Pretty sure whether flaked or hot-rolled, rice is rice, so use the same weight for measurement even while the density may be quite different...
Cheers!
For what its worth (Buffalo Springfield), Minute Rice is already cooked and then freeze-dried IIRC.I know this is old, but something I’m looking at recently. Would you use minute rice dry weight or cooked weight? If a recipe calls for a pound of flaked rice, is that a pound dry out of the box or a pound after you cook it on the stove and add it to the mash?
thanks
Now, that's a memorable reference!For what its worth (Buffalo Springfield) [...]
Yes, Minute Rice is a highly processed rice.* Even when added dry, those starches are as ready for the mash as they can be.[...] Minute Rice is already cooked and then freeze-dried IIRC.
That's the extent to which it is processed.
Yep sometimes I get nostalgic.. Had to listen to Ohio too, Neil Young led me there..Now, that's a memorable reference!
Yes, Minute Rice is a highly processed rice.* Even when added dry, those starches are as ready for the mash as they can be.
But you could add regular, cooked rice instead.
* Minute rice is much more processed and cooks much quicker than parboiled (partially boiled) rice that still needs about 20-30 minutes.
I know this is old, but something I’m looking at recently. Would you use minute rice dry weight or cooked weight? If a recipe calls for a pound of flaked rice, is that a pound dry out of the box or a pound after you cook it on the stove and add it to the mash?
thanks
This post is extremely well timed as I've been thinking about using minute rice in a cold IPA recipe but wasn't quite sure how to treat it. I've decided I'll treat it exactly like flaked grains and just toss it in. Does anyone know what the dry extract potential is for minute rice?
OHIO (!)Yep sometimes I get nostalgic.. Had to listen to Ohio too, Neil Young led me there..
The minute rice should convert quickly, especially after running it through the mill. The smaller the pieces, the faster it hydrates.Re: the rice, I meant that from what I can tell there are no additives.
I don't know what I'd expect in a mash, do you think it would convert quickly?
Should it be crushed?
I guess some rice hulls would also be a good idea if I’m using a pound of it?OHIO (!)
Those guys (Buffalo Springfield, CSN&Y) were brilliant! I've been listening to them since I was 13, and still do at times.
There are some fairly recent performances by CSN on YT. Their later rendering of Suite: Judy Blue Eyes is even more amazing than before. You watch Stills playing that, so easily, so virtuoso, such perfect timing, it's mind boggling.
The minute rice should convert quickly, especially after running it through the mill. The smaller the pieces, the faster it hydrates.
Of course it should be crushed. You want all the starches out where the enzymes can act on them. Just because it has been pre-cooked doesn't help much in getting the starches and the enzymes to become friendly.Yep sometimes I get nostalgic.. Had to listen to Ohio too, Neil Young led me there..
Re: the rice, I meant that from what I can tell there are no additives.
I don't know what I'd expect in a mash, do you think it would convert quickly?
Should it be crushed?
You can use any regular (cheap) rice instead. You'll need to precook it though, say for an hour, using at least double or triple the volume of water you'd normally use if you were to eat it. Then use that thin rice porridge as part of your strike water.I don’t have any issue with using flaked rice except i don’t have any, my nearest homebrew shop is about an hour away and I don’t need much else to justify making the trip or placing a mail order to pay shipping.
I wouldn't be surprised if a decent percentage of starches were removed (lost) during the production process of minute rice. So the kernels contain relatively more of the (cellulose?) matrix.I fully realize this is just my two data points, and perhaps high sunspot activity somehow affected results. Or RSM's*
(*random stupid mistakes)
Get some rice flaked cereal from the grocery store.I don’t have any issue with using flaked rice except i don’t have any, my nearest homebrew shop is about an hour away and I don’t need much else to justify making the trip or placing a mail order to pay shipping.
Doesn't that contain sugar and whatnot?Get some rice flaked cereal from the grocery store.
Some do, check the ingredients.Doesn't that contain sugar and whatnot?
Doesn't that contain sugar and whatnot?
I just use regular rice, cook it normally and then add more water and let it sit over night.
Sure you can. Short grain, long grain, grain bits (broken rice or "pudding rice") they'll all work fine.Thank you. I was wondering if it was possible to use ordinary long grain rice as it's much, much cheaper.
Enter your email address to join: