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By Rita Calvert and Rita Calvert,Contributing Writer | November 3, 1993
Q: When a recipe calls for rice, what kind should you use and does it make a difference?A: Unless otherwise specified, basic long-grain white rice (not instant) is a safe choice for a recipe calling for rice. Some varieties of rice are interchangeable without a different cooking time, but can add more flavor. Examples of these are Basmati rice or pecan rice, which both have a nutlike character. Arborio rice is considered the classic rice for such dishes as paella and risotto, but new renditions of these recipes often call for Basmati and therefore will specify their own cooking times.
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By John Lindner, Special To The Baltimore Sun | January 8, 2012
What impressed me first about the Kung Pao Chicken ($8.99) at this new Harbor East eatery was its boisterous fire. The pepper heat comes up front, with an intensity many Asian restaurants won't offer unless you ask for it. The Kung Pao declares the kitchen is not afraid to scare off wobbly Western palates, which are no doubt less timid than they used to be. Manchurian's heat in this dish is pleasantly risky. The consistency of the bean sauce carried nice smoky notes, and there's no question chilies were at work.
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By Betty Rosbottom and Betty Rosbottom,LOS ANGELES TIMES SYNDICATE | November 29, 1998
In the South where I grew up, rice was a favorite dish. As a youngster I adored my grandmother's New Orleans-style red beans served over mounds of white rice, and I remember devouring my mother's fried chicken served with fluffy rice napped with pan gravy. Smothered pork chops and minute steaks, two more Southern specialties, were also accompanied by servings of simple white rice at our house.Although the rice I remember from my youth was generally boiled white rice, I've experimented with countless varieties during my cooking career.
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By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | November 21, 2007
My rice never turns out right. How do I get fluffy yet sticky rice that will clump on my fork? There are several methods for cooking long-grain white rice, the most common white rice in this country. Here's the method I use: Bring 2 cups of water to boil in a saucepan with a tight-fitting lid. Add 1 cup rice and 1/2 to 1 teaspoon of salt. Shake the pan a little to spread out the rice, cover, then reduce the heat to medium-low. Cook for 20 minutes. Remove the pan from the heat, uncover and place a dish towel over the pan. Replace the lid and let it stand.
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By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | November 21, 2007
My rice never turns out right. How do I get fluffy yet sticky rice that will clump on my fork? There are several methods for cooking long-grain white rice, the most common white rice in this country. Here's the method I use: Bring 2 cups of water to boil in a saucepan with a tight-fitting lid. Add 1 cup rice and 1/2 to 1 teaspoon of salt. Shake the pan a little to spread out the rice, cover, then reduce the heat to medium-low. Cook for 20 minutes. Remove the pan from the heat, uncover and place a dish towel over the pan. Replace the lid and let it stand.
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By Rita Calvert and Rita Calvert,Special to The Sun | February 22, 1995
An incorrect phone number was listed in "What's Cooking" in yesterday's A La Carte section. The correct number for Bittersweet Hill Nurseries of Davidsonville is (410) 798-0231.The Sun regrets the error.Q: I recently bought a package of edible flowers and noticed that some were snapdragons. Are these any different from the snapdragons I grow in the garden?A: Hildred Morton of Bittersweet Hill Nurseries (specializing in herbs and edible flowers), in Davidsonville says that these snapdragons are likely to be the same as the common garden variety and are edible as long as they haven't been treated with pesticides.
NEWS
By SAM SESSA and SAM SESSA,SUN REPORTER | March 29, 2006
Champps Americana P.F. Chang's 10300 Little Patuxent Parkway, Columbia -- 410-730-5344 Hours --11 a.m.-10:30 p.m. Sundays; 11 a.m.-11 p.m. Mondays-Saturdays Restaurant's estimate --20 minutes Ready in --21 minutes This Chinese restaurant's carryout line is right next to an aisle coming out of the kitchen, which meant we kept dodging servers while we waited for our food. Ginger chicken and broccoli, $11.50, came with white rice, two fortune cookies and several sauces. The entree had crunchy broccoli and tender chunks of chicken in a light sauce.
