Basmati Rice With Sausage, Tomatoes and Provolone Cheese

I love Basmati rice. It smells good, tastes good, and the grains keep their shape. This rice -- grown in India and Pakistan for more than 8,000 years -- is known for its aroma and nutty taste. In fact, the farmers have made this ancient grain their specialty.

There are many varieties of Basmati rice, including Super Kernel, Baby, Golden Sella, Organic Brown, and more. So-called Texmati rice is a cross between Basmati and long-grain.

Rice

Plain rice, with a few toasted almonds and a sprinkling of chopped scallions, is a frequent side dish at our house. Because it withstands baking so well, this rice is ideal for casseroles. When you spoon a serving from the dish you can still see the individual grains.

What is the secret of perfectly cooked rice? Not peeking. As soon as the liquid comes to a boil, reduce the heat to simmer, and leave the lid in place. As tempted as you may be, do not lift the lid to see how the rice is doing or stir it. Five minutes before the rice is supposed to be done, however, you may peek. If there is just a little bit of liquid left, cover the pan again, remove from the burner, and set aside to finish cooking.

This dish is made with simple ingredients that add up to a flavor-packed, delicious whole. The meat is a flavoring, rather than a main ingredient. I use reduced fat sausage and cheese and cut back on salt considerably. Omit the sausage and add a can of drained kidney beans for a vegetarian dish. You can make this recipe hours ahead of time and refrigerate it for later. To keep the glass dish from cracking, I take the casserole out of the refrigerator a half hour before baking.

Basmati Rice with Sausage, Tomatoes and Provolone Cheese is a tasty lunch or dinner. I hate to admit this, but when I have hunger pangs I even eat it cold. If family members like sausage, they will like this recipe.

Ingredients

1 1/2 cups salt-free chicken stock (or water)
1 cup Basmati rice
12-ounce roll Jimmy Dean 50% less fat pork sausage
1 cup yellow onions, chopped
1 large zucchini, sliced into thin rounds
6-ounce can no-salt tomato paste
1 cup water (I rinse out the tomato paste can.)
1 teaspoon dried basil leaves
1/2 teaspoon reduced sodium salt
6.7-ounce package reduced fat Provolone cheese
6 Roma tomatoes, cut into fourths lengthwise
Olive oil

Method

Cook rice in chicken stock according to package directions. Set aside. Coat a large skillet with cooking spray. Saute sausage over medium heat until it is almost brown. Add onions and cook until they are translucent. Add cooked rice, tomato paste, water, dried basil and salt to skillet. Transfer mixture to a prepared baking dish. Arrange sliced zucchini in rows on top of casserole. Layer six slices of Provolone cheese on top of zucchini. Frame the edges of the baking dish with cut tomatoes and brush with olive oil. Bake in a 350-degree oven for 30-30 minutes, or until the cheese starts to brown. Serve with a green salad and Italian bread. Makes 10 servings.

Copyright 2010 by Harriet Hodgson

Basmati Rice With Sausage, Tomatoes and Provolone Cheese

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. Hodgson is a monthly columnist for the new "Caregiving in America" magazine and a contributing writer for the Open to Hope Foundation website. Please visit her website and learn more about this busy author and grandmother.

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Thai Fried Rice

Fried Rice is everyone's favorite; it is the best way to use up leftover steamed rice. This recipe calls for Thai Jasmine rice but any steamed rice can be used to make the Thai Fried Rice. The Thai basil herb distinguishes this recipe from other ethnic fried rice recipes.

How to cook Thai Jasmine Rice:

Take 1 cup of Thai jasmine rice and place in a medium pot. Rinse the rice with cold water and drain water at least three times to remove any debris. Add water to the sauce pan until the water levels 1 centimeter above the rice or 1 1/2 cups of water. Place a lid on the pot. Set the stove element to medium heat and place the pot on the element. After 20 minutes, turn the element off and let the rice rest for 10 more minutes.

Recipe for Thai Fried Rice:

2 cups Thai jasmine rice cooked

1 egg

2 tablespoons oil

3 cloves garlic chopped

½ cup of frozen peas and carrots thawed

2 tablespoons oyster sauce

3 tablespoons soy sauce

1 sprig of Thai basil chopped

1 sprig for green onion chopped

Instructions on making fried egg strips: In a small bowl, crack an egg and 1 tablespoon of soy sauce mix using a fork. Set the stove element to high heat and place a wok on top. Add 1 tablespoon each of oil and garlic into the wok. Add the egg and swirl the egg around the wok. Fold the fried egg in half and lip the egg again to cook the other side. Place the fried egg on to a cutting board. Once the fried egg is cooled, slice the egg finely and thinly to create long strips.

Instructions on making Thai Jasmine Fried Rice: Set the stove element to high heat and place a wok on top. Add 1 tablespoon each of oil and garlic into the wok. Add the thawed vegetables and mix for 1 minute. Add the cooked jasmine rice. Add 2 tablespoons each of oyster sauce and soy sauce. Mix to incorporate all ingredients and break any rice clumps. Once the rice is broken, add chopped Thai basil and green onions. Place the fried jasmine rice into a serving bowl and top with the fried egg strips.

The best way to learn how to make Thai Fried rice is to view the free video at http://www.thai-laos-food.blogspot.com.

Manivan Larprom, a Thai / Lao girl, teaches you how to cook Thai / Lao food with her home made videos at http://www.thai-laos-food.blogspot.com

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Cilantro Chicken With Spanish Rice Recipe

Rice with chicken breast always tastes good and now when you add some cilantro or other spices you can count that it will taste better. Enjoy while making this easy recipe and add some lime juice if you want to in order to make it even more attractive. It is up to you.

You will need:

Rice

Fresh cilantro (1/4 cup, chopped)
Olive oil (2 tablespoons, divided)
Garlic (1 tablespoon, finely chopped)
Chicken breast halves (1 pound, boneless, skinless and cut into thin strips)
Zucchini and/ or yellow squash (2 medium, chopped)
Water (2 cups)
Spanish rice (1 package or 5.6 ounces)

How to do it:

Take ¼ cup of cilantro; combine it with 1 tablespoon of olive oil and garlic in a large bowl, and in here add the chicken to coat it, well coated. Cover and marinate this mixture in the refrigerator for a while, top time 15 minutes. Meanwhile in a small bowl blend sour cream and the left tablespoon cilantro, once you are done set them aside for a while. Now you have to get the remaining tablespoon olive and in a saucepan cook the zucchini at medium heat stirring it occasionally so it won't burn, keep cooking until it turns crisp-tender. Add the Spanish rice and bring to a boiling point, now that everything is boiling reduce the heat and keep covered for 7 minutes or until the rice is tender. Once you have done this remove from the heat and let it stand for 2 minutes. While the rice is resting cook the chicken in another skillet, and finally mix everything together and serve it with sour cream and garnish of desired, add some fresh cilantro, and sliced lime wedges and the final touch with some pepper sauce, serve it and enjoy.

Cilantro Chicken With Spanish Rice Recipe

If you would like to get more information on Spanish Rice or similar recipes, please visit our site at Spanish Rice Recipes

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Philippine Rice Crisis

The Philippines was once the master of growing rice, this is supported by the fact that the Ifugao, an independent agricultural society in the nation, are the world's best rice farmers. But this is more likely to change after the world calls the Philippines the number one rice importer in the world.

The Philippines has been buying rice from it's neighboring countries such as Vietnam, Thailand and China and other countries like The US and Pakistan.

Importing almost 10% of the nation's annual requirement, an official said that the Philippines would keep on importing rice until the year 2010.

The cost of growing rice, because of too much fuel and fertilizer prices, has been rising faster than the wages that the consumers are receiving from their jobs. NFA (National Food Authority) rice priced at P18.25 per kilogram is no longer available in markets and has been replaced with the P25-per-kilogram US rice.

Further relief will be given to transport groups from soaring prices of fuel, rice, electricity and other basic necessities through access to NFA rice, the Land Transportation and Franchising Regulatory Authority (LTFRB) has announced, May 01, 2008.

For the past few months, the police has raided warehouses and threw dozens of hoarders to jail.

According to Yahoo!Finance, the Philippine Government announced that Vietnam won the bid of being the nation's primary rice provider. Vietnam will ship 102,000 tonnes at US$1,200 per tonne, the highest rate ever in the country's export history.

The government is now making sure that only the poorest will get subsidized rice, as prices of the commodity continues to increase.

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Red Yeast Rice for Lowering Cholesterol

Red yeast rice is an alternative to more risky statin drugs that may help to lower LDL cholesterol and trigylcerides without as many side effects as statins. It has chemical compounds similar to statins, but at much lower levels and has been part of the Chinese diet for thousands of years. As such, has a much longer track record than high-dosage statins. Usually packaged in 600mg capsules, the suggested dosages generally vary from two 600mg to four 600mg capsules per day.Studies done in the US and China also show some evidence it may help to increase beneficial HDL cholesterol.

