The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

Zojirushi NS-ZCC18 10-Cup Neuro Fuzzy Rice Cooker and Warmer

List Price: $245.00
Buy New: $168.88
You Save: $76.12 (31%)

Features:
• 10-cup computerized rice cooker and warmer with advanced Neuro Fuzzy logic technology
• Multi-menu selections; automatic keep-warm, extended keep-warm, and reheat cycles
• Spherical, nonstick inner pan allows for spherical heating; LCD clock and timer; retractable cord
• 2 measuring cups, nonstick rice spoon/scooper, rice spoon holder, and recipes included
• Measures approximately 11 by 9 by 10-1/2 inches; 1-year limited warranty

For Steamed rice. Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

For Boiled rice (Japanese method. Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.

For Rice with fig sauce. Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

For Orange rice. Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.

For Rice with raisins. Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

For Rice with peaches.Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

For Browned rice. Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.

Read More At Singapore Man or Visit Singapore Embassy

Zojirushi NS-LAC05 Micom 3-Cup Rice Cooker and Warmer, Stainless Steel

List Price: $169.00
Buy New: $120.00
You Save: $49.00 (29%)

• 3-cup rice cooker with micro-computerized Fuzzy logic technology
• Menu selections include white, sushi, porridge, brown, and quick cooking
• Keep-warm function; LCD display with timer; nonstick inner cooking pan
• Measuring cup, nonstick rice spatula, and spatula holder included
• Measures 11-1/2 by 9 by 7-1/4 inches; 1-year limited warranty

- Timer (set it and forget it); we set the timer the night before or in the morning. Never have to wait for rice, the rice waits for us and has a keep warm setting.
- Cooking; the rice cooks better than anything I’ve ever had. Blows away steamers or stove-top cooking.
- Non-stick; easy to clean

The only complaint, as mentioned in plenty of reviews, is the instructions are a bit lacking; but that’s not a reason to not buy.

Shop Amazon for a rice cooker

Zojirushi Mr. Bento Stainless-Steel lined Lunch Jar, Silver
Amazon Price: $45.00


Customer Review: My husband and I bought the Mr. & Ms. Bentos as Christmas presents for eachother this year. The Mr. Bento is a perfect size for his lunches, which I now pack each night. The Ms. seemed to small for me (I am a big lunch person), but I have yet to still be hungry. The number and size of containers forces me to choose wisel…

Zojirushi NS-LAC05 Micom 3-Cup Rice Cooker and Warmer, Stainless Steel
Amazon Price: $129.88


Customer Review: I received this machine 10 days ago and I’m completely satisfied with it. Every batch of rice is perfect, and it’s a snap to clean. The timer is a terrific feature. One note though: some reviewers have warned that the white rice capacity is only 2 cups. This isn’t the case. The same scale on the bowl is used for both white …

Panasonic SR-G06FG 3.3-Cup Rice Cooker/Steamer
Amazon Price: $29.99


Customer Review: This simple, compact cooker makes great rice. But the instructions are unclear, incomplete, and filled with typos. Here’s what they should say.

1. Using the included measuring scoop, measure 1, 2, or 3 level scoops of uncooked rice into a strainer. (The scoop is 3/4 cup. If you’ve lost it, use a measuring cup t…

Zojirushi NHS-10 6-Cup Rice Cooker/Steamer & Warmer, White
Amazon Price: $48.95


Customer Review: Easy to use, easy to clean, perfect for work, where you can make a quick meal with almost no prep time, and save a LOT of money (guess where this one is going…)

Definitely a recommended buy.

We have one in my current common room (3-cup model), but I’m switching buildings, so I decided to buy one for the new co…

Zojirushi NS-TGC10 Micom 5-1/2-Cup Rice Cooker and Warmer, Stainless Steel
Amazon Price: $124.00


Customer Review: perfect rice cooker if you want to make brown rice. Typical rice cooker usually burned the brown rice because it does not have the setting for it. With Zojirushi, the rice come out perfectly cook and taste excellent. If you want to make perfect rice you should consider this one.

Technorati Tags: rice cooker

It goes with out saying that sushi is the most famous Japanese dish in the world. You can buy sushi in just about any corner of the world. There are many types of sushi, from the traditional nigiri zushi, sliced raw fish on sweet vinegar rice to California sushi roll.

Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer
List Price: $223.35
Buy New: $159.99
You Save: $63.36 (28%)

This handy Japanese rice cooker takes all the effort out of making perfect sushi rice every time. Its advanced Neuro Fuzzy logic technology let you choose the type of rice you want to cook from a menu displayed on the large LCD screen. The cooker does all the rest. The non-stick interior pan and spherical heating system distribute heat evenly for better results and the automatic keep warm, extended keep warm, and reheat cycles mean that your rice is still perfect even if you don’t eat it right away. The cooker includes two measuring cups, a non-stick rice spoon/scraper, a spoon holder, and recipes. 5 1/2 cup capacity.

