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Making sure that your rice is not undercooked or overcooked is no longer a concern. When using a electric rice cooker you can say good-bye to burnt rice, ruined pots or having to serve rice less than perfect.
The preparation of rice has for me always been a process which required my constant and loving attention to ensure the rice was properly cooked. I learned to cook rice as a child. In a pot on the stove or even on a fire.
When I married a Asian woman I was introduced to the Electric Rice Cooker. At first I thought why and what for, who needs it? I have been making perfect rice for 40 years!
Now, many years later and having acquired a taste for rice that always turns out the same, and that takes care of it self. I recommend these cookers to everybody, even people who do not eat rice regularly because it is really a very versatile, time and energy-saving appliance that can cook a number of meals.
Basically it is just a electric cooker that automate the cooking process by mechanically or electronically controlling heat and timing.
Although the cooker does not necessarily speed up the cooking process, the cook's involvement in cooking is reduced to simply using the correct amount of water for the item you are cooking. Once the cooker is switched on, the rice or any food, will be perfectly cooked with no further attention.
Electric Rice Cookers can be used for cooking many things as pasta, potatoes, oatmeal or any grain but also various complete dishes, you can even bake bread in them.
Let me give you a example for a complete dish that can be made in the most basic rice cooker:
Cut some chicken fillet in small pieces and marinate them in some oil and the taste of your choice (peanut butter is nice). Measure the rice and water and switch the cooker on, after 10 minutes place the marinated chicken, maybe adding some peas, or your preferred choice, above the rice and when the cooker switches of,stir it some before serving. Chicken Pilaf made in 20 minutes without using a stove.
Most rice cookers comes with a tray for steaming vegetables, eggs or dim sum and that is really useful for a low calorie diet.
Some cookers features one and sometimes two separate steaming pots that when placed above the rice pot, and placing the lid on top makes it possible to steam vegetables, fish, chicken, prawns and meats while cooking the rice, making a complete low calorie meal on the same appliance in 20 minutes. Simple, efficient and clean.
A note: In Thailand where my wife comes from you see a lot of ads for saunas. These simple but effective Saunas are mostly a plastic frame with a seat and the steam is generated by a rice cooker under the seat.
Using a Automatic Rice Cookers is a simple and effective way to cook any meal, and Most rice cookers keep the meal warm after it is cooked, and when serving you can simply place the pot on the table.
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Electric Rice Cookers and Why I Love Them
Peter P. Berget is a retired technical consultant with a passion for energy and time-saving kitchen appliances. The multiple uses of Electric Kettles and Electric Rice Cookers is generally unknown
Peter also writes about web content. Please visit Peter P. Berget @ peterpberget.com
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I am a proud husband of 14 years and a priviledged father of three. I live in Tucson AZ and relish the dry heat. I love to make money on the internet and share my experiences both good and bad. I enjoy watching others create a good living from the internet and hope I'm able to help others accomplish such.
White Rice - Iranian Style (Chelo Safeed) (Serves 3-6)
Ingredients:
1. 3 cups of white long grain rice.
2. 4 table spoons of cooking oil.
3. 2 medium potatoes cut into rounds, washed and drained.
4. 120 ml or 4 oz of water.
5. salt as per taste.
Directions:
I usually soak the rice for at least half an hour (if it's new rice) or for 1 hour (if it's old rice) in warm water and some salt before cooking.
Fill a medium-sized pot halfway with water, add salt and a bit of oil and bring to a boil.
Add the rice and let it cook for a few minutes stirring occasionally to let the oil coat the grains, until it starts boiling. Check to see if the rice grains have softened. When the rice is a little more than half-cooked, take it out and drain it. Run tap water over it and let it drain.
Pour the oil in the pot, lay the potatoes in the bottom of the pot, add a bit of salt, then add the half-cooked rice loosely over it. Add 120 ml of water to it and with a skewer make a few holes to let the rice cook with the steam of the water passing through it. Close the pot with a lid and add a little water on top and close the lid. Let it cook for about 2 minutes on high heat.
When the rice starts to steam, put the heat on to medium and leave it on for about 15 minutes. Finally put the rice on low heat and with a spoon add oil to the top of the rice and cover with the lid and let it cook for another 10 minutes. The rice is now ready to eat.
Tips:
1. When you are serving the rice, decorate it with the fried potatoes which have become a golden brown color by this time.
2. Take some saffron in a heat-resistant glass and add some hot water to it. Let it stand in the rice while it is cooking. The heat brings out the beautiful aroma of saffron. After the rice has cooked, put this saffron in a bowl and add some of the cooked rice to it and mix it to give the rice a beautiful golden yellow color. Decorate the rest of the rice with this saffron mix. This is traditional persian or iranian rice.
3. Instead of potatoes, you can use pita bread. If you use nothing, the rice will form a thick crisp layer which is called "Tah Deegh" in persian.
Enjoy!
Rice in All It's Yumminess - Part 1
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Mike Singh
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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 - How to Make Chocolate Covered Rice Crispy Treats
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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David Fishman is a blogger and internet marketer from Atlanta, GA. In his free time, he enjoys cooking and blogging about his efforts, especially dealing with how to make sushi.
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Rice is enjoyed throughout the world; in fact it is the staple food in many countries and an important cereal crop which feeds more than half of the earth's human population.
