Wednesday, March 2, 2011

The Facts of Rice....

Rice consumption is on the rise. In fact, Americans eat twice as much rice now than they did 10 years ago. People have been growing rice for almost 10,000 years.
Rice has many health benefits such as being rich in fiber. Rice reduces blood pressure due to its low sodium content. It also has the presence of potassium. Rice will stimulate the elimination of liquids and reduces the pressure and risks of heart problems. Brown rice is the healthiest and white rice is the least nutritional but it is not considered particularly unhealthy.
Rice is high in complex carbohydrates, contains almost no fat, and is cholesterol free. Rice is also gluten free which makes it easily digestible.
If you have walked down the rice aisle lately at the supermarket, you’ve no doubt been surprised at the number of options available for the consumer who needs to purchase this very common staple. These days, rice is no longer just a few select varieties.
Worldwide there are more than 40,000 different varieties of rice. There are about 20 rice types grown in the US. They are classified as Long, Medium or Short grain. California grows, short and medium grain. While Arkansas produces medium and long grain varieties. Louisiana, Mississippi, Missouri and Texas grow long grain rice with some production of medium grain varieties in each state.

Long Grain: perfect choice for side dish, main dish or salad recipes.
Medium grain: ideal for dessert, casseroles, bread and stir-fry recipes.
Short grain: great for stir-fry recipes and puddings.

Please join me in cooking this recipe which is a favorite of my family. It is made with long grain rice. The recipe is called “ Rice with Campbell’s Onion Soup. This rice dish can be a tasty side with either meat, chicken and or fish which would go great with any vegetable as well. I know that your family would love it just like mine does.

Rice with Campbell’s Onion Soup

1 cup of uncooked long grain rice (Uncle Bens)
½ stick of unsalted butter
2 cans of Campbell’s Onion Soup (10 oz size)
10 oz of water (in each of the 2 cans from the soup)

Melt the butter in a pan. I usually use a large skillet. (Do not burn) Then add the cup of uncooked rice, mix with butter till golden brown. Now add the cans of soup and the water.
Stir till all mixed. Put on low heat and cover for 20 minutes. Stir frequently.
Then serve while hot with your meal and enjoy.

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