The toppings along with the flavor of the sushi change from place to place but but they are start from the basic ingredients of sweet rice and raw fish. You would think that making sushi would be difficult but it is quite simple. Many Japanese people often make it at home because going to sushi bars can be expensive.

First making the rice. The rice can be any kind of white rice, but better the rice better the taste. It is said that if you make rice it tastes better if you make at least 2 cups of rice. So, We are going to make 2 cups of rice, but to make make 10 to 12 pieces of traditional sushi you need about 1 cup of rice, about 2 servings. You can put the remaining rice in a resealable container and freeze it for later.

To make the rice you will need 2 cups of rice and 2 cups of water. Wash the rice by hand in a large sauce pan. Wash and repeat at least 3 times. After you wash the rice let it stand in water for 30 minutes. When the thirty minutes are up, pour two cups of water in a small sauce pan and cover with a lid. Bring the water to a boil and then turn the temperature down to a small flame and add the rice. Cover with a lid and let the rice cook for 10 minutes and turn off the heat. Leave the sauce pan covered and let it sit for 30 minutes.

Now for the sushi rice. In Japan and many Asian food stores you can buy a powder called “sushi no ko” or the liquid called “Sushizu.” If you dont have access to either of these products you can make your own Sushizu. For now we are going to say that you dont have access to either of these products, and we are going to make our own.

Sushizu is pretty easy to make. The ingredients are, 15g sugar, 5g salt, 2 table spoons of vinegar. Put all ingredients in a small sauce pan and heat until the sugar melts and it is all liquid. This is good for 1 1/2 cups of rice. Mix rice and your sushizu and keep the rice warm. When the rice cools it will stiffen a little.

After you have made the sushi rice mix the rest is simple. Take your raw fish and slice it (I like thin) about 1 inch wide and 3 inches long. Next shape your rice. This is done by putting rice in the palm of one hand and pressing it with 2 fingers of the other hand. It takes some practice, but once you get the hang of it it is a breeze. After you shape the rice put your sliced sushi on top. Gently press it and place it on a serving plate. If you are eating is soon, cover and place it in the refrigerator.

Eat with soy sauce. Most Japanese people like Wasabi (the green spicy radish paste) on their sushi. If you get a chance give it a try. Enjoy your sushi!

Admin/writer at Japan.Survival-Links.Com

Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.

Zojirushi NS-LAC05 Micom 3-Cup Rice Cooker and Warmer, Stainless Steel
List Price: $165.00
Buy New: $119.00
You Save: $46.00 (28%)

The Zojirushi Micom Rice Cooker & Warmer is compact yet versatile, and ideal automatic rice cooker for singles and smaller families. Its clear-coated stainless steel exterior keeps it clean and makes it durable. The micro computer chip inside automatically makes adjustments to temperature and heating time while the spherical inner cooking pan provides even heating to cook perfect rice every time. Menus include white/sushi, porridge, brown and quick cooking. Other features include automatic keep warm, extra large color LCD display and clock and timer functions.

BOILED RICE - Boiling is about the simplest way. Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water may be utilized in the preparation of soups or sauces, or it may even be used to supply the liquid required in the making of yeast bread.

BOILED RICE (Sufficient to Serve Eight)
1 c. rice ; 3 tsp. Salt; 3 qt. boiling water

Wash the rice carefully and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.

JAPANESE METHOD - Rice prepared by the Japanese method may be used in the same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.

JAPANESE METHOD (Sufficient to Serve Eight)
1 c. rice ; 1-1/2 tsp. Salt; 5 c. boiling water

Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.

STEAMED RICE - To steam rice requires more time than either of the preceding cooking methods, but it causes no loss of food material. Then, too, unless the rice is stirred too much while it is steaming, it will have a better appearance than rice cooked by the other methods. As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal.

STEAMED RICE (Sufficient to Serve Six)
1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water

Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the cooking utensil covered and do not stir the rice. About 1 hour will be required to cook rice in this way. Serve in the same way as boiled rice.

