Gluten Free Diet and Rice

Following a gluten free diet can seem difficult at first. How do you replace wheat? Rice is probably one of the best answers. Why rice? Because it is a staple food throughout a large geographical area, and it is the mainstay for many cultures.

There is no shortage of ideas on how to create fantastic and varied gluten-free meal ideas with rice! Japan, southern China, Korea, Indonesia, Malaysia, Thailand, Burma, south India are examples of countries that use rice as their mainstay. These are countries where you can live an almost perfect gluten-free diet without even trying.

Notice: I said "almost perfectly gluten-free"." There are small amounts of wheat in some of the cooking, found in soy sauce for example. If you have a gluten allergy or wheat allergy, the amount of wheat in soy sauce and other minor ingredients may not be enough to affect you. If you are celiac however, this may present a problem. But with so many cultures, geographical areas and cooking styles following a rice-based diet, you can simply choose a different country, India for example, where they do not use soy sauce and where you can eat rice that is dependably gluten-free.

At home, you can easily modify Chinese and Thai rice-based recopies to either exclude soy sauce (not recommended) or simply cook with gluten-free soy sauce.

Rice is a remarkably versatile food. It can be made into a main course or a desert, the flour can be used for baking, and there are some types of gluten free beer that are made with rice. Rice does have limitations. It is not so easy to make bread with it, although it can be mixed with other flours and xanthan gum to create a loaf.

Using rice four in baking produces excellent results, but goes stale quite quickly. You don't have to use rice for everything, but you can certainly base most of your cooking on it, and eat your yummy gluten-free baking quickly before it can go stale.

By seeking out rice-based recipes, you can follow a tasty and nutritious gluten-free diet with ease.

Have allergies? Find out more: Allergy. Read more about gluten-free diet.

Copyright 2008 Douglas Samuel. May be republished providing above author information is included, and live links are used without the following attribute.

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Rice Cookers - Perfect Rice Every Time

Love fluffy cooked rice but dislike the preparation time and clean up? Then rice cookers maybe just what you need. Today's rice cooker is a thrifty time saving device for anyone's kitchen. Also eating rice weekly has many health benefits. With so many rice cookers to choose from how does one decide? Let's take a look at the many features and sizes of a rice cooker and determine which is right for you and your family.

Size - How much rice will you cook at one time? Also consider how much space you have for storing the unit. Rice cookers very in the amount of uncooked rice they hold, between 5 to 10 cups. If one's family is large or rice is used when having a dinner party then a higher capacity rice cooker will do a nice job. On the other hand cooking for one or two people makes a smaller model a wise choice.

More desirable features - Rice cookers with a glass lid is a "must have" to watch the cooking process. It is also a great idea if the lid has vent holes for steam to escape. This feature makes cleaning up the cooker less messy. Look for a rice cooker with a removable cord as this makes storage easier. Non-stick pans are a must and many models now come with a water measuring line inside the pan wall.

The top rice cookers today are what is called "fuzzy logic cookers". They are programmed to read the different kinds of rice and adjust the settings according. This would be ideal for folks who love to eat many varieties of rice. This cooker is on the high side of the price scale though.

The internet is a great place to find the perfect rice cooker for you. Browsing thru online stores is an easy way to compare different models. Most manufacturers also have great detailed pictures to help one decide. Rice cookers can have many features so be sure to check them all out.

Curtis Miller is an accomplished writer in many areas. For additional kitchen articles and tips visit country kitchens

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Rice Cookers - How to Choose The Best Rice Cooker For Your Kitchen

Rice cookers are best for preparing steamed rice and keeping them warm even after cooking. They have an insulated case with a removable cooking pot and a heating element that controlled by a thermostat is located between the two containers. The cooking pot is calibrated to ensure proper proportions of water and rice.

How rice is cooked

Water and rice are poured in at the start of the cooking, and the water is heated to boiling point so the rice can absorb it to expand. After the preset time, the remaining water is boiled away and the machine switches to "keep warm" mode or shuts down. Here are some models and the ways on how they cook your rice:

Basic cookers

Also called as on/off rice cookers, they automatically shut off after the rice cooks but they have no indicator lights and their pans are regular aluminum, not non-stick. They are cheaper but have fewer featuers.

Cook/keep warm

These cookers switch to lower temperatures after cooking to keep the rice warm. They have steamer baskets for cooking other foods along with rice.

Fuzzy logic

Basic ones can also be used for other recipes like sushi, brown rice, and porridge since they can be set to cook different rice textures like soft and hard rice. They also have keep-warm modes, bigger steamer baskets, and automatic timers.

Induction heating cooker

Another fuzzy logic rice cooker that conducts heat from the bottom upwards. They compensate for measuring errors and provide even cooking. They are also efficient since the power is used for cooking and not for generating heat.

Buying rice cookers

In buying a rice cooker, check the material (non-stick or Teflon-coated), the indicator lights, and safety features. Remember that aluminum, stainless steel, and copper pots are not suitable for induction cookers. Clear glass lids are ideal if you want to monitor the cooking.

Shopping help / Consumer information

A complete Guide to RICE COOKERS is available in Picky Guide, one of the fastest growing online magazines giving free consumer advice and product information.

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Chinese Eight Treasure Rice Pudding (Ba Bao Fan)

The eight-treasure rice pudding is a well known traditional Chinese dessert, cooked with sticky rice and 8 different freshly dried fruits (typically called dates here in general) and nuts. This food has been through several thousand years and spreads the entire nation. The ingredients used in each place are largely identical but with minor differences. The eight-treasure rice pudding from south of Yangtse River is one of the most well-known varieties and has become a delicacy in Chinese traditional banquet.

Ingredients:

a). For step 1 & 2:

2 cups (320g, or 11 oz.) glutinous rice (sticky rice)
2 cups (400 cc) water
1 tablespoon lard (another key ingredient, do not replace it with other oil)
4 tablespoons sugar

b). 8 treasures:

lotus seed
candied cherries
dried dates, Small amount for each, or any amount you prefer

c). For step 3 - 6:

300g (10 oz.) red sieved bean (mashed bean)
3 tablespoons lard
1 cup (200cc) water
6 tablespoons sugar
1/2 tablespoon cornstarch

Method:

Wash and soak glutinous rice 5 ~ 6 hours. Drain. Add proper amount of water. Steam for 1 hour.
Add sugar and lard to rice while hot. Mix well.
Sieve bean, add lard and sugar. Mix well.
Chop dried fruits. Coat deep bowl with lard. Arrange fruits to be displayed attractively.
Place rice in bowl. Add bean filling in center. Close with remaining rice. Steam again for 15 minutes.
Place plate over bowl. Turn over (rice is now on the plate). Boil 6 tablespoons sugar with 1 cup water. Thicken with cornstarch diluted with water. Pour over pudding and serve hot.

Cooking time: 1 2/3 hours

Nutritional information:

Yield: 4 servings

Each serving provides:

Calories: 756

Protein: 24.4 g

(c) Copyrighted: You may freely republish this article as long as author bio and active hyperlinks are included.

Jacklyn Chen - Webmaster of Usana Products and Vitamin Supplements.

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3 New Ways to Master Authentic Mexican Rice Recipes

Okay, your recalcitrant kids seem completely in thrall to Mexican cuisine, and demand nothing but Mexican bean casserole and Tres Leches cake at the dinner table. You better deal with their intransigence or those delightful family dinner table conversations are sure to be in mortal jeopardy. Authentic Mexican rice recipes hold the key to this rather intractable situation.

Fiery. Feisty. Fabulous

Here's a recipe that not only your kids but also your Hispanic friends will find hard to resist. You'll need:

1 cup long grain white raw rice

2 tablespoons vegetable oil

½ medium onion finely chopped

one-third cup Salsa tomatoes

1 tomato bouillon

3 cups water

Heat oil in a pan on medium heat. When hot, add the rice and allow the oil to coat it. When the rice turns golden brown, add the chopped onions and stir well. Add the Salsa tomatoes when the onions turn brown, stirring constantly. Pour water and sprinkle the chicken-tomato seasoning. Let it boil for about 5 minutes. Cover and cook on medium heat. Allow it to simmer for about 10-15 minutes, or till the rice is soft and tender. Serve hot.

