Cooking Experiment: Brown Rice Quiche
Jul. 8th, 2012 05:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsThey aren't all winners, but I'm recording the losers as well as the winners so I have some ideas what to try next time.
While researching crispy rice, I came across some people who'd made quiches with brown rice crusts. I was interested enough to try it myself.
Overall, I don't think my adaption was a huge success. The rice at the bottom didn't develop crispily as I had hoped it would. For the next time I try this, I should try:
1. Greasing the pie plate before I put the brown rice into it, to make it easier to peel pie slices away in the future
2. Cook the crust longer, much longer, before trying to fill it.
I was subjecting the crust to 12 minutes at 450 degrees, longer than the recipe-recommended 7-8 minutes; I suspect it needs 30 minutes. But greasing the pie plate may have an impact on that as well. Keep an eye on it, but remember that once you stop cooking the crust and put the filling in, the crust essentially stops cooking.
The crisped rice crust at the edge of the pie pan tastes fine, it's just that I want the rest of the crust to also be yummy-crispy.
This definitely doesn't taste like a regular pie crust, so even if I get the rice crust to be crispy, don't expect it to be a substitute for that delicious buttery, flaky pastry! My aim is to get a brown rice crust that is differently tasty. Further research is called for.
While researching crispy rice, I came across some people who'd made quiches with brown rice crusts. I was interested enough to try it myself.
Overall, I don't think my adaption was a huge success. The rice at the bottom didn't develop crispily as I had hoped it would. For the next time I try this, I should try:
1. Greasing the pie plate before I put the brown rice into it, to make it easier to peel pie slices away in the future
2. Cook the crust longer, much longer, before trying to fill it.
I was subjecting the crust to 12 minutes at 450 degrees, longer than the recipe-recommended 7-8 minutes; I suspect it needs 30 minutes. But greasing the pie plate may have an impact on that as well. Keep an eye on it, but remember that once you stop cooking the crust and put the filling in, the crust essentially stops cooking.
The crisped rice crust at the edge of the pie pan tastes fine, it's just that I want the rest of the crust to also be yummy-crispy.
This definitely doesn't taste like a regular pie crust, so even if I get the rice crust to be crispy, don't expect it to be a substitute for that delicious buttery, flaky pastry! My aim is to get a brown rice crust that is differently tasty. Further research is called for.
