COOKING WITH RICE
(Page 2 of 5)
WHITE RICE
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Converted : Of all white rices, converted is the
most nutritious one to buy. This is because the process of
steaming converted rice before milling forces about 70
percent of the nutrients back into the grain. There is some
protein loss and almost all of the fiber is lost.
Enriched : Some of the nutrients that are lost in
the polishing process are partially replaced in the
"enriched" brands by spraying them on the surface of the
rice. (Don't wash "enriched" rice before cooking it.)
Instant : This rice is partially cooked and then
dehydrated, a process by which most of the nutrients are
lost. (Therefore I don't recommend this type unless you are
in a real hurry.)
Popular Varieties of Rice
Long Grain
Either white or brown, long grain rice has the largest
kernels. After cooking, the grains remain fluffy and
separate, making it perfect for pilafs, salads, and poultry
stuffing.
Medium and Short Grain
Brown or white, these shorter grains have a cohesive
quality so they produce a stickier rice.
Arborio
This is a short grain rice from
Italy used in risotto. When cooked, it produces a creamy
product with an al dente, chewy texture since it has the
ability to consume large amounts of liquid.
Basmati
White or brown, basmati is an aromatic long grain rice with
a nutty flavor grown in Iran or India.
Wehani
It is a brown, long grain aromatic rice which can be used
instead of wild rice and is much less expensive.
Wild Rice
Wild rice is not truly a rice, but
the seed of an aquatic plant usually hand-picked in the
Great Lakes region.
Various types and varieties of rice are available by mail
through:
Lundberg Family Farms
Box 369
Richvale, CA 95974
916/882-4551
Jambalaya
While grains were once the dieter's forbidden
word, they are actually an
excellent food for weight watchers.
The Wishbone restaurant in Chicago serves delicious,
southern-style home cooking at affordable prices. One of my
favorites is their Jambalaya. Chef/owner Joel Nickson,
adjusted his recipe for us to prepare at home.
1 3 to 4 pound chicken fryer, poached
1 teaspoon olive oil
5 cloves garlic, minced
1 large onion, chopped
½ cup cajun spice (see below)
½ teaspoon saffron (1 ounce envelope) or 1 teaspoon
turmeric
3 cups hot chicken broth (saved from the chicken)
l½ cup uncooked white rice (do not use brown
rice)
2 medium red peppers, sliced into ¼-inch
strips
2 medium green peppers, sliced into ¼
inch-strips
¾ pound. Andouille* sausage or smoked sausage,
sliced into thin circles
Louisiana Hot Sauce (optional)
Shrimp
(optional):
7 to 8 medium shrimp in the shell
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons cajun spice
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