Combining Red Yeast Rice and Statins: Synergy with Fewer Side Effects

Rice

Some doctors and patients are suggesting that you first try red yeast rice to lower LDL cholesterol and once you know what that will do, then add a low dosage of a statin drug to improve the result further. This helps keep the statin dosage lower which helps avoid side effects. Further, some research has found that the compounds in red yeast rice work differently than statins and have an additive effect.

Not Recommended for Those With Liver Disease

To be cautious, you should have liver panel tests performed periodically to ensure that it does not adversely affect your liver function. To further reduce the risk of lowered liver function, you may also consider adding supplements beneficial for the liver such as milk thistle containing silymarin.

Don't Consume Grapefruit While Using Red Yeast Rice or Statins

If you are taking either of these supplements, you should avoid consuming grapefruit and grapefruit juice products as they can interfere with liver metabolism.

Red Yeast Rice for Lowering Cholesterol

Learn more about red yeast rice and other recommended dietary supplements for lowering cholesterol here.

Alison Grey is a freelance writer and vitamin fanatic. She is also a regular contributor of Health and Nutrition topics at EmediaHealth.com

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Red Yeast Rice - China's Natural Cholesterol Busting Wonder

Cardiac and circulatory diseases are arguably one of the biggest health problems ever to plague mankind and are the recipients of huge amounts of media attention and the subject of exhaustive research. There are, however, many naturally occurring substances found in the food we eat that may aid in the fight against arterial disease. One of these groups or families of natural substances are the so called "Statins" that, among other effects, are believed to inhibit the synthesis of cholesterol. One such food type rich in a natural equivalent of the commercial drug Lovastatin is traditional Chinese red yeast rice.

Red yeast rice has been used in China for centuries as a natural treatment for digestive and circulatory ailments but did not achieve any great recognition in western nations until the connection was made between the naturally occurring statins in the rice and commercial drugs that were being used to treat high cholesterol in mainstream medicine.

Red yeast rice is not a sub species or specific strain of rice but rather normal white or brown rice that is inoculated with the Monascus purpureus yeast strain. How or why the Chinese started treating rice in this fashion is not clear but the rice, which turns red during the inoculation process, obviously proved to be beneficial not only as a food source but medicinally as a treatment for circulatory ailments as well.

In the 1970's researchers in the US were isolating the lovastatin compound from Aspergillus. At roughly the same time research in Japan was isolating monacolins for Monascus, a yeast identical to the one used to inoculate red yeast rice. The results of these two largely unrelated research efforts turned up one interesting commonality. This was that lovastatin and one of the monacolin isolates, monacolin K, are identical. Lovastatin went on to be marketed as the commercial prescription drug Mevacor and red yeast rice became a sought after, non-prescription dietary supplement.

Unfortunately is did not take the FDA long to make the connection between the RYR (red yeast rice) and Mevacor and due to the absolute similarity in statin content between the two it ruled that RYR was a regulable substance and ordered its removal from the commercial circuit. This decision was the subject of vigorous resistance, debate and litigation which has resulted in any RYR encountered today will have no lovastatin content. Sadly as the "purged" product is then no longer regulable, the exact contents are often unknown and it is difficult to establish what you are getting from product to product.

These moves have not completely destroyed the value of RYR as a cholesterol control agent though as the results of two recent, independent clinical trials indicate that the uses of RYR products still aid in containing both total and LDL levels. It should be stressed though that in both trials the application of RYR was accompanied by lifestyle change measures and the yeast compounds where therefore supplemental to complete cholesterol reduction regimens.

So, what is RYR exactly and how is it produced? Basically, as mentioned previously, common or garden rice is used as an incubation medium and subsequent carrier for the Monascus purpureus yeast strain. This is typically achieved by soaking the rice in water until it is saturated then steaming it to sterilize and pre-cook the grains. The rice is then either directly inoculated with live M. purpureus spores or exposing the grains to powdered RYR. This rice is then incubated at room temperature for 3 - 6 days during which time the grains become cultured with the yeast and turn a vivid red colour on the inside and a dark purple colour on the outer surface of the grains.

The cultured rice is then dried and can be powdered or re-cooked and used conventionally in table dishes or as a pasteurized paste. Of course at this point the statin content of the RYR is far higher than anything bough in commercial supplement form and caution should be used when consuming the RYR as muscle pains are commonly reported by statin users. RYR prepared in this fashion has been used in China since the Tang Dynasty in 800 A.D where it was used as a tonic, digestive aid and a treatment for circulatory ailments. The continued use of any substance for that length of time is a sure indication of some form of efficacy and this concept is backed up by contemporary scientific and clinical research which is a clear indicator that RYR products are, indeed, beneficial in the treatment of high cholesterol.

From a commercial dietary supplement perspective one should try and remember that the basic principles apply to red yeast rice products that do to all foods, supplements and medication. First consult a medical professional and only use these products if they are cleared by the doctor. Do some legwork on any potential products you intend using and try and establish the credibility of the manufacturers and the accuracy of the ingredient lists. This is important as it is believed that some manufacturer's products contain virtually pure monacolin K or are enhanced with pure lovastatin. Statin drugs have been shown to be the cause of liver and muscle damage so caution is advised.

Apart from that, red yeast rice appears to be a legitimate, natural source of compounds that are proven to reduce or at least aid in reducing cholesterol which would make RYR a valuable supplement which, when used sensibly, will produce positive nutritional results at the very least.

Adhering to the proven precept that conventional medicine has a strong and relevant counterpart in naturally occurring remedies, we supply a wide range of related natural products. M.A.S.S. Enterprise.com Visit our website at.

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Glycemic Index Rice Values

A lot of misinformed rice lovers believe that white rice is a lot better than brown due to the misconception in some areas that brown rice is food for the poor, animals or the peasant. What these people do not know is that, brown rice is a lot better and healthier than white rice. Brown rice is considered as the most balanced amongst all cereal grains.

Contrary to what most people believe that rice is nothing but carbohydrates, the glycemic index rice value in general, particularly the brown rice, does not only contain carbohydrates but fats, minerals, vitamins and protein as well. These unpolished rich contains high amount of fiber, protein, flavor, minerals and anti-oxidant phytochemicals compared to white rice. Other known healthy whole grains include barley, rye, corn, millet, oats, buckwheat, quinoa and wheat berries. The the glycemic index rice value, specifically of brown rice is far more superior that that of the white rice, as well as in terms of nutrition and health benefits.

Rice

Worldwide, the number of type 2 diabetes patients have gone to 90% and the pathology is due to inadequate production of insulin in the islets of Langerhans in the pancreas by the beta cells or can also be due to the cells' incapability to use produced insulin. Some of the risk factors included in the development of diabetes are high-fat and high simple carbohydrate diet, smoking, obesity and lack of exercises. Eating white rice, which has high glycemic rice value due to the fact that it is basically starch, has proven to be one of the causes of diabetes.

Based on the glycemic index rice value, white rice easily breaks down and converted to glucose compared to brown rice, and this may cause a drastic elevation of your blood sugar level and a dramatic insulin reaction. If you are not aware, then you should know that the index can be used to indicate how fast a certain food may cause your blood sugar to rise after consuming it. Using the glycemic index, you will know that the lower the value, the healthier the food is. The glycemic index rice value, particularly of a brown rice which has a GI value of 55 is lower compared to the GI value of white rice which is at 70. The white rice's GI value may even go up and reach 87 when parboiled.

All foods listed in the glycemic index chart are compared to pure sugar which has a value of 100. This gives the foods a comparative basis for all the GI of various foods. If you are to opt for brown rice which has a low glycemic index rice value, then you are definitely opting for a better health. This is also true for those who want to control and maintain a normal health.

Glycemic Index Rice Values

Jonathan is main contributor and co-creator of the new Glycemic Index info based web-site: http://the-glycemic-index-guide.com/. Get lots more info there on Glycemic Index Rice and also check out our free 10-part mini-eCourse, "Glycemic Index Secrets", it might be all you'll ever need (and did I mention it was free!!)

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Know Your Rice

Rice is the staff of life for over half of the people in the world. Many rely on rice for the bulk of their diet. Rice is so versatile that it can be served at almost any meal and as snacks. It is without a doubt the world's greatest grain.

Many people grow up eating some kind of basic rice dish. Some like rice pudding, fried rice, beans and rice, gravy and rice, rice pilaf and many other rice dishes. Each culture has its own special rice and way of cooking it. Rice is a grain that can be served with almost any dish.

There are over ten thousand varieties of rice. Many Asian markets offer a great selection to choose from. Below is a list of many of the more common types found in American markets.

Whole-grain is also called brown or polished rice. It is one of the least processed forms. It is hulled but bran is left in tact. The bran retains the fiber, vitamins and minerals. Cooking time is longer because the bran is left on.

The wild variety rice is really a grass. It is native to North America. It is often sold mixed with the long-grain white variety. It is usually mixed with the white rice in order to make it affordable. True wild rice is quite expensive.

