Spicy Chicken With Rice

This is a very simple recipe and takes just half an hour to prepare a delicious, filling and impressive meal. A nonstick frying pan is essential.

Ingredients (for 2 persons)

2 chicken breasts
1 cup of parboiled rice
1 tablespoon of olive oil (or any oil you commonly use)
Salt, pepper, oregano and boukovo

Method for the Chicken

Chop each chicken breast in 4 slices so that you got 8 slices in total.
Salt and pepper the slices. Add a pinch of oregano and a teaspoon of boukovo.
Put a tablespoon of oil into the nonstick pan and wait for 3-4 min to get heated. Wiggle lightly the pan so that the oil to cover the whole pan surface.
Place the slices in the pan

--Tip1: when placing each slice, try to dip it in a small amount of oil that already is in the pan surface

Fry the chicken from both sides using a wooden ladle and after 15 to 20 minutes it will be ready.

--Tip 2: to make the meat getting a nice red color you can pour 1.5 ounce of water while the frying the chicken. This will cause steam to rise and will give instantly a nice red color to the chicken.

Method for the rice

Use a sauce pan and ad 22 ounces of water. Wait until it reaches the boiling point. Add a teaspoon of chicken (or vegetable) powder base or 1 chicken (or vegetable) cube base (alternatively you can you a teaspoon of salt, a pinch of pepper and a pinch of curry powder (if you got some). Put the rice inside and boil it for 20 min. (You can prepare this cooking at the time you place the chicken in the pan, and so you will have the rice ready at the same time with the chicken)

You can serve it as I suggest you in the photo above...

Good appetite... yum-yum...

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Jim Dell is an amateur artist who expresses himself through cooking, painting and writing. He is using his own system of "imagination cooking" and his blog is http://easymaderecipes.blogspot.com

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's greatest rice pudding. It's a simple dessert with simple ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the debate rages on. It's always served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered around a fire.

This recipe brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect amount of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Pineapple and Coconut Rice Pudding
Serves 6 People

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Katherine Montalto
katherinechef@hotmail.com
http://www.chef-katherine-m.com
Katherine Montalto is a graduate of the Illinois Institute of Art Culinary program. She has worked as event planner, a private chef and caterer. Katherine enjoys working in her ever expanding kitchen garden and keeping a journal of all its progress. She has written recipes and culinary articles for numerous online publications.

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How to Make Rice Salad

Rice salad is such a simple recipe to make. If you are looking for inspiration for easy starter recipes for a buffet, rice salad is perfect. The day before the party, cook a lot of rice. Then you can divide it up and make different salad recipes. You can also cook it just before you make the salad but remember it does need to chill for a while before you serve it.

To make a rice salad, you need to cook the rice until it is tender (simmer one part white rice in two parts salted water) and make sure you drain it well. Store it in the refrigerator overnight and you can use it the next day to make some tasty buffet recipes. Use white rice for the best results. Long grain and short grain rice both work well.

Savoury Rice Salads

Combine rice with mayonnaise, sour cream, creme fraiche, salad cream, single cream or a combination of these. Rice will be too dry if you do not add some kind of dressing. Add a little salt and black pepper too, if needed. Perhaps some chilli powder would also be tasty, or some red pepper flakes.

Add walnut and blue cheese for an exotic and full-flavored recipe. Add chopped beetroot, peas and pineapple for a colourful dish. Add ham, cheese and peas for a retro style rice salad. Add drained, canned shrimp and tuna for a fishy one.

As well as the mayonnaise or sour cream, you can add some mustard, curry powder or tomato puree. If you are making a fishy salad, add some tomato puree mixed with mayonnaise and a couple of drops of Worcestershire sauce.

If you are using blue cheese and walnuts, just use the mayonnaise, to keep the flavour simple. If you are using chopped chicken and raisins or chopped beef and caramelized onions, add some curry powder for a really mouth-watering flavour.

The key to successful rice salad is to be creative. Add finely chopped vegetables or fruit and meat, poultry or fish and chill the rice salad until you are ready to serve it.

Fruity Rice Salads

Rice pudding might be a dessert but you can serve sweet salads on the buffet table with the savoury salads. Combine cold cooked rice with mayonnaise and chopped fruit for a wonderful fruity salad.

Try banana, apple, plum, peach, strawberry, grape or any combination of those. You can use half mayonnaise and half single cream for a gourmet touch. Throw in some nutmeg or cinnamon too. Peanuts go nicely in sweeter recipes, as do walnut halves or cashews.

This dish has been a popular dish at buffets for half a century and it is not going out of vogue now. Rice salad is an excellent choice if you want to make something cheap and easy yet impressive and delicious. Rice is filling and makes a great starter recipe or accompaniment to a main meal. The fact that you can make it ahead is also nice.

Serve rice salad in a big serving bowl with a ladle. If you are serving it as an appetizer or part of a main course, you can stuff small cups or mugs with the rice salad mixture, use a palette knife to level it off, and tip it out firmly on to a serving plate. It will keep its shape.

This dish is so easy to make and you can find plenty of other wonderful starter recipe ideas at StarterRecipes.co.uk - recipes which suit every occasion and palate.

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Cajun Red Beans & Rice

Ingredients

- 1 pound of dried red beans
- 2 cups of chopped onions (white or yellow)
- 1 cup of chopped parsley
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- pinch of cayenne pepper
- 4 teaspoons of chopped garlic
- 2 links of smoked sausage (cut in half and then cut into ¾ inch pieces)
- 3 strips of bacon
- 10 cups of chicken stock (You can substitute water if you like, or use a half water half stock mixture)
- 4 cups of rice
- ½ cup of chopped green onions for garnishing
- Sour cream for garnishing (This is strictly optional)

Spicy add-ins; If you want the meal to be a little more spicy, add ½ cup of chopped Tasso, (a Cajun sausage) and a little more cayenne pepper.

Preparation

In a large container, the night before you serve the meal, cover the beans with water, by about 2 inches. Let the beans soak overnight or for a minimum of 8-10 hours.

Drain the beans.

Take the bacon and cut it into small pieces, add to a large pre-heated pot. If you want the dish to be more spicy, add the chopped Tasso and cook for about 1-2 minutes.

Add the onions, salt, pepper and cayenne and cook for about 4 minutes, or until the onions look caramelized. Add the sausage and parsley and cook until the sausage is brown, about 3-4 minutes. Add the garlic and stir for another minute.

Add the beans and chicken stock, bring to a boil. Reduce the heat to medium-low and cook, uncovered for 2-3 hours. Stir occasionally and to check to see if the beans are getting too thick, if so you may need to ad water.

(I like my beans on the thick side and after about 1 ½ -2 hours I take 1/3 of the beans out of the pot and mash them, then reinsert them into the pot.) Then I let them cook for another ½ -1 hours.

Pre-cook the rice using the standard formula of 2 cups of water or chicken stock, for 1 cup of rice, add about 1 teaspoon of salt if you use water, but do not add salt if you use chicken stock.

Serve the beans & sausage mixture over a bed of warm rice and garnish as desired with the green onions and/or sour cream.

Obed Kirkpatrich had been cooking since he was 12 years old. He has had several of his receipts appear in newspapers in Louisiana, one time a full page devoted to simple and easy cajun receipts.

He lived in Baton Rouge, Louisiana for 25 years and it was there that he honed his Cajun cooking skills. He now resides in Franklin, TN and since moving there has taught many Tennesseans the art of southern Cajun cuisine. His receipts are simple, easy and mouth watering.

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Rice Cookers and Steamers

Cooking can be a challenging task for many of us. Fortunately, there are many useful kitchen electronics that make our cooking experience easier and more fun. One of the great innovations in our kitchens is the rice cooker. Rice cookers are considered to be very important by many of us because rice is a very important ingredient in many cultures. Below some quick tips to make it easier for you to find the perfect one:

Sizes:
They come in a variety of sizes and usually measured by a "Cup". A large rice cooker comes in 12 or 11 Cup size, while smaller ones come with 6 -5 Cup size. To know which one is the right one for you will depend on your family size and life style. If you have a small family, a small rice cooker will do it for you. However, if you invite too many people in a regular basis, owning a big capacity one might be a smart choice.

Price:
Just like any home appliance, rice cookers and steamers vary in price depending on features, quality and functionality. If you will be using the it on a daily basis or frequently, it's is recommended to buy one that is durable with a non-stick coating. The price tag for something like this might be a little bit high, but it will be totally worth the investment. There are many really good brands that you can choose from such as Panasonic and Tiger. You can browse the internet to find some bargain deals on cooker and steamers.

Common features to look for:
When you buy a rice cooker, make sure that it comes with the following features:

- Timer: It can be very useful to get a rice cooker with a timer to keep your rice fresh and cooked whenever you please. Most of them come with a timer, so this won't be a challenge for most of us.

- Easy to use: Avoid too complicated systems that make your cooking experience harder. Look for a one that has couple of buttons only.

- Non-stick coating: Coating is very important, so make sure you get a non stick container to make it easier for you to wash it.

