Make Your Own Rice-a-Roni

Since I had never heard or Fideo or Fideo Cortado type pasta, I thought I would post a picture of them. I found these at my local Super Wal-Mart in the pasta isle (American Beauty) and the Mexican/Latin isle (La Moderna). The American Beauty brand is Fideo Cortado (Fino) and is thinner and longer than the La Moderna Fideo brand. The American Beauty was also more expensive at .62 for 7 oz. The La Moderna was .48 for 7 oz. If you already have angel hair pasta at home, use that and break it into 1/2 inch long pieces.

Rice-A-Roni (Chicken Flavor)

1/2 cup raw Fideo or Fideo Cortado (or angel hair pasta broken into 1/2 inch long pieces)
3/4 cup uncooked long-grain white rice
3 cup water
2 tablespoons butter or margarine or oil
1/8 tsp seasoning salt
1/8 tsp white pepper
1/8 tsp onion power
1/8 tsp garlic powder
4 tsp instant chicken bouillon

In medium skillet sauté broken pasta pieces and rice in butter, stirring constantly, until the pasta is golden brown. Carefully pour in water, spices and bouillon. Bring to a boil. Cover and reduce heat to low. Simmer 15 to 20 minutes or until rice is tender.

Rice Blends

Dilly Lemon Rice Blend

4 cups long grain rice
5 tsp. lemon peel, dried, and grated
4 tsp. dill
2 tsp. chives
2 tsp. salt
8 tsp. instant chicken bouillon

Spanish Kick Rice Blend

4 cups uncooked long grain rice
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. salt

To cook, combine 1 cup Rice blend with 2 cups and 1 TBSP butter. Cook as you would cook plain rice.

Here are more Rice Blends recipes from Celebrate Dinner! Eating Gourmet the Food Storage Way.

"Pasta"bilities - SRS Meeting March 4, 2010

Buy it: Rice, Pasta and Potatoes are very cheap to buy and when sealed probably can be stored for 30 years. You can buy these items from the LDS Cannery in #10 cans or from your local grocery store. Rice, Pasta and Potaotes will not last as long when not sealed in #10 cans..

Store it: Rice, Pasta & Potatoes can be stored in almost any airtight container. I use my rice most frequently, so my rice is in a 5 gallon container. My pasta was bought on sale and is still in it's original packaging, and is part of my 3 months to a year supply. My potatoes are from the cannery in #10 cans and are part of my long term storage. Here is the original post on Storage Containers.

Use it: Pasta, Rice and Potatoes are very versitle and can be used as part of many main dishes, as well as a great side dish. Click on the links to check out our recipes for Rice, Rice blends, Rice-A-Roni, Potatoes & Pasta!

Newsletter: The entire newsletter can be downloaded here. Click on the links to view our posts on Preparing & Storing Pasta, What Can You Do With a Pound of Pasta?, Rice Basics, & Types of Rice, Potatoes for Food Storage & Green Living (Cloth Diapering)!

Rice Recipes

Measurements vary for different rices. When cooking jasmine rice, the secret is using less water to rice. Brown rice and wild rice take a bit more water as their cooking time is longer.

White rice: 1 cup rice to 2 cups water
Jasmine: 1½ cup rice to 1¾ cup water
Wild and Brown: 1 cup rice to 3 cups water

How to Cook Rice by Real Simple.com
Foolproof Guide to Cooking Rice by Life 123

Download the recipe cards here!

Basmati Rice
by Hub Pages.com

1. Wash basmati thoroughly before cooking it because there is so much starch clinging to its grains. Wash two to three times with your hands.
2. Soak basmati for at least ½ an hour to an hour in cold water prior to cooking. Remember to drain the water again and then fill.
3. Next, the quantity of water should be either be 1 to 1.3 rice to water ratio if you want firm rice, or 1 to 1.5 rice to water ratio if you like your grains more tender. Add the correct amount of water and cover with a tight-fitting lid. Bring to a boil.
4. Make sure you cook it in a heavy pot and do not disturb the rice or take a peek while its in the middle of cooking.
5.When it boils, lower the heat, simmer for 12 - 14 minutes before turning off the heat.
6. Remove from heat and stand covered, for another 5-10 minutes. until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a spoon.

