Editor’s note: This is the second installment in a series on food basics. Whether you are a pro in the kitchen or a newbie, we hope you’ll learn something to make your time with food more enjoyable and rewarding. This series will run every other week through April 7. You can find Part 1: Bean Basics at ledger-enquirer.com.com/food.
Rice is easy to prepare, tastes great and has all sorts of uses. It is also fat free, cholesterol free, sodium free and a naturally delicious, complex carbohydrate that can fuel your body with energy.
Rice is an essential ingredient in the regional dishes of many countries. As a Southerner, white rice was a staple on our table when I was growing up. Sometimes it was a base for beans, a side dish topped with tomato or meat gravy or baked into a pudding dessert. No matter how it was served, it was always a favorite.
Worldwide there are more than 40,000 different varieties of rice, but I’ll concentrate on the types that are common in our everyday life and found on our supermarket shelves.
We grow rice right here in America; our six rice producing states are Arkansas, California, Louisiana, Mississippi, Missouri and Texas. We produce enough rice to feed our country as well as export to others.
Most of the rice consumed worldwide is white rice that has been milled (the husk and layers of bran removed). Brown rice is the unmilled rice kernel with only the outer husk removed and is considered a 100 percent whole grain. It retains the fiber, vitamins and minerals as well as the nutritious bran and germ of the whole kernel.
In addition to brown rice, there are other unmilled rice types that aren’t brown, like U.S. black japonica and aromatic red. These whole grains are nutritious and can add variety and color to your diet/menu. Wild rice is also a whole grain, however it’s not botanically in the rice family, it is really a grass and blends beautifully with other long-grain rice varieties.
American-grown rice varieties can be divided into long, medium or short grains along with some aromatics and specialty varieties. The primary differences in these types is their cooking characteristics and, in some cases, a subtle flavor difference. Nearly all are interchangeable in recipes with the exception of Arborio and sticky rice.
When you select rice, it is important to match the rice with the recipe you are preparing. There are no hard and fast rules on which type of rice to use in any particular recipe. It is simply a matter of personal preference and depends on the consistency your recipe demands. In the end, you’ll find that no matter which type of rice you use, the menu possibilities are endless. For instance, a long-grain white rice will give you a loose fluffy rice dish. Choose medium grain varieties that will stick together for a risotto or a dish where rice will be used with a thick sauce. Short-grain rice has the highest starch content and are most often used for molded dishes, desserts and sushi.
Depending on the rice you choose, rice to water ratios, cooking times and methods will vary, even storage may differ from one type to another. White rice varieties should be stored in an airtight container and kept in a cool, dry place. They will keep fresh for about one year. Brown rice should be used within six months because it has a high level of natural oil within the outer bran layer making it subject to rancidity. It should be stored in an airtight container and refrigerated or frozen for longer shelf-life.
White rice, brown rice, long-grain and short grain rice all can be easily cooked on the stove for any rice recipe. For white and brown rice, I use two cups of water to one cup of rice. I bring the rice and water to a boil, cover with a tight fitting lid (no peeking, it lets the steam out which is what helps cook the rice) reduce the heat to low and let the rice simmer – 20 minutes for white rice and 40 to 45 minutes for brown.
COCONUT-CARAMEL RICE PUDDING
6 cups milk
3 cups cooked, long grain white rice, cooled
1 package (14 ounces) Kraft caramels
1/2 cup Baker’s Angel Flake coconut
Bring the milk to a boil in a large saucepan. Reduce the heat to medium-low. Gradually stir in the rice.
Add the caramels, a few at a time; cook and stir until the caramels are completely melted and pudding is thickened. Stir in the coconut.
Spoon the pudding into a serving bowl or custard cups. Refrigerate 3 hours or until chilled.
Variation – Omit the caramels. Prepare as directed. Stir ¾ cup sugar and 1 teaspoon vanilla extract into the thickened pudding along with the coconut. Mix well. Refrigerate as directed. Garnish with ground cinnamon just before serving.
Source: Kraft Foods
EASY TERIYAKI CHICKEN AND BROWN RICE
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into strips
1-1/2 cups water or chicken broth
1/3 cup teriyaki sauce
1/2 teaspoon garlic powder
2 cups instant brown rice, uncooked
2 cups frozen broccoli florets (or broccoli, red pepper combo)
1/3 cup salted peanuts
Heat the oil in a large nonstick skillet on medium-high heat. Add the chicken; cook and stir 5 to 7 minutes or until done (no pink).
Add the water or broth, teriyaki sauce, and garlic powder; stir. Bring to a boil. Stir in the rice, broccoli and nuts; cover and cook on low heat for 5 minutes.
Remove from the heat and let stand 5 minutes. Fluff with a fork.
Serves 4.
Source: Kraft Foods
QUICK SPANISH STYLE CHICKEN & RICE
2 tablespoons vegetable oil
1 clove garlic, finely chopped
1 cup uncooked regular white rice
1 envelope Lipton Recipe Secrets Onion Soup mix
2-1/2 cups hot water
1 cup frozen peas, partially thawed
1/2 cup chopped red or green bell pepper
8 green olives, sliced
2-1/2 to 3 pound chicken, cut into serving pieces
Preheat the oven to 400 degrees. In a 13x9 inch baking or roasting pan, combine the oil with the garlic; heat in the oven for 5 minutes.
Stir in the uncooked rice until coated with the oil/garlic. Blend the onion soup mix with the hot water and add to the rice; stir in the peas, pepper and olives.
Press the chicken pieces into the rice mixture.
Bake 35 minutes or until the chicken is thoroughly cooked and the rice is tender.
Cover and let stand 10 minutes before serving. Serves 4
Source: Lipton Recipe Secrets
MUSHROOM RICE
1/2 stick butter
1 cup raw rice
1 can Campbells onion soup
1 can Campbells beef broth
1 can Dawn Mushroom Steak Sauce
Use part of the butter to grease the casserole dish. Mix the rice, soups and mushroom sauce together. Place in the casserole. Dot with the remaining butter. Bake uncovered at 350 degrees for 1 hour.
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