- Cooks different type of grains: Try to buy a rice cooker that can cook white, brown or basmati rice. Some of them can only cook a certain type of rice, so make sure that the one you buy is powerful enough to cook anything. This can be useful if your friends or members of your family tend to like one kind of rice than the other.

- High-end technology: Avoid basic ones! Instead, look for one that is equipped with fuzzy logic technology to make sure that the rice is well-cooked.

Although you can cook rice properly using the traditional ways, rice cookers can be very helpful and useful to perfectly make delicious and healthy food in minutes. If you just started to cook, owning one of these appliances will divinely make your cooking way easier and more fun. Working households will also take advantages of it because it automatically cooks the rice for you.

Get more information about rice cookers online and enjoy healthy and well-cooked food. There are many brand you can choose from such as Panasonic SR-MS182.

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How to Make Rice Wine

Rice wine is a rich-flavored liquid. It is also known as yellow wine. Rice wine is made from glutinous rice and is used for cooking and drinking. Most people prefer using rice wine for cooking than other wines because they have a lower alcohol content level. Long time ago and up until now, the best tasting and most famous rice wines have come from Shaoxing, in Zhejiang a province of China.

It is very important for you to know that wines that are coming from Asia are usually good for cooking, and they are well-loved by most chefs.

What you will need:

1. 1/4 Chinese yeast ball
2. 4 cups of glutinous rice, it should be raw.
3. 1 tsp all-purpose flour
4. Medium-sized tray
5. Rice steamer or any similar
6. Container with lid
7. Airtight bottle or jar
8. Tray

Procedure:

1. The very first step for you to do is to soak raw the glutinous rice in hot water for about 1 hour.

2. After 1 hour, drain the rice and then steam the rice in a steamer or colander above boiling water for 25 minutes.

3. When the 25 minutes steaming time is over, spread the rice out on a tray for 2 hours and let it cool down.

4. While waiting for the rice to cool down, you can grind the cheese yeast so that it will form into a uniform powder and then mix it with the flour.

5. By the time your rice has cool down, mix it with the yeast mixture using your hand until it is evenly blended.

6. Then, transfer the mixture into the container that you prepared with lid and cover tightly. Allow the mixture to ferment in a warm and dry place for 1 month.

7. Strain the rice mixture to separate the rice (mash) from the liquid (rice wine). Once done, wrap the mash in cheesecloth or any similar material to extract the remaining rice wine.

8. Place the wine in a container and cover. To stop the wine from fermenting and turning into wine, place it inside the refrigerator. It is normal to see your wine turn from amber to black color when aging.

Rice wine are not just good for drinking, they can also be added to your foods when cooking and they can also be used as a marinade. It is also great tasting and healthy!

Want to invest into something fruitful? buy wine store and you will be amazed at how much you will be earning with this business. You can also invest in wine store franchise if you are fond of wine and want to earn money.

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Minnesota Wild Rice Soup with Chicken, Fresh Mushrooms and Sherry

Wild rice is the state grain of Minnesota. For hundreds of years wild rice was a staple food for the Chippewa and the Sioux. They harvested rice from canoes and used long sticks to shake the grain into boats. Some Native Americans still raise and harvest rice this way. However, most wild rice is raised by farmers and harvested with giant combines.

Wild rice is high in protein and low in fat. A little goes a long way. One cup of uncooked rice makes about three cups of cooked rice. You can add flavor by cooking the rice in beef, chicken, or vegetable stock. The rice tastes best when slightly crunchy, so keep track of the time. Overcooked rice is mushy and looks like popcorn.

Minnesotans love wild rice. We make wild rice pancakes, breads, salads, soups, side dishes, and desserts. Recently I bought some bratwurst with wild rice and it was delicious. I love wild rice with dried cranberries, caramelized onions, and orange zest . One day, though, I hankered for a steaming bowl of wild rice soup.

Fortunately, I had leftover wild rice and chicken on hand. The other ingredients came from the vegetable bin, freezer and pantry. Since I had made wild rice soup before I was familiar with the method. You may eliminate the sherry if you wish, but it gives give the soup added punch of flavor. Cubed ham may be substituted for chicken. Minnesota Wild Rice Soup with Chicken, Fresh Mushrooms and Sherry is a meal in a bowl.

INGREDIENTS

2 cups cooked wild rice (cooked al dente)

1 1/2 tablespoons butter (or margarine)

1 1/2 tablespoons light olive oil

2 cooked chicken breast halves, cubed

1 carton (8 ounces) sliced mushrooms

3/4 cup frozen chopped onions

6 ounces (half a package) petite carrots

1/2 cup Italian flat leaf parsley, snipped

1 32-ounce carton chicken stock

3 packets very low sodium chicken bullion

1 can (10 3/4 ounces) low sodium mushroom soup

2 soup cans of water (more if needed)

METHOD

Prepare wild rice and chicken the day before. Refrigerate.

Melt butter with olive oil in a soup kettle. Saute mushrooms over high heat until slightly brown. Add remaining ingredients. Cover and simmer over low heat for 20-30 minutes. Just before serving add 1/4 cup very dry sherry to soup. Makes 8-10 servings.

Copyright 2007 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com. A five-star review of the book is posted on Amazon. You will find other reviews on the American Hospice Foundation Web site ("School Corner" heading) and the Health Ministries Association Web site.

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Rice Diet - What You Need to Know

Overweight has always been a problem faced by many people across the world. It invariably leads to health issues such as hypertension, cardiac troubles, sleep apnea and diabetes. The only way out of this mess is to shed those extra pounds around your waist by embracing some weight loss diet plans and follow it religiously. Of which, the most popular and successful technique is the Rice diet program, formulated by Walter Kempner of Duke University. Hence it is also known as Duke University Rice Diet. The highlighting point is about Rice diet is that, unlike other popular diets, the Rice Diet is medically supervised.

Unlike the name, Rice diet program has little relation with rice. To say simply, Rice diet program is a low-fat, low-salt diet reducing obesity and maintaining good health. It is a primarily vegetarian diet which works wonders if followed punctually for two to four weeks of dieting. It is served as 3 meals a day.

The Rice diet program mainly has 2 phases:

Phase 1 - In this phase, the diet mainly comprises of fruits and grains. It is highly recommended that you undergo this phase under medical supervision. It is also recommended to continue at least for half the time you plan to do the dieting.

Phase 2 - This phase incorporates a lot more vegetables and other carbohydrate rich foods along with fruits and grains. Also you could consume fish once a week.

It is advisable to avoid dairy products, meat and fish throughout the time of Rice Diet program, until medical condition allows you to.

Salt is completely avoided in Rice Diet at Home. As per experts, while only half a gram of salt is required for the normal functioning of the human body per day, we generally consume 4-5 grams per day, which is more than 8 to 10 times the optimum amount needed daily. The excess salt in the blood can lead to swelling of body, kidney disorders, and hypertension. Hence by limiting salt you can reduce the risk of these diseases.

To conclude, rice diet program is much effective than most of the text book diets proposed by the so called expert nutritionist and dietitians. But the ultimate result depends on how effectively one has followed its recommendations.

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Secret Recipe - Baked Rice and Cheese

Baked Rice and cheese Recipe:

Equipment : two 3-gallon stock pots,

two 12" x 20" x 2 1/2"

steam table pans

Serving Size: 3" x 3" square

Yield: 48 servings

Oven Temperature: 325 degrees Fahrenheit

Ingredients: Quantities:

Regular long grain rice 2 1/4 pounds

Boiling water 2 1/2 quarts

Salt 2 tablespoons

Medium White Sauce 1 1/2 quarts

Grated process American or sharp

cheddar cheese 2 pounds

Eggs, separated 36

Salt 1/4 cup

Dry mustard 2 tablespoons

Paprika 1 tablespoon

Procedure:

I. Add rice to boiling water and salt in stock pot, Cover tightly and simmer for 20 minutes or until rice is tender. Remove from heat. Let stand for 2 -4 minutes to dry out.

2. Prepare Medium White Sauce.

3. Add cheese to hot white sauce and heat, stirring constantly,until cheese melts. Mix sauce with cooked rice.

4. Beat egg whites until stiff, but not dry; set. aside.

5. Beat egg yolks until thick and lemon-colored. Blend in salt, mustard, and paprika.

6. Stir egg yolks into rice mixture, then fold in beaten egg whites until well blended.

7. Turn mixture into greased steam table pans. Bake in 325 degrees Fahrenheit oven for 1 hour or until firm. Remove from oven and let stand for 5 minutes, then cut pans 4 x 6. Serve with mushroom sauce.

Note for you:

- Egg may be bought fresh, frozen, or dried.

- Fresh eggs are perishable, so keep in the refrigerator, away from bad odor foods.

Get more recipes at best recipes

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Problems With the Glycemic Index - Brown Rice Example

Here is something that many proponents of the glycemic index diets will not tell you: to succeed on this diet you really need to learn to go beyond it. Knowing how a certain food affects your blood sugar goes a long way towards helping keep you healthy and trim, but if that's all you are focusing on, you won't be doing yourself any favors, plain and simple. Here is a really good example of why you need to use your common sense instead of blindly relying on the gycemic index: brown rice.