Jasmine Rice

1. Rinse the rice once, moving your fingers through the rice, until the water runs pure without any milkiness. Drain.
2. Place the rice in a pot. Add enough water to cover the rice by 3/4 inch. An easy way to measure the water is to use the knuckle test – the water should come up to the first joint of your knuckle. (For 1 1/2 cups rice, I use just over 1 3/4 cups water).
3. Bring the rice to a boil, uncovered.
4. Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes).
5. Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes.
6. Fluff with chopsticks or a fork before serving

Rice Pudding

1 cup cooked rice
1 cup milk
2 well beaten eggs
1/3 cup sugar
½ tsp salt
dash nutmeg

Mix ingredients. Spread in pan 1 inch deep. Bake at 350 for 30 minutes or until light brown on top. Cut in squares and serve.

Oven Rice
by Suzanne Riggs

2 cups rice
1 can cream of chicken soup
1/4 cup butter or margarine
1 1/2 - 2 cans milk
dash of pepper and salt

Combine ingredients in a casserole dish. Bake covered at 350 for 1 hour.

Types of Rice

WHITE RICE - Regular-milled white rice, often referred to as “white” or “polished” rice, is the most common form of rice. The outer husk is removed and the layers of bran are milled until the grain is white. While removing the bran and germ makes white rice more tender and delicate, it removes much of the nutrients as well. To compensate, converted rice uses a steam process to retain some of the nutrients.

BROWN RICE or HULLED RICE - Brown rice is unpolished rice, milled to remove the hull from the kernel but retain the rice bran layer and the germ, which give it a nutty flavor and chewy texture. It also has a lower glycemic index and is more nutritious because the bran contains most of the vitamins, minerals and fiber rich in minerals and vitamins, especially the B-complex vitamin group. (In contrast, white rice is milled to remove the bran layer for a milder taste and texture, and brown and white rices have similar calories, carbohydrates, fat and protein). The light brown color/dark beige of brown rice is from the bran. Brown rice takes about twice as long to cook as white rice. Any rice—long-grain, short-grain rice or sticky rice—may be harvested and milled as brown rice. Because of the Asian aesthetic for finely-polished white rice, brown rice was traditionally denigrated, associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick, the elderly and as a cure for constipation. Today, it is more expensive than common white rice, partly due to its low consumption and much shorter shelf life (because the oil in the germ will turn rancid).

BASMATI RICE - An aromatic, long-grain, slender, non-glutinous rice from India and Pakistan. When cooked it swells only lengthwise, resulting in long slender grains that are very dry, light and separate—not sticky. Basmati has been cultivated for centuries at the foot of the Himalayan mountain ranges. The rice is long-grain and scented; literally translated from Hindi, it means ”queen of scents” or ”pearl of scents.” For centuries, it has been exported to the Arab countries, where many traditional rice dishes are cooked with basmati rice.

ARBORIO RICE - This medium-length, round-grained rice is named after the town of Arborio, in Italy’s Po Valley, where it is grown. The grains have a more tan color with a characteristic white dot at the center of the grain. Primarily used in risotto, Arborio rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors. The creaminess comes from a high starch content. Arborio is a japonica cultivar, the same variety that produces the other “sticky rices,” including mochi and sweet rice.

CALROSE RICE - Calrose rice is a medium-grain rice developed at the Rice Experiment Station at the University of California at Davis (“U.C. Davis”) from the japonica variety. The cooked grains are softer, moist, sticky and absorb flavor well. Calrose is an all-purpose table rice as well as a rice for specialty Mediterranean and Asian cuisine such as paella, risotto, pilaf and rice bowls. The cooked grains are soft and stick together, making it good for use in sushi (most sushi restaurants use Calrose). Calrose is now grown extensively in the Pacific Rim and Australia.

