

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    wow - thanks so much!! who knew that converted rice was more nutritious than pre-cooked!
     
    Aug 3, 2009
    #12
  13. babywings76

    babywings76 Legend Member Gold Member

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    Guess I should also add this one, just to complete the tutorial. :D

    long-grain rice Notes: Long-grain rice has slender grains that stay separate and fluffy after cooking, so this is the best choice if you want to serve rice as a side dish, or as a bed for sauces. American long-grain rice (which includes Carolina rice) has a somewhat bland flavor, and is what cookbooks usually have in mind when they call for long-grain rice. Patna rice is a mild rice grown in India. Basmati rice, another Indian import, has a nutty taste and goes well with many Indian and Middle Eastern dishes. Jasmine rice is also aromatic, and usually less expensive than Basmati. It often accompanies Thai and Vietnamese dishes. Americans have crossed Basmati with American long-grain rice to get popcorn rice, which is milder and less expensive than basmati. Another hybrid is wild pecan rice, which retain most of the bran for a nutty, chewy flavor. Substitutes: medium-grain rice (less fluffy, stickier)

    It's a cool site. There's tons more varieties it talks about complete w/ pictures. :)
     
    Aug 3, 2009
    #13
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