Basmati is a long-grain variety with a slender shape and fragrant taste. It is highly regarded for its fragrance. True basmati is grown in Pakistan and India. America and other countries now grow their own hybrids.

Glutinous, sweet or sushi rice is a short grain variety which clumps together when cooked. This an excellent rice to eat with chopsticks. It does not contain gluten. It is sometimes called glutinous because it is sticky.

Arborio is an Italian round-grain form. It has a chewy center and the rest of the grain is soft and creamy. Arborio was originally grown in Italy, but is now grown in America and other countries.

The Black type comes in medium and short grains. It is grown in Southeast Asia and California. When it is cooked the grains turn lavender or purple.

Red rice has reddish-brown bran and is chewy and has a nutty flavor. It goes well with hardy foods.

Jasmine is a long-grain variety that is aromatic. It is a little sticky but is moist and tender. It is grown in
Asia and the United States.

There is instant and parboiled rice. These are good for quick meals. Instant cooks very quickly. Parboiled is pressure-steamed before milling to retain some of the otherwise lost nutrients. It is firm when cooked but takes longer cooking time than instant.

Long-grain white rice is the most familiar rice in America. This rice is stripped of its germ and hull. It cooks up into a nice fluffy dish. Many companies add some of the lost nutrients at completion of processing..

There are many ways of cooking rice. We can boil, steam, bake saute, or microwave it. After learning how to cook and use the various varieties of rice, we can cook our way around the world. We can visit cultures that we have only dreamed of.

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A Few Great Cooking Techniques For Cooking Rice

Rice is a very versatile food which can be a meal in itself, can be eaten cold as a salad, hot as a pudding or it can be served as a meal accompaniment. Use online recipes to get the most out of your packet of rice and experiment with different rices - long grain, short grain, arborio or risotto rice, pudding rice, brown rice, wild rice and basmati rice.

Here are 4 ways to use rice:-

Rice

1. Boiling rice - Rice is a great accompaniment to curry, chilli, casseroles, meat in sauces etc. and can also be used to make rice salads. You can purchase rice cookers or microwave rice steamers which are worth buying if you make a lot of rice.

To boil rice in a pan, first measure out rice and water. A mugful of rice will easily feed two people as a main course accompaniment and you will need twice as much water as rice, two mugfuls of boiling water. Either boil the water in a pan or use a kettle and then pour the water into a medium sized pan. Once the water is boiling, add the rice and a little salt. Bring back to the boil and then turn down to a simmer, place a lid on and leave to cook for about 15 minutes. Different types of rice will take different amounts of time so check the packet. If there is still liquid left after cooking, simmer for a bit longer, until it has been absorbed and serve. Some people like to place their cooked rice into a sieve and pour boiling water over it to rinse it, but this is not necessary.

2. Fried rice - Fried rice can be eaten by itself or as an accompaniment to Chinese dishes. It is a great way of using up leftover rice.

Boil the rice in the usual way and then let it cool. Beat 2 eggs together in a bowl and season. Heat some oil in a large frying pan or wok over a high heat and add the eggs when the oil is hot. Stir constantly until the eggs are softly scrambled. Add rice and some soy sauce or oyster sauce. Cook until the rice is hot and everything is combined.
For variety, you can fry chopped onion in the pan before adding the eggs and you can also add cooked chicken or cooked, peeled prawns when you add the rice.

3. Risotto - Making a risotto is easy but it does need your constant attention. Look for risotto rice or arborio rice in your supermarket.

Sauté chopped onion in a large, deep frying pan and then add uncooked rice with some mushrooms. Coat the rice in the hot oil and then start adding liquid such as stock or white wine or a mixture of both. Add the liquid a little (a ladle full) at a time and add more when the liquid has been absorbed by the rice. Stir regularly to stop the rice sticking. Once the rice is cooked and creamy (to your taste) add a knob of butter, some grated parmesan cheese and serve.
For variety, you could also add cooked chicken, sausage or prawns, frozen peas or sweetcorn - experiment.

4. Rice Salad - Making a rice salad is a good way of using left over boiled rice and is a great dish to serve at BBQs or to take on a picnic.
You need to either boil some rice and then let it cool, or use leftover rice. Make it the night before you need to serve it so that the rice takes on the flavours of the other ingredients.
Mix the cold, cooked rice with sweetcorn, chopped peppers, chopped chillies, olives, olive oil, crushed garlic, lime or lemon juice and then, just before serving, stir in some grated cheese. You can also do rice salads with chopped pineapple, tuna, beans and pulses, and cashew nuts. Look for rice salad recipes or make your own up.

A Few Great Cooking Techniques For Cooking Rice

Roger Wakefield is an ethusiastic amateur chef and writer who works for 'The Recipe Collection' internet site. If you want to impress your family with your culinary skills, and want to prepare and substantial rice recipes, then you should investigate 'The Recipe Collection', a collection of recipes which covers rice and paella recipes, (amongst many others). You will find a rice recipe there to delight the whole family.

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Types of Thai Rice

In Thai food there are a number of different types of Thai rice. The type used with different meals can make a difference to the overall texture of the meal. Here is a list of a couple of different types of rice and when to use them.

Jasmine Rice is a long grain variety from Thailand which is quite fragrant. It is quite a sticky rice which makes it ideal for Thai food. To prepare Jasmine rice take a cup portion size per person and drain the rice using cold water. Once the water runs clear add to a bowl and add enough cold water to cover the rice so that there is a thumbs width of water above the rice. Bring the water to the boil then simmer for about 20 minutes. Allow the rice lid on and then to sit for 10 minutes with the heat turned off. Jasmine rice is excellent with Thai Green Curry.

White rice is grown throughout Thailand and is known as a fully milled variety due to the Husk and Bran being removed from the Kernel.

To prepare Thai white sticky rice the variety you need to use is low starch and long grain. Rinse the rice thoroughly and add three cups of rice to four cups of water to a pan. Cover the pan and bring to the boil. Once there reduce the heat to the lowest possible setting and leave to simmer for twenty minutes. Check the rice and if it's too dry add some splashes of water, just enough to wet the rice. If the pan is hot enough leave it covered up with the cover on otherwise add a short burst of heat on a low setting. Sticky rice is excellent with chicken dish Gai Yang,

The Thai Orchid serves some of the best thai food in Scotland.

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Banaue Rice Terraces

Cool and relaxing breeze for family, friends and lovers where you can spend more romantic time with each other. Seeing the beauty of Banaue Rice Terraces during sunrise makes you feel relaxed and comfortable. It lets you think more clearly. The Banaue Rice Terraces is one of the Philippines greatest treasures. In fact, the picture of Banaue Rice Terraces is on the back of 1000 peso bill of the Philippine peso. They are found in the provinces of Kalinga, Apayao, Benguet, Mountain Province and Ifugao, and are a UNESCO World Heritage Site. The terraces were carved into the mountains of ifugao in the Philippines by ancestors of the indigenous people. It is commonly thought that the terraces were built with minimal equipment, largely by hand.

In Banaue, visitors can even visit the Ifugao tribe and can meet the witch doctor of the Ifugao which can perform spiritual healing rituals. Don't worry about the possible reaction of Ifugao natives; you are rest-assured that you will be treated very nicely. Aside from the fact that you are supplied with an Ifugao tour guide; Ifugao natives are very friendly, they focus more on their nature and ancestors. Banaue has different places that are so unique and they still have their preserve villages and traditional houses. You can also arrange your weeding here with the Ifugao - a way to make a difference in your life.

Rice

This beautiful place has good weather, fine people plus a satisfying spots view which will bequeath you a very relaxing experience is indeed a valuable journey in the end. The Philippines even made Banaue Rice Terraces as their setting in some of their movies because Banaue is not only a tourist spot, but it is also a romantic place for lovers. Banaue Rice Terraces is also the source of Ifugaos food, it is the primary production of rice in Banaue. And not only that, they have a rare type of rice that can only be found in Banaue. Just try to feel the relaxing essence of being in Banaue with your family.

Banaue Rice Terraces

Take a look at the terraces here - Banaue Rice Terraces

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Chicken and Rice - Easy, Healthy, AND Gourmet?

I know what you're thinking! Sure, chicken is easy and yes, it can be healthy, but can it really be gourmet? Absolutely! It's all in the presentation. Grab a pen and paper; here's how you do it.

Preferably, it's a heck of a lot easier to use an electric frying pan. This way you can make your sauce. Add about 2 Tbls. of extra light virgin olive oil into your pan. Take two nice size garlic cloves, peel them, smack them with a knife, chop them up and put them in your pan. Slice up some red onion (about 3 inches long and a half inch thick). Quarter a handful of mushrooms and sauté them on low along with the onion and garlic. This is a great meal with a yummy Pinot Grigio so I'll pour myself a glass and use about a quarter cup of it to throw into the sauté. Let that reduce a little and stir it around a few times. Next, add about 2 or 3 Tbls. of Balsamic Vinegar (I like Colavita because it's a little sweeter), stir and cover. Onto the next station!

