Rice

Rice is believed to have originally been grown from wild plants that thrived in Indonesia and South-Eastern Asia, and was grown and harvested in the Orient at least 5,000 years ago. From Asia, its cultivation has spread to all regions where soil and climate are suitable and its use has spread even farther. Today there is no part of the world where rice is not a staple.

Brown rice was the traditional staple diet of the countries of the East and it was not until the advent of colonialism and rice polishing that white rice became a popular food of “advanced” civilization

As in the case of the potato and many other vegetables, for many years Europeans and in particular North Americans insisted on throwing away many of the healthful attributes of rice.

In the nineteenth and early twentieth centuries it was economically convenient to have rice in a form that was easily stored, quickly cooked, and long-lasting. Although, it has not been processed as much as white rice, even today brown rice sells at a higher price and brown rice of poor quality is visibly less attractive. Polishing conceals a multitude of faults In the United States, powdered talc, and glucose are also frequently dusted over white rice to enhance its appearance, with the result that a demand for polished white rice spread also into the Asian world. 

Then in the early 1960’s many people in Canada and Europe were attracted to the ideas of George Ohsawa,’ who had rediscovered the importance of dietary balance in traditional Eastern foods.        

With the general realization that the Milky-Way galaxy did not, does not, and will not ever revolve around the United States of America  came a new awakening of interest in Eastern culture and  ideas. Guided by the principle that digestive health underpins the total condition of the body came the bran boom of the 1970’s and brown rice and other associated healthier foods became more widely used. Brown rice is more than just nutritious- it is delicious, with a full, nutty flavour that white rice can never match but brown, or white rice is versatile, enhancing a wide variety of other foods in infinite combinations.
The reason, for the popularity of rice is no mystery: Rice is one of the few foods; that can be used in any course of the meal.
Economy of Rice:Not only is rice inexpensive, but there is no waste. In addition since it combines will with many different foods, rice makes more expensive foods go farther.
Varieties of Rice:Short Grain- Short grain rice grains are about 3/16ths of an inch in length and have a soft texture when cooked. Commonly used in puddings, short grain rice has a wide variety of savoury uses and is particularly good when served with sauces or with vegetables. It can be served with an ice-cream scoop. A slightly glutinous strain of short rice is cultivated in Japan and is being grown increasingly in Italy, France, and Spain.

Medium Grain- Medium grain is similar to short grain but slightly longer. Grown in Italy and the U.S.A., its appeal is mainly in the form of white rice.

Long Grain- Long grain rice is slender in shape and can be up to 3/8ths of an inch long. The grains are dry when cooked and do not stick to each other. The best varieties of long grain rice are grown in sub-tropical climates, particularly in Surinam, Thailand, and Texas.

Similar to long grain rice in thinness but shorter and somewhat chewier in texture are Basmati and California long grain rice. Long grain is the rice most often used in oriental cooking.

Sweet Brown Rice- Sweet brown rice is a very glutinous variety originating in Japan. Its sweet flavour and moist texture when cooked make it ideal for desserts where one wishes to keep sweeteners to a minimum, and also as an addition to some other variety of rice being cooked.

Red Rice- This grows in South-East Asia and is similar to long grain in shape. Because it is hardy, it is grown where other rice crops would not thrive. It is dull in colour when polished so until the Western world became more health conscious, generally the whole grains were eaten by poorer people or used as animal feed. A purplish-black long grain variety is grown in China and can sometimes be found in Chinese grocers. Green grains may appear in some varieties of brown rice, Particularly from France and Italy. These are fully-ripened grains which have not had sufficient sunshine during their final ripening to turn a golden-brown colour. Once cooked, these grains are similar to the browner grains in every respect.

White Rice-Almost any of the above varieties of rice can be turned into white rice by the removal of the bran layers of the grain and the germ to leave only the starchy white kernel. The bran and germ contain almost all the vitamins and minerals and oils of the grain, as well as much of the protein.

The main disadvantages of using white rice, apart from the loss of nutritive elements, comes from the loss of the high-fibre bran layers of the grain. The effect of consuming bran is twofold: firstly, the appetite is satisfied at a reasonable level (a truth of which the average Canadian would do well to take note of Canadian do not consume anywhere near enough fibre)- a feeling of fullness arises due to the very bulk of the bran and overeating leading to obesity is less likely to occur

Secondly, the fibre elements helps speed and facilitate the digestive process thereby reducing the likelihood of diseases of the intestine such as cancer.

