COOKING HINTS
Rice cooks better in low wide pots than high narrow ones.
Stirring rice while it's cooking makes it pasty and gummy
Rice is best when cooked in the amount of water that will be absorbed during cooking. This gives better flavor, texture and vitamin retention than cooking in a larger amount of water that must be drained off at the end of the cooking period. If too little water is used the cooked rice will be hard and brittle and small in volume.
Cooked rice can be stored covered in the refrigerator for up to one week or in the freezer for 2-3 months. To reheat, thaw and place in a saucepan with 2-3 tablespoons water. Simmer covered, until hot, 5-10 minutes. To reheat in microwave, put in correct bowl and cook on high for 3 minutes.
Do not rinse rice before or after cooking because of the possiblity of losing some nutrients in the water.
Wild rice is referred to as rice. It's actually the seed of a water grass. It is cooked and served in a manner similar to rice--therefore referred to commonly as rice.
Regular rice is available in long, medium or short grains. Long grain rice cooks tender, with grains light, fluffy and seperated. It is good in chicken dishes and in stews.
Short and Medium grain rices cook plump and moist so that the grains tend to cling together. They are good for puddings and rice rings.
Cooked rice freezes very well, for up to 6 months. Freeze in 2 cup portions for quick side dishes and additions to soups, etc.
Cook double batches of rice so you will always have enough extra rice on hand to prepare your next meal. Refrigerate for up to one week or freeze for up to six months.
For delicious flavor with almost no added calories, cook rice in chicken, beef or vegetable broth instead of water.
An easy curry rice can be created by simply stirring toasted almonds or pine nuts, toasted shredded coconut, curry powder and cumin into cooked rice.
Try a Mexican flair with chili peppers, cumin, garlic or cilantro during cooking; an Italian accent by adding chopped garlic, basil, onion or oregano. For a French twist, add rosemary, basil or chives.
Top hot buttered rice (white or brown) with brown sugar, maple syrup, fruit preserves, fruit, or raisins, just as you would any hot cereal.
To have fresh-baked cookies don't have time to prepare the dough, spoon cookie dough into ice cube trays and place the trays in the freezer. Once the cubes are frozen, take them out, put in freezer bags. When ready to bae them, arrange the cubes on a cookie sheet, bake and enjoy.
When I get to the end of a loaf of bread, it's drying out I save it in the refrigerator or freezer until I have enough to make Bread Pudding.
You can also, run through a food processor to make bread crumbs, and store in freezer bags in the freezer.
Milk chocolate chips can be substituted for milk chocolate candy bars with similar results. Use 1-cup milk chocolate chips and 1-Tablespoon butter (or margarine) for every 6-oz. of chocolate called for in your recipe.
Microwave the chocolate chips and butter (or margarine) at 50% power for approximately 3-minutes, stirring after each minute. Stirring is important as chocolate chips are formulated to withstand heat and hold their shape in baked goods, so they will keep their shape until stirred.
LOW SODIUM SPICE BLEND
1 T dry mustard
1 tsp garlic powder
1 1/2 T onion powder
1/2 T pepper
1/2 T thyme, crushed
1 tsp sage
1/2 tsp marjoram, crushed
1 T paprika
1/2 tsp basil crushed
1/2 tsp ground oregano
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