Now, rinse off the boneless, skinless chicken breasts, removing all of the fat. I used 3 7 oz. breasts. Turn up the pan to about 300 and sear the breasts tenderloin side down first. After about a minute and a half, turn the chicken over and repeat the sear. Turn down the pan to about 200 and add two cups of water. Once the liquid begins to boil again, add a teaspoon and a ½ of low sodium, plain chicken broth paste. Stir it around so it dissolves properly. Add about a quarter size amount of Thyme on top of the chicken along with some fresh ground pepper. Startin' to sound good yet? Now, you just let it go! Onto the next station!

You can do this with really any kind of rice. My personal favorite is jasmine white (because it's not as mushy) but you could do whatever you like. Also, you could even dress up your rice a little by using some slices almonds or cashews. Cook your rice about a half hour before you would like to eat but make sure that it's not too mushy. This way, you're not pressured. Anyway, the longer the chicken is in the sauce, the yummier it will be! You just want to make sure that you stir it and turn them every 10 minutes or so and keep the temp down to 200. Make sure that you keep about 2 cups of liquid in the pan at all times.

Ready to eat? Okay, remove the chicken and cut it into slices or chunks (whatever suites you best). Take a 1 ½ tsp and mix it with a small amount of cold water (maybe a ¼ cup of water). Pour the mixture into the sauce and stir. Once it gets a little thicker, add another teaspoon to a ¼ cup of water and do it again. Add the chicken to the sauce and stir it up. Let the sauce cook for about 10 minutes... stir it often. You want the sauce to be thick enough to coat the chicken nicely. Onto the next station!

Here's where the presentation comes in. Now I'm one of those people who would use his or her "nice stuff" any time I could. So, my philosophy is, if you've got it, use it! While you're messing around in the kitchen, finely julienne some pretty peppers. Red, orange and yellow are my favorite because they add some really nice color to the dish. Sauté them just enough to be limp and you can either clump a little bit onto the plate or spread it out a little. You don't want it over powering that's all. Ladle about a cup and a ½ of rice onto the plate. Now make a small pocket into the top of the rice. Ladle a nice amount of sauce into the top of the pocket. Add your chicken to the top and garnish your plate with your peppers and the final touch which is a nice piece of herb. I like to use rosemary sprigs because they're so pretty. But you could use virtually anything I suppose.

Viola! You have now created Chicken and Rice dish that is EASY, HEALTHY and GOURMET!

Bryanna Bredius’ experience in cooking has come from an abundance of experience, study, and a first hand trial and error approach. She considers herself to be her best test subject. To learn more about this topic, visit http://www.thepound4pound.blogspot.com

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Nigerian Fried Rice

Just like in the case of the Nigerian Jollof rice, there are different ways of cooking the Nigerian fried rice too. You can just follow my recipe or add any other ingredient you desire.

Ingredients:

Rice

5 cups of rice
½ kilogram of shrimp(peeled), crayfish, periwinkle (optional)
2 kilograms of fish, beef, mutton, chicken or pork
I medium sized onion
5 green peppers
Green peas
Carrots
¼ of a kilogram Liver
¼ of a kilogram Kidney
Sweet corn
Salt
Vegetable oil
Seasoning (knorr, black pepper, curry, thyme and white pepper)
Water

Method:

Put the kidney, liver, shrimp(peeled), crayfish, periwinkle, beef, mutton, chicken or pork in a pot pour some water, slice in some onion, add seasoning and boil for 30 minutes and set aside the meat . Dice the liver, kidney, carrots, onion and green peppers and set them aside. Rinse the rice and pour it into a sieve for the water to drain. Pour some vegetable oil in a frying pan and fry the beef, mutton, chicken, pork or fish (any of these can be used and you may decide to use a little of the four types of meat or fish) until it becomes golden brown. Fry the peeled shrimp, crayfish, periwinkle, carrots, onion, green peas, diced kidney and liver until it becomes golden brown and set aside. Pour some vegetable oil into the frying pan and fry the rice until it becomes golden brown and set aside. Pour some more water into the meat stock if you feel the meat stock may not be enough to cook the rice, add enough salt and seasoning and bring to boil and pour in the rice and let it cook for 30 minutes. When the rice is almost done pour in the fried shrimp, crayfish, periwinkle, carrots, onion, green peas, kidney, liver and sweet corn and stir them into the rice. Don't add too much water so that by the time the rice is done, it does not stick together. Test the rice to ensure it is properly cooked and serve it with either the fried beef, mutton, chicken pork or fish or as you desire.

Nigerian Fried Rice

Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/

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Philippine Rice Crisis

The Philippines was once the master of growing rice, this is supported by the fact that the Ifugao, an independent agricultural society in the nation, are the world's best rice farmers. But this is more likely to change after the world calls the Philippines the number one rice importer in the world.

The Philippines has been buying rice from it's neighboring countries such as Vietnam, Thailand and China and other countries like The US and Pakistan.

Importing almost 10% of the nation's annual requirement, an official said that the Philippines would keep on importing rice until the year 2010.

The cost of growing rice, because of too much fuel and fertilizer prices, has been rising faster than the wages that the consumers are receiving from their jobs. NFA (National Food Authority) rice priced at P18.25 per kilogram is no longer available in markets and has been replaced with the P25-per-kilogram US rice.

Further relief will be given to transport groups from soaring prices of fuel, rice, electricity and other basic necessities through access to NFA rice, the Land Transportation and Franchising Regulatory Authority (LTFRB) has announced, May 01, 2008.

For the past few months, the police has raided warehouses and threw dozens of hoarders to jail.

According to Yahoo!Finance, the Philippine Government announced that Vietnam won the bid of being the nation's primary rice provider. Vietnam will ship 102,000 tonnes at US$1,200 per tonne, the highest rate ever in the country's export history.

The government is now making sure that only the poorest will get subsidized rice, as prices of the commodity continues to increase.

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Storage Of Rice And Making Homemade Rice A Roni

Many people that are interested in food storage realize the importance of storing grain and rice for use in hard times or states of emergency however few people completely realize how easy and simple it is to store a sufficient quantity of rice. One person I spoke with recently was concerned about placing such a large quantities of the product in the popular five gallon plastic pails. To be honest with you I have never lost a single grain of rice the way that I store it.

Most survivalist major concern is the possibility of their rice developing a rancid taste after a few months of storage. The fact is that long grain white rice should never begin to go rancid. I once had some stored in Ziploc bags and then packed all the bags I could into a five gallon bucket and I never experienced any sort of problem. In addition, I have known of people who stored theirs in the original 50 pound bags that they come packaged in. Once again these people did not develop a problem. I believe the major factor affecting the storage and shelf life of your rice is actually the environment for which it is being stored.

Rice

Of all the survival foods that I store up on I have discovered rice to be the simplest item to safely and successfully store for long term use. My particular method is slightly different then many others but it is still very effective and can be accomplished inexpensively. I reuse the two liter plastic soda bottles. These are food grade approved container and readily available. After using up the contents of the bottles I then clean them very well with hot soapy water and rinse each of them out thoroughly. You don't want the odor of soap to remain in the plastic bottles. Let them dry completely before you use them. Fill each of the bottles completely full of rice and in each two litter bottle place one small bay leaf.

Another popular method for storing your rice is to get some empty five gallon buckets, O2 absorbers, desiccant packs and a few Ziploc bag. Rice should normally be stored the same way as wheat would be stored. Of course the shelf life is dependent upon the light, air, heat and humidity present in the storage area. I would like to point out at this time that brown rice will go bad fairly fast.

I would like to conclude this article with a recipe for homemade Rice A Roni. This homemade version of Rice A Roni in made in your microwave oven.

3/4 of a cup of uncooked white rice

1/2 cup of orzo pasta

2 tablespoons of olive oil

2 1/4 cups of chicken bouillon

1/4 teaspoon of parsley

1/8 teaspoon of garlic powder

1/8 teaspoon of onion powder

Place the rice, the orzo and olive oil in a 2 quart glass microwavable bowl. Set your microwave on high for 4 minutes making certain to stir the contents after every minute. Increase this frequency as you get to the end of the microwave cycle. The pasta should be a golden brown when it is finished. Stir in the bouillon and the additional spices. Continue to microwave for another 12 minutes on the high range. When it has completed its cycle let the complete meal sit for 3 minutes in the microwave. Fluff the rice with a fork and serve warm.

This mixture can be made ahead of time leaving out the olive oil and using it for emergency food supplies.

Copyright @2008 Joseph Parish

Storage Of Rice And Making Homemade Rice A Roni

For more information relating to survival visit us at http://www.survival-training.info

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How Much Do You Know About Red Yeast Rice?

Rice is a staple ingredient in many modern kitchens. There are lots of different kinds of rice and each one has its own distinct properties and flavors. But what do you know about red yeast rice? Is this new to you?