Noraini Maskuri enjoys cooking and has professional training in bakery. She owns the site MyCookery.com and runs the blog at http://www.mycookery.com/blog/

Shop Amazon for

Zojirushi Mr. Bento Stainless-Steel lined Lunch Jar, Silver
Amazon Price: $45.00


Customer Review: My husband and I bought the Mr. & Ms. Bentos as Christmas presents for eachother this year. The Mr. Bento is a perfect size for his lunches, which I now pack each night. The Ms. seemed to small for me (I am a big lunch person), but I have yet to still be hungry. The number and size of containers forces me to choose wisel…

Zojirushi NS-LAC05 Micom 3-Cup Rice Cooker and Warmer, Stainless Steel
Amazon Price: $129.88


Customer Review: I received this machine 10 days ago and I’m completely satisfied with it. Every batch of rice is perfect, and it’s a snap to clean. The timer is a terrific feature. One note though: some reviewers have warned that the white rice capacity is only 2 cups. This isn’t the case. The same scale on the bowl is used for both white …

Panasonic SR-G06FG 3.3-Cup Rice Cooker/Steamer
Amazon Price: $29.99


Customer Review: This simple, compact cooker makes great rice. But the instructions are unclear, incomplete, and filled with typos. Here’s what they should say.

1. Using the included measuring scoop, measure 1, 2, or 3 level scoops of uncooked rice into a strainer. (The scoop is 3/4 cup. If you’ve lost it, use a measuring cup t…

Zojirushi NHS-10 6-Cup Rice Cooker/Steamer & Warmer, White
Amazon Price: $48.95


Customer Review: Easy to use, easy to clean, perfect for work, where you can make a quick meal with almost no prep time, and save a LOT of money (guess where this one is going…)

Definitely a recommended buy.

We have one in my current common room (3-cup model), but I’m switching buildings, so I decided to buy one for the new co…

Zojirushi NS-TGC10 Micom 5-1/2-Cup Rice Cooker and Warmer, Stainless Steel
Amazon Price: $124.00


Customer Review: perfect rice cooker if you want to make brown rice. Typical rice cooker usually burned the brown rice because it does not have the setting for it. With Zojirushi, the rice come out perfectly cook and taste excellent. If you want to make perfect rice you should consider this one.

Technorati Tags:

If you cook rice more than a couple times each month you want a counter top electric rice cooker. The electric rice cooker is a clever device that is as simple to use as a toaster but always produces magical results. It’s a tribute to human ingenuity how this simple kitchen small appliance does its magic and cooks rice, every kind of rice, perfectly every time. How is it that a rice cooker knows when to switch from the cooking mode to the keep warm mode automatically?

If you take out the inner cooking pan of a Zojirushi rice cooker and look inside the rice cooker, you will see a small round disk, about 1-1/2″ in diameter, in the center of the heating plate. This is a thermal sensing device, known as a magnetic thermostat, and it sits on a small spring.

When rice and water are placed into the inner cooking pan and then put into the main body of the rice cooker, the weight of the rice and water in the inner cooking pan depresses the spring of the magnetic thermostat. This sensor triggers the heating plate to go to full power and bring the liquid in the cooking pan to a boil. At sea level water boils at 212 F (100 C) and no higher. Here’s the ingenious part. As long as there is water in the pan the rice cooker’s heating element will stay on. When the rice absorbs all the water, the temperature in the pan will begin to rise since there isn’t any water left in the pan. When the thermal sensor senses that the temperature has risen above 212 degrees F, the machine turns off the heating element and switches to a “keep warm” mode of about 150 degrees F.

Zojirushi Corporation has been making electric rice cookers and other small kitchen appliances for more than 80 years. Zojirushi offers several types of rice cookers to suit everyone’s needs.

In more advanced Zojirushi models a computer chip automatically makes adjustments in temperature and cooking time depending upon the program entered. These cookers are called micom rice cookers because they are fitted with a microcomputer chip. The top-of-the-line Zojirushi micom rice cooker is the Neuro Fuzzy, a registered trademark name coined by Zojirushi to indicate a rice cooker which utilizes “fuzzy logic” through a micro computer chip to cook rice.

This computer chip is the brains of the unit and instead of simply switching on and off reacting to temperature, the rice cooker now makes small adjustments in temperature and cooking time according to what the thermal sensor senses. So you can program your rice to be hard or soft, dry or watery, as in the case of making rice porridge, the Asian comfort food. You can also program for cooking white, brown or sweet (glutinous) rice.

The standard heating method known as Induction Heating (IH) occurs when a magnetic material is placed in a magnetic field. In Zojirushi rice cookers, coils within the bottom of the rice cooker create the magnetic field. When the special 2 ply inner cooking pan (nonstick coated aluminum with stainless steel outer lining) is placed into the rice cooker, a magnetic field is generated to create instant heat. Through this technology, the whole inner cooking pan itself becomes the heat source utilizing both high heat and finely tuned heat adjustments to control the cooking process. The results? Higher and quicker heat response that’s more evenly distributed for perfectly cooked rice every time!