Yummy Mummy

Here's another cracker of a rice recipe that will leave your kids completely in awe of you. The ingredients' include:

1 cup long grain rice

1 tablespoon vegetable oil

2 teaspoons salt

1 teaspoon garlic powder

2 ½ cups cold water

¾ cup tomato sauce

Heat the vegetable oil in a skillet over medium heat. Add rice and cook until golden brown. Mix all the remaining ingredients along with water and bring to a boil. Cover and allow it to simmer until the rice is completely cooked.

Health And Nutrition Back In The Reckoning

If your kids and fresh vegetables stand at polar ends, here a recipe that ensures that their health is not sequestered to the background. It includes:

1 cup diced onion

2 tablespoons canola oil

2 teaspoons minced garlic

1 ½ cups white rice

1 ½ teaspoons salt

¾ teaspoons cayenne pepper

3 cups vegetable stock

1 packet frozen mixed carrot and peas, thawed

1 ½ cups deseeded and diced tomatoes

2 tablespoons parsley and 2 green onions, chopped for garnishing

In a large pan, heat canola oil and add the rice, onion and garlic. Cook till the onions turn soft. Add salt, vegetable stock and cayenne pepper to the rice. Allow the liquid to boil. Cover and allow it to simmer on low heat till the liquid is completely absorbed.

Add the tomatoes and vegetables. Cover the pan and allow the rice to stand for five minutes. Turn off the heat and garnish with green onions and parsley.

Serve hot, and watch how your family becomes delirious with anticipation.

Here's more about Cooking Long Grain Rice the easy way, low cost, high quality cookware and more at http://www.SpicyKitchens.com

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Rice Chappathi With Veggy Aviyal

Aviyal:

Requirements: Thin, Small Finger shaped slices(for all the below listed vegetables) of White Pumpkin-1cup; Cheanai-1/2 cup; Banana Plantain-1/2 cup; Carrot-1/2 cup; Snake guard-1/2 cup; Green peas-1/2 cup; Drumstick-2; For grinding-Coconut ½ side-grated; Green chilli-4; Jeera-1/2 teaspoon; Curry leaves-required amount; Coconut oil- little; salt-required amount.

Method: First wash and cook the finger shaped thin vegetables and drumstick with little water in the cooker. Drain the water. Grind the grated coconut, chilli and jeera (little roughly) in a mixie. Put the pan and add the vegetables and grinded material in it and keep it in a low flame till the raw smell of the grinded material are removed. Before the time of taking out the pan from flame, add curry leaves and coconut oil to it. For this dish coconut oil is a must. This is a superb side dish for Adai, Vathakuzhambu rice, any other sambar rice and Rice chappathis.

Rice Chappathi:

Requirements: Rice Flour (soft without any small balls) -100 gms, Methi-10 grams, Big onion-50gms, Mulai keerai (spinach variety) -30 gms, Green chilli-3, Salt-required amount, Ghee-required amount.

Method: Powder the methi seeds. Mix the rice flour and methi powder together with water. Add the finely chopped onion, spinach, green chilli and salt. Mix it well and make it into small balls. Then make the balls into chappatis with the help of chappati stone. Heat the chappatis one by one in the tava and after taking it out from the tava apply little ghee on the top. This chappati is more tastier when it is taken especially with pudhina chutney and also with aviyal.

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Rice, Bean and Corn Salad

I'm always looking for complete protein, low-fat, tasty salads that are not boring. Here's a recipe we like. The neighbors like it too, so it must be a keeper. We took a bowl over to our neighbor, Tim, and he ate both servings before his wife made it home for a taste. When Barb finally made it home, she was asked to trek on over to get the recipe. She made another whole batch the next day. Here's the recipe:

Rice, Bean and Corn Salad

o½ cup Long-Grain Brown Rice

o3 Corn cobs or ½ large bag frozen kernel Corn

o3-4 Tablespoons Olive Oil

o1 small Red Onion, finely chopped

o1 fresh Tomatillo, finely chopped (the recipe called for Green Chilies, but I've noticed that Green Peppers and the Pepper family cause some major fibromyalgia signs for about 4 days after eating them, so that's why I substituted the Mexican Husk Tomato (Tomatillo).

o1 Tablespoon fresh Lemon Juice

o1 Tablespoon fresh Lime Juice

o¼ teaspoon Tabasco sauce

o2 Tablespoons chopped, fresh Cilantro

o14 oz. cooked and drained Garbanzo Beans

o¾ cup lean Black Forest Ham, diced

oCeltic Sea Salt and Pepper to taste

For the Rice: Bring a large saucepan of lightly salted water to a boil. Add the rice and return to a boil, stirring once or twice. Reduce the heat and simmer for 25-30 minutes until the rice is tender. Drain and rinse under cold running water; drain again, and set aside. You can use white rice which takes less time to cook, but I like the brown rice as it has more fiber and B-Vitamins in it and is healthier for you.

For the Corn: Scrape down each corn cob with a knife to remove the kernels. Place in a bowl and set aside. Scrape along each cob to remove the milky residue and transfer to another small bowl.
Now heat 1 Tablespoon of the oil in a pan. Add the corn kernels and cook gently, stirring frequently for about 5 minutes until tender. Add the Red Onion and Tomatillo, and then stir over low heat for about 1 minute until blended. Transfer to a plate and set aside to cool slightly.

Place the Lemon and Lime juices in a large bowl and whisk in the Tabasco sauce, 2-3 Tablespoons of the remaining oil, and the milky corn liquid. Whisk in the chopped Cilantro until well combined.

Using a fork, fluff in the cooked Rice, Corn and Onion mixture. Add the Beans, Ham, and season with Salt and Pepper to taste. Transfer to a serving bowl and serve immediately. Keeps in the fridge for several days, if it isn't snarfed down before you get it there.

Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1995. She has a content-rich website at http://www.NaturalHealthTechniques.com and free internationally distributed monthly newsletter. For more healthy and low-fat recipes like this, go to: http://www.naturalhealthtechniques.com/recipes/recipes1_files/recipes1.htm

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Rice Cooking II and Chicken Broth

Rice Cooking II (4 American servings 4 Chinese servings)

1 cup raw long grain white rice
Water

Wash the rice as directed in the previous recipe. Place the rice in a large saucepan in an even layer. Add enough cold water to cover the rice by 1 inch. Bring to a boil over high heat. Stir once. Cover and simmer over low heat for 25 minutes until all the water has been absorbed. Do not raise the lid while the rice is simmering. Stir cooked rice gently to separate and fluff the grains. If the rice is not used immediately, leave it covered over the lowest possible heat. Do not turn off the heat and then turn it on again or the rice will become soft and pasty.

Chicken Broth

1 (4 pound) chicken, quartered
2 1/2 to 3 quarts cold water
1 small onion, quartered
1/2 stalk celery, cut in chunks
3 carrots, peeled and thickly sliced
2 thin slices fresh ginger root 1 tablespoon sherry
1 teaspoon salt

Place chicken in a heavy pan. Add cold water and bring to a boil. Skim the broth and reduce the heat. Cover and simmer 1 1/2 hours. Remove chicken from the broth and save for another use. Add onion, celery and carrots to the broth. Cover and simmer 20 minutes. Add ginger root, sherry and salt and simmer, covered, 10 minutes. Strain the broth and chill several hours in the refrigerator. Lift off the fat which will have risen to the surface. Use as directed in recipes calling for chicken broth. You may place small amounts of broth in covered jars and freeze until needed.

