Considering Adding Rice in Your Diet?
Chew on this:
We all have rice in our pantries. But how often do you enjoy this grain? Did you know:
- Long grain rice works in entrées, side dishes, soups, salads, and any dish in which you prefer separate, distinct grains. Medium or short grain rice is a good choice for creamier dishes such as risotto, rice pudding, sushi, and other Asian dishes.
- For extra flavor, cook rice in chicken or vegetable broth instead of water or add spices into the cooking water. If using fresh chopped herbs, gently stir them into cooked rice after it is removed from the heat, but still steaming in the pot.
- Enriched white, converted, or instant rice will keep almost indefinitely on the pantry shelf. Once opened, rice should be stored in a tightly closed container and kept in a cool, dry place. Brown rice contains natural oil in the bran layer, so it will only stay fresh for about six months. Refrigerate or freeze brown rice to extend the shelf life for up to one year.
- Thicken soup with a handful of uncooked rice and simmer for 20-30 minutes. As the rice cooks and breaks down, it releases starch and thickens the liquid that it is cooking in. For cream soup, pull out an immersion blender and give it a quick blend to purée prior to serving.
- To reheat rice, add 2 tablespoons of liquid for each cup of cooked rice. Cover and heat on the stovetop or in a microwave. Fluff with a fork before serving.
- Leftover cooked rice can be frozen in meal prep containers or freezer bags for up to a month for maximum quality.
- Use leftover rice to add body to a frittata or a crustless quiche.
- Leftover rice makes a great addition to both meatloaf and meatballs and absorbs excess moisture in the same way that breadcrumbs can.
- For a Mediterranean flair: Stir 1–2 Tbsp. toasted pine nuts and 1–2 Tbsp. dried currants or dried cranberries into cooked rice.
- Use rice as a base for a bowl. Simply add in favorite ingredients or toss in leftovers for a quick meal.