Zojirushi rice cookers are designed to hold a basket above the rice which can used to cook vegetables in the steam coming off the rice. You can also use your Zojirushi in warm mode as a slow cooker for other dishes like beef stew or soup.

Technorati Tags: electric rice cooker, Zojirushi rice cooker

Zojirushi NS-LAC05 Micom 3-Cup Rice Cooker and Warmer

Features:

• 3-cup rice cooker with micro-computerized Fuzzy logic technology
• Menu selections include white, sushi, porridge, brown, and quick cooking
• Keep-warm function; LCD display with timer; nonstick inner cooking pan
• Measuring cup, nonstick rice spatula, and spatula holder included
• Measures 11-1/2 by 9 by 7-1/4 inches; 1-year limited warranty

Customer Reviews: Read 21 more reviews…

5 out of 5 stars Love it. July 21, 2007
For many years, I considered a rice maker as I enjoy rice a few times a week but felt I did fine cooking it on the stovetop. It was easy. But eventually I decided to try one. This one had good ratings so I went for it. It’s an amazing little appliance. Set it to go and relax. Your rice may take a little more time to cook than on the stove but it doesn’t need your constant attention. It will be perfectly cooked, warm and waiting for you. I like this cooker so much I just bought a second one for my daughter to take back to school with her. I highly recommend this one.

4 out of 5 stars Very nice cooker but not perfect July 17, 2007
I bought the cooker after reading many reviews. The rice would not be hard at the bottom as many people mentioned. But I was not satisfied with the mix rice cooking because the brown rice in mix rice was still hard to me. The warmer and time-setting cooking are its merits. I don’t think it would make rice unbelievably delicious, which actually is decided by rice itself instead of rice cooker. Anyway, this is still a nice cooker but not its price.

5 out of 5 stars Highly recommend July 14, 2007
1 out of 1 found this review helpful

I did a lot of research before buying this and have had it for several months now. This Zojirushi rice cooker is great. Perfect rice every time; white, brown, wild, rice of any kind. Easy to use, durable, easy to clean, compact, looks good, a good user experience (the designers were thinking when they made this). Things to be aware of: It takes a while to cook the rice- over an hour for brown rice. Also, porridge in Japan is a soup like substance so if you want the non-watery North American kind you will need to adjust the porridge to water ratio. If I remember correctly it’s 1:2.5 ratio of porridge to water.

5 out of 5 stars for the inexperinced July 12, 2007
I am a neophyte rice maker. The NS-LAC05 is essentially foolproof. The instruction manual requires careful reading and some interpretation but is quite usable. I have had no problems at all and am very happy with the cooker. One word of caution. The term “porridge” does NOT refer to porridge as used in English but is a Japanese rice porridge. The “porridge” setting is usable but the timing is off for oatmeal.

4 out of 5 stars Top rice cooker June 21, 2007
1 out of 2 found this review helpful

I believe it is the best machine out there to cook perfect rice. No burning or hard rice on the bottom. Perfect for a couple or a single person, anymore you would need a 5 cup model. The warmer is awesome! It still warms the rice like you just cooked it, without it going smelly or hard. Another great feature is the programming, it cooks when I want it to cook automatically!

The bad qualities of this product is minor. I wish they would make a more attractive style. Even though it is stainless steel accent, there is still that plastic white around it. Also the porridge setting works, I was mistaken for it to make congee. So it does makes mushy rice porridge, but it does not make watery congee rice. I wish it comes with a steamer rack, but I guess this version is too small. Another minor thing is the cooking programming time, it goes by military time, not by 24hr.

Technorati Tags: Zojirushi rice cooker

The importance of Rice Proteins is making waves in the world of nutritional science. Rice, native to tropical and subtropical areas of Asia and Africa, is consumed as the primary staple food by more than half of the world’s human population. As rice is a cereal grain requiring intensive labor, high quantities of rainfall and plenty of water for irrigation, it is extensively cultivated in the highly populated tropical regions of South Asia and parts of Africa. However, to meet its growing requirements worldwide, rice is grown today in different parts of the world, even on steep hillsides. Beside maize and wheat, rice is the third largest crop cultivated in different parts of the world. Especially for developing nations like those of South Asia and Africa rice also forms one of the largest exported food crops. http://www.agcommoditiesinc.com/ informs you on some of the chief features of rice plants, Rice Proteins and the numerous advantages of consuming rice grains.