The chances are it may be, but it is worth taking an interest in it. The appearance of this rice is rather different to other types of rice. Instead of having the typical look of a long grain of rice it appears more like a pellet. It also gets its name from its eye catching red color, so as soon as you see it you will know what it is. Asian cooking is particularly amenable to red yeast rice and as far as the cooking method is concerned there isn't much difference to normal rice.

However with that said it contains yeast. This means it is fermented and thus is used with other ingredients rather than simply being eaten on its own. Using it in this way enhances its many tasty properties. Chinese people have been known to grind the rice into a powder to use it more as a coloring than anything else. If you eat a Chinese dish with a nice red tinge to it, red yeast rice may be the responsible ingredient.

But this kind of rice has other properties as well and it can be good for helping us to lower our cholesterol levels. Studies are still going on into this ability, but previous ones completed do show that it can act in this way.

If you look at the ingredients in various supplements that are available you will find that red yeast rice is included in the mix. Many people agree it is better to take a supplement than to try and cook with the rice. However it isn't always easy to do this if you live in the US. This is because there is a limit on the amount of the extract from the rice that can be included in such supplements. Any more than this amount is currently illegal.

Thus you should only consume supplements that have a tiny amount of red yeast rice contained in them. If you want to take more advantage of the good properties of red yeast rice you should think of ways to use it in your cooking. Perhaps an Asian or Chinese cookbook could help in this respect.

As time goes by and more studies are completed, it is hoped that red yeast rice will be more prevalent in supplements. It is certainly the easiest way to take this item without having to teach yourself a lot of new recipes for using the actual ingredient. A supplement can be taken first thing in the morning and you will know you have got your dose of red yeast rice right at the start of the day.

What better way could there be to help your health with a single supplement?

If you are looking for products that are all natural and work well with your healthy lifestyle then heartsavior.com is the online stop for you. Find products that will help LOWER CHOLESTEROL naturally as well as other natural dietary supplements.

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Condoleezza Rice: Did She Deserve Jon Stewart's Vulgarity

Condoleezza Rice: Did she deserve Jon Stewart's vulgarity?

Jon Stewart, not to be confused with John Stewart or John Stuart, is the host and star of the Daily Show, a fake news show that spoofs society and governments and important people. As with most talk show and news shows, President Bush is key fodder for the fire of satirical comedy.

Rice

You can read about Jon Stewart at: http://www.reference.com/browse/wiki/Jon_Stewart

Stewart is an intelligent man sired by two well educated and intelligent people. He has a bright wife and I'm sure that their two children are smart little wimps. He was raised in a community full of intelligent people. (I know that Jon's wife, once a veterinary technician, is bright because he would never marry a dullard.)

Somehow Jon Stewart, born Jonathan Stuart Leibowitz on November 28 1962, developed a base and pooped mouth. Maybe he got it on the soccer field when he attended Williams and Mary. He is also capable of obscenity, often a focus of his show. I guess these features, obscenity and profanity, and, if I could invent a new word for infantile language poopmouthity, appeal to the mind set of many of those who watch the show.

I often watch the show. When it gets too filthy, I switch the channel and I'm sure that many other folks do too. There are limits.

But poopmouthity and obscenity are one thing. Downright degradation of character is another. I've finally got to my subject, the obscenity and vulgar presentation of Jon Stewart toward Condoleezza Rice.

Condoleezza Rice is an intelligent and well-educated woman with talent and experience that made her President Bush's choice for Secretary of State. She is a hard-working and diligent person and not a sex object for Jon Stewart to debase. She does not need Jon Stewart's service because she is childless.

You can read about the secretary at: http://www.state.gov/secretary/

Jon Stewart has gone too far. He needs to apologize to Condoleezza Rice. He also needs to follow the rules of decency in his public presentations.

Did Bob Hope show such behavior on television: How abut Red Skelton or Jack Benny? These comic geniuses where able to insinuate without gross insultation .

Now that word is in the dictionary!

The gap between these greats and Jon Stewart will have to be narrowed if Jon Stewart expects to achieve their status. As big as Benny Hill? Not a chance!

The End

Condoleezza Rice: Did She Deserve Jon Stewart's Vulgarity

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Rice and Shine

Rice and Shine might sound a little like the catch phrase for a well known breakfast cereal but there is more to this product than that. It is a natural food supplement that when included as part of an all round healthy life style will promote good health and help to alleviate certain ailments.

Rice and Shine can be used as a meal replacement or as a healthy addition to a nutritious diet. It is a unique supplement whose main ingredient is brown rice powder and tests have shown that it can contribute to the prevention of life threatening illnesses such as coronary heart disease and cancer. You can use it as an added ingredient to many different recipes, it can be made into a drink or served as a small breakfast. Taken every day this food supplement has many beneficial effects and will promote good, all round health. Because it can be used as a nutritious meal substitute it is of great benefit to those who want a safe and healthy way of losing weight.

Nowadays many of us lead such busy lives that we have neither the time nor the energy to cook the sort of food that we should be eating every day. Rice and Shine is good for those days when you feel that you are too tired to prepare a meal but need something nutritious if you are to regain your stamina. While it is used by some women to help them lose weight in a healthy way, when it is added to your normal diet and accompanied by regular exercise Rise and Shine can also help a person wanting to gain some weight.

It is claimed that Rice-n-Shine is such a break through food supplement that it could be used to great effect in alleviating the starvation that is part of the daily life of people over half of the globe. Ongoing research tends to suggest that taking it on a daily basis can help lower cholesterol, it has also been tested as an anti-infection product on humans. The basis of the supplement is the rice bran that is left after the milling of white rice modern processes have made this rice powder into a super nutritious food.

People who take Rice and Shine first thing in the morning notice that their blood sugar level stays higher for longer and this reduces the craving for sugary foods that we have when our blood sugar level is low.

For more information on Rice and Shine check out the authors website at http://coral-cure.com for all the information you need!

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How Much Do You Know About Red Yeast Rice?

Rice is a staple ingredient in many modern kitchens. There are lots of different kinds of rice and each one has its own distinct properties and flavors. But what do you know about red yeast rice? Is this new to you?

The chances are it may be, but it is worth taking an interest in it. The appearance of this rice is rather different to other types of rice. Instead of having the typical look of a long grain of rice it appears more like a pellet. It also gets its name from its eye catching red color, so as soon as you see it you will know what it is. Asian cooking is particularly amenable to red yeast rice and as far as the cooking method is concerned there isn't much difference to normal rice.

Rice

However with that said it contains yeast. This means it is fermented and thus is used with other ingredients rather than simply being eaten on its own. Using it in this way enhances its many tasty properties. Chinese people have been known to grind the rice into a powder to use it more as a coloring than anything else. If you eat a Chinese dish with a nice red tinge to it, red yeast rice may be the responsible ingredient.

But this kind of rice has other properties as well and it can be good for helping us to lower our cholesterol levels. Studies are still going on into this ability, but previous ones completed do show that it can act in this way.

If you look at the ingredients in various supplements that are available you will find that red yeast rice is included in the mix. Many people agree it is better to take a supplement than to try and cook with the rice. However it isn't always easy to do this if you live in the US. This is because there is a limit on the amount of the extract from the rice that can be included in such supplements. Any more than this amount is currently illegal.

Thus you should only consume supplements that have a tiny amount of red yeast rice contained in them. If you want to take more advantage of the good properties of red yeast rice you should think of ways to use it in your cooking. Perhaps an Asian or Chinese cookbook could help in this respect.

As time goes by and more studies are completed, it is hoped that red yeast rice will be more prevalent in supplements. It is certainly the easiest way to take this item without having to teach yourself a lot of new recipes for using the actual ingredient. A supplement can be taken first thing in the morning and you will know you have got your dose of red yeast rice right at the start of the day.

What better way could there be to help your health with a single supplement?

How Much Do You Know About Red Yeast Rice?

If you are looking for products that are all natural and work well with your healthy lifestyle then heartsavior.com is the online stop for you. Find products that will help LOWER CHOLESTEROL naturally as well as other natural dietary supplements.

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Aroma Rice Cooker Review

Everyone eats rice, its such a popular food. There's plenty of it and if cooked the right way, it will always taste great. Making sure that the rice isn't undercooked or overcooked is something that can be easily avoided if you have a type of rice cooker that automatically shuts itself off after it knows that the rice is ready.

The instructions are fairly simple, in fact it can be explained in less than two minutes. Rice is something that is being widely eaten for even breakfast now. So wouldn't it be nice to have it, especially if its warm, in the early chill of the morning? Most type of cookers for rice cost less than 100 dollars, and to be honest, buying a cooker that's over 100 bucks wouldn't really make a huge difference.

The more cups that a rice cooker has, the faster it can make more rice. The more recent ones made can even hold 8 cups of rice. Of course, some advanced ones are used for more than just cooking rice. Some type of rice cookers can prepare steamed vegetables, soups, stews and lots of other different dishes that you never even dreamed of. Isn't it much easier and convenient when you have just one machine that can do all that? Life is tough, especially in these economic times so at least have a good meal to cheer you up. Even though technology gets more advanced and complicated, the designers of the more advanced food machines prefer to keep their products simple to use.

