Rice, Gluten-free and Handy
Marty Martindale

Rice is the most important food for over half the world’s population in Asia,rice Latin  America and Africa. Americans eat around 25 pounds of rice per person every year. Asians eat more than ten times this amount and residents of the United Arab Emirates eat eighteen times as much.  

Some cultures prefer their rice on the soft side; others like it sticky. More preferences come into play as people choose their favorites from a variety of rich colors — white, or brown, or black, or red, or purple. Choices widen still more when they opt for long grain, medium grain or short grain. Besides becoming our food, rice is regularly made into vinegar, milk, wine, flour, noodles and paper.   Rice is a popular alternative to pasta or potatoes, and it contains no gluten. Rice starts life in wet paddies, it’s stored as dried rice and it rejoins the world as soon as it is introduced to water again.  

More Americans are buying and enjoying the ease of rice cookers. When cooking rice, unlike pasta, the ratio of rice, itself, to water in the pot changes with the type rice. ALWAYS READ THE MEASUREMENTS ON THE RICE PACKAGE! 

Rice is said to have originated in China over 13,000 years ago. Its use gradually spread to Southeastern Asia, Western Asia and into Europe, then on to the Americas. The first rice raised in the U.S. was in the Carolinas in the late 1600s.  

Rice is rich in niacin, pantothenic acid, vitamin B6, manganese, phosphorus and zinc. It is not a sufficient diet by itself and should be served with additional protein such as nuts, meat, fish or beans.   SERVING SUGGESTIONS:  http://www.foodsubs.com/Rice.html — See this site for good pictures of different rices and detailed descriptions of each.  

  • All Asian foods
  • Beans and rice
  • Cajun dishes
  • Casseroles
  • Curries
  • Fish
  • Mexican food
  • Pilaf
  • Poultry
  • Rice porridge
  • Rice pudding
  • Salad
  • Soups
  • Stir-fries
  • Stuffing for vegetables/meats
  • Substitute for pasta, potatoes 

Foodsites with rice recipes:

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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