Rice

If we are talking staples, this staple is the king of all staples. I have never been to a household without a stash of rice, certainly not a Ghanaian household without a large bag of long grain Jasmine rice that is a close distance to the rice cooker.

There are so many different types of rice, from the colour, to the size of the grain to its name. The differences are endless, and with many options in the market there are always some that are better than the others. Obviously the popular medium grain rice is what seems to be the popular type of rice; there’s also the favourite in many south-eastern meals, which is jasmine rice, there is sushi rice, brown rice and risotto rice and my all-time favourite red rice. I prefer red rice and sometimes brown not only for taste but they tend to sit better with my stomach than white rice does. Regardless, rice is the basic staple that can accompany basically everything and anything.

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Since there are so many endless possibilities with rice, I thought I would share my favourite flavour combination and grain combination.

Even though I said I love brown rice, I generally always cook a bled of rice. I have a mixture of brown rice, a little bit of parboiled white rice, some Canadian wild rice (which is actually not real rice but more of a grain) and a lot of red rice. I love variety but I chose these blends of rice because I feel like I can get a lot more than starch from these rices.

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  • 1 cup of cooked wild rice has fewer calories than 1 cup of regular white long grain rice and is a good source of protein, magnesium and vitamin B-6
  • 1 cup of red rice is approximately the same calories as that of cooked white rice but is very high in manganese, which is good for blood sugar control.
  • 1 cup of cooked brown rice is also approximately the same amount of calories as white rice but it is high in magnesium, has more protein and dietary fibre.

I tend to cook a ton of rice to pair with many meals and I can choose to spice it in whatever way I want, but I usually stick to some salt, cumin, and oregano because it is super versatile.

A tip on cooking rice. I am very lucky to have a great rice cooker, which are very cheap to get. Like I have a 6 cup rice cooker and bought it for about 30$ for school, and I absolutely love it. But a rule of thumb for dry rice is 1:2 (and a quater) so 1 cup rice to a little over 2 cups of water and that works for more grainier rice that need more water. With white rice you can stick to a 1:2 ratio or a little less water. You can add more water if you want a softer bowl of rice that is more sticky like sushi rice.

I could go on for days on the different type of rice recipes, but I think it is up to you to come up with all the different combinations as everyone has different preferences when it comes to a versatile food like rice.

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the making of a stir fry bowl

I will have a couple of my favourite recipes in my mains so keep a lookout for that.

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