The health benefits of rice are not as widely known as it deserves however. Advantages of eating rice include an instant energy boost, improved skin, good bowel movement, stabilised blood sugar levels and providing an essential source of vitamin B1. It also gives the human body a boosted resistance to high blood pressure, dysentery and heart diseases.
The following guide will outline the health benefits that rice recipes provide.
Varieties of Rice
The health advantages of rice can be found in more than forty thousand varieties, available across the globe. The two main categories of this cereal however are whole grain rice and white rice. White rice is processed, entailing the removal of the bran or outer covering. Whole grain rice on the other hand is the healthiest variety because it does not undergo much processing, meaning it has the highest nutritional value.
Rice is also defined by the length of each grain. In general, Indian or Chinese cuisines specialise in long grained rice, while western countries prefer short or medium sized grains.
Main Health Advantages
Cholesterol Free
Rice contains no harmful fats, cholesterol or sodium.
Cardiovascular System
Rice bran oil is said to have antioxidant properties that promote cardiovascular strength by reducing cholesterol levels in the body.
High Blood Pressure
Because rice is low in sodium, it is considered to be an excellent food source for those suffering from high blood pressure and hypertension.
Energy
Since rice is rich in carbohydrates, it acts as fuel for the body and aids in the optimal functioning of the human brain. A cupful of brown rice on a daily basis will provide you with almost 100% of your recommended manganese value, which aids in producing energy from carbohydrates and protein.
Vitamins
Rice is a brilliant source of vitamins and minerals such as niacin, vitamin D, vitamin B1, calcium, fibre, iron, riboflavin and thiamine - all of which are essential to the body's health.
Resistant Starch
This food is packed with resistant starch, which reaches the bowel in undigested form and aids in the growth of useful bacteria for healthy bowel movements.
Cancer Prevention
Whole grain rice such as brown rice is loaded with insoluble fibre, which helps protect against many forms of cancers. In fact, a large body of the scientific community believe that insoluble fibres are vital for preventing the development of cancerous cells in the human body.
Constipation
Eating rice helps to prevent chronic constipation because the insoluble fibre from rice acts as a soft sponge that may be easily and quickly pushed through the intestinal tract. Brown rice and whole grains have the richest amount of insoluble fibre. Bear in mind however that you also need to drink plenty of water when constipated.
Dysentery
The husk part of rice has long been considered to be an effective medicine for the treatment of dysentery - a rice plant's husks which are three month old are said to contain diuretic properties. The Chinese believe that rice cures stomach ailments and indigestion problems as well as increases appetite.
Skin
Medical experts recommend powdered rice to cure some forms of skin ailments when applied. In India, rice water is regularly prescribed by Ayurvedic practitioners as an effective ointment to cool off inflamed skin surfaces.
Diabetes
Most doctors recommend their diabetic patients include brown rice rather than white rice as the latter contains low levels of Glycemic Index which is not good for their condition.
Preventing Alzheimer's Disease
Brown rice is said to contain high levels of neurotransmitter nutrients which are effective at helping to prevent Alzheimer's disease.
Other
Brown rice is highly beneficial in aiding the production of sex hormones as well as the normal functioning of your nervous system.
Conclusion
The above guide outlines the many and varied health benefits that you can reap by regularly including Rice Recipes in your diet. Apart from this, rice is also wonderfully versatile in terms of flavouring options and complimenting other foods.
Easy Guide on Why Rice Is Great For Your Health
Francesca Rilotelli is a chef and expert on Rice Recipes.
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Rice is a staple food. This is prepared and consumed by a huge part of the world's population. This is perhaps one of the reasons why rice is being cooked in a variety of ways - this could be interesting most especially we eat this crop as part of our daily diet.
Here are some ways of preparing/cooking rice
Steamed rice
As for many, the best way to cook rice is through steaming. The process involves soaking a cup of rice in 1 ¼ cups of water in an hour then a cup of milk. After that it is placed into a container suitable for serving and then place it in a steam cooker or with a covered steamer of a kettle of boing water - to be steamed for an hour (stir occasionally using a fork in the first 10 minutes).
Soaked rice
Also known as rice cooking - the Japanese way. The process starts with cleansing with water by washing several times and then soaking it overnight. Then it is drained in the morning and placed in a container (ideally, a stewpan with tightly-fitting cover for cooking) and then an equal amount of water is prepared. Heat the water to boiling then add the rice, stir and then cover. When tender (when water has evaporated already) fire must be adjusted to minimal then remove it when you think the rice is good enough for eating.
Rice with fig sauce.
The process is the same as steaming. You have to steam the rice (like above) and when cooked serve it with a fig sauce. With that, you'll need a spoonful of the fig sauce with every saucer of rice and then add with plenty of cream - this requires no sugar. This is ideal for breakfast.
Orange rice.
We also have what we call 'orange rice'. The process includes washing and steaming rice. While having that, prepare a number of oranges by dividing into sections and cutting each part into halves - you need to remove the seeds and the white portion. Sprinkle the oranges with sugar. When rice is cooked, have a portion of your prepared oranges on every saucerful of rice.
Rice with raisins.
Carefully rinse a cupful of rice with water a couple of times and then soak it and then cook it with same instruction for steamed rice. After a several minutes - when rice swells and when it has softened, stir slightly using a fork and add a cup of raisins.
Above are some examples on how rice is cooked and prepared. You may want to add some ideas on this list. Go ahead. It's good to experiment.
