Storage: The Church of Jesus Christ of Latter-day Saints recommends storing 25 pounds per adult per month of white rice or other grains. In proper storage conditions, rice has a shelf-life of 30+ years.
Lengths: from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
*Long grain rice is distinguished because its length is four to five times its width. The grains are clear and translucent. The grains remain distinct and separate after cooking.
*Medium grain rice is about three times as long as its width. This type is less expensive than long grain rice. This is because it requires a shorter growing season and produces a higher yield per acre. It is also easier to mill than the long grained variety.
*Short grain rice is only one and a half to two times as long as it is wide. It is generally the least expensive of the three lengths.
*Long grain rice is distinguished because its length is four to five times its width. The grains are clear and translucent. The grains remain distinct and separate after cooking.
*Medium grain rice is about three times as long as its width. This type is less expensive than long grain rice. This is because it requires a shorter growing season and produces a higher yield per acre. It is also easier to mill than the long grained variety.
*Short grain rice is only one and a half to two times as long as it is wide. It is generally the least expensive of the three lengths.
Kinds: from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
Brown rice is the whole, unpolished grain of rice with only the outer fibrous, inedible hull removed. Brown rice requires more water and longer cooking time than white rice. It has a delightful, chewy texture, with a distinctive nut-like flavor. Brown rice shelf life is very short. It is not a good item for long term storage.
Regular milled white rice is rice from which hulls, germ, outer bran layers and most of the inner bran are removed in the milling process. The grains are bland in flavor and are fluffy and distinct when cooking directions are followed.
Parboiled rice—sometimes called processed or converted rice—has been treated to keep some of the natural vitamins and minerals the whole grain contains. It has been cooked before milling by a special steam pressure process. It requires longer cooking time than regular milled white rice, but after cooking the grains are fluffy, separate and plump.
Pre-cooked or instant rice—quick type—is completely cooked. It needs only to stand in boiling water to be ready for serving. Cooking this product will result in a gummy, indistinguishable mass.
Fortified or Enriched rice—This product is a combination of highly fortified rice with ordinary milled rice. A coating of vitamins and minerals—thiamine, niacin, iron, and sometimes riboflavin—is used to fortify rice. This coating adheres to the rice and does not dissolve with ordinary washing or cooking.
Wild rice—Wild rice is not rice at all, but the seed of a wild water grass found around the Great Lakes region. It is much more expensive than the types of rice described above. Many Americans have discovered this rice and developed a taste for it. The demand for it is almost greater than the supply.
What’s for dinner? RICE!
WHITE RICE GENERAL COOKING DIRECTIONS
White rice is enriched and should not be rinsed before cooking. Combine one cup (250 ml) of rice with two cups (500 ml) of water and ¼ to ½ teaspoon (1–3 ml) of salt. You may also add one to two teaspoons (5–10 ml) of oil to enhance flavor and nutrition. Bring to a boil, stirring occasionally. Turn down heat, cover, and let simmer for 15 minutes or until all water is absorbed. Remove from heat, and let stand for 10 minutes. Fluff rice with a fork. One cup (250 ml) of dry rice makes three cups (750 ml) of cooked rice. For baked rice, use the same recipe and bake the rice covered for 30 minutes at 300° F (150° C). From Basic Cooking Directions by The Church of Jesus Christ of Latter-day Saints
Spice up your rice! “…Cook the rice in beef or chicken broth instead of water, or add one of the following herbs while cooking: one-eighth teaspoon dried thyme, oregano, sage, rosemary, basil, or savory; one-half teaspoon celery seeds or dried dill; seasoned salt in place of salt; three-fourths teaspoon dried marjoram; two teaspoons poppy seeds; or one small bay leaf. You can also substitute vegetable juice cocktail or tomato juice for one cup of the cooking water. For another direction in flavor, use one-half cup fruit juice (orange, apple, cherry, pineapple, etc.) in place of one-half cup of the cooking water. Or add a few drops of flavored extracts (orange, lemon, almond, or vanilla) to the water. You can also dress up cooked rice by adding sliced mushrooms, sautéed onions, crisp bacon pieces, toasted slivered almonds, grated cheese, sour cream, or chopped chives. Relief Society General Board, “Spice Up Your Rice,” Ensign, Feb. 1990, 73
Arroz con Leche (Mexican rice pudding)
submitted by Monica Perez
2 c. rice
1-2 c. sugar (sweeten to taste)
1 stick cinnamon
2 c. evaporated milk
2 egg yolks
2c. water
¼ c. raisins or more if desired
lime zest (optional)
Cook rice in 2 c. water. When the liquid has been absorbed, add the sugar, milk and cinnamon. Cook until the rice is tender. Remove cinnamon stick. Beat egg yolks, adding slowly to rice while stirring. Add raisins. Continue to cook and stir a few minutes longer until desired consistency. (NOTE: Do not overcook because the eggs will cause the pudding to curdle.) Serve hot or cold with lime zest and cinnamon sprinkled on top.