Priscilla is a cooking lover has been teaching in food industry almost 15 years. She has involved teaching in Chinese Cooking, Japanese food, Thailand food, Healthy food and etc. She would like to share with people a broad knowledge of and keen pleasure in the good healthy life style of good eating through her many years of experience.

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Best Mexican Chicken Recipes - Chicken Quesadillas With Rice

This is an easy Mexican dish that features chicken, cheese and rice. It's best for a quick lunch or dinner for two.

For this recipe you'll need: frozen chicken breast tenders, a box of Mexican rice, water, black olives, flour tortillas, 1 1/4 cups Mexican style cheese, salsa and sour cream.

Preheat oven to 450 degrees.

Cut chicken into 1-inch pieces.

In a large skillet pan, combine 1 3/4 cups of water, 1 box of Mexican style rice with seasoning packets and chicken pieces. Bring all to a boil. Cover pan and reduce heat to a simmer. Simmer for 10 minutes or until chicken juices run clear.

Fold 1/4 cup of black olives into the rice mixture.

Take six 8-inch tortillas and spray them with nonstick cooking spray. Place 3 tortillas on a baking sheet and top each with 1/3 of the rice/chicken mixture, and 1/3 cup of shredded Mexican cheese. Place remaining tortillas on top and sprinkle with remaining cheese. Bake in oven until lightly browned.

Serve with salsa and sour cream.

Makes 3 servings.

Bonus Recipe: Nacho Macaroni

To make this recipe you'll need: uncooked elbow macaroni, 1 jar nacho cheese dip, skim milk, crushed baked tortilla chips.

Prepare 8 ounces of macaroni according to package directions. Drain noodles and keep them warm.

Preheat oven to 300 degrees. In a large, glass measuring cup, combine the nacho cheese dip and 1/2 cup skim milk. Microwave on high for 2 minutes. Pour warm cheese over prepared macaroni; stir to mix well.

Prepare a 2-quart casserole dish with nonstick cooking spray. Add the macaroni to the casserole dish. Sprinkle 1/4 cup of crushed tortilla chips over macaroni. Bake for 20 to 30 minutes, or until dish is bubbly and a light brown color. Serve hot.

Makes 6 servings.

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Hitachi Rice Cookers Review

If there's one thing so great about Hitachi, it most definitely will be how trusted the brand over time. It has well understood that the concept of trust comes in delivering the basic needs of people. There are countless game players in the market. While others hit grandness in packaging, there are others that leverage themselves in product innovation, and there are those, as Hitachi, that offer themselves as simply and easy option.

You can very well see this in their product descriptions. You will commonly have the functions of warming, steaming, and cooking. Although it has a little more complication on its system, these are nevertheless not apparent when used by homeowners. Again, Hitachi Rice makers are simple as you can get. They have cooking programs that make your cooking a breeze. Specifically, these would be cooking programs for White Rice, Brown Rice, Jasmine Rice, Congee, and sticky rice.

You don't have to figure out too much, then, on getting separate kitchen equipment in cooking up these foods. Accordingly, you will no longer need to figure out extra steps in rinsing and soaking just to get together one of these recipes, as the Sticky Rice for example.

To further illustrate on these programs, the preset rice cooker functions will include choices for steam program, rapid rice cooking program, auto rice warming program, and preset time from thirty minutes to twelve hours. How easy can it get with these one-click and two?

What's distinctly great about Hitachi Rice Cooker, as well, is that it is easy to clean up. You will find that the coating of the inner part of the rice cooker is Polyflon, making rice less sticky to the wall. Along with the detachable steam cup, convenience in that clean-up will be as much a breeze as the cooking.

For heaps more rice cooker reviews check out RiceCookersReview.net where you will find reviews and ratings on all the leading rice cooker brands and models including Zojirushi rice cookers, Black and Decker, Breville, Tiger, Aroma, Krups, Panasonic, Sanyo and more.

Get your FREE 'Rice Cooker Buying Guide' full of tips and tricks on how to buy the best rice machine for your needs.

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Maltese Recipes - Savory Baked Rice

Malta is an island nation comprising an archipelago of seven islands in the Mediterranean.  The national language is Maltese, a unique melding of Arabic and Sicilian/Italian, but English and Italian are spoken frequently.  Though small, Malta has a long and rich history, with evidence of habitation going back to the Neolithic era (4th millennium BC).  It boasts some of the world's most ancient standing buildings and megalithic temples.  It is one of the most Catholic nations in the world (98% of the population) and has the highest rate of church attendance in Europe.  Malta gained independence from Britain in 1964 and became a Republic 10 years later.  It joined the European Union in 2004. 

Maltese cuisine may not be as well known as other Mediterranean cuisines, but that doesn't mean it isn't just as delicious. Try this tasty rice recipe and see for yourself!

Ross-fil-forn

Savory baked rice

1/2 lb (1 cup) rice

2 eggs

1/2 cup lard or butter

1/2 lb ground beef or pork

3 tbsp tomato paste

Salt, pepper

4 tbsp grated parmesan cheese

Wash the rice thoroughly.  Brown the ground meat.  Dilute 3 tbsp of tomato paste with 2 tbsp hot water and add to meat.  Let simmer while you beat the eggs and grate the cheese.

Grease a casserole dish.  Mix rice with meat sauce, add the beaten eggs and mix in grated cheese.  Add salt and pepper to taste.  Stir until rice is mixed in well. 

Add enough water to cover completely - stir again.  Bake in a 400 degree oven, stirring occasionally, until rice is a golden-brown.

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Filipino Food Rice Toppings

Rice has always been the staple food in Filipino cuisine, but until recently, plain and fried were the only varieties we knew. It was only a few years ago that we started playing around with rice recipes such as java, garlic, chili, and Chinese. But what seems to be a hit among Filipinos is rice toppings, wherein meat and vegetable dishes are served on top of a box of rice. It's the same old Filipino food, but packed in a light, convenient way. You've probably seen them in malls, sidewalks, and school cafeterias.

But although they come in handy on busy days, they're often overpriced, especially considering that you can do them yourself at home. That's right-you don't have to run to the mall whenever you're craving. What's more, there are no long lines and you can mix and match toppings as you please. Here are some Filipino food recipes that make excellent rice toppings.

Chicken Curry

It's more Indian than Filipino, but it fits in perfectly with other Filipino cooking recipes. Curry blends well with rice because of its strong flavors. Use it on plain white rice-flavored varieties will wash out the taste of the curry.

Ingredients:

3 cups chicken meat, diced

1 cup chicken broth

2 tbsp curry powder

1 small onion, chopped

½ tsp powdered ginger

¾ cup flour

¾ cup butter

2 ½ cups milk

garlic to taste

Procedure: In, melt the butter and sauté the ginger, garlic, onion, and curry powder. Set on low heat and let stand for about 1 minute. Add in the broth and milk and stir until the soup is thick. Stir in the chicken and cook until the chicken is done. Serve over white rice.

Stir-fried Beef Teriyaki

Filipinos love teriyaki dishes because of their distinct Asian flavor. They make excellent rice toppings because they're easy to cook and personalize-you can make them all-meat, all-veggie, or a mix of the two like most Filipino recipes. This recipe can be prepared in advance, perfect for those hectic weekdays.

Ingredients:

½ kg beef round, cut into strips

3 tbsps teriyaki sauce

2 tsps cornstarch

2 bell peppers, cut into strips

6 spring onions, thinly sliced

4 tsps vegetable oil

Procedure: In a bowl, mix together the cornstarch, teriyaki sauce, and half of the vegetable oil. Stir in the beef and refrigerate for about 45 minutes. Meanwhile, stir-fry the onions and bell peppers in the remaining oil for about 3 minutes. Remove from the pan, then stir-fry the marinated beef for another 3 minutes. Stir in the vegetables and cook until the beef is done.