Various Ways to Cook & Prepare Rice
David Troy has been writing articles online for nearly 5 years now. Not only the author loves discussing topics related to home improvements, diet and fitness, you can also check his other website all about Stainless Steel Rice Cooker.
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For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
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One quick and easy way to feed the family is with Sloppy Joes. This mixture of meat, onions, and sauce cooked together makes great, easy sandwiches. Ready in minutes in one skillet or left to simmer for hours in a slow cooker, they are a busy family's dream. When the family is going in different directions to school activities, games, etc, a pot of Sloppy Joes is the perfect way for each to find a hot meal at whatever time they hit the kitchen. Here we offer three different versions of Sloppy Joes, all sure to please that busy family of yours! The Rice Sloppy Joes add a grain to your sandwich while it almost goes undetected. For a healthier version, use brown rice and whole-wheat buns. Cheesy Sloppy Joes have cheese spread (Velveeta) cooked right in and the Smokey Sloppy Joes use liquid smoke for an outdoor grill flavor. Serve with a condiment/veggie tray of an assortment of pickles and carrot and celery sticks, fresh broccoli florets, etc.
RICE SLOPPY JOES
2 lb lean ground beef
1 large onion,chopped
salt to taste
pepper to taste
1/4 tsp garlic powder
2 tbsp uncooked quick-cook rice
3/4 of a small bottle of catsup
small amount of water
1 small can tomato paste
In a large skillet brown the ground beef with the onion until no longer pink; drain well in a colander. Return to skillet and add the salt, pepper, garlic powder, and rice. Mix the catsup with approximately a couple of tablespoons of water to thin; add to the skillet mixture. Cook over low heat until the rice is done. Add the tomato paste and simmer 5 minutes adding small amounts of water, if needed.
Serve on hamburger buns or your favorite sandwich rolls.
CHEESY SLOPPY JOES
1 lb ground beef
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/2 small carton Velveeta cheese, cubed
1 can (14 1/2-oz) can diced tomatoes
6 hamburger buns
In a large skillet brown the ground beef and drain. Add the onion and bell pepper, saute until tender. Stir in the cheese and tomatoes; stir and cook over medium-low until the liquid cooks out. Serve on the buns.
SMOKEY SLOPPY JOES
1 1/2 lbs lean ground beef
1/2 cup chopped onion
1 tsp salt
1/2 cup catsup
2 tbsp prepared mustard
2 tbsp Worcestershire sauce
3 to 4 drops liquid smoke
2 tbsp brown sugar
In a large nonstick skillet, brown the ground beef with the onion and salt. Cook, stirring to crumble, until meat is no longer pink and onion is becoming transparent. Drain off any excess fat, if necessary. Return to skillet and simmer for a few minutes to combine all the flavors. Serve on hamburger buns with your favorite condiments.
Enjoy!
How to Make Different Variations of the Dependable Sloppy Joe: Cheddar, Rice, or Smokey Sloppy Joes
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
For her diabetic recipes and information visit her at http://diabeticenjoyingfood.blogspot.com
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Zachary Fluewelling has been writing fantasy sports articles, sports articles, site reviews, and other articles that people can benefit from.
You can follow him @ http://twitter.com/#!/UCantBeatMe2010 and look for recent news as well as the newest game promotions.
Feel free to comment, ask questions or reply with your own game promotions.
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This is a very simple and easy dish to prepare using rice noodles. What are rice noodles? They are are principally made from rice and water. They are are commonly used in the cuisines of Southeast Asian countries such as Malaysia, Singapore and Thailand. Rice noodles are available fresh, frozen, or dried and come in various shapes and thicknesses. I prefer to use the dried version as it's easy to store and keeps well.
Rice noodles are very versatile, and can be fried, used in a soup or cooked with a gravy. Either way, they make great tasting dishes. How do you prepare dried rice noodles for cooking? Soften noodles by immersing them in water for a few minutes. After they are softened, they must be kept moist or they will turn hard. If you do not use them immediately, keep them covered with a plastic wrap or a damp cloth.You can also keep noodles moist by soaking them in water, at room temperature or refrigerated.
Now you're ready to cook fried rice noodles. Here's the recipe (serves 1):
Ingredients:
* One huge handful moistened rice noodles
* Another handful of beansprouts
* Mustard Greens
* 3 to 4 cloves of garlic
* 100 gm thinly sliced chicken breast meat
* 3 to 4 large prawns
* 2 tbsp cooking oil for frying
Seasoning:
* 1 tbsp oyster sauce
* 1 1/2 tbsp light soy sauce
* 1 tsp dark soy sauce
* 1 tsp sugar
* 1 tsp chicken stock powder (better yet, use real chicken stock)
* 1/3 cup water (or more if you prefer more gravy. However, please remember to proportionately add more seasoning or else your noodles won't be as tasty)
* a dash of white pepper
Method:
Combine seasonings in a small bowl. Heat wok over high heat until hot. Add oil and swirl to evenly coat the wok, and heat for about 30 seconds.
Fry garlic, stir vigorously for about a minute. Add Mustard Greens and then the chicken. Finally add the prawns. Pour in seasonings and give the contents a few big stirs. Let cook for about a minute and add the noodles. Cover an let simmer for a minute. This will better infuse the seasoning into the noodles. Lastly, add the bean sprouts (I like them crunchy). Sprinkle white pepper. Serve immediately with cut bird chillies and green onions. Simply delicious!
