Rice recipes have been great extenders of meals throughout the ages. Rice is one of the oldest foods in history and is a basic food of the world. Great cooks everywhere favor it because it fits so well into any main dish. Rice doubles for potatoes and pastas on the American menu.
In some Asian countries each person consumes an average of 300 pounds of rice a year. Their survival depends on the availability of the rice crop. Americans each average about 25 pounds of rice a year in products of cereal and refined white rice.
White rice is the inner portion of the grain. Sometimes it is commercially coated with a talc or glucose to increase the eye appeal. This coating is harmless and easy to wash off. The snowy whiteness of polished rice is a quality popular with the public but discounted by nutrition experts who point out that food values are removed.
Brown is whole grain rice. In addition to giving you more iron, phosphorus and vitamin B1 and G, it has a pleasant nut like flavor. Brown has not always been readily available like white but has become more popular in recent years. It is usually sold in sealed containers to keep it from growing rancid. Brown rice requires a longer cooking time than does white rice.
Wild or Indian is not true rice at all, but the seed of a marsh grass. Wild is more expensive and has a flavor appreciated by food connoisseurs as an accompaniment to meat dishes.
When cooking, it does expand to about three times its original size. The time required for cooking rice varies according to the variety used. The varieties of white sold in the US requires about 15 to 25 minutes. Experience with the variety that you use will establish the exact time needed.
It should be washed in a colander with fresh water before cooking. Hard water will sometimes make rice turn a grayish or greenish color. To correct this add ½ teaspoon of cream of tartar, 1 teaspoon lemon juice or 1 tablespoon vinegar to the water before cooking.
NOTE: Although many think that it is necessary to wash rice, I never have done so unless it has been imported. Grains like quinoa must be washed to remove the bitter tasting outside; this is not so with rice.
TEXAS HASH RECIPE
Cook onion and green pepper until onion starts to brown.
Add hamburger; cook and stir until crumbly.
Add tomatoes, rice and seasonings; pour into casserole.
Bake in preheated oven at 375F degrees for 40 minutes.
Sprinkle with cheese and bake 5 to 7 minutes longer until cheese melts.
This rice recipe can be made on the stove top or as a casserole baked in the oven; either way very good.
Melt the fat in a Dutch oven; arrange a layer of onion slices on the bottom.
Make a layer of ground beef, then a layer of rice, a layer of potatoes and a layer of celery.
Top with a layer of kidney beans;
Combine and blend salt, pepper, chili powder, Worcestershire sauce, tomato sauce and water.
Pour tomato sauce mixture over the beans in Dutch oven.
Cover tightly with lid; heat to steaming on stove top, reduce heat to low and cook for 2 to 3 hours.
FOR CASSEROLE place in oven at 325F degrees for 2 to 3 hours.
SHRIMP AND RICE RECIPE
This rice recipe is very popular in the south.
Heat oil in large skillet; sauté onions until tender.
Add tomato sauce, salt, pepper, oregano and parsley; cover and cook 5 minutes.
Add shrimp and cook 5 minutes longer; stir in rice and boiling water.
Cover and simmer for 25 minutes until rice is tender. Serves 4.
RICE BREAD RECIPE
This rice recipe is very good and more like a moist spoon bread.
Beat egg whites until soft peaks form; beat egg yolks in separate bowl.
Mix egg yolks in with rice, cornmeal, milk, baking powder and salt until well blended.
Fold in the beaten egg whites; pour batter into a greased casserole baking dish.
Bake in preheated oven at 400F degrees about 40 to 45 minutes.