Brown Rice Grain Prep Step by StepWith this prep process I've had ZERO contaminated jars,,, so far 
. This recipe makes ~3lbs of Brown Rice.
So Let's get into it!
The Main Ingredient here is
-> Non-parboiled Long Grain Brown Rice
Pure non-parboiled Brown Rice cooking instruction should state to simmer for ~40 Minutes. So if you look at the ingredients of the rice and it just says brown rice but to cook time is <~20 minutes,,,, its probably parboiled.
The Stuff and The Things- 1 Quart Jar = roughly 1 & 1/2 cups dry Brown Rice (6 cups of dry rice for 4 jars | ~3lbs dry rice).
- ~300-315ml Water per quart *Actual water measurement doesn't matter as long as there is about 1 inch of water over the grains.*
- Simmering the Rice for 9 minutes,,, Not 10,,, 9.
The simmer time stays the same while the rice and water scale up or down. The only variable here that you'll have to figure out is "what stove setting will maintain the simmer right after putting the grain into the pot and not start to boil again". The More Water in the pot will dictate the temp level needed to maintain a simmer post rice pour.
You can add in a splash more rice if you want because some loss WILL happen. By the end of processing the rice, we will have about a quart jar a little north of 3/4 full. The rice grows twice, once with the simmer, again with the PC cycle. We want some head room to be able to Break N' Shake later, as well as break up some possible clumps due to unwashed starches that can stick the rice together, but more on that later.
-------~<(-.-)>~------- Let's Begin -------~<(-.-)>~-------After measuring out your desired amount of rice. Wash the rice in a bowl or colander thoroughly with cold water until the water runs clear! We want to wash off all the starch we can before cooking.
While you’re washing your rice, fill a pot with water and bring it to a
hard, rolling boil. Use enough water to cover the grains at minimum. Leave at least 1 inch of water over the top of the grains.
Once the water is at the rolling boil, pour the rice into water and simmer on medium-low heat for ~9 minutes. Again, the total amount of water you have in the pot will dictate what setting your stove will need to maintain the simmer right after your pour the rice in. If your simmer doesn't start within 30 seconds of pouring your rice, you might want to adjust and go to 10 minutes in the water. Too long of a simmer will actually start cooking the rice and we DONT want that. We want to simmer it just long enough to hydrate the inside without bursting or creating mushy sticky rice. 9 minutes for me has been the sweet spot.
This is what too much starch looks like (very foggy)!! If your water looks like this you need to wash it better!!
This is what your water should look like when you pour in your rice! you should be able to see the rice through the water.
- I do a very gentle stir every 3 minutes or so, only stirring about 3 times to make sure that all the grains rotate off the bottom, but also not hard enough to stir up all the starches from the rice.
As soon as the timer goes off, strain the rice and immediately rinse with *cold* water for 1-5+ minutes (or as long as you feel the need to) in order to stop the rice from cooking further, to retain moisture content, and to remove any extra starch that may have been released while simmering. If you can feel that the rice is sticky/starchy keep rinsing. You should feel no sticky.
Sticky bad
After the cold rinse, shake the colander until the grains are 'dry' and no water is falling from the grain (I don't wait until grains are dry dry, I shake until no water drops out of the colander and when feeling the rice with my hand there is light moisture and no sticking/ clumping together). If it's feeling too wet even if no water is dripping from the colander, I put a paper towel in the rice and shake it to soak up some of the excess water.
Moist but not dry dry
Sticks to my hand a little due to moisture not sticky starch! Anything more than this is too wet. If your hand feels sticky you have way to much starch.
Once dry (enough (Not WET)), put the grains in your jars and fill to between ½ to ¾ of the jar. to the 600ml line on the jar often works, I wouldn't go too far past that or breaking stuff up will be next to impossible. The grains will expand during sterilization. If you can see the slimy/ sticky starch residue on the side of the jars you will more than likely get a lot of clumping. There should be next to no residue on the jar like the the jar on the left most side of this photo, the jars on the right side have too much starch.
<- More Gooder |
More Badder ->
- Before you add your lid make sure to wipe down the threads/ rim/ lip of the jars. We don’t want any grain residue or leftover water.
Make sure your lids are finger tight (Just enough to start twisting the jar with a finger and thumb). Cover them in aluminum foil and place them in your PC.
I use autoclave tape for visual indication but you don’t need to.
Put the lid on your PC and crank the heat. For the Presto Pressure Canner, keep the weight off and wait for the pressure indicator to raise.
After the pressure indicator raises, set a timer for 10-15 minutes to purge out all the extra air.
Once a constant, non-sputtering stream of steam (sometimes hard to see but will sound smooth and constant) is flowing out of the weight valve, THEN put your weight on to build pressure.
When the PC reaches 15-psi and the weight starts rocking, reduce the heat to prevent the PSI from climbing more and set a timer for 90 minutes while maintaining 15-psi.
Never remove the weight while pressure is built in the Pressure Cooker!
After 90 minutes at 15-psi, turn off your burner or remove the PC from the stove (I have a glass top so I set the PC on a stack of towels on the counter top).
Once the PC returns to 0-psi and the pressure indicator drops back down
Wait ~30 minutes before opening. Open VERY carefully, wear mitts. (I burnt the living shit out of my fingers the first time opening a PC, the steam is NO JOKE and will cook you in seconds if you aren't careful). Make sure to tighten the lid down the rest of the way when removing the jars from the PC.
Some Grains may have clumped during the PC cycle, so remove the foil from the lids and shake them like hell them to break them up. They will be piping hot still so towels or mitts will definitely be needed here. I periodically shake them to break them up so they don't cool together so maybe like ~10+ times or so, just mess with them and you'll get a feel for their state and if they are going to be sticky or not.
If you’ve followed everything to a T so far, there should be very little to no visible water in the jars directly after removing them from the PC.
Some teks say to leave the jars in the PC overnight to cool and break them up in the morning,,, I like to remove them and shake them periodically while they are cooling to keep them from potentially clumping when settling in and to distribute any residual moisture in the jar across all the grains. In case there is a little bit of extra moisture after the PC cycle I don't want to let it sit in one place all night..
When cooled your grains should be hydrated and noticeably plump compared to dry rice.
There might be small clumps of grain that are too hard to break up even after smacking the shit out of the jar, don't worry, mycelium will colonize it. Outside of those possible clumps your grain should fall freely as individual grains in a jar, just as if it was totally dry still.
Wait until they are fully cooled down (wait until tomorrow) before inoculating them. If its still hot it will just kill the mycelium which is NOT what we want.
-- imagine pictures of the jars hosted in this tek fully colonized here.
Editors Note: I will add pictures of the colonized jars as they grown. Anything above this editors note is directly related to the jars in the pictures above. Anything below this note is a result of this process but not the specific jars pictured in the tek itself.
TTBVI (x2 jars) - LC inoculated on 9/7 -- Break n Shake on 9/12 -- pictures taken 9/14 one week after inoculation. Jar size = 1 pint
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