Fried Rice Noodles
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Rice is a staple food for more than one and a half billion people. For many, a meal would not be complete without rice. There are over 120,000 known varieties of rice. Though white rice is the most common and preferred, there is a lot to be said about brown rice. This healthy grain has been available it seems since day one, it really became popular during 1960s and 1970s when organic and more health conscious diet started to take root.
I was always told that brown rice is better for you because of the vitamins in the hull. I tried this wholesome healthy grain in my early 20s (around late 70s, early 80s). I did not like the texture or the taste, I found, for me, it was an acquired taste (like whole wheat bread).
But now, brown rice is making a come back. Japan, a huge consumer of white rice, is creating some exciting recipes using brown rice. Since writing about dishes served over rice, and learning about its come back, I decided to re-explore this healthy grain.
My first positive experience with brown rice was at a high end Chinese restaurant that offered brown or white rice. I saw a bowl go by on a tray and thought it was fried rice. Our waiter told us it was brown rice. He told me that their version is actually very good and recommended it. Feeling adventurous, I thought I would try it again. I found the texture wonderful! It was nothing like my early experience. It started me wondering if it may be time to re-explore this not so new grain and the wonderful recipes that uses it.
Brown rice is really just unhulled rice that contains the bran. This retains more of the vitamins and fiber. This gives a more nutty and chewy texture. Just like white rice, brown rice has several varieties. There are over 40 different varieties including short grain, medium and long grain. There are also different levels of stickiness as well. It has a higher nutritional value over white rice. It is full of fiber, oils, minerals and antioxidants compared to white rice. Because of the outer hull, cooking process takes longer than white rice (approximately 45-60 minutes).
There has been a lot of research into growing brown rice. There are several organic farms in California that specializes in growing this wonderful grain. These are small farms in contrast to the white rice farms. Brown rice takes longer to grow and harvest. In the past, growers were not allowing for this difference, hence, the experience we had during the first introduction. Brown rice farmers are allowing their rice to mature longer. Giving the grains a chance to acquire its more subtle and rich taste and texture. Changes in the removing or husking the inedible hulls help retain the fibrous bran layers that surround the grain. Because of the new cultivation and gently milled process, this produces a better tasting grain. Japan has also explored and created new milling techniques and cooking process to provide a better tasting grain.
The cooking process makes a huge difference in the texture and taste. In Japan, several restaurants are creating new cooking techniques and revamping recipes to accommodate brown rice's texture and flavor. Cooking this grain well can be tricky. The goal is to soften the texture of each grain or rice. This makes the cooking process longer. But, you have to be careful that it does not come out mushy. Most packaged brown rice does not provide the best cooking method. The most recommended method is boiling the rice and then allowing it to simmer until all liquid is absorbed (approximately 40 minutes). This does not provide the best texture or taste. The best cooking method is a combination of boiling and steaming. Below is the perfect brown rice.
1 cup brown rice (short, medium or long grain) Kosher salt to taste 12 cups water
Rinse rice 3-4 times with cold water and allow to drain through a strainer. Bring the 12 cups of water to a boil in a large pot with a tight lid. Add the rice and continue to boil uncovered for 30 minutes. Pour the rice into a strainer over the sink. Allow to drain for approximately 10 seconds. Return the rice to the pot with the heat turned off. Cover the pot with the lid and allow it to steam for approximately 10 minutes. Fluff rice with a fork and season with salt if desired.
With its come back, it is no longer a substitute for white rice. With the new hulling and milling techniques and cooking process, this grain stands on its own. Calling for its own recipes that show cases its wonderful texture and flavor. Brown rice is not a side dish that just takes on the flavor of foods as white rice does. It is the star of its own recipes and plays a very distinct role. Good brown rice holds it own against bolder, meatier flavors. It holds up well in soups, hearty stews and aromatic braises. It can be fried in butter or oil as a delicious fritter.
I think about the brown rice I had back in the early days and compare it to today's new and improved version. There is just no comparison. I am inspired to create dishes using this wonderful grain and exploring new flavors and textures. When I do, I shall post them to my blog and share my experience with you. I invite you to join me in rediscovering this wonderful grain called "brown rice".
Rediscovering Brown Rice
Jo Adams has been in IT and in management for fifteen years. Her field of expertise is in Software Quality Assurance. Her passion however is cooking and experimenting with recipes. She has catered numerous charity fundraising events and weddings. She enjoys entertaining and sharing her recipes with close friends and acquaintances. This is her second article published on rice. If you want to check out her recipe and read her previous article, check out her blog: http://www.overrice.blogspot.com.
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David Singer is an Australian Lawyer, a Foundation Member of the International Analyst Network and Convenor of Jordan is Palestine International — an organization calling for sovereignty of the West Bank and Gaza to be allocated between Israel and Jordan as the two successor States to the Mandate for Palestine.
Previous articles written by him can be found at www.jordanispalestine.blogspot.com
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Electric rice cookers are kitchen appliances that are designed to help automate the process of cooking rice so that you can focus your attention on other things while the rice is cooking. Before the creation of the electric rice cooker, rice had to be constantly tended to and observed while it was cooking to make sure the cooking was proceeding as it should. But nowadays all you need to do is add the correct amounts of rice and water and then start the cooker.
The typical construction of such an appliance consists of an outer shell that has a heating element, plus an inner bowl which is removable. This is the pot into which you put the rice and water, and the pot is sometimes conveniently marked with lines that indicate the targeted quantities. This handy inner bowl is normally removable for easy cleaning.
