Roasted Rice

[WSC]

Watching Poh's kitchen the other night she had an asian tea that also had roasted rice in it.

They mentioned that it had a roasty/smokey flavour.

Anyone used roasted rice in a beer? I know alot use normal rice.

I guess you would roast in the same way you roast/smoke grain?

Just some food for thought. If it works in tea it will work for beer.

Cheers,
Wade

 

[Linz]

Im thinking and easy way to try it would be using flaked rice from Woolies or Coles and Toasting/roasting it in the oven at home....

Roasted lager??

 

[Muggus]

I could imagine roasted rice would give you quite a smooth roasted character if it were roasted right, because it doesn't have a husk.
Wouldn't be hard to roast it yourself in an oven. Could have good potential in something like a Schwarzbier where you want colour without roasted astringency. Might have to try this out for myself!

 

[WSC]

I googled and lots of cooking sites say use oil/butter to roast, found one which recommends dry roasting just like nuts in a fry pan.

I guess trial and error will be the best method.

 

[Fourstar]

the closest you could make at home is probably toasted rice. They use for some SE Asian dishes which is usually just wok toasted and then ground in a pestle and mortar

The only other rice i can think of is whats used in some 'herbal' japanese teas which seems to be brown toasted and semi puffed like you describe.

http://en.wikipedia.org/wiki/Genmaicha

maybe you can make it this way by pan/wok toasting it on a ultra high heat. if you are lucky enough it might puff and will also get the toasty notes from the wok