Brown rice and white rice both have similar GI values: 55 for brown vs 58 for white rice. Instant rice has an even lower glycemic index-- only 46. Does that meant that it doesn't matter which you choose? Or-- worse yet-- that you should go for instant rice over the whole grain brown rice variety? Absolutely not.

The two types of rice differ in much more than just their color. Brown rice is a whole natural grain. It has a distinct, nutty but mild taste. White rice, on the other hand, is produced by removing various layers of the grain and then polishing the rice. As as a result, white rice is stripped of many vitamins and minerals which are contained in the whole grain and which are essential for good health. These include vitamins like B1, B6, B3, among others, as well as minerals like iron, potassium, phosphorus, magnesium, etc.

Here is another advantage of the intact whole grain type of rice, not reflected in the glycemic index: brown rice is also heart healthy. Various studies indicate that regular consumption may help lower cholesterol levels as well as help control blood pressure. This is because this type of long grain rice also contains rice bran oil, which may help lower LDL cholesterol.

In addition, brown rice, just like other fiber rich foods, promotes digestive system health. Fiber-rich diets have been shown in many studies to help prevent diseases such as colon cancer. Apart from its direct health benefits, fiber also makes you feel fuller, so you eat less.

To be fair, the glycemic index is not the only dietary system that "discriminates" against brown rice. The truth of the matter is that many people are simply not used to eating or cooking with it. This includes individuals from societies where rice is an everyday staple: throughout Asia, this type of rice has often been thought of as war-time food or food of the poor. To experience its health benefits, make sure you give this flavorful, versatile grain a fair chance. Experiment with different varieties: short grain, long grain, sticky rice, basmati brown rice. They all differ in how they taste and behave in dishes, so experiment until you find something that appeals to you. Go beyond simple steamed rice and try different sauces and different preparations as well-- veggie fried brown rice, for instance, makes a super-fast, family-friendly meal.

Bottom line: no diet theory should ever replace common sense! As we have seen with the glycemic index, brown rice is a case in point. Its health benefits make it a far superior choice than its glycemic index values alone may indicate.

Leona Wright writes about natural health, nutrition and weight loss. Glycemic index diet has worked for her personally, and she is enthusiastic about sharing her experiences with others. For more great information on the Glycemic Index-Brown Rice relationship, visit http://www.Glycemic-Index-Nutrition.com.

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How to Choose the Best Electric Rice Cookers

Back in my college days, whenever my friends came over to my dorm room they would always ask me "What's that short white round bucket looking thing plugged into the socket?" My usual response is "That's my rice cooker". I know it sounds crazy. But if rice is not a staple diet for you then you may not know there were such things as a rice cooker. But rice cookers have been around for quite awhile, even before microwaves. But somehow rice cookers were shoved into obscurity as fewer people back then ate rice.

Today with the help of the Food Channel and celebrity chefs such as Rachel Ray, Bobby Flay, etc. rice has gained popularity in regular everyday households. With so many brands of electric rice cookers choosing one can be quite tricky.

To start off on which type of electric rice cooker you should choose, figure out how many people you will be cooking for. For instance if you are cooking just for yourself and your room mate then a 3 Cup rice cooker is will suffice. Electric rice cookers have a capacity that can go up to 10 Cup, so there are units for every family household size. Keep in mind the larger the the capacity the larger the rice cooker, so choose a size that will fit your kitchen accordingly.

You should also look for a electric rice cooker that is easy to clean. If you have a habit of cleaning your pots the next day you will be surprised at how day old rice can stick to the rice pot. Rice cookers these days have a removable rice pot for ease of cleaning. Typically the rice pot is made of steel or aluminum. Non stick surfaces for rice pots are available as well but keep in mind it will cost more. So if you want to save a bit of cash just make sure you clean out the rice pot every night, or fill it with water and so it'll be easier to clean the next day.

Finally I believe in purchasing items that are multi taskers. This is especially true for kitchen utilities since the majority of people have small kitchens such as students living in college dorms. Today electric rice cookers have become very sophisticated. They have built in sensors that adjust temperature as well as settings for cooking different types of rice grains. For a decent price you can pick up rice cooker units that can steam food and double as a slow cooker. Certain models can even make old fashioned oat meal ready for consumption when you wake up in the morning. You can set it the night before at the same time you're setting up your coffee machine.

Electric rice cookers are priced for all types of budgets. But don't buy one that is too cheap. If you're tight on budget aim for a model that cost around $25 bucks. Units in that price range usually have a capacity of 3 to 5 cups, which is suitable for more households.

Whichever model you finally decide to choose, be at ease knowing that when you use an electric rice cooker you will never have to worry about burned rice. You will never have to worry about shutting off the stove because all electric rice cookers have built in timers that will shut off the cooking process yet keep your rice warm.

For more great information on different types of electric rice cookers check out How to Choose Electric Rice Cookers.

© Copyright 2008 Edwin M. Clark

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Leftover Rice Recipes

Rice is a major staple in most homes. Available in a many varieties from white to brown to even black you will discover this grain is a beneficial addition to many meals. It is a filling food that goes along way. Sometimes though we make a little too much and not know quite what to with it. The reality is that 3 cups of rice can be a lot even for a large family.

There is no need to be concerned with leftover rice going to waste. The fact is that there are many things you can do with leftover rice. Rice can be used in many ways with many different dishes. You can use rice with meat, vegetables, and even fruit like mangoes to create recipes that you will want to add to your meal planning routine.

With an egg, a bag of mixed vegetables, a few mushrooms, and even some meat if you choose, you can make a quick fried rice.
Rice can be added as a filler to burritos. With a simple can of beans, some cheese, and salsa you whip up a delicious healthy treat the whole family can enjoy.
Try stuffed bell peppers or portabellas. You can use any number of ingredients, along with the rice to create a one dish meal. You can even stuff a chicken with rice, bell peppers, mushrooms, and onions with a little salt and pepper for yet another one dish meal.
If you are familiar with Chipotle's then you must know about their yummy lime cilantro rice. It is a very simple dish to make. All you need is some butter, lime, cilantro and salt. Use can eat this rice with many main dishes like fried or baked chicken, tacos, or enchiladas.
Keep in mind that rice can be seasoned with many types of herbs to make a great side dish to meals you make throughout the week. Basil, thyme, and a touch of oregano added to rice makes a tasty dish to go along with just about any meal you make.
Rice pudding is a comfort food that makes a tasty dessert on a cool autumn night. With simple ingredients like milk, sugar, and some raisins, you can create a recipe that can be handed down from generation to generation. You can even try to add other ingredients like pecans, or cranberries.
Make a gravy and top it with rice as a side to pork chops or fried chicken. What a way to enjoy a nice southern style dinner.

There is no need to be afraid of a little extra rice. The possibilities are endless as long as you have the necessary ingredients and a bit of creativity.

Visit Hillbilly Housewife For some other great ideas on what you can to with leftover rice recipes visit http://www.hillbillyhousewife.com/ricerecipes.htm While you're there, take a moment to join the Hillbilly Housewife Newsletter

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Easy Rice Recipes - Rice Becomes Luxurious

Easy rice recipes are always welcome to make any meal more substantial. In South Africa, where I live, it is a vital part of any of our main meals, it is almost a staple. For us a meal starts with rice, meat and potatoes and then the rest follows. So, for us easy rice recipes are a very important part of our recipe collections. Here I have a few very tasty ones for you to try.

The first one is a very tasty and easy one suitable for the birds. You can serve it with chicken, duck and turkey. Do not substitute oil for the butter; it will not taste as good. In South African cooking we use a lot of butter and you cannot use oil in its place, well you can, but it will not be as tasty.

Rice With Almonds And Raisins

Ingredients:

½ cup raisins ½ cup blanched almonds 2 ½ cups water 1 ½ Tsp. butter 1 ½ cups rice 1 ½ tsp. salt
Method:

Cover raisins with water and almonds with milk for 5 hours. Put water, salt and butter in tightly closed pot and boil. When boiling, add rice and cook gently for 20 minutes. Remove from heat. Cover open pot with towel and let stand for 5 minutes. Add raisins and almonds. Delicious - can be served with chicken and any vegetables of your choice.
Here's A Spanish One Who does not love Spanish? Here is a very easy one.

Ingredients:

Cook 1 cup of rice 1 large onion (cut-up) 3 oz. butter or oil 3 large tomatoes (skinned and cut-up) 1 large green pepper (cut into thin slices) Chopped parsley 3 Tsp. tomato sauce Salt and pepper to taste
Method:

Fry onion in butter or oil until golden brown - add tomatoes, green pepper, salt, pepper, parsley and tomato sauce. Mix together with rice.

Delicious served with beef and salads.

And what about Chinese?

As far as this recipe goes, it can really be served with anything. As far as I know there are very few meat dishes that will not be improved by the flavor of this dish.