Basic no-frill electric rice cookers generally make use of mechanical and thermal sensors to provide heat to the rice. More expensive units make use of microprocessors as well as timers so that you can target as a specific ready time. Induction heating is also used in some higher-end units.
The basic manner in which the heating takes place is as follows. A heating element and a thermostat sit underneath the removable cooking bowl. There is a spring which presses the thermostat up against the bowl to allow it to accurately measure the temperature of the bowl and rice. While the rice cooks, the temperature can not go above 100 degrees centigrade. This is to allow cooking and absorption of water by the rice before the water boils and evaporates. But once the cooking is complete and the proper amount of water has evaporated, the temperature then rises above 100 degrees, triggering a sensor that ends the cooking cycle and switching the cooker over to warming mode.
This warming mode that automatically begins when the cooking cycle ends is one of the most important features of the current generation of electric rice cookers. This keeps your rice warm, fresh-tasting and healthy for anywhere from a few hours to an entire day. This automatic switchover to a warming mode is great because it prevents your rice from getting burnt from an overly long cooking cycle, but it also prevents the rice from going cold and going bad.
Electric Rice Cooker
Learn if an electric rice cooker is right for you. Visit Rice Cooker Reviews for all the information you need.
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On a final note, you may have come to realise that cooking rice can be quite an art that is sometimes difficult to master. If you would like traditional, tasty, fluffy rice cooked perfectly every time, regardless of the rice you are using, without having to slave over it, or worse still, having to scrap burnt or congealed rice from the bottom of your pot each time then now is the time to invest in an electric rice cooker. To find out more or to find a rice cooker to suit your family size and budget, then visit: http://steamerandricecooker.com
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Brown rice syrup (BRS) is a wonderful substitute for plain old refined sugar. Like its name implies, it is made from brown rice; therefore, it is considered a complex carbohydrate and generally accepted as a better sweetener than refined sugar which is a simple sugar. It also has a lower glycemic index than regular sugar, making it ideal for diabetics or anyone looking for a healthier alternative to refined sugar.
Brown rice syrup is similar in appearance, texture, and flavor to honey. It even smells a little like honey. Some say BRS has a buttery, caramel-like flavor, but don't think you're going to be eating anything that tastes like caramel candies! Even though it has a similar flavor to honey, I found that it did not alter the taste of my recipes. Feel free to use it in your recipes wherever you would use regular sugar.
Substituting brown rice syrup for sugar can be a challenge since one is granulated and the other is a liquid, and BRS is only half as sweet as refined sugar, but it can be done successfully. Just remember a few important tips when using BRS in place of regular sugar.
BRS is not as sweet as sugar, so you will need to use approximately 1 and 1/3 Cup of BRS to 1 Cup of sugar.
BRS is a liquid, so you will need to reduce the other liquids in your recipe. Reduce other liquids by about 1/4 Cup for every 1Cup of BRS.
For reasons beyond my scientific knowledge, it's a good idea to include 1/4 teaspoon of baking soda per 1 Cup of brown rice syrup.
I made a chocolate mousse using brown rice syrup, and the texture was heavenly. I believe refined sugar would have made the mousse gritty, but the BRS gave the mousse a smooth, rich texture. In some instances, a liquid form of sugar is actually preferred and BRS is the perfect solution.
As you can see, it does take some planning and tweaking to use brown rice syrup in your current recipes, but its health benefits are truly worth the effort.
Refined sugar is terrible for your body, so why don't you try this wonderful alternative.
Brown Rice Syrup - A Good Substitute For Refined Sugar
Sugar is great - if it's not refined. Better sugars do exist and it's easy and painless to incorporate them into your life.
For tips, information, products, and recipes that will help you become a healthier person, visit my website at:
[http://www.bettersugar.com/]
As an advocate for good health, I enjoy sharing my knowledge of natural sugars so others can lead healthy, happy lives.
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Edwin is a postgraduate doctorate from University of North Carolina Rayleigh. He has done his masters in Biomedical Engineering and has been carrying out a very good professional business in Los Angeles, California. He is ardent in writing and is a gifted one. He has written many articles viz in technology, health, politics, education, nature, philosophy etc. Currently he's writing for an online health pharmacy.
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Rice is a very popular food in the Eastern countries and considered a necessity in their every day meals. Many believed that rice started in China around 5000 years ago. The Chinese people love eating white rice at that time when the influence of Confucious is at its peak. They believed that white symbolizes purity and sacredness which makes rice as one of their primary food.
Rice has become a phenomenon and in the 4th century BC, it reaches Egypt and India. Rice is also a primary product for ancient commerce, exporting it in exchange for other goods in Middle East Asia. Like the countries today, the ancient ciilization use rise as thier advantage in economic growth and power.
Eastern side of the world like Japan put Rice in the highest respect in adoration of their rice God, Inari. Shrines of Inari can be seen across the country which represents the religious influence of this great food. In the second world war, Japanese use rice to pay Chinese servants. Rice is a very important food for the Chinese which force them to choose rice rather than labor money.
Aside from Japan, Rice also have a big impact religiously in some countries like India where their way of life solely depends on the agriculture Rice crop. The goodness of Rice can be seen in different aspect of life in our history. It was a symbol of life, faith, wealth, literature and pride for many cultures around the globe.
