Rice: A dish of many flavors.
Rice is a stable grain used all over the world. This is one grain used in soups, salads, entrees, desserts in multiple cuisines. There are 8,000 varieties. The more common varieties we see in our stores are Arborio, a round grain used in the Italian dish, risotto. Basmatic rice is an aromatic nutlike fragrance and light texture. Sweet Rice is very sticky to make sushi and Jasmine is a soft textured rice. More common in U.S. groceries are the long grain, medium grain, brown rice and wild rice.
Brown rice has the most benefits. It has abundant amounts of fiber, complex carbohydrates, essential B vitamins, manganese and selenium . There are several layers to a grain of rice, the hull, the outermost layer and inedible is removed to get brown rice. White rice is milled and and polished which removes the bran and germ removing important layers of nutrients. Polished white rice must be “enriched” with vitamins B1, B3 and iron which are destroyed in the processing.
Health Benefits of Brown Rice
It is recommended to include in your diet a serving of whole grains, such as brown rice, 6 days per week to get the most benefits from grains.
< Manganese , provides antioxidant protection , helps in energy production, and lowers type 2 Diabetes Risk.
< Those eating fiber-rich food of whole grains gained less weight than when eating refined grains.
< Cholesterol is lowered by the oil in whole brown rice.
< Nutrients in whole grain protect again heart disease.
Put Rice in your Menu
After the big discussion on brown rice, I have to admit I frequently use long grain rice. Last week in my blog, I talked about the Creamy Rice Pudding that I had made to go with the Chicken Schnitzel and Roasted Mixed Vegetables. I used white long grain rice.
The Creamy Rice Pudding recipe I used is a favorite of the family. I have adapted it from Chef Ron Lock‘s recipe. I made changes in the milk I used, I used vanilla soy milk and evaporated milk and added the toasted sliced almonds.
- ¾ cup uncooked long grain white rice
- 1½ cups water
- 1 cup vanilla soy milk
- ½ cup evaporated milk diluted with ½ cup water
- ⅓ cup white sugar
- ¼ teaspoon salt
- 1 egg, beaten
- ⅔ cups raisins
- 1 tablespoon butter
- ½ teaspoon vanilla
- toasted sliced almonds
- Boil 1½ cups water to boiling in a medium sauce pan.
- Add the uncooked rice.
- Reduce heat and simmer for about 20 minutes, do not let rice get to dry and stick.
- In another medium sauce pan, combine the cooked rice, 1½ cups milk, sugar and salt.
- Cook over medium heat until thick and creamy, about 15 - 20 minutes.
- Add the remaining ½ cup milk, beaten egg and raisins.
- Cook 2 minutes more, stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Top with cinnamon, nutmeg and toasted almonds.
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Here are ideas for other rice recipes to try.
Chicken & Mushrooms in Herb Sauce served over Rice
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.