How to Add Rice to Beef Stew in the Crock-Pot

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Rice must be added to beef stew in the Crock-Pot in a very particular manner for the best possible results. Add rice to beef stew in the Crock-Pot with help from a chef instructor and executive pastry chef in this free video clip.

Part of the Video Series: Preparing Stews: Tips & Tricks
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Video Transcript

Good morning. I'm chef Tony Hedger from L'Ecole Culinaire in Saint Louis, Missouri. Today we're going to be talking about making beef stews in slow cookers but adding rice to that beef stew. It can be done and some people don't know really where to add rice at what point. It's not that hard OK. The thing we have to make sure of is that we're using a correct style of rice. So you have many different types of rice. You have basmati rice, jasmine rice, long grain, short grain, what's the right rice to use. Regular long grain rice, something that is not bleached. These are always normally bleached you can use brown rice if you'd like. This is one that's hulled. It's bleached to make it look white. If it wasn't bleached it would look brown. OK. Or your brown rice. So don't use converted rice. Converted rice is actually partially cooked or hard boiled. OK so you don't want to do that. It's going to get very mushy by the time you get in a slow cooker and you let it go for a couple hours it's going to be very mushy. OK so what we need to do with the rice, just dump it in. No. We're going to actually rinse it. So we're going to take to the sink, put it in our little mesh strainer and rinse it. We're going to actually go until that liquid runs a little bit clear for us. What I'm seeing is a lot of white liquid coming off of that and when these things are pearled, a lot of the starch gets attached to the outside and it's kind of brings the taste of your product to a new light. OK so we don't want to do that. OK. What we've done is we've cooled that rice down with cold water. So I want to let most of that cold water come off of it. We want this rice to go back in and not drop the temperature of our liquid a whole heck of a lot. Even though it's going to a little bit, OK. So I'm going back into the cup I had before. There we go. Most all of it got in there. And then we're just going to dump it right in. OK. What I did is I dumped that right into the middle of the ceramic pot. Next thing I'm going to do is give it a quick stir. Now you know if you have regular white rice, generally two cups of water to one cup of rice. If you keep with that, you're going to be fine but the thing that you want to do with the rice is you want to make sure that you check it regularly. Because as the rice puffs it's going to soak up the stock and the water. Going to become tender but then the level of the water is going to go down so you want to keep that up so that the beef cooks accordingly. I'm chef Tony Hedger and this has been adding rice to beef stew. Thank you.

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