Open any home magazine and you’ll find numerous bakes in which meat is nestled on top of raw rice mixed with canned soup, water, and maybe a few veggies. After 45 minutes or so in the oven and you’ve got dinner.
There’s just one problem. Inside that can of soup is five thousand ingredients, each of which has at least twelve unpronounceable syllables. And oy, the sodium–it’s really problematic for people who have heath issues like high blood pressure. But even if you’re otherwise fit, with enough sodium you could wake up so bloated you’re mistaken for a parade float.
Just take two of the most popularly used flavors. One serving of cream of tomato has 20% of your recommended daily sodium, and cream of mushroom contains 36%. And that’s based on a 2000 calorie diet. The only days I consume 2000 calories is when there is potato salad or birthday cake in the house.
But I really like the idea of the bake.
The other day I was making smothered pork country ribs and was looking in the cabinet trying to decide what starch to make with it. And way in the back I found a bag of black rice. It wasn’t black because I’d forgotten about it since the Carter administration; it came that way.
Black rice, or forbidden rice, comes in almost as many varieties as white. It’s crazy healthy with more antioxidants than blueberries, and tons of fiber, iron, and vitamin E. The Chinese believe it’s very good for the kidneys, stomach, and liver. Like brown rice, it’s nutty and a little chewy. Unlike brown rice, Petey happily eats it.
I was planning on searing the ribs on the stove and then braising them in some gravy from another pork dinner a couple months ago when I’d made way too much and froze the leftovers. I wasn’t sure there would be enough gravy for the meat and to pour over the cooked rice. I could add more stock and roux (cooked flour and butter used as a sauce thickener), but I decided to go a different route.
I would cook the pork in a slow oven (300 degrees) until it was almost done, then take it out of the oven, remove the pork, stir in the black rice, replace the meat, and put it back in to cook.
But there would be some straight up estimating going on. I wasn’t sure how much liquid would be in the pot when I added the rice, and I would be winging it on the timing, as well.
The first thing I did was to tell Petey that tonight’s dinner would be a total experiment, and if things went south we might be dining on peanut butter and jelly sandwiches.
The next thing I did was some research, because the rice was in a Ziploc bag and had no instructions. I needed to know the rice/liquid ratio, and the cooking time. This is what I discovered for a few of the more commonly used types. These numbers are for baking covered in the oven at 350 degrees. Stovetop cooking will be different.
Rice Variety Baking Chart
Type Rice/Liquid Rato Cook Time
Long grain white 1 cup rice/2 cups liquid 20-24
Brown 1 cup rice/2 ¼ cups liquid Approx 55
Black 1 cup rice/2 ½ cups liquid 55-75
Wild rice 1 cup rice/3 ½ cups liquid Approx 90
Short grain 1 cup rice/2 ½ cups liquid 25-30
I was estimating the amount of liquid in my pot. After 55 minutes I checked and found the rice wasn’t quite cooked through, and there was too much liquid left. I took off the lid and turned on the low broiler so the heat would come directly onto the food’s surface. After twenty more minutes it was just right. I took it out of the oven, recovered it, and let it sit for 15 minutes.
That night we dined well on pork, and perfectly cooked rice. But now that I think about it all again, I kinda want that peanut butter and jelly sandwich.
Thanks for your time.