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Old 11-10-2009, 05:29 PM   #1
fardy
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Aug 2009
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Hi there,

I have a partial mash recipe that's calling for Rice (Flaked) to be mashed along with other grains. My LHBS doesn't have any on hand and I was wondering if this could be replaced by regular instant rice ?

If so, does it have to be cooked and do I use exactly the same amount asked by the recipe for Flaked Rice ?

Thanks !

 
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Old 11-10-2009, 05:30 PM   #2
mmb
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Minute Rice is a 1:1 substitution for Flaked rice.

You can toss it directly into the mash.
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Old 11-10-2009, 06:10 PM   #3
fardy
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Quote:
Originally Posted by mmb View Post
Minute Rice is a 1:1 substitution for Flaked rice.

You can toss it directly into the mash.
Without cooking it ?

 
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Old 11-10-2009, 06:28 PM   #4
mmb
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Quote:
Originally Posted by fardy View Post
Without cooking it ?
Correct.

I used Minute Rice in a cream ale recipe this weekend. I put it through my mill with the other grain but it wasn't needed. Add it as you would add any flaked adjunct.

If you want to use regular white rice you need to boil it for around 30 minutes before adding it.
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Old 11-10-2009, 06:48 PM   #5
fardy
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Aug 2009
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Quote:
Originally Posted by mmb View Post
Correct.

I used Minute Rice in a cream ale recipe this weekend. I put it through my mill with the other grain but it wasn't needed. Add it as you would add any flaked adjunct.

If you want to use regular white rice you need to boil it for around 30 minutes before adding it.
That's awesome. Thanks for the quick response !

 
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Old 11-11-2009, 04:35 PM   #6
fardy
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Aug 2009
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I have another question about this one. Usually when doing Minute Rice, you add the same amount of water than the amount of rice. At the end, all the water has been absorbed by the rice.

Does it mean I have to add a lot more water to my mash than the usual 1.33qt/lbs ratio ?

 
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Old 11-11-2009, 05:33 PM   #7
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Nope. You're over thinking it.

Just use it as you would any flaked product.
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Old 11-11-2009, 06:23 PM   #8
fardy
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Aug 2009
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Quote:
Originally Posted by mmb View Post
Nope. You're over thinking it.

Just use it as you would any flaked product.
Understood, I'm turning my brain off ! No more thinking I swear !

Thanks again !

 
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Old 11-11-2009, 06:42 PM   #9
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Quote:
Originally Posted by mmb View Post
Correct.

I used Minute Rice in a cream ale recipe this weekend. I put it through my mill with the other grain but it wasn't needed. Add it as you would add any flaked adjunct.

If you want to use regular white rice you need to boil it for around 30 minutes before adding it.
Whadaya know? I did the same thing this weekend. Cream Ale, Minute Rice, and precooked polenta. Should be interesting to see how it turns out fermented with Pacman.

I don't bother milling minute rice, and I use whatever's the cheapest minute rice at the grocery store. With only a pound in the mash, I had no draining issues.

 
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