Many famous restaurants are changing their rice machines because of the new wave of innovative rice cookers that recently came out. There are many good brands of rice making machines now so doing research before finding the perfect one that fits your standards as well as your budget is important. Recently made food machines even have a cooling feature which makes it less hot to pick up. That way you can greatly lower your chances of getting burned. Vegetarians eat vegetables, other people eat meat, but everyone eats rice so that's why there should be a good rice cooking machine in every house.

Brian does extensive research on the best rice cookers out there. He suggests that the best and cheapest rice cooker available is the Aroma Rice Cooker. Which can be bought at http://www.aroma-rice-cooker.com

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Chicken Wild Rice Salad With Dried Fruits and Peanuts

If you are looking to cut back on heavier foods and eat more salads, this is a great recipe for you. Do you enjoy salads but they leave you hungry (and wanting to snack!) a couple of hours after your meal? If so, this is a perfect salad recipe for you. It is healthy, much lighter than most meals, yet it contains protein, grain, fruits and nuts which will keep you from having hunger pangs before time for your next meal. Try this Chicken Wild Rice Salad with Dried Fruits and Nuts. It is a salad you will be glad to have in your recipe file.

CHICKEN-WILD RICE SALAD WITH DRIED FRUITS AND PEANUTS

Rice

1 pkg (6.2 oz) fast-cooking long-grain and wild rice mix

2 cups chopped, cooked chicken (or turkey)

1 medium apple, unpeeled and chopped

1 medium green bell pepper, chopped

1 medium stalk celery, chopped

1/2 cup dried chopped apricots

1/3 cup dried chopped cherries

2 tbsps soy sauce

2 tbsp tap water

2 tsp granulated sugar substitute such as Splenda

2 tsp cider vinegar

1/3 cup dry roasted peanuts

Cook rice mix as directed on the package, omitting the butter. Spread rice out evenly in a thin sheet on a large cookie sheet. Let stand for 10 minutes to cool. Stir occasionally to ensure even cooling.

In a large mixing bowl, mix chicken, apple, bell pepper, celery, apricots and cherries. In a small mixing bowl, mix together soy sauce, water, sugar substitute, and vinegar until sugar substitute is dissolved.

Add rice and soy sauce mixture to the chicken mixture; toss gently until all is coated. Add peanuts and toss gently.

Enjoy!

Chicken Wild Rice Salad With Dried Fruits and Peanuts

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com

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Glycemic Index For Brown Rice Flour

Need to find out the glycemic index or GI for brown rice flour? Before you do, it's important to learn quite a few things about brown rice flour itself, because knowing the GI value of any foodstuff and acting on that value exclusively won't guarantee that you'll be doing yourself a favor by consuming that foodstuff - or avoiding it, for that matter. And electing to go with this particular one can have significant benefits for you.

As its name suggests, brown rice flour is produced from brown rice. This is rice that has only been partially milled or is completely unmilled altogether, in stark contrast to white rice, and thus can be considered a natural or whole grain. To make this rice, you only need to remove the rice grain's husk, or its outermost layer; the parts known as the germ and the bran layer are retained. To get white rice, you would have to remove the germ and bran layers as well. White rice can last longer than this rice, as the latter can become rancid far faster thanks to the layers that are not removed, and may require extra-long processing and cooking time to make it easier to eat; for example, this rice may require quite a bit of soaking to make sure that it is properly softened before cooking. In addition, the stronger flavor of this rice may not appeal to everyone. However, due to the fact that the bran layer and germ are rich in vitamins and minerals (Vitamins B1 and B3, and magnesium and iron) and contain a lot of certain fatty acids and dietary fiber (8 grams per cup) as well, brown rice is far more nutritious than white rice. And, lastly, since it's finer and less dense than whole-wheat flour, using this rice flour can result in more fiber-rich food than if you use whole-wheat flour.

It therefore stands to reason that this rice flour is exceedingly nutritious, since the rice it is sourced from is itself quite nutritious. But in addition to its nutritional value, this rice flour is also naturally gluten free, thus making it quite suitable for those who are gluten intolerant.

On the Glycemic Index or GI, brown rice is classified as a medium-GI foodstuff, so it stands to reason that brown rice flour - which is prepared from brown rice as a whole - is also a medium-GI item. This means that a certain quantity of brown rice flour, once consumed, will raise one's blood sugar a medium amount. But in case one is thinking of not using brown rice flour for this reason, one should realize that it has true health benefits thanks to its excellent nutrient content.

Lastly, some tips when choosing brown rice flour. Firstly, check for the finer ground brands, or the ones that are very well sifted. The finer the flour, the better the food that is cooked using it. Secondly, always make sure to seal and refrigerate your flour once done using it. Due to its high oil, bran and vitamin content, this kind of flour must be put away once unused to make sure that it does not spoil very fast, which it may do if left in warm places.

Sabrina Rocca
Author: Proven Weight Loss with the Glycemic Index
For more information on weight loss using the glycemic index, visit http://www.glycemic-index.ca.
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The Problem With Red Yeast Rice

Are you looking for a natural way to lower your cholesterol level? Are you aiming for a level
lower that what proper diet and exercise has yielded? Do you want to stay away from hard core
prescription medications? If you answered yes to these questions, red yeast rice may be the
solution to your cholesterol problem. Red yeast rice is a naturally occurring substance used for
hundreds of years in Oriental medicine. Currently the substance has become popular again
because of its ability to lower cholesterol.

Medical historians know the Chinese have used red yeast rice both as a food and a medicine
since about 400 A.D. The substance has been useful as a food preservative and food colorant, as
well as a spice. In fact, it is red yeast rice that gives Peking duck its red color. You can make red
yeast rice by fermenting cooked whole kernel rice with red yeast. Practitioners of Oriental
medicine have used the substance widely as a way to improve blood circulation, soothe
indigestion and relieve diarrhea.

Rice

One use of red yeast rice that was perhaps unknown to the Chinese was the rice's ability to lower
cholesterol. The substance is so successful at lowering cholesterol because during the fermenting
process a naturally occurring form of lovastatin, a prescription cholesterol medication, is
produced. Bear in mind, however, the dose of lovastatin in a serving of red yeast rice is lower
that than contained in the average lovastatin prescription. Because red yeast rice does include this
cholesterol lowering medicine, it will help to bring your cholesterol levels down.

There is one problem with red yeast rice. The drug company Merck owns the patent on
lovastatin. It is this company that both makes and sells Mevacor, the name brand form of
lovastatin. Since lovastatin is a patented prescription drug and there are rules discouraging selling
prescription drugs without a prescription, it is difficult to buy red yeast rice inside the United
States. In fact, many of the forms of red yeast rice that you can buy have been fermented using a
different process that does not produce lovastatin. Therefore, these altered forms of red yeast rice
have no cholesterol lowering powers. The best option to buy real red yeast rice is to check the
Internet. Be sure the ingredients include lovastatin or Monacolin K, an alternate name for
lovastatin.

Also, if you decide to try red yeast rice, it is best to consult with your doctor first. Even though
the substance is naturally occurring, it may interact with some of the prescription medications
you are already taking. Your doctor will also know if red yeast rice will affect any health
condition you have. Also, be sure to buy your red yeast rice from a reputable dealer who will not
sell you out-of-date or contaminated products.

If you want lower cholesterol, you might check into red yeast rice. It can lower your cholesterol
naturally with its small dose of lovastatin. Be sure to talk to your doctor before you add this
supplement to your diet to be certain it is a good alternative for you.

The Problem With Red Yeast Rice

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7 Day Rice Diet Plan - Lose Pounds Quickly

Here is 7 days rice diet plan which will help you to lose pounds quickly. This diet should be used minimum for 3 days and maximum for 2 weeks. Beginning from day 3 you will lose 1,5 pounds a day.

In this diet it is recommended to use unclean brown rice for all dishes.

1 day:

Breakfast: an apple, rice (80 g of dry grains) mixed with one tablespoon of lemon juice. Green herbal tea without sugar.
Lunch: vegetable soup, vegetable 150 g of salad made of different vegetables except tomatoes , 80 g of boiled rice mixed with one teaspoon of vegetable or olive oil.
Dinner: vegetable broth, 80 g of boiled rice with 2 big carrots.

2 day:

Breakfast: an orange, 80 g o frice mixed with one teaspoon of low-fat sour cream .
Lunch: vegetable broth with boiled vegetables and 80 g of rice.
Dinner: repeat lunch of day 2.

3 day:

Breakfast: a pear and 80 g of boiled rice.
Lunch: vegetable broth, salad made of cucumbers mixed with one teaspoon of vegetable oil, 80 g of rice with mushrooms fried on olive oil.
Dinner: broth, 80 g of rice with white cabbage.