Brown rice is the whole, unpolished grain of rice with only the outer fibrous, inedible hull removed. Brown rice requires more water and longer cooking time than white rice. It has a delightful, chewy texture, with a distinctive nut-like flavor. Brown rice shelf life is very short. It is not a good item for long term storage.
Regular milled white rice is rice from which hulls, germ, outer bran layers and most of the inner bran are removed in the milling process. The grains are bland in flavor and are fluffy and distinct when cooking directions are followed.
Parboiled rice—sometimes called processed or converted rice—has been treated to keep some of the natural vitamins and minerals the whole grain contains. It has been cooked before milling by a special steam pressure process. It requires longer cooking time than regular milled white rice, but after cooking the grains are fluffy, separate and plump.
Pre-cooked or instant rice—quick type—is completely cooked. It needs only to stand in boiling water to be ready for serving. Cooking this product will result in a gummy, indistinguishable mass.
Fortified or Enriched rice—This product is a combination of highly fortified rice with ordinary milled rice. A coating of vitamins and minerals—thiamine, niacin, iron, and sometimes riboflavin—is used to fortify rice. This coating adheres to the rice and does not dissolve with ordinary washing or cooking.
Wild rice—Wild rice is not rice at all, but the seed of a wild water grass found around the Great Lakes region. It is much more expensive than the types of rice described above. Many Americans have discovered this rice and developed a taste for it. The demand for it is almost greater than the supply.
What’s for dinner? RICE!
WHITE RICE GENERAL COOKING DIRECTIONS
White rice is enriched and should not be rinsed before cooking. Combine one cup (250 ml) of rice with two cups (500 ml) of water and ¼ to ½ teaspoon (1–3 ml) of salt. You may also add one to two teaspoons (5–10 ml) of oil to enhance flavor and nutrition. Bring to a boil, stirring occasionally. Turn down heat, cover, and let simmer for 15 minutes or until all water is absorbed. Remove from heat, and let stand for 10 minutes. Fluff rice with a fork. One cup (250 ml) of dry rice makes three cups (750 ml) of cooked rice. For baked rice, use the same recipe and bake the rice covered for 30 minutes at 300° F (150° C). From Basic Cooking Directions by The Church of Jesus Christ of Latter-day Saints
Spice up your rice! “…Cook the rice in beef or chicken broth instead of water, or add one of the following herbs while cooking: one-eighth teaspoon dried thyme, oregano, sage, rosemary, basil, or savory; one-half teaspoon celery seeds or dried dill; seasoned salt in place of salt; three-fourths teaspoon dried marjoram; two teaspoons poppy seeds; or one small bay leaf. You can also substitute vegetable juice cocktail or tomato juice for one cup of the cooking water. For another direction in flavor, use one-half cup fruit juice (orange, apple, cherry, pineapple, etc.) in place of one-half cup of the cooking water. Or add a few drops of flavored extracts (orange, lemon, almond, or vanilla) to the water. You can also dress up cooked rice by adding sliced mushrooms, sautéed onions, crisp bacon pieces, toasted slivered almonds, grated cheese, sour cream, or chopped chives. Relief Society General Board, “Spice Up Your Rice,” Ensign, Feb. 1990, 73
Arroz con Leche (Mexican rice pudding)
submitted by Monica Perez
2 c. rice
1-2 c. sugar (sweeten to taste)
1 stick cinnamon
2 c. evaporated milk
2 egg yolks
2c. water
¼ c. raisins or more if desired
lime zest (optional)
Cook rice in 2 c. water. When the liquid has been absorbed, add the sugar, milk and cinnamon. Cook until the rice is tender. Remove cinnamon stick. Beat egg yolks, adding slowly to rice while stirring. Add raisins. Continue to cook and stir a few minutes longer until desired consistency. (NOTE: Do not overcook because the eggs will cause the pudding to curdle.) Serve hot or cold with lime zest and cinnamon sprinkled on top.
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