Ingredients:

1 cup rice ½ cup chopped mushrooms ½ cup chopped celery ¼ cup chopped onion 2 cups boiling water 3 Tsp. chopped green peppers 1Tsp. butter 1 chicken cube (dissolved in the boiling water) Salt 1 cup cubed cooked chicken
Method:

Fry onion, green pepper and celery in butter or chicken fat. Add rice, then chicken stock. When rice is cooked add chopped mushrooms. Simmer for 20 minutes then add chicken cubes and heat through.
Parsley Rice Moulds

Even though this one is a slightly more "fancy" it is still easy and tasty. Except for the mixed spice the tastes are very neutral and it will compliment any dish.

Ingredients:

1 cup cooked rice ¼ cup milk ½ tsp. grated onion ½ tsp mixed spice
!/3 cup mayonnaise 2 Tsp. chopped parsley ¾ tsp. salt Dash of pepper
Method:

Mix all ingredients together. Pack into greased moulds. Bake in pan of water at 400° F. for 15-20 minutes.
Now A Baked Pineapple One

Wow, this is a little sweet one! Once again this is one for the birds, chicken, duck or turkey.

Ingredients:

1½ cups rice 2 cups water ½ cup pineapple juice 2 tsp. salt 1 cup drained, crushed pineapple ½ cup brown sugar 3 Tsp. butter 2 tsp grated lemon rind Dash of lemon juice ¼ tsp grated nutmeg
Method:

Combine rice, water, pineapple juice and salt and cook till it is tender and flaky and liquid absorbed. Pass remaining ingredients and stir lightly with a fork. Turn into buttered quart casserole and bake in preheated oven at 350° F for 15-20 minutes

Excellent with roast duck or chicken. Also good with chicken and mushroom casserole.

With these easy rice recipes at hand you will never be at a loss for a suitable companion for your meat or fish dishes. I hope you enjoy them as much as my family does.

Are you still looking for some fun and easy recipes? Have a look at Rika's Blog, Hendrika's Easy Holiday Recipes and her Hub Page, Fun Easy Salmon Recipes You will love all these recipes. Go and have a look.

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Rice Bran Oil - Is It Really The Healthiest Oil And The Best Cooking Oil?

Many people ask me: Is rice bran oil a good oil the best cooking oil? Is it the new revolutionary healthiest oil? Is this the all-in-one cooking oil solution? Not exactly. It is one of the better choices of all the bulk cooking oils available, but not without a down side. Lets review oils and healthy fats; the good, the bad and the plain ugly.

What is rice bran oil?

It is the oil extracted from the germ and inner husk of whole brown rice. Rice bran oil has a mild, nutty flavour. Promoters call it "The Healthy Oil". One label says rice bran oil is "nutritionally balanced, versatile - perfect for BBQs, frying, baking and salad dressing". My research suggests it is healthier to some degree, but use it in small quantities, for roasting and frying.

Is it the healthiest oil? - The advantages of rice bran oil

High smoke point - does not degrade easily at high temperature

Has a long shelf life.

Low viscosity (more runny) - need less oil to cook in and is less absorbed by foods.

Virtually free of trans fats

More Vitamin E complex and other anti-oxidants than other cooking oils- these help keep it stable and protect against free-radical damage.

Rich in tocotrienols - powerful form of Vitamin E

Contains a Gamma Oryzanol - a powerful antioxidant and cholesterol-lowering agent

Problems with fats and oils - including rice bran oil

In modern Western countries most people eat too much high calorie fat. A low-calorie diet is one of the keys to avoiding cancer and many other diseases. B
ut the biggest issue are the problems with the type of fats we consume.
We eat:
Too much saturated animal fat, toxic "trans" fats and Omega-6 fatty acids.
Too little Omega 3 and fat-soluble antioxidants such as vitamin E

Rice bran oil is better than other oils in many respects - but has a seriously imbalanced ratio of too little omega 3 to too much omega 6.
Bulk polyunsaturated oils such as sunflower, safflower, canola and corn are dangerous to our health because they are processed with high heat and generally poor quality. These oils also contain and imbalanced ratio of Omega 3 to omega 6. They should be completely avoided.

Our food has changed - we used to get enough omega 3... now we don't!

The best primary source of omega-3 is seafood - although flaxseed and hempseed oils are notable exceptions. Dark leafy green plants and free-range eggs provide useful amounts too.
Our hunter-gatherer ancestors ate a diet of fresh plant and animal foods - including a lot of seafood. This provided a balance of omega-3 to omega-6 of about 1:1. This is what our bodies are designed for.

Nowadays we eat way less seafood and large amounts of grains and seeds - most of it processed. Since the 1960s when seed oils began to replace saturated fats our intake of omega-6 has doubled - and omega-3 consumption is about 1/10 of what it should be. This has created a dangerous imbalance. Overconsumption of oils with this omega 3 to 6 imbalance has been implicated in higher rates of diabetes, cancer, heart disease, stroke, arthritis and skin disorders.

Can I eat deep fried food if I use rice bran oil?

Of all the bulk cooking oils available, rice bran oil is one of the better choices for high temperature cooking. If you occasionally eat deep-fried food this is perhaps the best option. However I do not recommend deep-fried food. Any oil heated to high temperature will suffer some degradation and produce dangerous free radicals. In addition to this deep fried foods contain too much oil to be considered healthy.

The key to eating healthier fats and oils: eat more seafood, whole foods and fish oil supplements and reduce consumption of seed and grain oils. Olive oil remains the best choice for regular use in cooler cooking: dressings, dips, baking and moderate-temperature frying. We also use rice bran oil, sesame oil and clarified butter for pan-frying and roasting. ANY of the cheaper vegetable oils consumed in quantity can cause problems.

Copyright Wild Health

New Zealander Roger Wild is a chef and nutritionist, who encourages people to experience full health through positive food and lifestyle choices. Get his recipes and straight forward advice to stay motivated, eat well and be healthy.

Check out his ‘Healthy food made easy’ website. Sign up and get recipes like: Easy gluten free Miso Soup Recipe and articles like: Gluten free food list

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How to Make a Rice Salad

There are many types of rice salad. In general, rice salad has a thin dressing, rice, and vegetables combined. You may have something simple like white rice, cucumbers, and vinaigrette, or you can have something more complex with sun-dried tomatoes, walnuts, papaya and feta cheese. You can combine almost anything together in a rice salad that you want.

Wild rice is also used to make tasty salads, often combined with meat of some kind, sweet grapes, nuts and a light dressing. Rice salads can be made ahead of time, but reserve most of the dressing until just before serving so the rice does not get mushy.

This recipe is a little different. It uses sweet rice, also known as sushi rice. You can find it in Asian markets. Sushi rice is sticky when it is cooked and it has a slightly sweet flavor. The rest of the ingredients are commonly used in sushi dishes. The entire salad has a wonderful Japanese flavor. If you like sushi, this salad will be a hit. It makes a wonderful lunch or even a light dinner. Alternatively, you can use it as a side dish.

Recipe for Sushi Rice Salad

This unique twist on rice salad will be an instant hit.

What You Need

1/2 cup short grain sushi rice
3/4 cup plus 1-1/2 Tablespoons water
1/4 cup seasoned rice vinegar
1 Tablespoon sugar
1 teaspoon salt
1 medium carrot
1-1/4 teaspoons wasabi paste
1-1/2 Tablespoons vegetable oil
1/2 large seedless cucumber, peeled, halved, cored and chopped
3 scallions, thinly sliced on the diagonal
3 Tablespoons Japanese pickled ginger, drained, sliced and coarsely chopped
1 Tablespoon sesame seeds, toasted
1 avocado
8 fresh shiso leaves (optional)
1 (6 inch) square toasted nori, cut into thin strips with scissors
How to Make It

Rinse the rice in several changes of cold water until the water runs clear. Drain in a colander for 30 minutes.

Place rice and 1-3/4 cups of water in a saucepan and bring it to a boil. Cover and simmer for two minutes. Remove the rice from the heat and let it stand, covered, for 10 minutes. Do not lift the lid.

While the rice finishes, bring the vinegar, sugar, and salt just to a boil in a very small saucepan. Stir it constantly until the sugar dissolves completely. Let it cool 2 minutes.

Spread the rice in a large shallow pan. Sprinkle it with the vinegar mixture and toss it with a wooden spoon.

Using a vegetable peeler, shave thin lengths from the carrot. Cut the slices diagonally into strips 1/4 inch wide.

Whisk the wasabi, the remaining 1-1/2 tablespoons of water, and oil together in a bowl. Add the rice, carrot, cucumber, ginger, scallions, and sesame seeds. Toss gently.

Cut the avocado in half, remove the pit, and peel it. Cut crosswise into slices 1/4 inch thick.

Arrange 2 shiso leaves (if you are using them) on each of 4 plates. Top with the avocado and rice mixture and sprinkle with nori strips.

Serves 4.

Serving easy party appetizers will help make your party memorable and fun. Everyone loves to eat when they go to a party. Try to include a cold appetizer recipe or two so you do not spend all night in the kitchen. Cold recipes can often be made ahead of time.

