While we usually think of the Orient when rice is mentioned, we ought to think of the good old U.S.A. as well. Rice came to this country by accident in 1694. A ship carrying rice grains and other cargo left for England from Madagascar. The ship was blown off course by a storm and was forced to land in Charleston, S.C.
The people there were kind to the ship's captain, so he gave the governor of the colony a handful of rice grains as thanks. From these grains the first American rice crop was planted. Now rice is grown in states such as Arkansas, California, Louisiana, Mississippi, and Texas.
Rice has a lot going for it. For one thing, it can help you stretch your food budget. It costs only pennies per serving and is ideal to make meats, poultry and fish go further. There's also no waste with rice. You can use every last grain.
It's also convenient. Cooked rice can be stored in the refrigerator and can be easily reheated. Cook more rice than you need for a meal and it's instantly available later in the week.
Store uncooked rice in a dry, cool, dark place. It's best to transfer it to a metal canister or glass jar with a tight-fitting lid to keep it from absorbing moisture. Because of its oil content, brown rice becomes rancid easily and has a shelf life of only about six months. (Refrigeration retards spoilage.)
Rice, an excellent source of carbohydrates, also is easily digested, absorbed, and used effectively by the body. While the protein content of rice is limited, rice is superior in amino acid structure to that provided by other grains. The presence of all eight of the essential amino acids in the proper proportions enables the protein to be effectively utilized.
When supplemented by milk or other proteins of animal origin, rice may be considered a valuable source of protein. Unenriched rice contains small amounts of thiamine, riboflavin and niacin, but enriched rice is a good source of these nutrients. Most of the rice available in the United States is enriched.
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