What comes in a variety of flavors and complements any meal? Rice. It's emerging as the "new" food of choice for many consumers. Not so long ago, our selection of rice was very limited. Not any more. Today, we can choose from a variety of rices from wild to cajun to pilaf. Rice not only tastes great, it's nutritious, low in calories and simple to prepare."Rice is now right up there with pasta as American's favorite dish" said Christopher Keegan, Uncle Ben's, Inc. Corporate Executive Chef. "It's so versatile, you can eat it every night and never get bored."
With the craze over rice in full-swing, Chef Keegan answers some commonly asked questions that will help your rice recipes turn out perfect every time.
Question: Is wild rice different from regular rice?
Answer: Yes. In fact, wild rice isn't rice at all. Wild rice is very nutritious. It has more protein and fewer calories than regular rice, as well as many B vitamins. Because of its limited availability and great demand, wild rice is more expensive than regular rice. However, a smaller portion of wild rice can be economically combined with other ingredients to give recipes a hearty and distinctive flavor.
Question: Does using Uncle Ben's® Converted® Brand rice really make a difference?
Answer: Absolutely. Unlike ordinary rice, Uncle's Ben's, Inc. steams the vitamins and minerals from the bran layer into the center of the grain before milling. Uncle Ben's® Converted® Brand rice is also the only rice that can stand up to the most complicated recipe. Whether you have to bake, boil, simmer or fry, if you use Uncle Ben's® Converted® Brand rice your dish will turn out perfect every time.
Question: How long can I store my rice, and what kind of container should I use?
Answer: Rice is a stable grain, and has a shelf life of up to two years when stored properly.
Uncooked rice should be kept in a cool, dry, insect-free area at a temperature of less than 80 degrees, with no foods or materials nearby whose aromas can be absorbed. In the refrigerator, uncooked rice can be stored six months to a year. And in the freezer, for one to two years. Again, make sure it's isolated from strong aromas.
Answers to questions like these are featured regularly in Appetize,
a new consumer magazine from Uncle Ben's, Inc. for cooks who are looking for quick
and simple ways to make their good cooking great. For a free subscription,
write to Appetize, Rives Carlberg, 2800 Post Oak Blvd., Suite 3400, Houston, Texas
77056, or call the Appetize Foodline at 1-800-963-9201. (NAPSI)