Honey Lemon Chicken

This tasty topping provides a good contrast to wild and flavored rice, especially the Chinese and garlic varieties. It also goes well with cold Filipino desserts recipes and salads. The dish is fairly easy to prepare; you can have it ready in less than 30 minutes.

Ingredients:

4 pcs skinless chicken breasts, chopped

1/3 cup honey

¼ cup lemon juice

¼ cup butter, melted

2 tbsp hot water

1 tsp seasoning

Procedure: Preheat oven to 325oF. Place the chicken breasts in a baking dish with the bone side facing down. Sprinkle with seasoning. Set aside. Mix the honey and hot water, then add the butter and lemon juice. Pour over the chicken breasts and cover with foil. Bake until the chicken is just done. Remove the cover and baste with the remaining sauce. Continue cooking until the chicken is browned, basting occasionally to add flavor.

Sweet and Sour Pork

A favorite viand among Filipinos, sweet and sour pork is a perfect complement to almost any rice variety. It's great for kids as it offers a nice blend of flavors and a balance of meat and vegetables.

Ingredients:

¾ kg pork loin, deboned and sliced into bite-size pieces

2 ½ c pineapple chunks (reserve juice)

1 tbsp soy sauce

¼ c vinegar

¼ c packed brown sugar

½ c onion slices

1 pc green onion, thinly sliced

2 tbsp cornstarch

½ tsp salt

¾ c water

Procedure: sauté the pork in vegetable oil until it turns light brown. In a bowl, combine the water, pineapple juice, soy sauce, vinegar, salt and sugar. Mix until well dissolved. Pour over the pork andlet it simmer until the meat is soft. Dissolve the cornstarch in 2 tablespoons of water, then add to the pork. Turn down the heat and continue stirring until the mixture thickens. Stir in the pineapple chunks, pepper and onions. Simmer for another 10 minutes, then serve over rice.

About the Author:

Carlo Villamayor is the owner and co-author of the Filipino food [http://www.kusina.ph/] blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino cooking recipes [http://www.kusina.ph/unique-filipino-fiesta-recipes/] with food lovers the world over. Bon appetit!

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Chicken, Rice, and Gravy

This meal is perfect on a cold day, especially if you have been running around all day. I will normally do this in the Crock Pot but you can also do it in the stove if you prefer. For the rice you can either cook it fresh or precook it and heat it up. If I know I will have a busy week then I will cook 10-12 cups and use it throughout the week.

I normally do 3 breasts but if we our really short I have done 2 and then make a bit more gravy. Also for a family of six I am counting 2.25 lbs of chicken or usually about 4-5 breasts. You can choose how much you need based on your family, ie young kids vs teenage boys.

Chicken and Gravy
3 chicken breast (about 1 ½ lbs)
2 cans cream of chicken soup
1 c sour cream
½ c milk
4 cups rice, cooked (2 cups uncooked)

Cut the chicken into cubes. In a bowl mix the soup, sour cream and milk well. Then add the chicken and mix. Pour into a casserole dish and bake at 300 for 1 hour.

Or use the crock pot, Low 6 hours, high 3-4 hours.

Serves 4

If you want to know the breakdown of cost then here it is.

Cost
2.99-Chicken
1.5-Soup
.63-Sour Cream
.12-Milk
1.00-Rice

6.24-Total or 1.56/serving

For a complete dinner add
1/2 can pineapple for topping-.49
1/2 c green beans-.15/serving

7.33-For a Family of Four

10.75-For a Family of Six

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Easy Chicken Rice Recipe - Healthy Arroz Con Pollo

The secret to making light, fluffy rice is to use the right kind of rice-look for basmati or jasmine., which both have a rich, nutty flavor-and to cook it in a large amount of boiling water, in the same way you cook pasta.

Using low-sodium chicken broth will lower both the calorie and fat content of the meal. The ingredient that really enhances this chicken rice recipe is Saffron. Saffron has a unique flavor and a radiant color that goes well with many dishes, especially rice dishes. Saffron has a sharp, pungent quality that serves to enhance taste and spotlight the color of any dish you may use it in. Only a small amount will be needed to gain the desired taste. 

Easy,Healthy Arroz con Pollo

Makes 4 Servings

2 tbsp. olive oil

4 skinless, boneless chicken breasts

1/2 tsp. each salt and pepper, divided

1 Spanish onion, chopped

1 green bell pepper, seeded and chopped

2 cups Valencia rice (sometimes called Spanish rice)

4 cups fat-free, low-sodium chicken broth

1/4 tsp. saffron

1 cup peas

1 jar diced pimientos, drained

1. In 3-quart, nonstick saute pan heat oil over medium-high heat. Sprinkle chicken with salt and pepper, then cook about 4 to 6 minutes on each side, until brown. Remove and keep warm.

2. In remaining oil saute onion and bell pepper over medium heat until tender. Add rice, broth and saffron and bring to boil. Add chicken, cover, reduce heat and simmer 30 minutes or until rice is tender.

3. Cook peas in separate dish. Add peas and pimientos and let stand, covered, a few minutes before serving. 

4. Cooking time: 45 minutes.

 

I hope you will enjoy this easy chicken rice recipe. Be sure to visit our web site for more easy chicken recipes and other wonderful food creation ideas and practical meal preparation tips.

For more easy chicken rice recipes, register your email and receive a weekly FREE recipe and other food creation information by directing yourself to my website, http://www.foodcreate.com.

If you have recipes to share, comments, or questions, email me at info@foodcreate.com

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Is Feeding Baby Rice Cereal Hurting Your Baby?

It's on the shelf in every grocery store and in every book on baby care - but is feeding baby rice cereal actually hurting your child? Extensive studies on cereal are showing it's not the safe, wonderful food you've been taught... and studies on children are showing we've been starting babies on foods they're not ready for.

What problems could "gentle" rice cereal cause? The startling truth is that studies have shown rice cereal is anything but gentle on baby's immature digestive system. Parents who, for decades, have seen their babies start having gas, constipation, bloating, fussiness, and even allergic reactions after starting cereal are finally getting the scientific evidence behind them to be taken seriously. It is not a good food for babies.

Cereal causes a few problems. First, a sixteen year study done in Australia has shown that rice cereal causes far more reactions than either cow's milk or soy - two major allergens. It also causes more severe reactions in the infant's digestive system, causing damage to the gut wall and lining.

The western world tends to think that rice allergies are rare mostly because there's not a whole lot of rice eaten in many countries. Asian countries, however, eat a lot rice and rice allergy is quite common. Rice is not the completely allergy-free food you've been lead to believe.

Another problem with rice is that it's binding. That's right - it clogs the digestive system up. If somebody has diarrhea they're advised to eat mostly rice and bananas to help stop the diarrhea. The rice stops things up - feeding baby rice cereal can cause problems with constipation. Many babies get severely constipated on rice cereal.

Rice, like all cereal grains, is hard for babies to digest. Children don't develop the enzymes to break down starches and grains until after their first birthday. They just don't handle rice, oats, wheat, corn, or other grains well. Many parents have noticed that grains like this go in one end of the baby and come right out the other. They're not being digested at all.

It's is nutritionally poor. Rice just doesn't have a lot to offer your baby! It's fortified with iron that's hard for baby to absorb, and can further increase the constipating effects of rice cereal. Health Canada has even come right out and stated that the iron in rice and other infant cereals is hard to absorb as compared to the iron in meats.

So rice cereal - and other cereals - are not really good for your baby. They're actually pretty bad choices. Consider starting your baby with another solid food choice - one that offers a lot of nutrition and is truly easy to digest.

A passion for little ones and good food has prompted Kristen to write all she can on baby care and especially on feeding baby - how to nourish your baby with wholesome, nutritious food (without spending forever in the kitchen).

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How to Make Boiled Or Steamed Rice the Perfect Way

Many people have tried their hand at making boiled rice. Steamed rice is pretty simple to make. But it surprises me when someone brings it up in a social conversation, as to how to make rice that wasn't sticky or overcooked or undercooked.