Today, Rice is a symbol of fertility where you can observe throwing of Rice in several wedding ceremonies. South East Asia countries like the Philippines, Vietnam, Thailand, China, Cambodia, Indonesia and Malaysia, where the primary natural resources is agriculture, makes rice crops as their main dependable core product. In fact, Vietnam and Thailand are the two biggest importer of Rice worldwide.
The more healthy Brown Rice has been around for centuries that are intended for peasants and low class people in Asia. Before, Brown Rice was labeled an inferior product from the more famous White Rice not until scientists discover its health benefits. Today, Brown Rice are much expensive than the regular White Rice.
Rice is a worldwide culture and a food heritage to all of us giving life and hope for all people across history. We should enjoy Rice as long as we can as this food is a gift from God himself.
Rice - A Great Discovery of Goodness and Tradition
About The Author
Noah Mark Rodolfo is a health care practitioner and a part time cook which hobbies different culinary arts and cultures. Learn more about different exciting dishes in his own food and recipe website at http://www.easycookingrecipe.org.
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Quinoa is very versatile in the kitchen. One of the simplest ways of using it is as a straight replacement for rice or cous cous. Now if you are interested in authentic Indian curries or Moroccan cuisine then you are not going to want to substitute anything for the correct ingredients.
But it is actually a very healthy alternative because it is full of vitamins and nutrients. It also has a nutty and crunchy texture that lends itself very well to these dishes.
Quinoa instead of rice.
This very simple substitution works very well for mild and medium spiced foods. If you like hot curries then quinoa is not quite as good as rice at reducing the strength of the food. In this case it is best to over cook the quinoa to help combat the spiciness of the curry.
For other dishes such as tabouleh and risotto it is ideal instead of rice. I would say preferable to rice because you do not get the starchiness. No post rinsing is needed. You can serve it straight from the pan. You can use it instead of rice in desserts but it does not perform as well here as with the savoury dishes.
Quinoa instead of cous cous
Cous cous is found very often in salads mixed with other vegetables. You can combine it with peppers and green leaf salads to make an endless combination of quickly prepared meals. Quinoa is an ideal replacement for cous cous but it does not keep as well once it has been prepared. You can keep it in a fridge for 2 days in an airtight container quite safely. After that it can lose its texture. It is better to prepare what you need on the day. Any left overs can be used as a packed lunch snack.
The best way of finding out about replacing rice and cous cous with quinoa is simply to try it. Be adventurous and you will find it very easy to use in your favourite recipes.
Using Quinoa As a Replacement For Rice and Cous Cous
Find out how simply it is to cook quinoa. There are more and more quinoa recipes coming out now. You can find out how to cook quinoa Learn the superb health benefits of eating quinoa and include quinoa as part of your diet.
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Doctor's Free Presentation on How to Naturally and Safely Reverse Heart Disease and Lower Cholesterol. Click Here or Visit http://HealthTipsThatWork.com/Cholesterol
High cholesterol is a growing problem, and medications to lower it are big business. Some people seem to tolerate them well, but others, as many as 20% of those taking them, have problems. Is there a natural way around them?
Cholesterol is a fat that is necessary for digestion. Your liver usually produces all you will ever need. Unfortunately, many foods can contribute to rising numbers, both vegetable and meat. Trans fats and hydrogenised oils can cause even vegetarians to develop problems. High LDL can lead to heart disease, strokes and other health problems.
Diet can help control cholesterol, but diet may not be enough. When that happens, doctors prescribe medications to help lower it. One type of medication prescribed are called statins. Combined with a low fat diet, it can substantially reduce your numbers.
Up to twenty percent of the patients taking these medications develop severe pain in their legs and may lead to other problems. Added to that, many people feel that natural remedies are better than those prescribed, and perhaps safer.
Red yeast rice could answer to that purpose. As usual, there is a caveat or two. First of all, it can cause the same problems prescription medications cause. It also comes with all of the same warnings. Second, you should coordinate this herb with your doctor and pharmacist. It can interact with other medications and some over the counter products...including alcohol.
A third thing to consider applies to anyone taking a statin, whether it's a traditional medication or its natural alternative. Do not take goldenseal along with it, as it could lead to severe muscle damage and renal failure.
Alternative remedies can be a powerful ally in keeping healthy. Using them improperly can lead to a lot of bad results. That is why I often recommend speaking with your doctor, pharmacist and a qualified herbal practitioner. Together, they can help you stay healthy.
Pros and Cons of Red Yeast Rice
For more information about cholesterol, visit my site: http://healing-home-remedies.com/natural-healing-articles/important-information-about-cholesterol/. There you will find information on other conditions, herbal remedies and my popular eBooks about home remedies.
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Rice is a cereal which forms the staple food for half the people in the world. It is grown in Thailand, Burma, India, China, Japan, Philippines, Malaysia and parts of America. Rice is sold in three forms, in white grains as polished rice, in reddish brown grain as unpolished rice and in partly cooked grains as parboiled rice.
Unpolished rice is cheaper and more nutritious than polished rice, but its tough bran makes it rather than unpleasant to eat. Parboiled rice is also more nutritious than polished rice, but is not popular with many people because of its strong flavor. Polished rice is the most popular rice as it not only tastes good but it also looks more appetizing than the other rice. In polishing rice, the outer skin or bran which contains vitamins and mineral salts is removed and is sold as animal food. This wastage of valuable nutrients is unavoidable due to the fact that unpolished rice does not keep as well as polished rice because the fat in the germ goes rancid very quickly.