EasyAppetizerRecipes.net - You Make the Appetizers, We Help You Make Them Delicious

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Rice for Dessert

Rice is not a traditional dessert dish in my home. But it's hard to argue with a sweet, creamy, steaming bowl of good rice pudding. Perhaps it is childhood memories of winter in Minnesota that has me associating this dish with a satisfied, comfortably full belly. The smell of sweet milk and cinnamon and that unique texture of the rice on my tongue brings back memories of a warm kitchen on a cold Minnesota winter day, the wind howling outside while the warm coziness of a sweet smelling kitchen kept us warm and snug. Unless you have experienced the below zero temperatures that is part of what winter in Minnesota means, it's hard to truly appreciate the warm snugness of a truly cozy kitchen. When winter howls cold and fierce outside your door, I hope one of these recipes can keep you warm and snug with the ones you love.

Creamy Rice Pudding

2 cups cooked rice

1/3 cup raisins

2 1/2 cups milk, divided

1/3 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 tablespoons butter

2 eggs, beaten

In a large saucepan, mix together the rice, raisins, salt and 2 1/4 cups milk. Cook over medium heat for 25 to 30 minutes, stirring occasionally. Add the butter, sugar, eggs and 1/4 cup milk to the pudding mixture. Heat for an additional 2 to 3 minutes, stirring constantly, or until the mixture thickens to pudding consistency. Remove from heat and add in the vanilla extract. Put in serving dishes and sprinkle the top with cinnamon. Serves 6.

Pineapple Rice Pudding

3 cups rice

3 cups milk

1/4 cup sugar

1 tablespoon butter

1 can (15 1/4 ounces) crushed pineapple

3 eggs, separated

1 teaspoon cinnamon

1/2 cup flaked coconut

In a large saucepan, mix together the rice, milk, sugar and butter. Stirring occasionally, cook over medium heat for 25 minutes or until the mixture is thick. In a small bowl, beat the egg yolks and add some of the rice mixture into the yolks. Add the yolk mixture to the rice mixture and cook for 2 minutes longer. Remove from heat and blend in the pineapple and cinnamon. Let the mixture cool. Beat the egg whites until they are stiff and then add them to the rice mixture. Put the mixture into a greased 8- or 9-inch square baking pan. Sprinkle the coconut on top of the mixture and bake in a 325 degree oven for 25 minutes. Serves 6 to 8.

A passion for baking and stories is part of everything Jill Borash does on her website, YourBakingStory.com. Come visit to read the baking recipes and stories, share one of your own or get recipe scrapbooking supplies to create your own story. Happy Baking!

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Rice Confusing

Not so long ago, it was easy to choose rice. You went to your local store and you bought a bag of white rice and maybe, if it was a larger store there was brown rice as well.

But NOW. There is a huge amount of choice and the shelves are stacked with different packages, colors, shapes and sizes. And, well at the least it leaves one bewildered.

White, brown, long grain, short grain, medium grain, arborio, risotto, calasparra and the list goes on. Oh and then you have wild rice, which isn't even rice.

So sit tight and we will take a quick journey into the world of rice and determine which one is used for what.

White and Brown
Many rice's will come in white or brown varieties. Brown rice has the bran and hull intact where as the white rice has been milled and this has been removed.

Brown rice has a more nutty flavor and is less soft. It does have more fiber, vitamins and minerals than white rice. White rice is however quicker to cook.

Which to use? This comes down to personal preference. I use both. The white with curries and some mild stews while I love brown rice with hearty dishes and in salads.

Long Grain
Long grain rice's are exactly that. The grains are long and thin with pointy ends. Generally the longer and thinner the higher the quality, with the best type being basmati.

Long grain rice is the variety you need to produce separate grain, light and fluffy rice.

Medium - Short Grain
The grains of this rice are shorter and plumper. They produce the creamy and sticky type of rice.

Arborio rice or Risotto rice is the choice for making the best creamy, soupy risotto. The stirring of this rice causes it to release starch and thus produce the required consistency.

A similar rice, Calasparra, is used for the Spanish Paella. This dish is not stirred, so the grains remain plump and firm but with a distinctly moist and creamy edge.

In Japan they use several varieties of short grain rice ranging from sticky to the very sticky rice used to make Sushi. Sometime called glutinous rice, this is misleading because it does not contain any gluten.

Jasmine and Fragrant rice are the sticky rice's of Thailand and Southeast Asia. Although actually a long grain rice and not really any more fragrant than any other rice, they do produce a good quality rice that adheres together. It could be described as fluffy and sticky.

Other Special Rice
Camargue red rice comes from France. It is a reddish brown, short grain rice that is un-milled. With an earthy, gutsy flavor and a slightly chewy, sticky texture it is excellent in salads.

Black rice is an Asian rice that is used for puddings and dessert recipes. It is a reddish black color that turns purple when cooked.

Wild rice is not really a rice, but as it is cooked and treated the same it is generally included with rice. It is actually the seed of a swamp grass native to North America. The seeds are long and a shiny black color. They have a subtle smokey, nutty flavor and are great mixed with other rice in salads.

Have fun cooking and until our next cooking tip together.

Enjoy!

Lisa "The Crock Cook"

Lisa with husband Neil, love cooking and share their own Crock Pot Recipes with you at http://www.a-crock-cook.com They even have a delicious Rice Dessert Recipe.

**Webmasters Please Note - If you wish to use this article then the above static link to http://www.a-crock-cook.com must be included.**

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How to Cook White Rice

The Japanese eat rice on a daily basis. So we all know how to prepare it. However for people not used to cooking rice and using rice cookers there are a few simple steps to follow to ensure that you are able to make the best tasting rice possible.

I like to follow 4 stages when I make my rice. They are as follows:

Washing the rice
Soaking the rice
Cooking the rice
Being patient
I shall discuss each of these steps in turn. Firstly it is important to wash the rice prior to cooking it. Rather than it being dirty, the aim when we wash the rice is to rinse away excess starch from the surface of the grains. So the first thing to do is to scoop the required number of cups of rice into the non-stick cooking bowl of your rice cooker. Then add some water. Simply using your fingers, start to swirl the rice and water around.

You will notice that the water begins to turn a milky color. When it becomes a strong white color simply pour this water down the sink. Then add more water and repeat. It is traditional to do this three times. Although if you are not satisfied that your rice is clean enough simply continue until the water hardly changes color when you mix it around the bowl.

Once you have washed your rice you must ensure that you add the correct amount of water to the cooking bowl. This is easy as you simply fill the bowl to the numbered mark that is equal to the number of cups of rice in the non-stick cooking dish. Then you can place the bowl into the rice cooker itself. Rather than turning it on straight away, I like to let my rice sit for a few minutes, ideally 5-10 minutes. This allows it to begin to absorb some of the water.

Thirdly simply start your rice cooker and it will take care of cooking the rice for you. The cooking is the easy part as we do not have to do anything. However the preparation prior to cooking is important to ensure we get the best tasting rice possible.

Finally once the rice has finished cooking, rather than serving it up straight away, it is best to let it sit for a few minutes. You can also turn the heat setting down. Leaving the rice for a few minutes rather than serving it up straight away makes it less likely to stick to the cooking bowl. When serving the rice, rinsing the serving spatula before use means it will reduce the quantity of rice that sticks to the serving spoon. And these are the simple steps to follow to get great tasting Japanese rice every time.

Yoko Iwata is a native of Japan and prepares rice every day. She is an expert at using Japanese rice cookers.

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Dirty Rice Can Be Served Separately Or With Chicken Fricassee

Dirty Rice

This takes a short time to prepare, is best served hot. Can be made ahead and served the next day.

Ingredients:

1 cup rice per person

Any kind you want Long cooking or instant, this is your choice

1 bunch of fresh parsley, washed and cut with scissors

1 green pepper

1 bunch of green onions

1 medium onion

1 Jalepino pepper without seeds

1 tablespoon garlic

1 teaspoon Hungarian paprika (this add flavor not heat)

salt and pepper to taste

1 package of chicken livers (if you do not tell anyone they will not know, you can say meat)

1 teaspoon of margarine

Cut green pepper, green onions, and med. Onion into small chunks about ¼ inch (small is best, because this is going into the rice mixture) Cook the veggies till soft, and onion is clear. Low to medium heat

Take the margarine melt in a frying pan. Add the chicken livers. You will want to smash them. Either with a fork or a hand held mixer would work. (There will be things that look like veins, remove them.) When it is done it should look like small chunks, like oatmeal flakes.

Add the cooked rice and the veggies to the livers. Mix well.

Serving Suggestions:

I serve this with Chicken Fricassee and cover with the gravy (RUE)

It can be served with any food, and compliments anything. It is well loved by my family and asked for a lot. I hope your family loves it like we do.

Brandy Keller loves home decorating, and has been decorating for a very long time, one of her other passions, is fine food. These are some of her best and favorite recipes, kitchen-design. If you want to see nice things for your kitchen click the link. [http://www.decorforhouses.com]

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Thai Recipes-Lobster Fried Rice and Pineapple Fried Rice

Lobster Fried Rice

Serving size: 3

Ingredients
2 cups of lobster meat from steamed lobster
4 tablespoons olive oil
1 teaspoon garlic, mined
1 onion thinly chopped
2 eggs
3 cups steamed white rice
3 1/2 tablespoons soy sauce
3 green onions, finely chopped
1 teaspoon pepper

Preparation
Heat olive oil in a non-stick frying pan over a high heat. Add garlic, onion and stir-fry until fragrant, about a minute. Add egg and stir until almost set but still moist. Add lobster meat, steamed rice, soy sauce and season with pepper. Cook for 2 minutes. Add green onion and stir fry until all well mixed together. Serve with fresh cucumber and lime wedge.

