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It's about recipes using white rice today. Specifically long grain rice, which is four or five times as long as it is wide. When cooked, the rice tends to stay separate and is light and fluffy. It is a good all-purpose rice. Among the varieties of white rice are, long grain, medium grain, short grain and round grain or Japanese rice. Most recipes indicate which variety of rice to use, but if it doesn't, I use long grain rice. There are several varieties, which include converted rice, instant rice (Minute Rice), brown rice, and as we call it, wild rice which is not rice at all, but a marsh grain. I suggest not using the above varieties unless the recipes calls for that type, or your finished food will not be the same as it should be. I do use brown rice in place of white but I pre-cook it for about a half an hour as it takes about 40-45 minutes until it is done as compared to white rice which cooks in about 15 minutes. How much should you use when a recipe calls for 3 cups of cooked rice? The general rule of thumb is 1 c. uncooked rice makes about 3 c. cooked. Also, do not rinse rice after it is cooked or a lot of the nutrients will be lost in the rinsing.

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With that said, it's time for recipes

CALICO RICE

1 each, medium green, yellow, sweet red peppers and onions, diced

2 T. olive, canola, vegetable oil or butter

1-1/2 c. uncooked white, long grain rice

1 pkg. Dry onion soup mix

2 T. salsa or picante sauce

2 t. ground cumin (easy on the Cumin if you're not fond of this spice)

4 garlic cloves, minced or about 1/2 t. garlic powder

3 c. water

In a skillet or 2 qt. saucepan, saute first 4 ingredients in oil or butter for 3 minutes. Stir in remaining ingredients. Bring to a boil; cover and simmer for 15-20 minutes or until rice is tender.

Makes 6-8 servings. If there are leftovers refrigerate and use the mixture in 4-5 days or freeze in a container. I always cook a triple batch of any rice pkg. in 1 or 2 measurements to be ready to use in other recipes. It takes less room in the freezer this way.

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HERBED RICE PILAF

2 c. uncooked long grain rice

1 c. dried celery

1/2 c. diced onion

1/4 c. butter or margarine

4 c. chicken broth (may be made using chix bouillon granules and water)

1 t. each, Worcestershire sauce, soy sauce, dried oregano leaves and dried thyme leaves

In a skillet, saute first 3 ingredients in butter until rice is lightly browned and veggies are tender. Spoon into a 2 qt. casserole dish. In a bowl, combine all remaining ingredients; pour over rice mixture. Cover and bake at 325 degrees for 50 minutes or until rice is done.

Makes 8 servings.

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This easy oven method for cooking rice is a never-fail way to have perfect rice every time.

OVEN BAKED RICE

1 c. uncooked long grain rice

2 c. boiling water

1/2 t. salt

Put 1 c. rice in a 1-1/2 qt. baking dish. Stir in boiling water and salt. Bake, covered, at 350 degrees for 30 minutes or until all liquid is absorbed. Makes about 3-1/2 c. cooked rice. For a suppertime side dish, use a combination of water and chicken or beef broth. You can season cooked rice with dill, parsley, basil, garlic, paprika or whatever you like. Stir in shredded carrots, cooked mushrooms, diced onions, green pepper or a little lemon juice for variety.

Note: Bake a cake or veggie cassrole, like a green bean casserole or anything that bakes at 350 degrees to make good use of your oven.

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VEGGIES, RICE AND CHEESE

1-1/2 c. cooked long grain rice - 3/4 c. uncooked

2 T. olive or vegetable oil

1/2 c. thinly sliced celery

1/4 c. minced green or sweet red pepper

2 T. minced onion

1/2 t. salt

1/4 t. pepper

2 c. shredded sharp Cheddar cheese

2/3 c. milk

Set aside cooked riced. Grease a 1-1/2 qt. casserole. In a skillet heat oil; saute next 3 ingredients for 5 minutes, or until not quite tender. Stir in salt and pepper. In the casserole arrange two alternate layers of rice, veggies and cheese, ending with cheese. Pour milk over all. Bake uncovered at 425 degrees for 35 minutes or until golden brown.

Makes 4 servings.

TFD: The most important things in life aren't things.

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