What's nice about rice
Regina Murphy
Wednesday, August 13, 2008
The Olympics are here! It’s such a great time for the whole world, and I love seeing everyone together, learning and sharing.
In addition to this quadrennial competition, another thing the world shares is a love of rice.
Rice is a staple for more than half the world's population, making it one of the most popular grains and an important part of nearly every cuisine, especially in Asian cooking. The basic characteristics of the different varieties of rice and how to cook and store each one properly are easy to learn.
Rice comes in three lengths. Long grain is the most common type of rice and is interchangeable with medium grain rice. Short grain rice contains more starch than long and medium grains, which makes the grains very sticky when cooked.
Brown rice is the least processed, and most nutritious of all rice varieties. Only the hull is removed, so the rice has a natural tan color from the bran layers that are left on the grain. When cooked, brown rice has a nutty flavor and slightly chewy texture.
White rice is milled to remove the hull and bran layers. Read the label to see if the rice has been enriched (it contains thiamin, riboflavin, niacin, and iron). Over 90% of milled rice in the United States is enriched. If it is, you should not rinse it before cooking; that would cause a loss of nutrients. This rice has a mild, delicate flavor.
Quick-cooking rice is brown or white long grain rice that has been cooked, rinsed, and dried by a patented process. Precooked rice takes only minutes to cook because it only needs to be rehydrated.
You don't want to overcook rice; it will be mushy. Here’s how you do it:
• Measure the amount of water specified into a saucepan.
• Bring to a boil over medium-high heat.
• Slowly add the rice, stir, return to a boil, then reduce the heat to low. Cover.
• Simmer until the rice is tender and most of the water has been absorbed.
The rice is done when it is tender and you cannot feel a hard center. Bite into a grain of rice or squeeze it between your thumb and index finger.
Store uncooked rice in airtight containers. White rice can be stored at room temperature indefinitely; brown rice can be stored for up to six months. Store cooked rice in an airtight container for up to one week in the refrigerator or for up to six months in the freezer.
Since the Greeks held the first Olympiads, let’s start with a Greek rice recipe.
RICE PILAF GREEK STYLE
2 cups rice
1 stick butter
4 cups meat stock (or vegetable)
2 Tbsp. canned tomatoes
Salt and pepper
Melt the butter in a skillet and brown the rice five to eight minutes. Gradually add hot meat stock and allow to simmer for 10 minutes with cover on. Add tomatoes, salt and pepper (to taste) and cook until the rice is done. All liquid should be absorbed by the rice when it is well done. Allow to stand a few minutes before serving. Serves four. Double or triple as needed.
Generally when you think of rice dishes, you think Asian food. Most East Asian countries have a plethora of ways to use rice in every meal of the day. A lot of dumplings and egg rolls are even wrapped in rice flour wrappers, and rice is pounded and fermented to make sake.
QUICK & EASY VEGETABLE FRIED RICE
cooking oil spray
2 large eggs
1 cup chopped onion
1 1/2 cups chopped red bell pepper
1 Tbsp. peanut or vegetable oil
1 package (8 oz.) fresh mushrooms, sliced
1 Tbsp. minced garlic
1/4 cups water or broth
3 Tbsp. soy sauce
4 cups of cooked long-grain rice
1 to 2 bunches green onions, chopped
1 can (8 oz.) sliced water chestnuts, drained
1 cup frozen green peas
1 1/2 Tbsp. sesame oil (Optional)
Spray a deep, nonstick skillet (or wok) with cooking oil and put it over medium heat. Beat the eggs lightly, pour them into the skillet and cook without stirring (as you would an omelet) until they are almost dry. Remove to a plate and set aside.
Heat the peanut oil in the same skillet over medium-high heat. Add the onion and cook, stirring from time to time, for two minutes. Add the peppers, mushrooms and garlic, and cook for two more minutes.
Add the water or broth, soy sauce and rice. Continue to cook, stirring from time to time. Meanwhile, slice the green onions, using the white and enough of the tender green tops to make 3/4 of a cup. Add them to the skillet and stir well. Add the water chestnuts, peas and sesame oil. Cut the egg into thin strips, add them to the pan and stir. Stir-fry one minute more to heat everything through. Serve at once!
We have to end with two great all-American rice recipes. I grew up on the edge of Arkansas rice country, so many of my breakfasts were either rice or rice-based cereals. Both of these are very simple and inexpensive to make.
GOLD MEDAL BREAKFAST RICE
1/4 tsp. ground cinnamon
1 Tbsp. brown sugar
2/3 cup milk
1 cup cooked rice
Fresh berries, bananas or raisins
Combine rice, milk, brown sugar and cinnamon in small saucepan. Cook over medium heat until thick and creamy, about 10 minutes. Spoon into serving bowl, and top with fresh berries.
ALL AMERICAN CHEESEBURGER RICE
1 lb. ground beef
1 small onion, chopped (optional)
2/3 cup tomato sauce (or ketchup)
1 Tbsp. yellow or brown mustard
2 cups cooked rice
1 cup shredded cheddar cheese
Brown meat and onion in skillet; drain. Add tomato sauce, mustard, and rice. Sprinkle with cheese, cover, and cook on low heat for 5 minutes. The kids will love it!
Even dessert can be made with rice, from sweet rice cakes called mochi to Rice Dream ice cream to steamed rice pudding.
REGINA’S SOUTHERN RICE PUDDING
1/2 cup plain cooked rice
3 eggs, beaten
1/2 cup sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. grated lemon rind
1/2 cup raisins
3 1/2 cups milk
freshly ground nutmeg
Mix all ingredients except nutmeg in a large mixing bowl. Pour mixture into a lightly buttered shallow baking dish and sprinkle with nutmeg. Place baking dish in a pan of hot water in oven and bake at 300 degrees for 90 minutes, or until set. A knife inserted into the center should come out clean. Serve warm or chilled, with whipped cream and a bourbon sauce, if desired.
Next week we’ll have a special column on three-ingredient recipes, and we’ll wrap up our special summer effort to help the Salvation Army and Abundant harvest food pantries. Let’s get cooking!