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By Charlyne Varkonyi | December 1, 1991
Fish is one of the best options for quick cooking, but it can make a mundane meal unless you use a little creativity.Unfortunately, some timid cooks feel insecure about cooking seafood the right way, and they stick to formulas.They buy the same fish fillets -- flounder one time, salmon the next.They dab the fish with butter, squirt it with lemon and broil.Next time try a firm fish that you can put on skewers, such as swordfish or marlin.Prices vary widely, but if you go to a seafood market like Faidley's in Lexington Market you can find the swordfish for about $9.95 a pound and the marlin for $6.95.
NEWS
By Los Angeles Times | February 18, 2007
Today marks the beginning of the Chinese New Year celebration, and won tons are often part of the feast. This recipe is adapted from My Grandmother's Chinese Kitchen by Eileen Yin-Fei Lo. Chinese red rice vinegar and Chinese white rice wine are available at Asian markets. There's a big difference among brands of won ton skins; two we recommend are Fung's Village (extra thin) and Wing Hing brands. WON TONS Total time: About 1 hour, 30 minutes, plus 4 hours chilling time Makes about 36 won tons 3/4 pound lean ground pork 1/4 pound shrimp (about 8 large shrimp)
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | February 7, 2007
Side dishes can make or break a diet. So when it comes to making smart choices, a veteran restaurant critic I know offers this rule of thumb: Never eat a starch unless it is "out of the ordinary." That effectively eliminates most mashed potatoes, french fries, pastas and white rice - largely empty carbohydrates with low nutritional value and just average flavor. What's left? Brown rice, whose chewy texture can break up mealtime monotony and boost nutrition. The government recently advised Americans to eat three servings daily of whole grains, which have been linked to a lower risk of cancer, cardiovascular disease and diabetes.
NEWS
By Linda Gassenheimer and Linda Gassenheimer,McClatchy-Tribune | September 12, 2007
The secret to Puerto Rican cuisine is the distinctive sofrito. The Puerto Rican version is made with culantro (saw-leaf coriander, a relative of cilantro) and ajies dulces, sweet cooking peppers. I adapted today's recipe from Joel Rodriguez, executive chef at San Juan's Ajili Mojili, celebrated for serving authentic Puerto Rican cuisine, "cocina criolla." Puerto Rican-Style Chicken and Rice Makes 2 servings 1/2 medium green bell pepper, seeded and cut into cubes 4 medium garlic cloves, peeled 1/2 small onion, peeled and quartered 1 small tomato, cored and cut into quarters 1/2 cup cilantro leaves, plus 2 tablespoons for garnish (divided use)
NEWS
By Los Angeles Times | February 18, 2007
Today marks the beginning of the Chinese New Year celebration, and won tons are often part of the feast. This recipe is adapted from My Grandmother's Chinese Kitchen by Eileen Yin-Fei Lo. Chinese red rice vinegar and Chinese white rice wine are available at Asian markets. There's a big difference among brands of won ton skins; two we recommend are Fung's Village (extra thin) and Wing Hing brands. WON TONS Total time: About 1 hour, 30 minutes, plus 4 hours chilling time Makes about 36 won tons 3/4 pound lean ground pork 1/4 pound shrimp (about 8 large shrimp)
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | February 7, 2007
Side dishes can make or break a diet. So when it comes to making smart choices, a veteran restaurant critic I know offers this rule of thumb: Never eat a starch unless it is "out of the ordinary." That effectively eliminates most mashed potatoes, french fries, pastas and white rice - largely empty carbohydrates with low nutritional value and just average flavor. What's left? Brown rice, whose chewy texture can break up mealtime monotony and boost nutrition. The government recently advised Americans to eat three servings daily of whole grains, which have been linked to a lower risk of cancer, cardiovascular disease and diabetes.