Parboiled Rice- Sometimes deceptively and fraudulently called brown rice by the Americans; this is processed rice that is the result of an attempt to avoid the worst effects of rice-milling. The completely unhusked grains of rice are immersed in hot water, with the result that the grain is dyed and some of the B-vitamins and soluble minerals in the bran and germ soak into the starchy kernel. The grains are then dried and the bran and germ are removed (usually, and in all probability to be later sold as very profitable health food). The result is rice that has a dull brown colour, a little flavour, and just enough vitamins to keep the consumer from developing beriberi or pellagra, two diseases that arise directly from refining of rice where it is a staple part of the diet.

Wild Rice- Wild rice is not rice at all and is not even a member of the rice family. Actually it is a berry, coming from an aquatic grass the large dark fruits stand on long stalks in the lakes of Canada. The fruits are harvested by threshing the heads of the plants against the inside hull of a canoe. Wild rice is expensive, but a little mixed with long grain rice before cooking can have a considerable effect.

         

Always check your rice or the presence of any foreign bodies; a small stone or other particle can spoil someone’s enjoyment of an entire meal. There is no pre-cleaning method that is one-hundred per cent effective, so the extra precaution of picking over your rice is worth the minute or two it may take.

Then wash your rice. You can simply place the saucepan under a running tap and let the water flow over the top, or shake it in water in a closed container and then pour away the water through a strainer, either way; you get rid of dust, talcum, and dirt that may detract from the flavour of the rice

·        For maximum freshness, uncooked rice should be placed in a sealed container and kept in a cool, dry, and dark place (can also be stored in the refrigerator or freezer.

·        White long grain rice is still the most commonly used rice in Canada. Even among the Asian community the consumption of brown rice remains practically non-existent and a prejudice against it as the food of peasants will take a long time to disappear

REMEMBER

 You are NOT and do NOT want to wash away starch.

Rice is almost ALL starch

Starch is good for you.

Rice also contains carbohydrates, protein, minerals, and vitamins:

Rice is a splendid energy food.

MANY OF THESE BENEFITS ARE LOST THROUGH OVER-WASHING.

What you want to wash away is the dust and ARTIFICIAL TALC

PLEASE

 READ THE ABOVE

Used as a Vegetable, Some Rice Recipes

Detailed Contents: Used as a Vegetable-Boiled Rice-Pressure Cooking-A Chinese Method of Cooking Rice-Brown Rice-White Polished Rice-Re-Steam Rice-In Place of Water-Saffron Rice-Baked Rice-Rice-Cream Cereal-Popped Rice            -Popped Wild Rice-Canadian Far North Stir-fry-Baked White or Brown Rice-Rice Pilaff  -Pakistani Pilaff-Brown Rice Pilaff  

© Al (Alex, Alexander) D. Girvan. All rights reserved.

Canadian Far North Stir-fry

1 ½ cups wild rice
1 medium onion, course dice

1 medium green pepper, course, 1/2 inch dice

3 cups (approx.) fresh mushrooms, sliced

¾ cup celery, course dice

1 cup green peas (snow peas may also be used).

¼ cup Soya sauce

White-pepper to taste

Cook wild rice. Drain, if necessary. Brown the bacon (game-bird or chicken meat) and drain on paper towelling. Sauté the mushrooms in 2 Tbsps. butter and toss with the rice. In skillet or wok, sauté, onions, celery, and peppers until slightly softened. Add bacon, cooked wild rice and mushrooms, peas, Soya sauce pepper and gently stir-fry together over medium heat for five minutes or until warmed through. Note: this recipe can be varied in many different ways, for example to decrease the amount of salt, the Soya sauce can be replaced with chicken stock. Serves 6-8
©Al (Alex-Alexander) D. Girvan. All rights reserved.

Used as a Vegetable, Some Rice Recipes

Cooked rice is simply softened rice and the choice of softness is a personal one. The degree of softness is reliant upon cooking time. For a softer result, use more water and increase the cooking time I recommend. If you require a firmer result, use less water and decrease the cooking time. Test a few grains at any time after 12 minutes.

