Durotherm Thermal Cooking Tips: Rice & Grains

Cooking Rice & Grains · Basic Risotto

Cooking Rice & Grains

No diet would be complete without the delicious addition of healthful rice and grains. Although there are over 7,000 varieties of grains, for practical purposes we will limit our discussion to the more common varieties found in grocery stores, natural food stores, gourmet and ethnic markets.

The closer we can come to eating food in its natural (least processed) state, the better it is for us. Rice and grains are no exception. Most "fast foods" are overly refined and over processed leaving empty calories and a lack of dietary fiber. Durotherm Cookware can make natural foods easy and quick to prepare.

The grain kernel is made up of four elements -- the embryo, endosperm, cellulose layers of bran, and an inedible husk. Although the cellulose layers of bran are indigestible for the most part to the human system, it provides the fiber needed to help your body function with regularity.

Directions for cooking Grains

1. Remove the clip-on serving base.
2. Heat liquid to boiling over high heat.
3. Add grains to liquid. Cover and reduce heat to simmer.
4. Simmer on the stove for ¼ the time the recipe normally requires when cooking with conventional cookware. See time chart for cooking grains
5. Remove pan from stove and place into clip-on serving base. Food will continue to cook by itself
6. Do not remove lid until ready to serve - about 5 minutes after cooking time has expired. (See time chart for cooking grains)
7. Food will remain hot and ready to eat for up to 2 hours.
8. During cooking time, little or no steam should escape from the pan! If necessary, remove the pan briefly from heat source, especially on electric stoves.
9. Indicated cooking times start after initial heat-up when steam begins escaping, or once the stove is adjusted to low temperature setting.

Basic Risotto

Serves 4

• 1 Tbs. olive oil
• 1 onion, finely chopped
• 1 cup Arborio (Italian) rice or short-grain rice
• ¼ cup white wine
• 2 cups chicken stock
• ¼ freshly grated Parmesan cheese

Heat the Durotherm casserole ( 2-liter or larger) and sauté the onions in the oil over moderate heat. Add the rice and stir until opaque. Add the wine and let the alcohol evaporate for a few seconds. Cover with chicken stock and bring to the boil. Stir well to make sure rice is not sticking to the bottom of the pan. Cover and simmer for 5 minutes on low. Remove the casserole from the heat source. Transfer the pot to the clip-on serving base and let it sit for 15 minutes. The rice can remain in the casserole without overcooking and will stay hot. Add cheese, stir and serve.