NEWS
By SAM SESSA and SAM SESSA,SUN REPORTER | March 29, 2006
Champps Americana P.F. Chang's 10300 Little Patuxent Parkway, Columbia -- 410-730-5344 Hours --11 a.m.-10:30 p.m. Sundays; 11 a.m.-11 p.m. Mondays-Saturdays Restaurant's estimate --20 minutes Ready in --21 minutes This Chinese restaurant's carryout line is right next to an aisle coming out of the kitchen, which meant we kept dodging servers while we waited for our food. Ginger chicken and broccoli, $11.50, came with white rice, two fortune cookies and several sauces. The entree had crunchy broccoli and tender chunks of chicken in a light sauce.
NEWS
By BILL DALEY and BILL DALEY,CHICAGO TRIBUNE | January 18, 2006
With Ms. Visa and Mr. MasterCard about to come a-calling laden with holiday bills, it's important to stretch those food dollars - and have fun doing it. Take something as basic as leftover steamed white rice. Not exciting on its own, but it's exactly what you need to make fried rice that is as good or better than Chinese takeout. Freshly cooked rice is too wet and gummy to be fried. Refrigerating the cooked rice overnight allows the grains to dry out a bit so they'll remain separate when fried.
NEWS
By Bill Daley and Bill Daley,CHICAGO TRIBUNE | January 5, 2005
Small-town Connecticut in the late 1960s was no place to launch a culinary revolution, but there I was, refusing to eat the food my mother made for me. My parents were perplexed: After all, weren't they providing the finest cuts of meat they could find? But that was the problem. Big slabs of meat served unadorned had lost their charm. I wanted something racier and exotic. I wanted cool food, and Chinese food was my ticket. With the nearest takeout joint nearly 25 miles away and no wheels to speak of, I had to learn to cook Chinese on my own. This was no easy task.
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By Faye Levy and Faye Levy,Contributing Writer Los Angeles Times Syndicate | August 18, 1993
A recipe composed basically of rice, oil, vinegar and seasoning might not sound so enticing. But rice salad is surprisingly delicious. Somehow the ingredients come together to create a whole that is much tastier than its parts might suggest.Like potatoes and pasta, rice is neutral and harmonizes with most other ingredients. Rice salad can fulfill the same role as potato salad but is easier to make as there's no work comparable to peeling or slicing potatoes. Besides, rice cooks faster than potatoes.
NEWS
By Linda Gassenheimer and Linda Gassenheimer,McClatchy-Tribune | September 12, 2007
The secret to Puerto Rican cuisine is the distinctive sofrito. The Puerto Rican version is made with culantro (saw-leaf coriander, a relative of cilantro) and ajies dulces, sweet cooking peppers. I adapted today's recipe from Joel Rodriguez, executive chef at San Juan's Ajili Mojili, celebrated for serving authentic Puerto Rican cuisine, "cocina criolla." Puerto Rican-Style Chicken and Rice Makes 2 servings 1/2 medium green bell pepper, seeded and cut into cubes 4 medium garlic cloves, peeled 1/2 small onion, peeled and quartered 1 small tomato, cored and cut into quarters 1/2 cup cilantro leaves, plus 2 tablespoons for garnish (divided use)
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | December 26, 1999
During Christmas week many of us will have family members coming to visit for the holidays.That's certainly the case at our house. Our son and his girlfriend will be traveling to our home for a few days. Everyone plans the Christmas meal in advance, but what about the other meals after the 25th? They are often the hardest to plan. I don't want to spend so many hours cooking that there's no time left for conversations with my kids.I finally came up with a solution. I had recently created a recipe for a Chicken, Mushroom and Tomato Ragout, which actually improves in flavor when made in advance.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | July 25, 1999
During the many years I lived in Ohio, I always looked forward to summer, when I could prepare picnics to take to outdoor concerts in Columbus.Occasionally, my husband and I would travel to Blossom, an outdoor music festival near Cleveland, and enjoy a picnic on the sprawling lawns there, or we'd share a picnic supper with friends while en route to the Cincinnati opera.Now that I live in western Massachusetts, I continue this summer ritual and pack food in baskets to enjoy at Tanglewood, where the Boston Symphony plays from June to August, or at the Mount, Edith Wharton's former home, now the site of summer Shakespearean productions.
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