Boiled Rice- The method most used by the Americans.

Even when using the following precautions, exactly as directed, the two following methods tend to yield a wet, sticky, very unsatisfactory product.

1 cup rice     3 quarts water or more  1 Tbsp. salt

Rinse the rice; drop it into the salted boiling water; and boil rapidly, uncovered, for fifteen or twenty minutes, or until the kernels are soft when pressed between the thumb and finger Place in a colander (saving the water for soup) and pour boiling water over the rice to separate the grains. Drain and place in the oven with the door open for a few minutes, to allow the cereal to dry out. The grains should be separate and distinct.

Pressure Cooking

Because there is far less evaporation you can use less water when pressure-cooking rice

1. Bring combined ingredients to full pressure, then lower heat and cook for 35-45 minutes

2. Remove from heat and let stand for at least ten minutes.

3. Remove cover, mix rice, and serve.

Personally, I do not recommend either of the above methods.

A (much more satisfactory) Chinese Method of Cooking Rice

Brown Rice                          White Polished Rice

2 cups cold water              1-½ cups cold water

1 cup brown rice                1 cup white rice

½ tsp. sea salt                    ½ tsp. sea salt

1.     Bring the water, rice, and salt to the boil and boil uncovered, for 3 minutes.

2.     Reduce heat to lowest possible level and simmer, covered, but with the lid tilted to allow steam to escape until water has all been absorbed, and holes or “craters” appear in the surface, and rice is just beginning to scorch (this is the secret of Chinese style rice, and greatly improves the flavour).

3.   Remove from heat, fluff, and let stand 5 minutes, and it is ready to serve. Do not stir the rice while cooking.

Re-steamed Rice

Left-over cooked rice can be steamed to reheat it before use. Simply place the rice, with a small amount of liquid, in a saucepan with a closely fitting lid, bring the water to a boil, reduce heat to a minimum, and let the rice sit for ten to fifteen minutes or until steamed through. This process can also be done in a microwave oven, which is quicker.

In Place of Water

Rice can be prepared with other liquids besides water and you do not have to use “Minute Rice”. The flavours or colours obtained in this way can subtly enhance the dish in which the rice is used. One caution, however- if you are using a liquid that has a high level of dissolved solids such as tomato or mushroom soup the risk of scorching is greatly increased

The following liquids are good with rice:

Tea-Japanese green tea or twig tea both harmonize well with the flavour of rice

Stock- Boil a sliced onion, a dash of Soya sauce, a bay leaf, a few cloves of garlic and a dried red pepper. Strain before using with the rice.

For rice puddings or when rice is being used in a curry or other spice dish, then a few cloves, cinnamon sticks or mace, soaked in boiling water for a few hours, will lend a spicy bouquet to rice.

For colour, dice and boil a beet in the water you are using for your rice and the rice will come out a pinkish colour. Saffron or turmeric will both give a yellow colour.

Saffron Rice

Saffron Rice-It very is easy to cheat on this one and many restaurants do. Saffron is very expensive and sometimes hard to find. Restaurants often use turmeric.

2 cups long grain rice

3 cups water

2 strands of saffron

Use the Chinese Method described above.

Baked Rice

2 cups rice (white or brown)

3 to 31/2 cups water

½ tsp. salt

1.     For an extra nutty flavour stir the rice in a dry frying pan on top of the stove until it is warm and starts to brown.

2.     Place in a covered casserole with the water and salt and bake for 45 minutes in a 350 F oven.

3.     Remove and allow to cool a bit before serving as it is much hotter straight from the pan than boiled or steamed rice.

Rice Cream Cereal

Purée cooked rice (preferably brown) with extra water and cook to a soft mushy consistency. The resulting cereal can be seasoned to taste for a breakfast, and for invalids or infants.

Popped Rice

Popped Brown Rice is not a light fluffy product like pop-corn, but it is deliciously crunchy and the pre-soaking period enhances the sweetness of the grain. Once you have popped the rice it can be stored for several weeks in an airtight plastic bag or jar and kept in the fridge and used as required

1 cup sweet brown rice

1.     Cover the uncooked rice with cold water

2.     Change the water morning and night until the rice has soaked for 3 full 24 hour days.

3.     Drain the rice and heat in a heavy bottomed frying pan, stirring constantly until all the rice has turned brown and popped

Or Fast Method

1.     Combine rice and 1 ½ cup hot water to stand for one hour.

2.     Using a strainer, drain water from rice.

3.     In a skillet, add 2 Tbsps. cooking oil and place on medium-high heat. Heat oil before adding rice.

4.     Add rice and stir well. Cover and gently shake until the kernels are mostly popped (double in size) and lightly browned.