We are aiming to make simply nice, fragrant, separate rice that's perfectly cooked. All you need is rice, water, and a thick heavy-gauge pan with a tight-fitting lid. Try to get a pan with glass lid. That way you don't have to lift the lid off the pan to see how it is doing.

What you need is Basmati Rice - 1 cup and water - 1.5 cups

I personally prefer basmati over long grain rice as I love the taste of basmati, but that is my choice. You can use long grain rice, if you like.

Wash off the starch from the rice by rinsing it with water. Rinse till the water becomes clear. Now soak the rice for 20 minutes. This makes the rice grain softer.

I prefer the thick flat bottomed pans, other pans in my experience make the rice stick to the bottom. Put the rice in the pan, add 1.5 cups of water. Leave it on simmer for 20 minutes, with the glass lid on. Now the important thing is not to remove the lid to have a sneak peek on its progress. If you are using a glass lid pan, then you do not have to keep lifting the lid.

I personally add a pinch of salt, it makes the rice softer and tastier. To make each grain of rice separate, I add a drop of ghee or oil. Also, adding a single clove or a single black cardamom, gives it a heady aroma.

Remember, to present the dish well. Eating is all about how the dish, looks, smells and taste!

Abhishek dabbles in cooking every Sunday and these are some tips learnt from Bed Breakfast Delhi. This Delhi guesthouse is near Delhi Airport Hotels

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All-Filipino Desserts

All Filipinos seem to be born with a sweet tooth, and most of us never really outgrow it. We're never too old for a candy bar or a rich filled doughnut. That's why desserts have always been a big part of Filipino cuisine. For many of us, a meal isn't a meal without something cold and sweet to top it off. It doesn't matter if your meal consists of rice and dried fish; without dessert, it's simply not complete.

However, our idea of dessert has evolved a lot through the years. Ask any kid what his favorite dessert is and he'll most likely say ice cream, cake, or something not really Filipino. If you think the same way, maybe it's time you tried the old favorites and rediscover Filipino food. Here's a quick guide to local desserts and some Filipino desserts recipes you can make on your own.

Rice cakes

With rice as our staple food, it's really no surprise that we'd turn it into a dessert as well. In fact, we have more than a dozen varieties of kakanin, the local term for rice desserts, most of them sold at practically every corner. Because they are rice-based, they are seldom eaten after regular meals (which already have rice as the main course). People prefer them for merienda in the late morning or afternoon. Some of the most popular Filipino rice cakes are puto, suman, biko, bibingka, and kalamay.

Native pastries

If you're looking for a lighter dessert, Filipino pastries may be just what you need. Our native pastries cover everything from small bite-size tarts to tropical fruit pies. They may seem complicated at first glance, but they are actually one of the easiest Filipino food recipes. In fact, if you're just starting out, pastries make a great beginner recipe. Start with simple snack tarts such as this one.

Easy Caramel Tarts

Ingredients:

1 tbsp flour

1 c milk

1 c golden syrup

1 c brown sugar

1 tbsp white sugar

1 tbsp butter

2 eggs, separated

½ tsp vanilla

Procedure: Beat the egg whites until stiff, then beat in the white sugar. Set aside. In a saucepan, combine the rest of the ingredients and bring to a boil, stirring constantly. Pour into baked pastry shells. Top with the egg white mixture and bake for about 10 minutes or until the meringue turns brown.

Puto and kutsinta

Puto a steamed cake made from rice flour, often topped with cheese or salted eggs. It is often sold with kutsinta, a brown jelly cake served with grated coconut. The two go together because the soft, grainy texture of the puto contrasts the tart smoothness of kutsinta. Both are among the simplest Filipino recipes; you can make a batch of each cake in less than two hours.

Puto

Ingredients:

2 cups flour

1 cup sugar

2 cups milk

6 tsps baking powder

3 eggs (use only egg whites for a lighter cake)

Procedure: Combine all the ingredients except the egg whites. Mix well and let stand for one hour, then fold in the eggs. Pour into baking pan or muffin pans and steam for about one hour.

Kutsinta

Ingredients:

1 cup rice flour

1 tsp lye water

3 cups water

2 cups packed brown sugar

Procedure: Mix all the ingredients in a bowl; beat well. Half-fill a muffin pan with the batter, then steam covered over 2 inches of water for about 30 minutes. Top with grated coconut.

Bibingka

Bibingka is actually an Indian dish (bebinca), but the Filipino variety is unique because it uses rice flour instead of white. It also comes with a variety of toppings such as butter or margarine, cheese, salted eggs, or grated coconuts. Bibingka is a popular snack in the Christmas season, where it is often sold with puto bumbong (same as puto, but cooked in bamboo vessels and flavored with coconut or purple yam)and other Filipino cooking recipes. It is traditionally cooked in charcoal ovens, which gives it a smoky flavor. Of course, you can also tweak the recipe and bake it in modern ovens. Here's how.

Ingredients:

2 c plain flour

¼ c baking powder

¾ c sugar

1 ¼ c coconut milk

3 eggs, beaten

½ c Edam cheese, grated

½ butter, melted

½ c grated coconut

1 tsp salt

Procedure: Preheat your oven to 375oF. In a bowl, dissolve the sugar in coconut milks and add in the eggs. In a separate bow, sift the flour, add the baking powder and salt, then sift again. Combine with the egg mixture and beat well. Pour into prepared pans and bake for about 15 minutes. Top with cheese and resume baking for another 20 minutes, brushing with margarine occasionally. Give it a final brush when done, and serve with coconut on the side.

Carlo Villamayor is the owner and co-author of the Filipino food [http://www.kusina.ph/] blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino recipes [http://www.kusina.ph/low-fat-filipino-desserts-recipes/] with food lovers the world over. Bon appetit!

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2009 and the Price of Rice - Warning of Impending World Rice Crop Crisis

What is the price of rice in China? Well, consider this, nearly everyone in China eats it and the commodity is trading at an all time high. Worse, billions of people in other nations also eat rice; daily. So, believe me when I tell you that RICE is no four letter word, especially when you cannot afford it and are starving.

Nearly half of the humans on the planet eat rice every day, it's a huge part of their diets, without it, they'll starve. For those that live in the United States with the abundance of everything and the wealth to pay the higher prices even if rice triples in price, well, we just do not get it, we do not understand the serious nature of all this.
 
But rice is certainly not the only problem there is a wheat crop failure issue in China due to the droughts. Why is this such a big deal? Well, with China's manufacturing provinces crushed in the current global economic crisis, many of the rural farmers from the middle of the country that became migrant workers in those regions are heading back to those farm lands.
 
In the middle of a drought, it's rather hard to grow much of anything. Things are getting fairly dire. Will China make it through this crisis? Yes, the Chinese are survivors, they are as tough as people come, they have been through hardships, and they'll make it. No, it's not going to be easy.
 
One thing this should be telling Americans during our own economic recession is that we shouldn't complain, we have it extremely well compared to so many others in the world. We are so very fortunate here. I hope you will consider this next time you complain about the economy, the government, the wealthy, the banks, the corporations, or the Federal Reserve.

Lance Winslow - Lance Winslow's Bio. If you have innovative thoughts and unique perspectives, come think with Lance; http://www.WorldThinkTank.net/.

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Rice Versus Wheat Dieting

Which is better when it comes to these two juggernauts? I'll explain both and we'll come to a determination.

Wheat dieting is an interesting experience. When I first read the term I immediately thought of a diet solely consisting of wheat, but for most diets it's just the opposite. Many focus on ridding wheat from the diet completely in order to lose weight or be healthy.

This is an interesting concept that I was expecting, but certainly can work with. The diet itself is best for people who have intolerance to wheat, but can be done by anyone looking to rid the stuff from their diet.