Un-husked rice is called paddy. When paddy is ready for harvesting, its husk is golden in color. These golden heads of paddy are gathered and threshed to remove the paddy grains from the stalks. The paddy is dried in the sun, them milled to remove the husk and finally polished to remove the bran. After polishing, the rice is graded into whole grain or first quality rice and broken rice. Polished rice contains almost all starch which is in small, easily digestible granules and some protein. During cooking, the starch grains absorb water and burst, so that each grain becomes much bigger and fluffier.
Parboiled rice is prepared by soaking the whole paddy in cold water for about 24 hours. The soaked paddy is then steamed for about 10 minutes. The paddy is then dried and milled like the other rice. During the soaking of the paddy, most of the vitamins and mineral salts and some protein are carried by the water into the endosperm where they are absorbed by the starch. During the steaming, the starch grains on the outer part of the endosperm are gelatinized and will seal off the nutrients in the inner part of the endosperm. When parboiled rice is milled, most of the nutrients are retained.
Rice is ground into flour which is used for some cakes and biscuits. Rice flour cannot be used for bread as it does not contain gluten. Dry rice flour used with wheat flour for biscuits improves the texture of the biscuits making them short and crisp. Plain rice flour batters are crisp and remain crisp for quite a long time. Fresh rice flour is used for many local cakes. Rice flour is also used to make noodles which are made in small factories for sale in the local markets.
Three Forms of Rice
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The last thing Brett Favre wants to hear is wide receiver woes for the Minnesota Vikings. Unfortunately, that is what everyone is talking about. Who is Favre going to be throwing to this season?
It has been reported that Favre's favorite target, Pro Bowl wide receiver Sidney Rice, underwent surgery on his hip Monday in Vail Colorado. He injured his hip last season in the NFC Championship game against the New Orleans Saints. He May miss up to half the season.
Many people have all asked the same question, why didn't Rice have the surgery during the off season? Viking Coach Brad Childers said that the team doctor and the other specialists told rice that the surgery was not needed, and that the injury could be taken care of with physical therapy. Other specialists told Rice to have the surgery during the off season. Obviously, Rice elected to have physical therapy and thought he would be ready for the season opener. Obviously, this was not the case.
Rice missed all of training camp and was on the unable to perform list.
According to Rice himself, the surgery went well. He stated that he has already undergone a few physical therapy sessions and can ride an exercise bike with assistance. He says he hopes to return before mid-season.
Recovery and rehabilitation for this kind of hip surgery typically takes around eight weeks.
Sidney Rice is entering his fourth year in the National Football League, coming off of a Pro-Bowl season in 2009. Last year Rice had 83 catches, 1312 yards, and 8 touchdowns.
It is quite an understatement to say that much of Favre's success last years came because of his corp. of wide receivers. Favre felt comfortable throwing to Rice because of his great ball handling skills and his ability to adjust to the ball down the field.
Needles to say Favre still has receivers, Percy Harvin, Bernard Berrian, and recently acquired Javon Walker. Everyone knows Percy Harvin is not 100 percent. Harvin has been recently hospitalized and has missed practices and pre-season games due to his battle with ongoing migraine headaches.
Vikings signed free agent Javon Walker who has played with Favre for three seasons with the Green Bay Packers. Walker made the Pro-Bowl in 2004 but has suffered knee injuries since then.
Hopefully Rice will return to the Vikings before mid-season because undoubtedly Brett Favre has lost one of his biggest weapons.
~ MRM
Sidney Rice Returns To Minnesota Vikings Mid-Season?
Bob Molton - The Last Word In Sports
Please Visit The Last Word In Sports for current updated sports news.
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Rice is a member of the grass family, and is therefore a grain.
Rice is an ideal food for most people with a gluten allergy or are on a gluten-free diet.
It is one of the world's most important staple foods, providing approximately one fifth the total calories consumed world wide. It is the second most highly cultivated grain after maize, but not all maize is directly consumed as food by humans, rice is the top the calorie provider in the world.
Rice is most often cultivated as an annual crop. This provides the greatest yield per acre. It can also be grown as a perennial in tropical regions, in a farming method known as ratooning. This provides a yield earlier in the season, but the yield per acre is reduced with each passing year.
The way rice is consumed varies greatly. The poorest of the poor eat plain rice, sometimes with chillies - the burning hot chillies make it easier to eat more plain rice.
There is s tremendous variety of rice-based dishes developed by the wide range of populations and cultures that base their cuisine or rice.
Rice may be an ingredient in a number of alternative foods, such as gluten free beer and baking for a gluten-free diet.
Rice Allergy
Some people develop an allergy to rice. As with any other food, you can get tests to see if you are allergic to rice, but they are not all that accurate.
False positives cause some people to needlessly eliminate rice from their diet.
False negatives may lead you to believe you are not allergic to rice, when in fact you may be.
Following an elimination diet is the best way to determine if rice agrees with you or not, except in the case of severe rice allergies.
Rice and the Gluten Free Diet
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 rel=nofollow attribute.
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Dr. Emoto's experiments demonstrating how thought energy affects water crystals has become rather famous. Less known is another experiment he conducted using sealed jars of cooked rice. Not only is it another powerful demonstration of the affects of thought, it also shows the gap between how scientists and intuitives assign meaningfulness to positive and negative energy.