5.     Remove from heat.

Try also oven-roasting pumpkin seeds sesame seeds or sunflower seeds, and then lightly sprinkle them with Soya sauce, and mix with the popped rice. You will have a delicious snack that is irresistible to children and adults alike and much healthier than the commercial products.

Popped Wild Rice

Prepare rice as above. Then, place about ½ inch of oil in a small, shallow pan with a small strainer set in the oil. Heat the oil at a high temperature. Drop 1 kernel of rice into strainer. When it sizzles, cracks open, and expands to about double its length, the oil is ready. Add 1 Tbsp. of rice at a time to the oil, when all kernels are popped, empty the strainer out onto paper towelling.

Pakistani Pilaff

Melt ½ lb. butter in a deep pan fitted with a lid. Sauté 1 large onion and 2 garlic cloves, both finely diced, until they are golden. Add these spices, tied in a cheesecloth bag: 12 black peppercorns, 12 cloves, 12 whole cardamoms, 2 sticks of cinnamon, each about 2 inches long, and ½ tsp. whole allspice. Sauté the onions with the spices for 5 minutes, then remove the spice bag, add 1 lb. long-grained rice to the pan, and sauté rice until it is golden. Add salt to taste and sufficient boiling water to cover the rice by about 2 inches. Add the spice bag and steam the rice until the water has evaporated and the rice is fluffy. Watch the rice carefully and occasionally toss it with a spatula to ensure each grain is being cooked. When the rice is nearly done, discard the spice bag, add 1 cup white raisins, and ½ cup blanched almonds that have been lightly sautéed in butter and salted. Heap the pilaf on a hot platter and garnish it with toasted almonds, a few cloves, and finely diced green onions.

©Al (Alex-Alexander)D. Girvan. All rights reserved.

Brown Rice Pilaff

Wash 2 cups brown rice and put it in a heavy pot with 4 cups consommé and salt to taste. Add a piece of fresh gingerroot the size of a walnut, bring the consommé to a boil, stir the rice once, and cover the pot tightly. Simmer the rice over very low heat for about 45 minutes, until it is just tender and the liquid is absorbed. Turn the rice into a heated serving dish and sprinkle it with 2 Tbsps. fennel.
©Al (Alex-Alexander) D. Girvan. All rights reserved.

Baked White or Brown Rice

2 cups rice

3 cups water

½ tsp. sea salt

1.     For an extra nutty flavour (similar to Chinese Style Rice) stir the rice in a dry frying pan on top of the stove until it is warm and starts to brown.

2.     Place in a covered casserole with the water and salt and bake for 45 minutes in a 350 F oven.

3.     Remove and cool a bit before serving as it is much hotter straight from the pan than boiled rice.

Baked rice can be made overnight, using the same recipe as above but cooking at a lower temperature. The scorched and yellowish rice at the bottom of the pan can be removed by sprinkling with water and reheating the pan for a few minutes. This rice is very tasty and chewy, and is delicious mixed with a mixture of Soya sauce, ginger, and diced green onions
©Al (Alex-Alexander) D. Girvan. All rights reserved.

Rice Pilaff

 Rice Pilaff is quite similar to Chinese fried rice

Melt 1 Tbsp. butter in a casserole and in it brown lightly 1 small onion, finely diced. Add 1 cup uncooked rice and stir for a minute or two, until the grains of rice are coated with butter. Add two cups boiling chicken stock and 1 tsp. salt and cover the casserole tightly. Bake the rice in a moderate oven (350F.) about 30 minutes, or until the grains are tender, stirring it occasionally and adding a little chicken stock if necessary. Or cook the rice over direct heat, in a tightly covered pan, for about 25 minutes. Remove the rice to a serving dish, add 1 Tbsp. butter, and toss with a fork to separate the grains. If desired, you can add almost any cooked meat or vegetables
©Al (Alex-Alexander) D. Girvan. All rights reserved.