Rice

Storing Rice & Grain

• Store uncooked rice and most grains in tightly sealed, labeled containers for up to 1 year, at room temperature, and up to 2 years in the freezer.

• Whole grains (including barley, brown rice, kasha, cornmeal, wheat berries, wheat germ and whole wheat flour) should be refrigerated or kept in the freezer for up to 6 months. Whole grains contain oils that can become rancid; their shelf life is shorter than that of other grains.

Cooking Rice & Grains

• Rice and grains have a reputation—but don’t let that put you off! The key is in the amount of water and cooking time per cup of rice or grain, which varies with the individual rice or grain variety. And some rice and grain varieties are added before the water is boiled; some are added after.

• Be sure to check specific instructions and cooking times for your particular rice or grain in the Timetable for Cooking Rice & Grains. In general, to make light, fluffy rice and grains:

1. Measure exactly 1 cup uncooked rice or grain into a 2-quart saucepan.

2. Add 1/2 teaspoon salt, if desired, per 1 cup uncooked rice or grain.

3. Cook exactly as directed in Timetable for Cooking Rice & Grains. Do not remove the lid or stir during cooking, as valuable moisture and heat are lost.

4. After cooking, fluff with fork, lifting grains to release steam.

• Mix it up! Try cooking grains and rice in broth or in fruit or vegetable juice. Wild rice (actually a lake-grown grain) is delicious cooked in water and orange juice.

• If you’re really too busy to prepare rice the traditional way, try Betty Crocker Bowl Appétit!® Rice dishes—Cheddar Broccoli Rice, Herb Chicken Flavored Vegetable Rice and Teriyaki Rice. They make great side dishes and are microwave-ready in 5 minutes.

• Remember that grains do lose moisture with age, so you may need to adjust the amount of liquid called for in your grain recipe. If all liquid is absorbed but the grain isn't quite tender, add a bit more liquid and cook longer. If the grain is tender but all the liquid hasn't been absorbed, just drain the liquid.
  
  
  

Reheating Leftover Rice & Grains

Don’t forget about leftovers! Cooked grains can be covered and refrigerated up to 5 days (or frozen in airtight containers up to 6 months). Reheat cooked grains in any of three easy ways:

• Microwave 1 cup of rice or grain with 1 tablespoon of water in a covered container on High for 1 to 2 minutes.
• Heat 1 cup of rice or grain with 2 tablespoons of water in a covered saucepan over low heat.
• Pour boiling water over frozen or refrigerated rice or grain in a colander set inside a sink until the grain is hot.

Published on: 2004-07-06 (3024 reads)