Basically, a diet free from wheat would consist of three meals per day and a snack. Many things can be eaten but what are not allowed are pretzels, wheat bread, wheat pasta, and wheat cereal. Pretty much anything that must have wheat in it.

This wheat diet plan is similar to other plans that cut out certain foods in order lose weight. Many plans will remove potatoes and other starches, and if looked at in that way, this diet seems plausible.

The rice diet on the other had is a little bit more severe. Dieters are asked to eat from a variety of about 30 foods, but mostly rice. The goal is to limit sugars, starches, fats, and processed foods in order to lose weight.

The most basic plan boils down to a three phase regimen. Each phase is one week and each phase limits certain foods. The phases are supposed to help the dieter change the way they eat and view eating, so that in the third phase (the maintenance phase) they can keep off any weight they lost.

So, which diet regimen would be the better choice? That might be tough call depending on how much you like rice versus wheat.

But, overall I'd have to go with the rice diet. The reason is that the wheat diet seems to be mostly beneficial towards individuals intolerant to wheat products. While that's a fine reason, it should take a backseat when compared to the ultimate goal of losing weight and being healthy. The fact that it doesn't makes me skeptical.

The rice diet on the other hand seems to be a more traditional approach. Meals are selective and phases make it simple to follow. If you're an avid eater of rice, then the few other principles you have to follow for this diet should come naturally.

In the galactic battle of rice versus wheat dieting, rice wins.

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Different Types of Rice

You already know there are many different types of rice. That's right with an estimated 120,000 rice varieties world wide, you may have a hard time deciding on which rice to use with dinner.

Long grain rice

The first variety and the most common to find is long grain rice. The kernel is long and slender. Once cooked, the grains are still fluffy not sticky. You want to use this type of rice if you will serve it as a side dish.

Examples of this variety:

American long-grain
Patna
Basmati: maybe the most well known of long grain rice varieties.
Jasmine
Popcorn
Wild pecan

Medium grain rice

This kernel has a shorter and wider grain than long variety. Once cooked, the grains are moist, tender and a tad sticky. This variety should be your choice if you plan on making risotto or paella (a Spanish dish).

Examples of this variety:

That one is easy....paella and risotto rice!

Short grain rice

This kernel has a short and plump grain which is almost round. Once cooked, the grains are soft and very sticky. This variety is your best choice for making pudding.

Example of this variety:

Sushi rice.

Other common varieties:

Brown - Brown rice is also known as "whole rice." Brown rice retains the bran and the germ of the rice. Therefore Brown rice is richer in fiber and more nutrient dense than white rice. Brown rice also takes longer to cook and is not as tender as white rice.
Converted or parboiled - Converted rice is a good compromise between brown and white: it cooks faster than brown and it is more nutrient dense than white.
Instant or pre-cooked - It is expensive and rather bland.
Wild also called Indian - You may surprised to know it is not a rice but rather a grass seed!

As you can see, there are so many different typse of rice that you are sure to find a favorite for any dish and any taste buds.

For a free pudding recipe: click here

Florence is an amateur cook and a stay-at-home-mom. Aside from cooking she enjoys, reading, learning, coaching, walking and many more activities. Florence is the owner of http://www.recipesfromhome-online.com where she shares her recipes and always welcomes yours.

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Lowering Cholesterol - Is Red Yeast Rice an Effective Home Remedy for High Cholesterol?

One of the best-known over-the-counter nutritional supplements for naturally controlling your cholesterol is a product called Cholestin, which nowadays contains a sugar cane derivative called policosanol. Before the makers of Cholestin began making their product with policosanol, however, they used a natural product that contains exactly the same chemical that is in the cholesterol drug Mevachor. That natural product was red yeast rice.

Red yeast rice does not contain a chemical that just works the same way as the statin drug Mevachor (lovastatin). The yeast actually makes Mevachor. When the makers of the older formulation of Cholestin learned that Chinese researchers had confirmed that the fungus can be used to lower both cholesterol and triglycerides, nobody was paying a whole lot of attention to Chinese research.

The natural products maker Pharmanex ran its own clinical trials at the University of California at Los Angeles and confirmed that people with high cholesterol who take red yeast rice can lower their LDL levels by an average of 22 per cent.

These findings meant that the supplement not only was as effective as a prescription statin drug, it worked better than most. And since anybody with the technical expertise can grow red yeast rice without paying royalties on a patent, the product was much, much less expensive than the comparable prescription drugs.

You might have guessed by now that the FDA was not going to allow a natural product that really does lower the "bad" LDL cholesterol to stay on the market.

That's in spite of the fact that the older version of Cholestin was purified, standardized, and clinically tested. That's in spite of the absence of reports of rhabdomylosis (muscle tissue breakdown) as an occasional side-effective of prescription Mevachor. (It's possible other compounds in the yeast prevent side effects.)

The FDA forbade the manufacturer of any clinically tested, standardized, and proven effective red yeast rice supplement.

But it allows red yeast rice that isn't standardized for known purity, effectiveness, and safety. Isn't that just bizarre? Banning the standardized supplement protected a pharmaceutical company's bottom line.

You may read from time to time that red yeast rice supplements are more effective than statin drugs at lowering cholesterol, and, except for the FDA's intervention, that would be true. In other countries where red yeast rice is treated like any other drug, however, new clinical studies come in nearly every year showing that it can in fact lower cholesterol in healthy people and in people at risk for heart disease.

In addition to writing about what is the safest medicine to lower cholesterol, author and pharmacological chemist Robert Rister discusses natural remedies for over 100 conditions at his Savvy Natural Healer website.

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Red Yeast Rice Warnings

With so many people suffering from high cholesterol, there are always people looking for different methods to reduce it. The easiest way to accomplish this is by having a good diet and doing proper exercise. This is usually not enough and there are people who use prescribed medication to control this. These drugs often can do more harm than they do good. As a result of this more people are looking at natural supplements such as Red yeast rice to control their cholesterol; this however comes with its own warnings. This article will focus on the typical warnings that are associated with the use of this product.

Red yeast rice is a natural supplement that is created by fermenting a specific type of rice. The rice contains naturally-occurring substances called monacolins. Monacolins are known the stop the synthesis of cholesterol by blocking its production in the liver. There are many types of cholesterol drugs that contain Lovastatin. This ingredient is also contained in the supplement. This makes it highly effective at reducing or controlling this condition.

Taking the red yeast rice supplement does have some warnings. These should be noted carefully before the supplement is taken. If you plan on taking the supplement, you should ensure that you are not pregnant, plan on becoming pregnant or nursing. If you have serious health problems such as liver, kidney problems, high blood pressure or blood vessel disease then you should consult a doctor before taking it.

Another set of warnings that should be noted is related to serious health issues. Red yeast rice is known as a cholesterol reducer, it has the same effects as some of the medications that are used to treat this condition. It also carries some of the side effects such as the destruction of muscle tissue and kidney failure. When taking Red yeast rice you should be extremely careful. If you experience muscle weakness, muscle pain, muscle tenderness, fever, flu or have dark colored urine while taking this medicine, then you should go and consult a doctor immediately. These symptoms are not very common, but you should always be careful when taking any form of medication or supplement.

Red Yeast Rice [http://www.theredyeastrice.com] visit the website if you want more information on the supplement. The author, Akbar Williams, has interests in different topics and you can find more great articles like Testosterone [http://www.thetestosterone.com] and Hydroquinone.

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Brown Rice Diet (How To?)

You would be glad to know that the brown rice diet is turning out to be a natural detox and effective weight loss scheme. Brown rice is high on fibers that are essential for cleansing you system.

An Overview Of Brown Rice Diet

1. What is this Diet

This diet essentially means that you replace your normal polished white rice with the natural husky brown rice. The sparkling white rice on your plate is nothing but the raw rice stripped of nutrients and fibers and dressed up with polishing powder, literally. White rice is devoid of most of the goodness of rice, which the brown rice contains. This kind of rice makes you lose weight because of it's fiber content that cleans and slims your body. You must eat fruits to supplement your nutrition.

