Thursday, June 3, 2010
Rice Rice Rice
I love this rice cooker, you can set it for various kinds of rice and it cooks perfectly, every time. I eat copious amounts of brown rice, my favorite is short grain that I buy in a big bag at a huge Japanese market, they have everything there.
I actually just had brown sweet rice for the first time last night, it was great! I enjoyed the nutty, crunchy texture of the grains.
You may have had sweet rice before, this is the name you usually see on the bag but most people know it as the "sticky" or "glutinous" rice that you eat with Thai food.
According to legend, it was used to make the mortar in the construction of the Great Wall of China, and chemical tests have confirmed that this is true for the city walls of Xian.
Rice doesn't have to be eaten for lunch or dinner, I eat it quite frequently for breakfast. I will take a glass bowl, spray it with cooking spray, add my egg whites (I use one cup of liquid whites), 4 ounces of cooked brown rice and sometimes even throw in a bit of spinach or chopped tomato or cooked mushrooms. Microwave 3 minutes, then stir around to incorporate the liquid uncooked egg, microwave one more minute and you have a "scramble".
This has the required protein from the egg, the carbohydrate from the rice and is delicious! You can top it with reduced sugar ketchup, hot sauce, salsa, fat free sour cream and/ or some reduced fat cheese.