CONVERTED RICE or PARBIOLED RICE - Converted rice is pressure-steamed and dried before it is milled (husked), which causes the grains to absorb nutrients from the husk. This partially compensates for the removal of the bran and the germ, so is a good choice for people who want more nutritious rice but don’t want to eat brown rice. It has the same color and flavor as white rice.

INSTANT RICE or MINUTE RICE - Instant rice is white rice that has been parboiled (precooked) and dehydrated to enable a faster cooking time. It is cooked by adding one cup of boiling water to one cup of rice; then stirred, covered and allowed to stand for one minute to reconstitute. It is more expensive due to the convenience, but less flavorful than regular rice.

JASMINE RICE - Grown in Thailand, jasmine is an aromatic long grain rice that has a distinctive jasmine aroma after cooking and a faint flavor similar to that of popcorn. The cooked grains are soft, moist and cling together. Jasmine is the most popular rice in Thailand and Southeast Asia. This excellent white rice cooks in similar fashion to basmati but possesses a rounder, more starchy grain (i.e., it’s sticky, where basmati is not). It can be interchanged with white basmati rice in recipes. It naturally lends itself to coconut dishes and seafood dishes. Jasmine rice is a good source of B vitamins and complex carbohydrates.

(see The Nibble for more rice information)

Rice Basics

In many parts of the world, particularly Asia, rice plays a central role in most meals. In fact, there are more than 120,000 varieties of rice grown around the world.

Most rice is classified as either brown or white; the color is determined by the way the grain is processed. White rice is stripped of its outer husk, as well as its bran and germ. Brown rice has its bran and germ left intact, has more vitamins and fiber, a stronger flavor, and a chewier texture. It also takes longer to cook, and is more perishable, so it is best bought in smaller quantities and kept refrigerated. All rice is classified by grain size; the shorter the grain the more starchy it will be.

Short-grain rice has a short, plump, almost round kernel. The cooked grains are soft and cling together; short-grained rice is used for risotto and sushi.

Medium-grain rice (from the japonica strain) has a shorter, wider kernel (two to three times longer than their width) than long grain rice. The cooked grains are more moist and tender, and have a greater tendency to cling together than long grain.

Long-grain rice (from the indica strain) has a long, slender kernel that is four to five times longer than their width. The cooked grains are separate, light and fluffy.

(see The Nibble for more rice information)

Beans, Rice & Corn (SRS Meeting - November 6th 2008)

Black Beans

Complete Protiens

In general, animal proteins (meat, fish, poultry, milk, cheese, and eggs) are considered good sources of complete proteins. A complete protein or whole protein is a protein that contains all of the essential amino acids.

Vegetable proteins (grains, legumes, nuts, seeds, and other vegetables) are incomplete proteins because they are missing, or do not have enough of, one or more of the essential amino acids. By combining foods you can create a self-made complete protein.

When combining foods like beans with rice or corn at the same meal (or separately throughout the day), your body receives all nine essential amino acids.

There are other combinations as well. Beans and seeds, beans and nuts, and beans and grains You can combine the following vegetable proteins to make complete proteins.

Beans and Rice is a great way to get a complete protein when meat is scarce. Other examples are Peanut butter on whole-wheat bread, Whole-wheat bun with Humus, Rice and Bean soup and a roll, Rice cakes with peanut butter, Tofu-vegetable stir-fry over rice or pasta.

Information from: www.fitsugar.com & www.bodyforlife2.com

Rice

The good news is that rice is a healthy food. The USDA recommended allowance of rice and other grain-based foods is 6 to 11 servings daily.

Interesting Nutrition Facts about rice: White Rice contains 103 calories per half-cup and 108 calories per half-cup serving of brown rice It is cholesterol, sodium, and gluten-free. It has only a trace of fat and is a complex carbohydrate.

Brown Rice
Rice from which only the hull has been removed is called brown rice. When cooked, it has a slightly chewy texture and a nut-like flavor. Brown rice is a natural source of bran. It cooks in approximately 40-45 minutes. Brown rice can only be stored for 6 months, the higher fat content can make it go rancid if stored for too long.