4 day:

Breakfast: fruit salad with 2 tablespoons of rice flakes, 80 g of rice mixed with low-fat milk or cream.
Lunch: vegetable broth, 80 g of boiled rice with radish and carrots.
Dinner: broth, 80 g of rice mixed with 2 tablespoons of sunflower seeds.

5 day:

Breakfast: 80 g of boiled rice with grapes.
Lunch: vegetable soup, 150 g of vegetable salad made of different vegetables except tomatoes , 80 g of boiled rice mixed with one teaspoon of vegetable or olive oil.
Dinner: vegetable broth, 80 g of rice with 2 oranges.

6 day:

Breakfast: 80 g of rice with 2 dates, 4 walnuts and 1 pear.
Lunch: a vegetable broth, salad made of cucumbers mixed with one teaspoon of vegetable oil, 80 g of rice with mushrooms fried on olive oil.
Dinner: broth, 80 g of boiled rice with 1-2 apples, a cup of tea with one teaspoon of honey.

7 day:

Breakfast: 80 g of boiled rice with an apple and a pear,1 glass of fat-free organic yogurt, a cup of tea without sugar.
Lunch: vegetable broth, a portion of green salad, 80 g of boiled rice with 1 tomato and green string beans.
Dinner: broth, 80 g of boiled rice with 2 big carrots.

The dinner should be not later than 7 p.m. and it is also recommended to drink a big glass of water before each meal. Try not to consume any liquids during 1,5 - 2 hours after each meal.

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How to Make Perfect Mexican Rice

The secret to making perfect Mexican rice begins with the rice. Mexican rice does not contain tomato sauce. To make the rice you will need; long grain rice, oil, garlic, tomatoes, onion, green bell pepper and chicken broth.

You will want to prepare your chicken broth in advance. You can use chicken base, Knorr chicken base cubes, or canned chicken broth.

Rice

Roast one or two medium size tomatoes to remove the skin and chop into small pieces. Depending upon your taste, finely chop 2 to 3 cloves of garlic, ½ of a medium size onion and a small green bell pepper.

Place about ¼ Cup of oil in a mid-size saucepan. When the oil is hot, add 1 ½ Cups of long grain rice. Fry the rice until it becomes light brown in color. Add about 2 ½ Cups of chicken broth.

Salt to taste. Beware if you are using chicken base or cubes. They often contain a lot of salt. You can always add salt before serving.

Slowly add the rest of the ingredients and stir to just enough to mix everything together. Turn burner down to low and place a lid on the pan. Let simmer until the rice is tender. Turn burner to off and let sit for five minutes. You never want to stir the rice. Take a fork and gently fluff the rice, before serving.

If you want to cut the cooking time in half, you can use precooked rice. Follow the same instructions. Do not use instant rice!

Now you are ready to serve.

How to Make Perfect Mexican Rice

James Donaldson has been writing about cooking for the past four years. He also likes to write about men's apparel, such as how to find great suit jackets and why you should wear linen suits during the summer.

James Donaldson

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Two Delicious Rice Recipes Made Easy

There are no binary perceptions about the fact that rice is, by far, the most important food crop in the world, and is often an inextricable part of many cultures. Not surprising then that the most consumed grain on the planet occupies a persistent place not just on the dinner table, but also in our fertile imagination.

Infinite Possibilities

The best part about this revered grain is that you are never hamstrung for lack of options, at least as far as the dazzling and delightful flavors are concerned. The massive assortment of rice recipes has cemented its frontline status in our contemporary culinary firmament.

Here are two such recipes that are sure to make your tastebuds not just jump, but also leap and vault with unbridled joy.

Say Hola With Pride

You guessed it, out first recipe is from Spain. It needs:

1 medium onion, chopped finely

A can of chopped tomatoes

1 small green pepper, finely chopped

¾ cup long grain rice

1 cup cold water

1 teaspoon salt and 1 teaspoon chili powder

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

A pinch of freshly ground pepper

A drop of hot, spicy sauce

Bring together long grain rice, cold water, can of tomatoes, sugar, Worcestershire sauce, salt, chili powder, hot sauce and pepper in a pan. Bring this mixture to a boil, and allow it to simmer till the rice is cooked. Serve hot.

Time For The Calypso

Here's a Jamaican rice recipe that's sure to add a spring to your stride. Here are the ingredients:

2 cups long grain rice

I cup red kidney beans and a cup of Pigeon peas ( both optional)

1 cup fresh coconut milk

1 medium onion, finely chopped

2 cloves of garlic, finely minced

2 teaspoons extra virgin olive oil

One large Habanero pepper

A pinch of salt and ground pepper

Soak the peas, and while draining them do not discard the water. Add it instead to the coconut milk, and make four cups of water. In a large skillet, sauté the onion, garlic and Habanero pepper till they become tender but retain their crispiness. Now add the rice and liquid and cover. Allow it to simmer for 30 minutes on low heat.

Once all the liquid is absorbed, the rice will turn soft and fluffy. Gently fluff with a fork.

Do you know just how to Cook Long Grain Rice - Easy and Fast? Do you know about organic food for toddlers? See http://www.SpicyKitchens.com

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Recipe Chicken Fried Rice - How to Cook Chicken Fried Rice

Once you're comfortable with the skill of cooking fried rice you can experiment with more delicious fried rice recipes.

This easy chicken fried rice recipe is the follow up of previous fried rice Chinese recipe. As there are many chicken fried rice recipes out there, this one probably is the simplest one.

Rice

All the ingredients you need are: 11 0z/300 g of chicken leftover or 2 cooked chicken breast cut into strips; 350g fried rice; 2 0z/50 g snow peas(mangetout), cut into sticks; 1 small carrot, also cut into sticks; 1 tablespoon vegetable oil(olive oil); 1 tablespoon light soya sauce; 1 tablespoon dark soy sauce; 1 teaspoon corn flour; 1/2 teaspoon chicken powder(optional).

Direction:
1. Mix 1 tablespoon light soy sauce with the chicken and set aside.

2. Heat wok until smoking hot, add oil and swirl around the wok till the oil is hot.

3. Add snow peas (mangetout) sticks, carrot sticks into the wok. Mix and cook for about 2 minutes.

4. Then add the cooked chicken and mix into the vegetables. Pour 2 tablespoons dark soy sauce over the mixture, stirring frequently.

5. Mix 1 teaspoon corn flour with some water and pour into the wok, stir and turn mix over.

6. Add 1/2 teaspoon chicken powder to taste. Divide the rice and chicken into four, put fried chicken over the rice and serve. If the rice is cold, add back to the wok and stir fry with chicken until is hot.

Of course you can add other ingredients such as sliced mushroom, red peppers, spring onions...whatever takes your fancy. Use your imagination in Chinese cooking can be fun.

Recipe Chicken Fried Rice - How to Cook Chicken Fried Rice

Haiyan Lai-Heskin is from Shanghai China. She is a registered nurse and nutrition specialist. She loves cooking and advocate healthy eating. As a Chinese living in western country, she's noticed that a lot of people loving Chinese food but has no confident to cook their own. In Chinese culinary skill, good Food Chinese Recipes are essential. Her video blog - "Haiyan's Chinese Kitchen" is the first home made video blog ever showing you how to make healthy, well balanced Chinese food for your family. You can learn how to make chicken fried rice step by step at http://cfood.typepad.com.

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How to Cook Perfect Brown Rice Every Time

Rice is a staple food for many different cultures throughout the world. White rice is more common in the United States and many other regions of the world, but brown rice is still consumed by more people overall. The key difference between the two types of rice lies in how they are processed. White takes much more processing overall, as brown is only partly milled or not milled at all.

The cooking process for both rice types also varies. The first mistake people make is assuming that you can cook brown rice just they same way as white. Some people find it harder to cook cook brown rice when compared to its white counterpart. Here are a few tips to ensure you end up with perfectly cooked brown rice.

To start, you should thoroughly rinse your rice until the water runs clear. The next step is to start boiling water for your rice to cook in. The rice to water ratio is very important and should be 1 cup of rice to 1-1/2 cups of water. Another important step you do not want to overlook is to add the rice only after the water is fully boiling.

Once you have added the rice to the boiling water, cover the pot and reduce the heat to low for 20 minutes. After 20 minutes, you will want to remove the pot from the heat, but do not remove the lid. Leave the pot to rest uncovered for another 15 minutes or so. Any longer than 15 minutes and your rice can end up soggy and mushy.

The two steps that cannot be overlooked are ensuring the correct rice to water ratio, along with adding rice after the water is boiling. These two things differ from the way white rice is prepared, so they are the areas that people tend to mess up when cooking brown rice.

Once you start to cook brown rice more often, you will begin to get a better feel for the right way to cook it and in no time at all, you will be a pro.

Brian is an online writer and reviewer of kitchen appliances like a KitchenAid Slow Cooker. For the latest slow cooker reviews, along with the best discounts and special offers, visit his new blog at http://programmableslowcooker.com today.