2. How to follow this diet

Small meals of it can be taken throughout the day and you have to gulp down gallons of water. You can follow this diet for a fortnight. But it's probably more sensible to do on a diet where you eat brown rice with fruits, vegetables and home made juices. That way you stock your body with less carbohydrate and the fiber acts as a diuretic and laxative. The result is shedding of unwanted body fat. You must turn away from canned and processed foods. Drink some fresh fruit juice.

3. More Reasons To Go Brown

It retains all of the iron, vitamins, essential fatty acids and fiber that is snatched away from white rice in the milling process. Don't be scared at the mention of fat. The fatty acid in this rice is natural and necessary for your body. It won't fatten you up. In fact the extra fiber pushes up the metabolic rate that burns body fat. Don't spoil your diet with oily snacks. Eat a bowl of fruit salad.

Brown rice is your wonder solution for your rice craving. White rice is plain fattening starch. So enjoy the nutty flavor of this unique rice in your brown rice diet.

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New Orleans Recipes - Calas Tous Chauds (Rice Fritters)

This is another favorite recipe that was a wonderful treat for all the family growing up in New Orleans. I can remember this on celebrations such as someone's First Communion or a Baptism. Of course, a lot of times we just had them because we begged my mother to make them. It was usually served as a breakfast treat which I had with good Chicory coffee perked strong and black with sugar and evaporated milk. For the last 15 years, I have converted to artificial sweetener as a concession to age and my waistline.A good cold glass of milk helps it go down as well. In my opinion, I enjoy these treats more than the famous new Orleans beignets.These are not low calorie treats but then very little of my mother and grandmother recipes were diet food. So enjoy!

Calas-tous-chauds (rice fritters)

Categories: Rice

Yield: 12 Servings

1 pk Dry yeast

2 tbs Warm water

1 ½ c Cooked rice; cooled

3 Eggs; beaten

1 ½ c Flour

½ c Sugar

½ tsp Salt

¼ tsp Nutmeg

Fat for deep frying

Confectioner's sugar

Dissolve yeast in warm water. Mix with rice and let stand in a warm spot overnight. The following day, beat in eggs, flour, sugar, salt and nutmeg. Add more flour if necessary to make a thick batter. Heat fat to 370 degrees or until a 1-inch bread cube browns in 60 seconds. Drop batter from a tablespoon into hot grease and fry until golden brown, about 3 minutes. Drain on paper towels and sprinkle with powdered sugar. Serve hot. Makes 4 dozen. OVERNIGHT SITTING REQUIRED

Bon Apetit'

I am a Board Certified Ophthalmologist who has been in practice for 30 years.

http://www.eyedoctornewsletter.com

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How to Cook Rice Right

The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipe
for rice that one of my grandmothers taught my mother, who taught me. This one, I use mainly for seasoned rice dishes because things can be
added to it before boiling, or broth (a plain soup) can be used in place of water.

This is for 4 substantial servings (4 rice bowls).

You will need:

1 large saucepan, or a short pot.

2 cups of white rice, preferably persian, glutinous, or converted, depending on how sticky you like it.

2 tablespoons of butter, margarine, rendered fat, or vegetable oil.

water or broth as needed (usually 3 to 3.5 cups)

salt to taste

Directions:

1.Put the rice in the bottom of the saucepan, and wash it thoroughly by rinsing, and then pouring off the cloudy water. Repeat until you

can recognize grains of rice through the water, and then pour this last rinse out.

2.Put your middle finger in the saucepan until it touches the bottom, and put in water or broth until the level reaches the second line of

your finger.

3.Add your salt and oil.

4.Place on the stove, and cover loosely, which means there should be a centimeter of space between the side of the cover and the edge

of the pot or saucepan.

5.Turn on the stove at medium/low heat, and leave it alone for about 20 minutes.

6.Check to see if it's done, and if not, come back every 5 minutes.

7.If you need to check, and can't tell from looking at the top, stick a spoon in the middle, and push gently to the side to see if there is any

water left. If there is, then move the rice back to cover the hole. Try not to touch it too much.

8.If you run out of water before the rice is the level of softness you want, in the well you make in it for checking, just pour a quarter cup

of hot water to the middle, and move the rice back over to cover the water.

9.When it's done, turn off the heat, and cover the rice completely, and let it sit for 5 minutes.

10.Stir, and then serve.

Then, there is the other absolute sure-fire way that my other grandmother taught me. This is how I cook rice when I want it somewhat plain.

You will need:

However much rice you want up to 5 cups.

A pot of water, salted, with about a tablespoon of oil

A strainer

A large bowl

Directions:

1.Set the pot of oiled and salted water on high heat.

2.In a large bowl, rinse the rice repeatedly, until the water is somewhat clear.

3.Drain as much water as you can from the rice, and then wait 'til your water on the stove boils.

4.When the water reaches a fast, rolling boil, gently pour in the rice.

5.Stir to make sure the rice doesn't stick together, and then wait.

6.Occasionally stir the rice, and after 10 minutes, check to see if it's done.

7.Check every two minutes after that, and when it's as soft as you like, turn off the heat and then pour the contents of the pot into a

strainer.

8.Shake the strainer a bit, to get out as much excess water as possible, and then return the rice to the now empty pot.

9.Season to taste, and then serve.

Rice cooked this way can also be used for rice balls, unless it is parboiled rice. Parboiled rice should never be used if you prefer it sticky on its own, but is the best to use when making the deep fried breaded rice balls.

More Rice Tips

For golden coloured rice, stir a teaspoon of turmeric into the water before the rice begins to cook.

Seasoning blocks or bouillon give a nice flavor to rice. It will need to be stirred after cooking to evenly distribute it though.

Use leftover rice to make fried rice. It can also be used to add a bit of starch to a meatloaf in place of bread crumbs.

Never let cooked rice sit out for more than a couple of hours without keeping it very hot. Rice turns very quickly. To serve it at parties that may last awhile, but keep it from burning at the bottom, put it in a pan atop a pan of water that is over a tea light or other warmer. To cool it off quickly before it turns after a meal, transfer it from the pot to smaller containers.

If you are on a salt restricted diet but don't like your rice too sweet, use a couple of dashes of pepper and salt free chicken broth to enhance
the taste.

Niki Singleton Webmatron of http://www.freerecipeclub.com

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How to Make Peruvian Rice

This recipe will feed about 4 people:

What You Will Need:
- 2 cups of white rice
- 4 cups of water
- 1/2 tablespoon of chopped up garlic (buying the pre-chopped garlic is easiest)
- salt
- pot

Directions:

Step One - Add in the 1/2 teaspoon of garlic. Let the garlic simmer for a little bit. Once you see the garlic turn a little brown you can add in the water.

Step Two - Add in 4 cups of water to the pot. If you want the rice to be sticky you can add in perhaps another half of a cup of water in.

The more water the more sticky, the less water the more grainy but four cups is perfect.

Step Three - Now add in salt. You can as much salt as you'd like. Taste the water to see how salty you want it.

Step Four - Get the Water to Boil

Step Five - Once the water is boiling add in the 2 cups of white rice.

Step Six - When you add the rice in then you can turn the flame down. Turn it down pretty low.

Step Seven - Put the lid on the pot and let it cook for 20 minutes.

Step Eight - After 20 minutes, serve!

You shouldn't have to check the rice at all within the 20 minutes. Just as long as you have the flame low.

If you want to make more rice then just four servings then just double the batch.

Anything can be served with white rice, so be creative. Try out another Peruvian recipe!

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Perfect Rice

I love my rice cooker.

I know you're not supposed to love inanimate objects, but anything that saves me time, money, and aggravation in the kitchen should be worthy of at least a little affection.  I confess that when rice cookers first appeared on the market, I thought they were one of the biggest money-making, worthless gadgets I had seen.  Why did I need another appliance to take up room in my kitchen when I can boil rice on the stove in a pan that I already own? 

