Rice

Brown Rice Yeast Rolls

If you’ve ever wondered what to do with leftover brown rice, this recipe is for you! Although best when fresh right out of the oven, these rolls can make excellent additions to any meal for several days after baking. Have fun surprising your family with this novel new way to enjoy your...

Chocolate Rice Pudding

Your kids will enjoy the chocolate and cherry flavors, but you’ll appreciate the goodness of whole grain rice, paired with plenty of milk protein, in this delicious chocolate-cherry rice pudding.

Asian Grilled Chicken and Rice Salad

Simple and quick: cook rice, then combine everything, for a light, crunchy Asian-style salad that is satisfying and delicious.

Black Bean and Rice Salad

Black rice and black beans team up, for an antioxidant-rich salad packed with delicious good health. Bright, crunchy vegetables and color and taste contrast.

Layered Pesto Rice Bake

Brown rice layered with goat cheese and pesto makes for a special side dish. Serve with roasted cherry tomatoes, as shown here.

Black Rice Rivals Blueberries as Antioxidant Source

Scientists working with Zhimin Xu at the Louisiana State University Agricultural Center have found that black rice (sometimes called “forbidden rice”) contains health-promoting antioxidants called anthocyanins, at levels similar to those found in blueberries and blackberries.
Presentation at the National Meeting of the American Chemical Society, Boston MA. August 26, 2010.

Changing Chinese Attitudes to Brown Rice

One in ten Chinese adults is estimated to have diabetes, with another 16% on the verge of developing it. With a rate of increase in diabetes faster than in Europe or the U.S., Chinese nutrition experts seeking to promote whole grain brown rice in China carried out a pilot study with 32 Shanghai residents, to learn about attitudes to brown rice. Only a quarter of the group had ever tried brown rice, and almost all (30 of 32) ate white rice daily. While most participants had an inferior view of brown rice before the project, after tasting it and learning of its health benefits, their views became more positive, and 27 of the 32 expressed a willingness to participate in a future long-term brown rice intervention study.
Journal of the American Dietetic Association. August 2010; 110(8): 1216-21.

Black Rice Bran High in Antioxidants

A team of researchers at Cornell University, including WGC Scientific Advisor Rui Hai Liu, analyzed the phenolic content and antioxidant activity of 12 diverse varieties of black rice, and found that antioxidants were about six times higher in black rice than in common brown/white rice. The black rice bran had higher content of phenolics, flavonoids and anthocyanins.
Journal of Agricultural and Food Chemistry, July 14, 2010; 58 (13): 7580-7.

Switch to Brown Rice Reduces Diabetes Risk in Men and Women

Scientists at the Harvard School of Public Health followed 39,765 men and 157,463 women as part of the Health Professionals Follow-up Study and the Nurses’ Health Study I and II. They found that those eating several servings of white rice per week had a higher risk of Type 2 diabetes and that those eating 2 or more servings of brown rice had a lower risk. They estimate that replacing about two servings a week of white rice with the same amount of brown rice would lower diabetes risk 16%.
Archives of Internal Medicine. June 14, 2010; 170 (11): 96-9.

Naturally Gluten-Free Grains May Be Cross-Contaminated

A Polish team from the Instytut Zywnosci in Warsaw analyzed 22 gluten-free products and 19 naturally gluten-free grains and flours, for gluten content. Gluten content in the products ranged from 5.19 to 57.16 mg/kg. In the inherently gluten-free grains and flours, no gluten was detected in rice and buckwheat samples, but was detected in rice flakes (7.05 mg/kg) in pearl millet (27.51 mg/kg) and in oats (>100 mg/kg). ?(Poland)
Rocz Panstw Zaki Hig. 2010; 61(1):51-5. ??

Meanwhile, in the U.S., Tricia Thompson, MS, RD, a nutrition consultant specializing in gluten-free diets, arranged for gluten-testing of 22 retail samples of inherently gluten-free grains, seeds, and flours. She found contamination of 20 to 2925 ppm in seven of 22 samples, putting them over the proposed FDA limit of 20 ppm, with lower levels in some others. Both articles point to the importance of gluten-free certification even on foods that are naturally gluten-free, such as millet.?(USA)
Journal of the American Dietetic Association. June 2010; 110(6):937-40.

Sprouted Risotto

This recipe combines the health of sprouted brown rice with the creaminess of a good risotto. If you thought you could only make good risotto from white rice, this is the recipe to try.

Sprouted Rice Shrimp Stir Fry

Sprouted Sweet Brown Rice perfectly complements this easy stir fry. Coconut oil adds extra flavor depth, but you can substitute any other neutral vegetable oil.

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