Pineapple Fried Rice

Serving size: 1

Ingredients
1 grilled pineapple wedges, cut into the bite-size pieces
1 gloves garlic, peeled and roughly chopped
2 tablespoons canola oil
¼ cup boneless country style pork, thinly sliced
A quarter of honey ham
5 medium shrimps peeled and deveined, leaving the tails on
1 green onion, cut into 1-inch long plus 1 green onion to garnish
1 cups steamed white rice
1½ tablespoons soy sauce
½ tablespoon sweet soy sauce
5 cashew nuts
½ tablespoon white pepper
1 beaten egg

Preparation
Heat the oil in a wok over high heat. Add garlic and cook until fragrant, about a minute. Add shrimps and stir fry until shrimps are cooked through, about 2 minutes. Add pork, honey ham, soy sauce, sweet soy sauce, cook and stir-fry to mix well, about 5 minutes. Add egg and stir until almost set but still moist. Add steamed rice, cashew nuts, white pepper, grilled pineapple, and green onion. Continue to cook for a minute more. Serve with green onion.

If you would like to see more thai delicious recipies, you can visit my website, http://www.ahacook.com

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Does a Rice Diet Solution Work?

You know it's not so much a matter of "does" a rice diet solution work as it is "why does" a rice diet solution work so well? If you look at countries where rice is a primary staple, you'll see that people do tend to be more fit and healthy. When you look at the west, where we use fatty pastas and white bread, well, it's a pretty stark contrast. So what is it about rice that seems to be capable of keeping people fit and healthy? Read on and find out.

It's Filling

While containing very little in the way of fats and cholesterol and so on, it's actually quite filling. The problem with, say, a dieter's salad is that it doesn't feel like a real meal. However, white chicken with rice and some soy sauce is a very filling meal. It leaves you with the same feeling you might have after a nice bowl of spaghetti or a fried chicken dinner but without the greasy, weighted down side effects. This is just one part of why a rice diet solution may work for you.

The fact is that we often feel hungrier than we really are. We don't NEED another cheeseburger or that extra helping of fries, but we WANT some more, so we tell ourselves we need much more food than we really do. Rice can be a big help to sate these feelings of hunger without actually weighing yourself down with any extra fat.

It's Versatile

Rice doesn't have to just mean plain, steamed white rice. It can also mean bread, noodles, pasta, it can even mean snack chips and sweets and, well, put it this way: Anything you can make from flour, you can make from rice flour. You can even cut back on your consumption of dairy with the use of rice milk.

A big problem with many diets is that you wind up getting tired of eating the same thing every single day. But with the rice diet solution, you can make just about anything you could possibly want simply by replacing other grains and pastas and breads and so on with rice based ingredients.

It's Cheap

Rice is the second most plentiful crop in the world after corn, and you can buy a ten pound bag of it for the change you'd find in your couch. Maybe you can't afford all the expensive grains, herbs and vegetables they have at the health food store, but you can definitely afford more rice than you could ever eat in a life time. Seriously, a single paycheck is typically enough to keep you in rice for a year.

So yes, one of the reasons you can trust the rice diet solution is that nobody's trying to get rich on feeding you rice, rather, they're simply offering a great solution to a number of common dieter's problems. With the rice diet solution, you should be able to deal with unwanted feelings of hunger while still getting enough energy to get through your day.

For more information on Does A Rice Diet Solution Work? go here: http://the-diet-solution-programonline.com

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Looking For the Best Rice Flour Recipes? Check Out These Two

What hits you about rice flour recipes is their sheer ubiquity. There's one that manages to surprise you from every nook and corner of this world. From appetizers, stews, seafood to desserts, the light and breezy texture of rice flour has certainly kicked up quite a storm. And the sweet flavors more than gladden hearts.

Go Into Raptures

Recipes with rice flour can make your tastebuds go into raptures. There's Philippine sweet rice cake or Babingka that you can afford nothing more than a forlorn resistance to, and is matched only by the German orange cake with a sprinkling of freshly grated coconut. Thai coconut pancakes, sweet Pretzels or jalebis with the Indian connection, Oriental sesame balls or peanut butter Mochi lead the pack from the Asian continent.

Greet These Recipes Exultantly

If Deutschland rice flour chocolate cake sounds simply irresistible, you better not waste any time in taking down the ingredients:

¾ cup rice flour

1 stick butter

½ cup sugar

6 eggs

1 cup ground hazelnuts

1 teaspoon baking powder

1 teaspoon cinnamon

3 ½ oz. crumbled chocolate bar

A pinch of salt

Grated peel of ½ a lemon

Separate the eggs whites from the yolks and keep aside. Whisk egg whites. Mix the egg yolks with all the remaining ingredients and then fold in the egg whites. Bake first at 320 degrees Fahrenheit for 15 minutes and then subsequently at 350-400 degrees for about 60 minutes. Allow to cool on a wire rack. It'll disappear before you know it.

If you think only kids are completely in thrall to muffins, think again. Check out what you need for these wheat-free muffins:

¾ cups rice flour

¼ cup soy flour

¼ cup fructose

2 teaspoons baking powder

¼ teaspoon sea salt

¼ teaspoon soda

½ cup buttermilk

2 tablespoons melted butter

1 beaten egg

¼ cup cottage cheese

First, mix all the dry ingredients. Add the remaining items and mix adequate quantities so that the mixture's moist. Bake in greased muffin tins at 350 degrees for about 20-30 minutes, or till the muffins are done.

Your face is sure to be suffused with a warm glow when you watch the animated chatter that their presence causes.

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Can You Survive on Rice?

Rice is enjoyed by many people all over the world, especially Asians. This makes the "Rice Diet Report" an attractive way of losing weight.

Developed in the late 1930s by Dr. Walter Kempner, a physician at Duke University, the diet is composed of cooked rice, fruit, sugar, and tea. It was so restrictive and was originally meant for people with severe kidney disease. In April 1944, Kempner told the North Carolina Medical Journal about his popular diet and how it had helped lots of patients.

The Rice Diet was later used by patients with high blood pressure, heart disease, and diabetic retinopathy, a serious complication of diabetes. Kempner claimed his diet managed to control all three conditions.

"Dr. Kempner noted that the patients' blood pressure dropped to normal, and electrocardiograms showed their hearts had returned to normal size and function. Blood vessels in the retinas of the eyes also returned to normal," said Theodore Berland in Consumer Guide's "Rating the Diets."

Along the way, Kempner and his colleagues found that the Rice Diet also helped people lose weight. One patient, the wife of Richard Hughes, the former governor of New Jersey, was a diabetic who weighed 230 pounds when she came to Duke University. After 19 weeks, Kempner said she lost 80 pounds and her blood sugar dropped to normal levels.

At first, doctors were skeptical of Kempner's results. But they were amazed at the results. What makes the Rice Diet work?

In "Popular Nutrition Practices: Sense and Nonsense", Dr. Jack Yetiv said this particular diet is very low in sodium. This causes diuresis or the increased secretion of urine in the kidneys. In short, people on the Rice Diet don't lose fat; they only lose water.

"Although this could amount to as much as 10-15 pounds in the first few days, the weight loss is illusory. As soon as a regular diet (containing salt) was resumed, the water weight was regained," Yetiv explained.

Kempner's diet plan soon faded into obscurity in the late 1940s as drugs to fight high blood pressure became readily available. But it was recently resurrected by author Judy Moscovitz, a graduate of the Rice House in Durham, North Carolina, where she reportedly lost 140 pounds.

In her book, Moscovitz encourages the dieter to eat nothing but fruit and rice for four or five months or longer. You can eat any kind of rice provided it has no salt, spices, herbs or condiments. The dieter is also warned not to take dairy products due to their fat and cholesterol content.

Unfortunately, Yetiv said subsisting on rice alone is foolhardy and potentially life-threatening because this diet is low in iron, calcium, zinc, vitamins B12 and D, and protein. What's more, we cannot totally eliminate dairy products from our diet because they are a rich source of calcium. The least Moscovitz could have done is to tell readers to use low fat or non-fat dairy products. But you won't find any good advice from this book.

"I consider the Rice Diet to be one of the worst diet entries in the past decade. It is a very restrictive, choreographed diet. It teaches the overweight patient nothing about the dietary habits which led to the overweight condition to begin with, and therefore, doesn't provide him with the necessary tools to prevent regain of the weight," Yetiv concluded.