Ever had rice turn out as a sticky glob or tried to scrub a pan after you burned the rice on the bottom?  You might fall in love with a rice cooker, too!

Back in the days before we owned a rice cooker, my husband would dutifully eat rice when I fixed it, to set a good example for the kids, of course.  As long as I dressed it up with some type of topping, the whole family would usually eat it. Then came dinner at my sister-in-law's house. 

She pulled out a rice cooker to prepare the meal, and I laughed. But when we sat down to eat, everyone actually loved the rice - without any sauce or gravy on top.  My husband said that he would happily eat rice more often if it tasted like that.  I purchased a rice cooker that very week and I have never regretted it.

Now, there are a few guidelines to achieving perfect rice. Everyone knows about the cheap, short-grain white rice that is readily available in most grocery stores.

Do not buy that stuff.

Look for jasmine or basmati rice, also sold in the same section, but much more aromatic and flavorful.  If you like a nutty flavor, look for wild rice.  Do not be fooled by the boxes of rice mixture loaded with sodium, but find a bag or bulk bin of pure wild rice or long grain and wild rice. 

Please don't let the instant rice commercials fool you into thinking that cooking rice from scratch is too difficult or time consuming.  It is much cheaper per serving than packaged rice and it only takes 25 minutes.  Just pour in the rice, pour in the water, turn it on and forget it. If the rest of your meal is not done then, never fear. Your new servant will keep the rice piping hot, ready whenever you are. 

And the best part -  no burned pans to scrub!

Lisa Scott is a mom, chef-on-call, and a nationally certified speech pathologist. She believes in living every day intentionally and thinking through decisions with a heart after God rather than just following the crowd. She is passionate about helping people find creative solutions to life's challenges, and blogs about her experiences at http://www.wisdompursuit.com. When not chauffeuring her three kids around town, she helps professionals with a foreign accent or regional dialect to increase the clarity of their speech. You can find her speech services at http://www.accentuatecommunication.com.

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How to Choose a Rice Cooker

One of the most useful small appliances that you will ever buy is a rice cooker. A rice cooker can do much more than cook rice and is useful in both the kitchen and the dorm room.

Rice cookers can cook rice of course, but they can also cook other hot cereals, steam vegetables, cook deserts and even cook stews and soups. While not all rice cookers can do all of these tasks, many are able to do most of them.

Most people that use rice cookers swear by the ones that are made in Japan. While less expensive brands are available from other countries, the Japanese make the best machines by far.

You will find rice cookers range in size from a three cups to ten cups. Buy the size that is closest to the amount of rice you normally cook. While larger cookers will cook smaller amounts, they work best at full capacity, but not over filled.

Additionally, you need to know that a Japanese cup is six ounces as compared to the American cup size of eight ounces. Be sure that you adjust recipes by remembering that the cups from the rice cooker are only three quarters of an American cup.

In Japan, the favorite size of rice cooker is the five-cup one.

One feature that you will find very important for easy cleanup is the non-stick pan. This is a very high quality non-stick coating and rice literally slides out of the pan. A quick rinse and you are ready to cook the next batch.

There are three basic types of rice cookers, the on/off models, the keep warm models and the fuzzy logic models.

On/off models cook the rice and then turn off automatically. There may not be an indicator light but these inexpensive models are very versatile and do a great job at cooking rice.

Keep warm models cook the rice and then after it is done maintain the rice so that it is warm when you are ready to use it. Just be sure that you unplug the rice cooker when you are finished with it since there is no off position.

The most expensive rice cookers offer fuzzy logic. They have different settings for soup, brown rice, texture of rice and some even offer the setting for sushi rice.

Some of the newest models of rice cookers offer induction heating. They make perfect rice every time and compensate for variations in water or rice measurements and for different types of rice.

If you want a rice cooker that is also a steamer, be sure to look for the plastic steamer tray. This tray allows you to make perfectly steamed vegetables very quickly.

If you have a college student who will be living in a dorm room a small (three to four cup) rice cooker is the perfect gift. It allows the student to have rice, steam vegetables and warm soups. It is a great way for the student to have healthy meals and avoid eating only fast food.

John McKeen, A chef and a Chinese restaurant owner who love to cook. Check out his rice cooker reviews blog, to read more about his rice cooker guides and best rice cooker recommendation at his blog.

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Try This Rice and Egg Casserole For Breakfast, Brunch, Lunch Or Dinner (OK For Diabetics, Too)

This casserole recipe combines vegetables, rice, and eggs making it the perfect casserole for many different occasions. When you need a dish to serve and are looking for something different, give this casserole a try. It makes an especially good brunch dish but is also good for a family breakfast, lunch or dinner. This casserole is inexpensive to make yet has grain, vegetables, dairy, and eggs all in this one dish. This is a perfect casserole for the budget minded housewife.

EGG CASSEROLE

1 1/2 cups sliced celery

1 cup chopped green bell pepper

1 medium onion, sliced

1 tbsp no-salt butter

1 tbsp flour

1 tsp salt

1 can (16-oz) low-sodium tomatoes, undrained

1/4 tsp hot sauce

6 hard-boiled eggs, chopped

2 cups hot cooked rice (no seasonings or butter)

vegetable oil cooking spray

1/2 cup shredded low-fat process American cheese

In a 3-quart saucepan, melt butter and saute celery, bell pepper, and onion until they are tender. Add flour and salt, stirring to blend. Stir in tomatoes and hot sauce; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until the mixture is thickened and bubbly, stirring occasionally. Gently stir in the chopped eggs. Spoon rice in bottom of a 2-quart casserole dish that has been sprayed with vegetable oil spray. Pour egg mixture over the rice and bake, uncovered, at 350 degrees for 25 to 30 minutes or until thoroughly heated through. Top with cheese during the last five minutes of baking.

Per 3/4 cup serving: 16 g carbs, 8 g protein making this a good way for diabetics to have rice.

Enjoy!

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

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Wedding Rice: The Dark Side

For many years it was a tradition to throw rice on the newlyweds as they left the church after the ceremony. Then the unthinkable: We discovered that in our enthusiasm to celebrate the joining of this couple we had unknowingly been killing our little feathered friends as surely as an Exxon oil-tanker with the third-mate at the helm. Well, not really.

The truth of the matter is that many people believe this to be true because it has been stated as truth by celebrity advice-givers such as Ann Landers and Martha Stewart. The public apparently has yet to learn that advice from celebrities isn't necessarily any more "expert" than advice from the crazy old lady who lives down the block and is absolutely certain she can tell whether the baby will be a boy or a girl by how the mother sits down. In fact, rice is harmless, and even nutritious for birds.

Over the years this urban legend has been debunked on a regular basis but for some reason it is the fiction which has stuck in the minds of Americans, perhaps due to its gruesome nature. These days you're more likely to see wedding bubbles, rose petals, confetti and with startling irony: birdseed, at weddings by a longshot. The formerly ubiquitous rice is nowhere to be found. Yes, with the advent of birdseed we've actually gotten to the point where it is more important to make sure the birds are well-fed than whether or not the bride has to spend three hours getting birdseed out of her hair.

Ironically, it actually is bad idea to throw rice at a wedding. It's just that the reason has absolutely nothing to do with birds. Grains of rice are tiny, hard and tubular, and when they're carpeting the ground they make a pretty good mobile surface to roll-around on. Great if you want to roll-around. Bad if you're not expecting to. Many some severe injuries have wedding rice to blame.

So it's not such a bad thing that this tradition seems to be over, but now you know the truth. Spread the word and please, please suggest your engaged friends and relatives leave the birdseed at home.

Alex is a consultant for online gift shop, Gifts and Otherwise. The family owned store offers cheap wedding favors and all sorts of other wedding stuff as well as personalized gifts for men and women. Alex is recently married, but no kids on the way just yet!

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