 |
|
|
|||||
|
|
March 11, 2005
Prairie Fare: Try a Little Brown Rice for a Change
Like many, I was raised in a “meat and potatoes” household. Once in awhile, we’d be a little adventuresome and have rice or pasta as our starch of choice, but rice rarely stood alone. It was part of a hotdish or “glorified” with whipped cream and canned fruit. In other parts of the world, rice is the centerpiece of meals. In Japan, the word for rice means “meal.” In China, instead of “how are you doing?” you might hear “have you had your rice today?” Rice is part of tradition, too. If you’ve been married for a while, you may have been gently pelted with rice after your wedding. Rice, instead of today’s more common birdseed, was tossed at the happy couple as guests symbolically wished them prosperity or maybe lots of kids. While we may not think of rice as a U.S. crop, six states grow the more than 440 million bushels produced annually. In the United States, the average person eats about 25 pounds of rice yearly, and we have many types of rice to choose from in grocery stores. Some aromatic types of rice, such as basmati and jasmine, have distinct flavors. Long grain rice produces separate, fluffy cooked grains for side dishes and main dishes. Medium grain, as suggested, is shorter, plumper and more suited for casseroles and stir-fry recipes. Short grain rice tends to get “sticky” after cooking, so it works well in puddings and stir-fry recipes. Sticky rice also works well if you’re attempting to use chopsticks. While “brown foods” aren’t necessarily whole grain, brown rice counts among the foods bearing the designation. Nutrition experts recommend at least three servings of whole grains, such as whole-wheat cereal, bread or crackers, oatmeal or brown rice daily. Brown rice can add some variety and texture to your diet. Brown rice has had only its hull removed. After cooking, it has a nutlike flavor and chewy texture. The bran layers remain, so brown rice has more fiber, vitamin E and magnesium than white rice. White rice is enriched with thiamin, niacin and iron because of losses that occur during milling. Per half cup, brown rice has about 90 calories compared with 80 for white rice. Brown rice has a shorter shelf life, about six months, compared with 12 months for white rice. You can extend the shelf life and flavor of brown and white rice by storing uncooked rice in the refrigerator. Brown rice is prepared like white rice, but takes about 40 minutes to cook compared with 15 to 20 minutes for white rice. One cup of raw rice produces about three cups of cooked rice. Give brown rice a spot on your plate once in awhile. Try this easy recipe. If time is short, make the brown rice ahead of time, refrigerate and reheat.
Source:
Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu |
Market Advisor: |
|
North Dakota State University |
