Rice contains a wide
variety of B vitamins, valuable minerals, such as potassium and phosphorus,
and protein. Brown rice is richer in these ingredients than white rice.
Rice is not exceptionally high in calories. Both brown and white rice
contain only about 35 calories per oz/25 g when cooked. Even if you are
trying very hard to slim, you should never give up rice and other grain
products altogether, for they provide many essential nutrients.
Rice combined with
pulses will provide' a meal relatively low in calories that will fill
you up, keep you satisfied and, most important, help keep you healthy.
Long grain rice is
the most versatile kind in the kitchen and it is a good idea to have a
supply of either ordinary long grain white or long grain brown rice in
the larder: the brown will probably appeal more to those families who
eat wholefoods. Both types of rice can be used in similar recipes.
Once opened, store
rice in rigid containers in a cool, dry place. White rice will keep for
at least 18 months when stored correctly, though certain speciality rices
may have a shorter life. For brown rice, look for the 'best before' date
on the pack, as this is a useful guide.
How much rice?
Rice swells a great
deal as it cooks and what appeared to be a very small amount when put
in the pan quickly becomes sufficient to feed several people. An average
amount per person is 2 oz/50 g uncooked rice for savoury dishes. When
cooked it will weigh 6-8 oz/175-225 g. Try this amount on your family
at first, and increase or decrease the amount according to their preferences.
and Serving Suggestions.
grain, slightly yellow in colour. Specially processed to make cooking
easier and to keep grains separate.
- Plain or
flavoured accompaniment to savoury dishes.
- Fried rice.
- Moulds and
thick grains, a transparent yellow colour. Creamy texture when cooked.
- Cooked plainly,
as an accompaniment.
- In risottos.
grain white Rice (also called patna rice)
thin white grains usually from the USA.
- Boiled rice
as an accompaniment.
- For salads,
fried rice and chinese dishes, paellas, pilaffs and pilavs.
- Rice moulds.
mainly in the production of sweet rice pudding.
Rice (known as 'the prince of rices')
rice from India and Pakistan; slightly smaller grains than ordinary
long grain white rice, and has a different flavour. Very rarely sticks
in cooking. Sometimes sold with an accompanying packet of curry spices,
to make pilau rice.
- Served as
an accompaniment to Indian dishes.
- Can be coloured
- In pilaus
thin, brown grains. Nutty flavour, more chewy than white rice. Grains
rarely stick in cooking. More nutritious than white rice.
cooked, as an accompaniment to savoury dishes.
- As fried
rice, salads, pilaffs, pilavs, paellas.
Saffron, Golden Vegetable, etc...
grain rice flavoured with various spices and vegetables.
Serve as required.
selected Italian long grain rice.
Use for creamy
moist risottos in traditional Italian style.
long grain easy-cook rice. Easy, non-stick, and convenient.
Use as for
Easy-cook American rice.
creamy-textured, ready prepared pudding.
by itself, or with fruit.
baked, or moulded puddings.
- Baked, boiled,
or moulded puddings.
- Can be added
to shortbread mixes and some cakes.