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Battle of the Grains - Brown Rice VS Quinoa

No matter how long you've been training, the issue of carbs is always a thorny one. Well-read bodybuilders know that even though processed grain products like white bread have their place in a diet (such as postworkout), whole grains, like oatmeal and brown rice, are generally the better choice for most meals. But what about "new" grains, such as quinoa? If it stood toe to toe with the vaunted brown rice, which would be crowned the champ? The winner-Quinoa.

Before we get to the reason, we want to clear up one tiny, niggling detail. Quinoa isn't technically a grain. It's the seed of the goosefoot plant, a relative of spinach; it's been cultivated in the Andes Mountains for thousands of years-but because of its physically similar to grains and can be ground into flour, it's called a pseudograin.

Rice

Quinoa dominates just about all the whole grains because it has lysine, one of the nine essential amino acids that you must get from your diet because your body can't synthesize it. Other grains have some lysine content, but not enough to count; quinoa's lysine content is sufficient for it to be considered a complete protein. If you make quinoa the side dish to a chicken breast, you're not only getting all the benefits from a whole grain offers (no insulin spike, increased satiety, reduced risk of cardiovascular disease, improved gastrointestinal health); you're also getting an extra serving of high-quality protein.

If that were all quinoa had going for it, it would still beat brown rice hands down. But there's more. In a study conducted in 2002, researchers found that eating quinoa was associated with an increase in insulin-like growth factor-1 levels. IGF-1 is intimately tied to muscle growth.

Quinoa also has higher levels of micronutrients that are implicated in muscle growth. Magnesium not only helps maintain the muscle you have, but also plays a role in creating more muscle. Potassium, a mineral that assists in pulling fluid from the blood stream into muscle cells (creating a pump), is also important to recovery after exercise. And folate, which is one of the B vitamins, is required for muscles to make new cells. That is exactly what it does after every workout

Battle of the Grains - Brown Rice VS Quinoa

These tips brought to you by http://www.creatines.org, which provides useful bodybuilding resources and popular bodybuilding supplements

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Rice Cooking - How to Cook Perfect Rice

Cooking rice is very difficult if you do not have a rice cooker. It requires a lot of attention form you and even if you give your attention to it, you often end up burning them instead. In this light, we really need to thank rice cookers or rice makers for making our lives easier.

Rice cooker makes cooking an easy thing to do. It uses a thermostat that automatically controls the temperature once the rice is cooked. However, even if this is the case, there are still fiascos that result when cooking in a rice cooker. Some turn fluffy or they stick to the pan while others become dry.

In cooking the perfect rice using your rice maker, it is important that you still need to know the basics about rice cooking. Below are the tips on how to prevent these fiascos from happening while you cook rice.

Use Long Grains

Do not use short-grains since they have a tendency to cook in less time and that they do stick on the bottom of the pan. Do not use instant or pre-cooked rice otherwise they will really get soggy if you cook it in a stainless rice cooker.

Rinsing

There is a science to rinsing the grains. It removes the extra starch and other residues that usually cause the rice to become sticky. You can rinse for two to three times to completely clean it. If you are in a hurry, you can rinse the night before and keep it inside the fridge. This will give it a softer texture.

Use a Heavy Bottom

Using a heavy bottom prevents the rice from sticking to bottom. You can also use a copper pan as this distributes the heat equally on all the sides resulting to uniformly-cooked rice.

Jasmine Lee is a product trainer for appliances. She gives her tips on how to choose the best rice cookers. At BestStainlessSteelRiceCooker.com, you may find interesting information on the related category.

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Electric Rice Cookers - Automation & Flavor

Have you ever heard of electric rice cookers? Basically it is a kitchen appliance that automates the rice cooking process.

The most modern machines cook not only white rice, but also brown rice and sushi rice as well. Some models go beyond that and they also work for steaming vegetables, chicken and fishes.

Rice

You can, too, pre-program certain foods such as rice and oatmeal and have them ready only a few hours later. Can you imagine just putting the ingredients in the evening and going to bed to wake up on a lazy Saturday with freshly made oatmeal? And in case you feel extra-lazy and decide to sleep a little longer, the rice cooker will switch automatically to warming mode, so the food will not overcook -- it will just maintain the temperature.

Other common traits to most rice cookers are the presence of a retractable cord, as well as removable inner lid and pot for easy cleaning and maintenance. Speaking of which, my family has had a Zojirushi cooker for 20 years. They are very robust and well built.

These cookers are available basically in three different sizes: for individuals (or couples), for families and for restaurants.

The 3-cup models are very small and cook your rice really fast. You can find some brands that make rice on between 20 and 25 minutes. These are ideal for college students due to their versatility as a rice cooker and as a steamer, while they are small and easy to store.

When I moved out and came to Japan, I did some research and I ended up buying a Panasonic cooker, 3-cup model. It is also a Japanese, reliable brand. There were two main selling points for me: it was a bit cheaper than the Zojirushi model and it saves some good 4-5% of electricity. I don't know if all models are like that, but I found that to be pretty amazing.

The 5-cup models are a bit bigger. These are ideal for families with four to six mouths to feed on every meal. Although you will be far from using the entire capacity of this rice cooker on every meal (most likely around half if you really like rice), this is a good size because it either allows you to cook extra rice for two meals at once or you are able to make more rice for an unexpected guest.

This is the size of the rice cooker I have back home. You can also use the warming function during the winter and serve soups and stews in your rice cooker. The warming function will keep your foods warm, although not necessarily keep cooking them.

And if you really like these machines, or you are a restaurant owner looking for further automation of your kitchen, you can buy a 10-cup cooker. These are a bit too big for families, although you can buy one of these if you entertain a lot. If you manage to find Sanyo cookers, they offer some models with a program specially made to bake breads. So this machine can be a rice cooker, oatmeal maker, warm foods, steam vegetables and also make you bread. Talk about versatility, huh?

Electric rice cookers can be a great aid to any kitchen. They serve a wide variety of needs and automate processes to free your time. I hope this article has helped you grasp that.

Electric Rice Cookers - Automation & Flavor

Max White lives in Japan and maintains BestRiceCooker.org, a site devoted to bring the best reviews of rice cookers. If you are interested in a detailed Panasonic rice cooker buyers guide or other brands, make sure to click one of these links.

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Cooking With Kids - How to Make Chocolate Covered Rice Crispy Treats

How would you like an idea for a fun activity to do with your children? How about something that will give your kids a sense of accomplishment that will make them feel like a grown up? Baking is just that activity. It gives kids practice to improve their invaluable skills in the kitchen, which they'll need later in life. The best choices for recipes should be easy to make and allow for some creativity such as shapes, colors or toppings, and of course, the most important "ingredient", they should taste great! So what's something that your kids will love to make and eat?

You got it- rice crispy treats. There are 3 different approaches that we'll take in this article, but with some twists. We will make normal rice crispy treats, mixed ones and chocolate covered. You've all made rice crispy treats before so let's have some fun with the normal kind and discuss shapes. You can do the traditional squares by filling the rice crispy treat mix in a square or rectangular pan and cutting out the pieces, but you could also have some extra fun. Get some cake pans with different shapes. You can find a variety of many different shapes, anything from their favorite characters, seasonal shapes, for example, Halloween or Christmas, as well as various small normal shapes like stars or mini bundt cakes. The cake pans come big or small and can be found at any store that sells baking supplies or online.

Before you finish up all the mix take half of it and blend in your favorite hard candies to add flavor and a contrast of texture, whether they're M&Ms, Reese's Pieces or cinnamon candies. Have some more fun, why not try soft candies too? Try some multi-colored chocolate chips or your favorite gummy candies, maybe Sour Patch Kids.

Want some more unique ideas? Mix in chocolate flavored rice crisped cereal with the mix to create multi-flavored treats. Just have the kids help with stirring the mix after it's removed from the heat (microwave or stove top), mixing in the candies and pressing the mix into your choice of pan. Your kids will love their rice crispy creations and can take them to school to share with their classmates and they also make great teachers gifts. But the fun is just beginning. You could combine all these elements for the "grand finale".

Now we are going to create chocolate covered rice crispy treats!

I prefer to use a double boiler to melt my chocolate which is one pan sitting inside a bigger pan. You heat up the water on medium heat in the bottom pan and place grated milk chocolate or milk chocolate chips in the top one. You can also use the microwave by melting chips in a small microwavable bowl. First, heat up the chips for one minute and 10 seconds stir and then again in 10-second intervals. The chips will not melt to a liquid form just by heating the chips up. You must stir them with a metal spoon once they show signs of melting. No matter the shape of treat, dip it into the chocolate at least half way over the treat and place on a baking sheet lined with wax or parchment paper. Add some sprinkles or colored sugar or even use white chocolate!

Your kids will love all the different varieties. Let their creativity run wild and make sure to take their works of art as gifts to their teachers, friends, grandparents or relatives. Let your "little chefs" boast how good their treats look and taste!

Cooking with kids is a fun, creative activity in which the parent and child can interact together and produce a tasty treat. Rice Crispy Treats make great homemade gifts for grandparents, teachers and more, and will make those you care about feel special.

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