Rice Tips

In some languages, the word for eat means to eat rice.  This is the most widely eaten grain in America and has been the culinary foundation for many of the world’s oldest cultures. It was first grown in the American Colonies in the late seventeenth century. 

 

The two main classifications of rice is white and brown.  White is less nutritious, as much of the bran, fiber, nutrients and the rice germ has been removed.  White rice is quicker to prepare and has a rather bland flavor.  Brown rice has a nutty, rich flavor and requires longer cooking.  Brown rice retains most if its nutritional values, which includes a limited amount of protein, but the protein quality is excellent because of the high levels of amino acids.  Rice is loaded with carbohydrates and has nutrients such as B vitamins, iron, phosphorus and magnesium. 

 

An easy way to enhance the flavor of rice is to cook it in an assortment of liquids such as stocks, juices and even wine.  Another easy flavor enhancer is to use different spices and herbs.  You can also add cup up fruits or vegetables such as carrots, celery, apples or pears as it cooks.  Or add flavor by adding nuts, dried fruits or chilies.