White Rice
White rice has been completely milled and polished, removing the bran layer. Vitamins and minerals are added for enrichment. It cooks in about 15 minutes

Information from: www.usarice.com

Polenta

Polenta is made with ground yellow or white cornmeal, (ground maize). It can be ground coarsely or finely depending on the region and the texture desired. As it is known today, polenta derives from earlier forms of grain mush commonly eaten in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has a smooth creamy texture due to the gelatinization of starch in the grain, though it may not be completely homogenous if a coarse grind or a particularly hard grain such as flint corn is used.

Polenta was originally a peasant food. However, since the late 20th century, polenta has become a premium product. Polenta dishes are on the menu in many high-end restaurants. Many current polenta recipes have given new life to an essentially bland and common food, invigorating it with various cheeses or tomato sauces.

Black Beans

Research published in the Journal of Agriculture and Food Chemistry indicates that black beans are as rich in antioxidant compounds called anthocyanins as grapes and cranberries, fruits long considered antioxidant superstars.

When researchers analyzed different types of beans, they found that, the darker the bean's seed coat, the higher its level of antioxidant activity. Gram for gram, black beans were found to have the most antioxidant activity, followed in descending order by red, brown, yellow, and white beans. most antioxidant activity, followed in descending order by red, brown, yellow, and white beans.

Overall, the level of antioxidants found in black beans in this study is approximately 10 times that found in an equivalent amount of oranges, and comparable to that found in an equivalent amount of grapes or cranberries. So eat up!

Information from www.whfoods.com

Beans Tidbits:

• A pound of beans measures about 2 cups.
• Beans triple in volume when soaked and cooked.
• A cup of dry beans yields 3 cups cooked.
• A pound of dry beans yields 6 cups cooked.
• Use 3 cups of water per cup of dry beans for soaking.
• Simmer each pound of beans 2 hours after soaking.
• A pound of dry beans makes about 9 servings of baked beans.
• A pound of dry beans makes about 12 servings of bean soup.
• A one-pound can of cooked beans measures about 2 cups.

Tortillas Yesterday & Today

According to Mayan legend, tortillas were invented by a peasant for his hungry king in ancient times. The first tortillas, which date approximately 10,000 years before Christ, were made of native corn with dried kernel. Today, corn tortillas are made from either corn cooked in a lime-based solution or by using corn flour, producing a dough, forming it like a pancake and finally baking it in an oven. Among native Mexicans, tortillas are also commonly used as eating utensils. In the Old West, "cowpokes" realized the versatility of tortillas and used tortillas filled with meat or other foods as a convenient way to eat around the campfire. Thanks in part to the widespread popularity of Mexican and Southwestern cuisines, Americans love tortillas. In fact, tortillas are more popular today in the U.S. than all other ethnic breads, such as bagels, English muffins and pita bread.As testament to their popularity, the Tortilla Industry Association (TIA) estimates that Americans consumed approximately 85 billion tortillas in 2000 (not including tortilla chips).

Information from: www.tortilla-info.com

Black Beans & Rice Recipe

Black Beans & Rice

1 cup chopped onion
1 cup chopped green bell pepper
2 tsp chopped garlic
1 1/2 tsp ground cumin
1 tsp dried thyme leaves
1/2 tsp crushed red pepper
1 bay leaf
1 TBSP olive oil
1 cup rice
1 can (14 1/2 oz) diced tomatoes with green chilies
1 can (15 oz) black beans or 1 1/2 cups cooked dry-packaged black beans (rinsed & drained)
2 cups water
1 TBSP apple cider vinegar
1/2 to 1 tsp salt (optional)
1/2 tsp black pepper

Saute onion, bell pepper, garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes. Stir in rice, tomatoes, black beans, water, vinegar, salt and pepper. Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.

Broth Simmered Rice Recipe

Broth Simmered Rice

Here is a super easy (and tasty) rice recipe using ingredients from your short-term food storage items. Recipe is from Campbell's Kitchen. com

1 can (1 3/4 cup) Chicken Broth
3/4 cup Long Grain White Rice (or just white rice)

Bring broth to a boil, stir in rice. Cover and simmer 20 minutes until done. Super easy and tastes great!