Brown Rice Piirakka Recipes

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BROWN RICE...THE FAST WAY!



Brown Rice...the Fast Way! image

Want to make brown rice but don't have an hour? Here's how to cook brown rice the fast way-and it turns out perfectly every time.

Provided by Sonja Overhiser

Categories     Essentials

Time 35m

Number Of Ingredients 3

1 cup long or short grain brown rice
6 cups water
1/4 teaspoon kosher salt

Steps:

  • Using a strainer, rinse the rice under cold water, then drain it completely. (Here's why.)
  • In a saucepan over high heat, bring the water to a boil. Add the rice and stir. Continue to boil uncovered until tender, with the water bubbling rapidly, for 20 minutes. Start tasting at 18 to 20 minutes: if the rice is tender, remove the heat. If not, keep cooking 5 to 10 minutes more until the rice is tender. (All rice types and brands are slightly different, so you'll have to adjust according to the specific rice. Ours is usually done in around 18 to 25 minutes.)
  • Pour the rice into a strainer, then return it to the pot. Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Stir in the salt.

KARJALAN PIES



Karjalan Pies image

These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter.

Provided by Sara A

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h5m

Yield 16

Number Of Ingredients 9

2 cups water
1 cup uncooked white rice
2 cups milk
salt to taste
½ cup water
1 teaspoon salt
1 cup rye flour
¼ cup all-purpose flour, or as needed
3 tablespoons butter, melted

Steps:

  • Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
  • Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
  • On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
  • Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.1 g, Cholesterol 8.2 mg, Fat 3 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 174.9 mg, Sugar 1.5 g

MASTER RECIPE: BROWN RICE



Master Recipe: Brown Rice image

Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true formula for perfectly fluffy brown rice every time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

1 cup brown rice
1 1/4 to 1 1/2 cups water
1/4 teaspoon kosher salt

Steps:

  • The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
  • Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
  • Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

BROWN RICE PIIRAKKA



Brown Rice Piirakka image

Provided by Janet Bukovinsky

Categories     side dish

Time 2h15m

Yield Sixteen piirakka

Number Of Ingredients 11

1 cup short-grain brown rice, uncooked
1 cup water
3 cups milk
3/4 cup unsalted butter
Salt and pepper to taste
1/2 cup half-and-half
1 tablespoon unsalted butter, melted
3/4 cup water
Salt to taste
1 cup unbleached white flour
1 1/2 cups rye flour

Steps:

  • To make the filling, in a medium saucepan, combine the rice with the cup of water and bring to a boil. Add the milk and three tablespoons of the butter and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is creamy, adding more milk if necessary. This will take about one-and-a-half hours. Stir occasionally to prevent burning. Season with the salt and pepper and let cool.
  • To make the pastry, combine the melted butter, water, salt and white flour in a large bowl and beat until smooth. Stir in the rye flour and mix until the dough is stiff and compact. Turn out onto a lightly floured surface and knead until smooth, about five minutes. Cover and refrigerate for up to one hour, if desired.
  • To assemble the piirakka, preheat the oven to 425 degrees. Divide the dough into four pieces, and divide each piece into four balls. Roll out each ball on a lightly floured surface to form a five-inch circle. Place three tablespoons of the filling on each circle, spreading it to within one inch of the edge. Fold the uncovered edges of the dough over the filling, crimping them to form an oval-shaped pastry, but leaving the center of each one open.
  • Make a glaze by melting the remaining butter with the half-and-half, stirring occasionally.
  • Place the pastries on a lightly greased baking sheet and brush with the glaze. Bake for five minutes, then brush again with the glaze and bake for 10 minutes longer, or until golden. Brush once more after removing the pastries from the oven. Serve warm or cold with buttered egg salad.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 280 milligrams, Sugar 3 grams, TransFat 0 grams

KARJALAN PIIRAKKA (KARELIAN PIE) WITH EGG BUTTER



Karjalan Piirakka (Karelian Pie) With Egg Butter image

This is very good served with Hapankaalikeitto (Finnish Sauerkraut Soup). This recipe calls for a rice filling, but other traditional fillings include mashed potatoes, meat, fish, and cheese. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Rice

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 13

1/2 cup butter, melted
2 cups water
1 cup uncooked rice
2 cups milk
salt
1/2 cup water
1 teaspoon salt
1 cup rye flour
1/4 cup all-purpose flour
1/2 cup butter, at room temperature
2 hard-boiled eggs, chopped
1 pinch fresh ground white pepper (optional)
1 pinch ground ginger (optional)

Steps:

  • For the Filling:.
  • In a saucepan combine the water and rice. Bring to a boil.
  • Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
  • Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
  • Preheat oven to 450°F
  • Line a baking sheet with parchment paper.
  • For the Pastry:
  • In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
  • Shape the dough into a log and cut into 16 portions and shape each into a round.
  • On a lightly floured board, roll out each round into a 6-inch circle.
  • Spread about 3 tablespoons of filling evenly on each round.
  • Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
  • Place on the prepared baking sheet.
  • In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
  • Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
  • Remove from the oven and brush again.
  • For the Egg Butter:.
  • In a small bowl, cream the butter. Stir in the eggs.
  • Season with the white pepper and ground ginger, if desired.
  • Yield: 1 cup.
  • Cool the pastries and serve with the egg butter at room temperature.

Nutrition Facts : Calories 204.2, Fat 13.5, SaturatedFat 8.2, Cholesterol 58.1, Sodium 270.7, Carbohydrate 17.5, Fiber 1, Sugar 0.1, Protein 3.6

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