The only way to lose weight is to follow a good diet and exercise routine. Taking a supplement may also help. One popular product is Zylorin that will help you lose weight without draining your energy. For details, go to http://www.zylorin.com

Janet Martin is an avid health and fitness enthusiast and published author. Many of her insightful articles can be found at the premiere online news magazine http://www.thearticleinsiders.com

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Recipe Ham Fried Rice

Ingredients

Center slice of ham

Small white onion (not a sweet onion)
or spring onion

a handful of bean sprouts (canned are ok drain well)

three eggs beaten

4 servings of minute rice ( use measurements for dryer rice)

Soy Sauce

cooking oil

Preparing

Cook minute rice according to directions on box for dryer rice.
Cut ham into small cubes and
place in frying pan with small amount of cooking oil
add a small diced up oinion cook on high heat until onion and ham are tender(or you can use a bunch of spring onions with green tops if using the spring onions don't add those until the ham is fully cooked or they will get too done before the other ingredients are ready)
Add three beaten eggs and scramble together with ham and onion
add bean sprouts ( if using fresh add a couple of spoonfulls of water) don't mix in yet leave them on top and cover with a lid and lower heat to medium and let the bean sprouts wilt some about 3 or 4 minutes should be enough then add cooked rice to ingredients mix together sprinkle on soy sauce, add it in small amounts,you can always add more if it isn't enough.
Total time is about 20 minutes from preperation to eating so it is a quick and easy meal that tastes great with a salad and some garlic bread,nutritional too let me know if you liked it!

Sally Morris is a wife, mother, grandmother, artist, photographer,daughter of Neil Cost well known turkey call maker and Realtor in South Carolina with Coldwell Banker Timmerman & Nicholson Realty. Sally specializes in Relocation and Lake Greenwood property. To find out about property for sale and more about Sally visit her website at http://www.realestategreenwoodsc.com

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Creative Ways to Cook Rice

Rice is the staple food of most Asian countries but today, the popularity of rice has grown and enjoyed by many cultures across the globe. If you like the taste of rice and wish to find out creative ways to prepare them, here are three simple recipes you can use to turn the plain rice into a mouth watering dish.

The first step before you prepare the rice is to wash it clean. Place it in a bowl and fill it with water. Rub the rice grains with your hands. Then sift the rice and drain the water. Do this a few times until the water turns clear. Now you have clean rice to start exploring some wonderful recipes to prepare the dish.

The thing to remember is rice, like all grains will swell when it is boiled or steamed so make sure you pale just enough grains into the pot so it will not overflow when it is cooked.

Tomato rice
Soak a cup of rice grains in two quarts of water and add tomato puree, coriander, chopped potatoes, minced carrots and peas into the pot. Simmer it until it boils and the grains become tender and nice. This is a delicious dish that has plenty of vitamins and minerals too.

Lemongrass Rice
Add one cup of rice to one quart of water and add one quart of milk into it. Then add some freshly minced lemongrass and turmeric into the mixture. Add some slices of ginger and throw in some freshly diced potatoes and onions. Simmer the mixture on moderate heat until the grain is fully cooked an he water has dried up.

Orange rice
This is an absolutely delicious dish to prepare. Get one cup of rice grains and add it to two quarts of water. Then add a cup of orange juice and mix thoroughly. Add pistachio nuts, peas and raisins for a delicious final touch. This sumptuous dish can be prepared easily at home with a slow cooker or your microwave for that tasty, tantalizing dish the whole family can enjoy.

Jim has been writing articles online for nearly 4 years now. Not only does this author specialize in home improvement, you can also check out his latest website on metal buildings for sale which gives a source of manufacturers for metal self storage buildings.

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Wedding Day Tips For Alternatives to Throwing Rice

It has been found that showering the newly married couple with rice, as part of a wedding tradition is no longer the best selection for several reasons. It has been reported that rice being showered on the couple often remains on the ground causing many birds to be injured or even die because the birds could not digest the rice correctly. Rice is a very hard grain that is difficult to dissolve and as a result it remains on the ground long after the celebration day is over. This can cause potential hazards to people who may slip on rice while enjoying the wedding celebration or after the celebration when the area is not adequately cleaned up. The hard rice has also been found to be a rather forceful substance that can find its way into the eyes or even ears of the guests or the bride and groom. Here are some alternatives to showering or throwing rice on the newly married couple.

Birdseed
Birdseed can be used to shower the bride and groom. Throwing birdseed is an effective alternative to throwing rice. The couple is still able to be showered with the birdseed, it can be handed out to guests in much the same manner as the rice would be, and it can be safely eaten by birds. There would still remain a concern that the birdseed could cause a guest to slip or fall on the seeds that remain on the ground. Birdseed is also found to be rather forceful when thrown at the bride and groom; so it should be tossed or showered rather than directly thrown at the couple or other guests.

Bubbles
Bubbles are another alternative to using birdseed or rice to shower the newly married bride and groom. The little bottles of bubbles are budget friendly and can be a decoration with ribbons that display the names of the bride and groom. The bubbles make a beautiful exit for the couple as they climb into their awaiting vehicle and head off to the reception. The bubbles generally melt before they affect any garments but they may tend to be messy for those wearing very elegant gowns. The floor or ground may also become slippery if there are spills from the small bottles.

Wedding Confetti
The newest environmentally friendly alternatives to throwing rice for the bride and groom are called eco-fetti and wedding confetti. Using the eco-fetti and the wedding confetti requires no clean up and it is water-soluble and completely biodegradable. The wedding party that uses the eco-fetti will not have to be concerned with stained garments or guest slipping. Many eco-fetti colors are available to complement any wedding theme.

Rose Petals
Rose petals are a romantic eco-friendly alternative to throwing rice at the bride and groom. The rose petals used are freeze dried so that they look fresh and will not cause stains. Slipping and falls will not occur when you use rose petals instead of traditional rice. The petals are also naturally biodegradable and are not dangerous to birds. Rose petals give a wonderful romantic look outside during the wedding commencements.

Releasing Butterflies
Releasing butterflies as an alternative to throwing rice is so beautiful and romantic. It is also an eco-friendly solution that provides a beautiful memory for all in attendance. There may be a mass release of the butterflies where two or three dozen are released at one time. The box holding the butterflies can be decorated to match the wedding color theme. Often guests leave with a butterfly sitting on their shoulder. The looks on the guest's faces offer beautiful wedding photo shots as well.

Rice throwing alternatives such as the throwing eco-fetti, blowing bubbles, releasing butterflies, throwing bird seed, and tossing rose petals are becoming increasingly popular. Many people are selecting one of these alternatives as they are safer and cleaner; and they offer a harm free eco-friendly, beautiful celebration for family, friends, the venue and nature.

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A Popular Family Brown Rice Recipe With Chicken

Enjoy eating rice dishes? Perhaps you might like to try a great brown rice recipe I recently found. With the right rice menu options, you can create great healthy and tasty meals that your family will surely love. A typical recipe is easy and quick to prepare. Aside from that, it is cost effective as well which is great news.

So why should you opt for brown rice and a good rice recipe? Brown rice tastes great and offers a more textured and almost nutty combination. If you try a new rice recipe, you can also tell that it has a distinct flavor and of course great rice nutrition. A rice recipe with a hearty and healthy sauce is an excellent choice for lunch or dinner as a main or side dish.

Brown rice, as we all know, is also rich in fiber. Just imagine being able to provide your body with 30% of its daily fiber needs by simply preparing a brown rice recipe. But that's not the end of it - if you eat brown rice, you will also get a great supply of quality unrefined carbohydrates in a natural sate that that is great for your overall well being, it also contains minerals, anti-oxidants, and vitamins.

You might like to try this rice dish - Chicken and Brown Rice

You will need:

¾ cup cooked rice (Brown)
1 teaspoon lemon juice
2 oz chicken breast (Cooked steamed or stir fried)
1 teaspoon soy sauce
1 tablespoon Parmesan cheese
¼ teaspoon parsley
1 clove of chopped garlic
2 tablespoon chopped veggies like broccoli, spinach, green pepper and onion
2 tablespoon flax seeds

Method:

You will simply steam all the veggies until they are crisp. Add the rice, chicken breast, spices, soy sauce, and lemon juice. Cook it in low heat and sprinkle the flax seeds and cheese.

The recipe is very easy to prepare and it only takes around 25 minutes. The dish is quite delicious and even little kids will love it. This rice recipe can already provide you with a balanced meal complete with protein, carbohydrates, fiber, B vitamins, and calcium. The chicken is an excellent source of B12 and protein; the veggies contain minerals, antioxidants, and vitamins. You can't possibly ignore these healthy benefits and of course the rice nutrition. Many people love to eat chicken and this recipe combination is a great way to enjoy chicken with nutrition packed rice and vegetables, simply follow the instructions and you will soon have a new family favorite dish. In minutes, you will have a healthy and satisfying meal that will leave you feeling full for hours.

Be prepared for your taste buds to hunger for more of these simple but healthy flavors and introduce your family and friends to this easy to prepare brown rice recipe.

Andrew Cross Lives in Australia
He loves writing, cooking and online marketing

http://www.brownricerecipes.org

http://www.brownricerecipes.org

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Chicken Stuffed With Rice Recipes

A baked chicken rice recipe is a popular dish but the poultry is not usually stuffed with the rice. In the following recipes, you can see how stuffing this economical and versatile ingredient with flavored rice can create an amazing and flavorful dish.