As rice plants require large quantities of water for their cultivation and optimum growth, they are often grown in paddies where the accumulated water prevents weeds from hampering the growth of the rice crops. The excess water can be drained out once the rice crops have attained their full maturity and the harvesting works are about to be started. Since rice paddies often form the habitat of a variety of birds and amphibians, the herons and snakes prevent the crops from being infested with pests up to significant extents.

After rice grains are harvested, on removing the outer husks, at first brown rice is obtained. When all the bran and germ have been removed white rice is obtained. This white rice may be then parboiled, polished or processed into flour before it is consumed as food ingredients. The food nutrients that may be lost during the milling processes are often replenished in the white rice obtained. Along with white rice, brown rice is also widely consumed in different parts of the world as a primary source of Rice Proteins. Along with the basic rice crops, the moist oily layer producing healthy oil known as rice bran is also commonly used for preparing a variety of dishes in Asian countries like Japan. The flour obtained from ground raw rice that is added to a variety of beverages like amazake, horchata and rice milk is also rich in Rice Proteins content. In this regard, mention must be made of http://www.agcommoditiesinc.com/index.htm as it informs you on some of the basic benefits of Rice Proteins.

Rice forms a wholesome and nutritious health diet while providing the body with required levels of complex carbohydrates thereby helping in reducing fat intake. Being cholesterol-free, sodium-free, non-allergenic and minimum fat content, rice is easy to digest and forms a crucial part of a healthy diet. As rice is a complex carbohydrate its potential energy may be stored in the body muscles and energy can be released whenever the body feels the requirement for it. For people requiring a gluten-free diet, Rice Proteins are some of the best options compared to other protein sources. Moreover, as Rice Proteins are free from allergens present in other protein sources like soy, eggs, milk, yeasts and some other grains, they can be considered as truly hypoallergenic. Derived from natural processes of polishing and extraction, Rice Proteins, having approximately 70% protein content, are rich sources of amino acids. Modern research has revealed that, when properly processed, the amino acid profile of Rice Proteins is very similar to that found in mother’s milk, one of the most nutritious food materials of the planet.

Rice Proteins, compared to that of other cereal grains, is a high quality protein. Having all the eight essential amino acids necessary for building strong muscles, rice provides a major part of our body-energy. Along with rice grains, Rice Syrup, Maltose Syrup and Rice Sweeteners are also often added to different dishes as food ingredients. Organic Rice Protein, whether consumed as grains and cereals or added as Rice Protein Powder or Rice Protein Concentrates to different culinary preparations as food ingredients, is always easy to digest by the human system.

http://www.agcommoditiesinc.com/index.htm tells you of some food preparations commonly prepared with rice grains as food ingredients in different parts of the world. Being fast and easy to cook neutrally flavored rice can be added to a wide variety of dishes, from preparing exotic flavored rice preparations to simple dairy desserts. Rice comes in different varieties and each variety has a characteristic flavor of its own. While some people prefer to obtain their share of Rice Proteins from dishes prepared with rice, meat and vegetables, others prefer to add rice grains as food ingredients in accompaniment to fruits and nuts to prepare delicious desserts. Because of its high nutritional values, today, rice grains and Rice Protein Powder Bulk are also added to numerous health snacks and beverages to supply the body with nutrition and energy.

Along with human food, as Rice Proteins are easily digestible and have low ash content, it forms an ideal material for preparing different types of cat and dog food capable of controlling the ash content of their diet. For these reasons, along with human food, Rice Proteins are also used for preparing different types of pet food, aquatic feed, piglet feeds and calf milk replacements. See contact information below for author’s general disclaimer which has been omitted from this article.
MIKE SINGH Ag Commodities, Inc Office: 714-782-7131 / Cell: 714-310-4882 / Fax: 320-215-1303 Email: AgCommoditiesInc@gmail.com www.AgCommoditiesInc.com.

Technorati Tags: Rice Proteins, nutritional science

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.

The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

For Steamed rice. Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

For Boiled rice (Japanese method. Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.

For Rice with fig sauce. Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

For Orange rice. Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucer full of rice.

For Rice with raisins. Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

For Rice with peaches. Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

For Browned rice. Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.

If you cook rice more than once a month you want an automatic rice cooker. It makes good rice, every time, and doesn’t need your attention. A countertop electric rice cooker doesn’t have to be fancy and it doesn’t have to be huge. A 3 cup capacity rice cooker makes 6+ cups of cooked rice, so gauge your needs by that. If you want top-of-the-line go with a Zojirushi Rice Cooker or a Sanyo Rice Cooker. A rice cooker is a multitasker. Also perfect for steaming vegetables, making soups, and keeping things warm.

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