In this experiment, Dr. Emoto sealed cooked rice in three jars. The first jar was given to school children who were instructed to say pleasant words to it. The second jar was also given to school children, but they were instructed to say harsh words to it. The third jar was set aside and ignored. After a few weeks, the rice in the first jar looked as fresh as the day it had been sealed. Rice in the second jar had a little bit of mold. To everyone's amazement, the rice in the third jar was completely rotten.
There is a bit of a gap in how scientists view this experiment and how intuitives view it. Most intuitives focus on the difference in the first and second jar and how harsh words caused the rice in the second jar to become moldy. But a theoretical mathematician doing statistical analysis and collecting data is going to look at this exactly the opposite.
Most mathematicians rarely approach a problem head on. They usually go in the back door. For instance, if we asked the odds of two people in a group of 40 having the same birthday, we might think it would be a ratio of 40/365. But, a statistician would ask, what are the odds against two folks having the same birthday, which is 364/365. With this calculation, odds break even with only 23 people and rise to 99% with only 57 people.
When collecting data on the rice experiment, statisticians will see the jar of rotten rice as most meaningful, because it was the control or the norm. What they will investigate is what caused the rice in the other two jars to not rot. So, the fresh rice in the second jar will be more meaningful than the few grains of moldy rice. And, there's the gap in meaningfulness. Intuitives will see that negative energy caused some of the rice to mold in the second jar. Physicists will see that negative energy kept most of the rice fresh compared to the control jar, which was completely rotten. In other words, negative energy was useful and served a purpose.
Let's delve a little further into how physicists view energy by using the analogy of a standard light bulb that is powered by AC, or alternating current. The AC energy runs equally positive and negative about a neutral line of reference. So, a physicist does not see negative energy as being bad. It serves a useful, balanced purpose.
Think about yin / yang. It is a perfect balance of energies. It came from the description of the sunny and shady sides of a mountain. But it's one mountain, not two separate things. And this is the way a physicist looks at the energy that caused some of the rice in two jars to remain fresh. It's a wholistic, balanced approach.
But, how do intuitives view these different energies? They look at the third jar of rotten rice as normal too. They know that there is an over-abundance of negative energy in the world. The meaningfulness of the rice in the first jar is that it is incumbent on us to magnetize and draw in as much positive energy as possible.
Intuitives know that the meaningfulness of the second jar is that folks can live off negative energy for a long time, but doing so has side-effects. In a scientist's context, all energy is useful and they don't understand the preference for positive to the exclusion of all negative because that would make the lights go out. Intuitives understand how energy works on a living system. The analogy of how energy works on a light bulb is a static model.
As Dr. Emoto's rice experiment shows, the gap between how physicists and intuitives view and use positive and negative energy has a lot to do with the fact that they are using the same word, energy, for different things in different contexts. The energy that powers a light bulb is not the same energy that affects the rice.
An interesting side note. Several folks have repeated this experiment on YouTube. Most all of them left out the third jar. Without the third jar, scientifically speaking, the experiment is useless because there is no control aspect to monitor. You'll see a third component in placebo studies too, where one group receives medication, one group receives a placebo and one group receives no medication. Scientific analysis of this type always requires a third dimensional aspect. Less can be verified by simply studying a purely dualistic system that has no neutral point of reference.
Some content excerpted from The Sage Age--Blending Science with Intuitive Wisdom.
Dr Emoto's Other Experiment
Formally trained in electronics, acoustics and music and initiated as a shamanka, MaAnna Stephenson has lived immersed in the relationship between science and intuitive wisdom. Her exemplary work spans the music industry, wood carving, and authoring The Sage Age, a book illuminating new models for new thought. Visit http://www.SageAge.net for more. Some content excerpted from The Sage Age - Blending Science with Intuitive Wisdom © 2008 MaAnna Stephenson
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Cooking rice is a simple way to make the rice dish so that it remains soft and loose. At rice, the beans should remain separate and do not form lumps. This recipe can be used as a gasket every time you want to eat rice.
Ingredients
* ½ of a small onion chopped
* 1 tablespoon of vegetable oil
* 1 tablespoon of butter
* 400 g of chicken soup
* Salt and pepper
* 1 cup of cooked rice
Steps
1. Preheat a pan anti-adhesion with a diameter of 25 cm on medium heat and add oil.
2. When hot, add butter and onions and mix until the onions fry about 2-3 minutes. Add some salt and pepper. If using canned soup, do not put salt because it has enough.
3. Put the rice in the mixture. Cover each individual grain with fat from the pan. This step keeps the grains separate.
4. Cook for 30 seconds and stir the rice to do not stick to the pan.
5. Add 1 3 / 4 cup of broth or water. Soon it will start to boil. Turn the heat lower and cover well.
6. Let it simmer on low heat for 12 minutes, stir once and cover again. If there is no longer liquid in the pan add another ¼ cup of water.
7. Let the pan on fire another 5 minutes and than taste. If the rice is not ready yet, add ¼ cup of soup, and cook it for another 3 minutes, then turn off heat and leave the rice covered for another 5-10 minutes.
8. Taste again, when the rice is ready, stir with a fork and serve.
Tips
* Use as much as possible homemade soup.
* Pre-cooked rice is a type of rice that has been boiled briefly before being husked because it has a brown color.
* You can add more ingredients to make it more aromatic: bay leaves, parsley, thyme, oregano, or other vegetables. You can also experiment with different types of soups.
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