Quoted from Spring

Chloe, I have never cooked brown rice with the idea of making it more creamy, so I don't know whether you might still need to process a little of it to make a smoother finished product or not. I will have to try to find the thread with all the rice cooking info on it! But I am going to make this when I get all my ducks in a row!

Spring, do you think I should I be processing the rice prior to cooking it down with liquid?

Quoted from Chloe

Spring, do you think I should I be processing the rice prior to cooking it down with liquid?

I am looking for JJR's thread but have no idea how to find it about the "sloppy" rice. I don't think I would process it before "cooking it down." Seems like it might turn into a gooey mess.   JJR seems to be the expert on cooking sloppy rice!

Well, it seems that soaking and/or cooking with PLENTY of liquid is the answer to cooking brown rice to a nice, creamy consistency! Now, that seems simple enough, and I do love simple recipes!

Quoted from Spring

Well, it seems that soaking and/or cooking with PLENTY of liquid is the answer to cooking brown rice to a nice, creamy consistency! Now, that seems simple enough, and I do love simple recipes!

Thanks Spring.....at least we now know that brown rice can become creamy.  Looking forward to trying this with almond milk.

Chloe,

Grinding brown rice prior to cooking can make a creamy outcome, as this is how my WW makes white sauce.  She starts with melted ghee, adds rice flour until it absorbs the ghee, adds water (or milk) and cooks until it starts to thicken, then adds cheese and / or tuna.  

If you start with some rice and milk and cook until the rice is tender, then add a thickener of rice flour dissolved in water to thicken is another way to get the consistency you want...

Quoted from ABJoe

Chloe,

Grinding brown rice prior to cooking can make a creamy outcome, as this is how my WW makes white sauce.  She starts with melted ghee, adds rice flour until it absorbs the ghee, adds water (or milk) and cooks until it starts to thicken, then adds cheese and / or tuna.  

If you start with some rice and milk and cook until the rice is tender, then add a thickener of rice flour dissolved in water to thicken is another way to get the consistency you want...

Thanks Joe, but remember I'm working with cooked rice.

What do you think....could I put cooked rice in my food processor with the milk to make a mushy consistency?

I'm not familiar with a food processor...  We don't use one.

I'm sure you could use a blender with cooked rice and milk...  I'd do it cold, though.  I don't like putting hot foods in the (plastic) blender jar.

Could definitely use a Vita-mix...

Short grain brown cooks softer and more tender than the long-grain brown.

Quoted from ABJoe

Chloe,Grinding brown rice prior to cooking can make a creamy outcome, as this is how my WW makes white sauce.  She starts with melted ghee, adds rice flour until it absorbs the ghee, adds water (or milk) and cooks until it starts to thicken, then adds cheese and / or tuna.  

If you start with some rice and milk and cook until the rice is tender, then add a thickener of rice flour dissolved in water to thicken is another way to get the consistency you want...

This is getting better and better!!

Quoted from ABJoe

I'm not familiar with a food processor...  We don't use one.I'm sure you could use a blender with cooked rice and milk...  I'd do it cold, though.  I don't like putting hot foods in the (plastic) blender jar.Could definitely use a Vita-mix...

My blender is so old it has a glass jar! But I use my processor a lot too. Can't believe it is over thirty years old itself! This is making me feel OLD!!