These simple ingredients can be flavored with curry powder, nuts, raisins and more to make something impressive yet so easy to prepare. Adults and kids alike love a baked chicken recipe, especially when there are other favorite flavors in there too.

A Curried Rice Stuffing

Preheat the oven to 350 degrees F and heat two tablespoons of olive oil in a skillet. Saute a chopped onion until it is tender, and then add a cup of raisins and a tablespoon of turmeric. Add three cups of cooked white rice and a pinch of salt and mix well.

Butter a pair of whole birds weighing two or three pounds each and sprinkle some black pepper over them. Stuff each one with half the rice mixture and put them in a greased baking dish. Bake the birds for an hour or until they are cooked through. This recipe serves six to eight people.

Roasted Stuffed Chicken

You can serve this delicious recipe with roast parsnips and potatoes, as well as a green vegetable. It makes enough to feed four to six people. Bear in mind you need to adjust the cooking time according to the chicken weight. Turn up the heat for the final half an hour though.

For example, if your bird weighs three pounds and eight ounces, you should roast it for one hour and forty five minutes at 285 degrees F and then give it another half an hour at 350 degrees F to brown the bird.

What You Need:

5 lbs chicken 1 1/4 cups chicken stock 1 chopped onion 2 1/4 oz melted butter 2 1/4 oz basmati rice 1 oz pine nuts 1 teaspoon allspice 1 3/4 oz chopped pecans 2 oz golden raisins 1/4 cup water 1/2 teaspoon salt 1/4 teaspoon black pepper How To Make it:

Preheat the oven to 285 degrees F. Add half the butter to a skillet, and then saute the onion until it is transparent. Stir in the allspice. Add the nuts and rice and cook for four minutes, then add the sultanas, water, and half a cup of the stock.

Bring the mixture to a boil, then turn down the heat and simmer it for eight minutes or until the water is absorbed. Let it cool down. Rinse the inside of the chicken and pat it dry with paper towels. Spoon the cooled stuffing into the bird and truss the chicken with string. Put it in a baking dish and rub the salt and pepper into the skin.

Pour the rest of the butter over the bird and add the stock. Roast for two and a half hours, basting the bird every half an hour with the pan juices. Turn the oven up to 350 degrees F for the final half an hour of cooking time.

Nothing beats a delicious baked chicken rice recipe if you want to make something easy yet satisfying. For al fresco cooking there are plenty of grilled chicken recipes to choose from as well.

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Looking For the Best Spanish Rice Recipe? Choose From Two

If your feckless search for the perfect Spanish rice recipe has drawn a blank, you have reached the right place. Here is not one, but two tantalizing rice recipes that compliment any delicacy perfectly- steak, Tacos, enchiladas or chicken.

Defined By Delightful Aromas And Colors

For some it's the nutty aroma that ignites their imagination, for many it's the rich flavor of homemade chicken stock that makes this dish simply irresistible. But what really helps the rice dish acquire a stronger cachet is the method of preparing it- the process of first browning the rice with onions and garlic and then letting chicken stock and tomato take over the proceedings is simply sensational.

A Beacon Of Hope

The basic rice recipe is extremely simple, and hence promises to go down well with people with rudimentary culinary skills. Here's what is required:

½ cup rice

¼ bell pepper

¼ onion

Butter

Fresh garlic

Salt and pepper

1 tablespoon of tomato paste or 1 cup of fresh or cooked tomatoes, strained

Brown the rice in a skillet with butter, onion, garlic and pepper. When the rice turns a lovely golden brown, stir in the chicken broth and tomato paste. Cover and cook over medium heat till the rice is cooked. Needless to add, serve piping hot.

Aiming At A Size-Zero?

Here's another recipe especially for those engaged in an interminable battle with the bulge. The ingredients include:

1 cup uncooked instant rice

1 cup chopped onion

T cup chopped green bell pepper

½ teaspoon prepared mustard

¼ teaspoon pepper

1 can of whole tomatoes, chopped and undrained

1 can of tomato juice

1 vegetable cooking spray

First, coat a large skillet with vegetable cooking spray. Heat it a little, and then add the rice, onion and bell pepper. Sauté for a couple of minutes. Mix the rest of the ingredients and allow it to simmer uncovered for a while, or until the liquid is completely absorbed.

Relish each serving without any guilt, it contains just 180 calories, remember?

All ready to say Hola to these recipes? You'll never say Adios, though.

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Rice Noodles with Tomatoes and Tuna -A Savoury Gluten-free Alternative to Pasta

Ok. I never thought that the day would come when I would sing the praises of a rice noodle. Let alone consider it a valid, gluten-free alternative to pasta. But I've come to understand and love the little blighters.

In olden times (that is until about 4 months ago) I thought I couldn't live without pasta; then I tried - and discovered how much better I felt. My body certainly is a happier creature on rice noodles.

But pasta is a fantastic vehicle for carrying flavours, and rice noodles, truth to tell, are not. Still rice noodles have the edge in that you can get them from packet to table, sauced, within about 15 minutes flat.

There's no need to bring huge vats of water to the boil, salt humungously and then drain off a veritable sea of potentially lethal, scalding water. (Never a good idea with small children and furry companions in the kitchen.) All you have to do is boil a kettle full of water, throw the noodles into a bowl, pour the contents of the kettle over and leave to sit for a few minutes while you prepare the sauce.

(Oops! That's my English heritage revealed. If you live without the joy of a kettle for boiling the water for your daily 'fix' of tea, then you'll have to bring a couple of litres of water to the boil as you normally do and then proceed as above.)

Now the sauce is, of course, the interesting part. The trick is to build up layers of flavour and then cook the noodles in the sauce for a couple of minutes, so that the noodles really absorb the sauce. But this takes chutzpah (aka barefaced cheek) and flies in the face of received wisdom about what you do, when and how.

So be it, I say. The end result is delicious. It's filling, but light enough on the digestion for a picky maiden aunt.

Leftovers, if you have any, are great at room temperature. And it showcases lots of great Italian flavours in a slightly unconventional way.

Oh, and if you ever need to, you could probably keep a self-respecting vampire away with this one. But, hey, everyone's got to live and garlic's health giving properties are not to be sneered at.

("Gloriously Gluten Free", the cookbook, boasts a number of more conventional conventional recipes for corn pasta and polenta.)

Rice noodles with tomatoes and tuna

Makes 6 appetizer portions, 3-4 main course servings

1 x 250 g/ 8 oz packet medium rice noodles

4 tbs extra virgin olive oil

3 or 4 plump garlic cloves (crushed, peeled, green germ removed and
minced )

1 good pinch, or as much as 1/4 tsp, dried chilli flakes

6 anchovy fillets in olive oil (drained and finely chopped)

4 tbs tomato paste/puree

125ml/ 4 fl oz/ 1/2 cup dry white wine (good enough to drink)

250g/ 8 oz cherry, or mini plum tomatoes cut into quarters

salt and freshly ground black pepper to taste

200g/ 7 oz can tuna in olive oil (drained)

3-4 tbs diced black olives (stones removed)

Method

Place the rice noodles in a bowl and, as directed above, pour approximately 2 litres of boiling water over. (If it's slightly less or slightly more, it really doesn't matter, provided the noodles are fully covered. Give them a quick stir around with a wooden spoon, so you don't get the odd gummy clump that has not absorbed the water evenly.)

Now ignore the noodles for a few minutes while you deal with the other ingredients. Place the garlic and chilli flakes with the olive oil in a medium-large frying pan over medium-high heat. ( Adjust the heat, as necessary, to prevent burning.)

As soon as the mixture becomes fragrant and the garlic starts to turn golden, add the anchovies and stir well.

Now add the tomato paste/puree and stir furiously, to dissolve it.

Add the wine and leave to bubble away for a couple of minutes while you drain the noodles and hack them into smaller lengths with a pair of kitchen scissors. (Sure, you're not meant to do this for Oriental dishes; it's meant to bring bad luck, but it makes eating them easier, andit will protect your shirt.)
Add the sliced tomatoes, turn the heat up to high and give them a minute to soften. Season well with salt and freshly ground black pepper. Bearing in mind that rice noodles are naturally flavour vampires, this is no time to go light on the salt.

Break the tuna into flakes as you add it to the pan and stir. Quickly add the noodles and toss for a minute or two until all the noodles are well coated.

Finally add the chopped olives, stir again, transfer to a serving dish and serve hot, warm or at room temperature.

Buon appetito.

(C) 2005 Annie Kaszina

Annie Kaszina, Coach, writer and 'foodie'is not a Celiac, but has foresworn wheat in the interest of 'caring for a delicate digestion'. She works with Celiac Gina Gardiner to provide great information and recipes to restore the confidence and zest for eating of Celiacs who have had their easy enjoyment of food taken away from them by their disease.

Annie's e-cookbook "Gloriously Gluten Free" and Gina's handbook for Celiacs "Live Well - Eat Well With Celiac Disease" are available through their website: http://www.celiacliving.com.

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