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Review by Debbie Mazo
Throughout history, rice has been featured on the menus of many cultures as a main dish. From Turkey to India, rice lovers have added everything from nuts to dried fruits to herbs to make this simple grain a special meal. RiceGourmet.com brings you unique rice recipes from around the globe.
For centuries, the special benefits of rice have served many communities. Believed to cool the body, rice has been served in summer for both lunch and dinner. During winter months, citizens of cooler Northern India added spices to warm up rice dishes. Easy to digest, rice today has become a popular choice for people with food allergies.
To experience the delights rice dishes have to offer, find out the two best methods for preparing rice. The first method involves boiling a lot of water with a pinch of salt and a few drops of oil, adding the rice, and when tender, pouring out the excess water. Then, put the strained rice in a pot, add some water, and steam the rice on low until the rice is fully cooked. The second method of cooking rice is the absorbed method, in which you put exactly the amount of water required to give the rice a perfect consistency. The exact amount of water depends on the type of rice you use, its age, etc.
Rice dishes are as varied as the cultures that prepare them. At RiceGourmet.com, savor the differences with choices like Brazilian Rice, a simple dish that acts as the perfect accompaniment for well-seasoned curry selections. Or, serve the exotic flavors of Thailand when you prepare Thai Fried Rice garnished with green onions and thin cucumber slices.
At RiceGourmet.com, you'll also find directions for basic rice dishes like Yellow Rice. This rice can be served whenever you choose as the taste and flavor do not alter, only the color. Just add a pinch of turmeric when boiling the rice. Sign up for the site's newsletter, and you'll receive even more hearty recipes featuring the diverse flavors of rice from around the world.
Debbie Mazo is a writer and editor based in Vancouver, Canada. She's been writing the NetFood Digest column for FoodWine since 1997. You can contact her at djmbc@[email-address-removed].
Copyright © 2001, Debbie Mazo. All rights reserved.
This page created October 2001