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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Rice is the best, the most nutritive and unquestionably the most widespread staple in the world."
-Auguste Escoffier, 19th century French chef

The refrigerator light goes on...

Simple, simple, simple.... When you add rice and salt to water and simmer and you don't stir the result is perfect.

Rice

The classifications for rice are short, medium and long grain.  Long grain rice are of the subspecies Indica, while the shorter are Japonica.  

Long grain rice is about four to five times as long as it is wide and has lighter, fluffier, and separate grains when cooked.  Because the starch content is lower, the rice doesn’t stick together as easily as medium or short grain rice.  Basmati and jasmine rice are examples of high quality long grain rice.  Both have light aromatic flavors.  

Short grain rice is slightly rounded and plump.  Its higher starch content makes for a creamy rice and, when cooked, the grains tend to stick together.  Rice for sushi is made from short grain rice.  Arborio rice is a short grain rice with a very high starch content that is the basis for Italian risotto as well as Spanish Paella (see Arborio rice – Recipe No. xx).  

1/4 cup uncooked rice = 176 calories, <1g fat, 0g sat fat, 0g mono fat, 3g protein, 39g carbohydrates, 0mg sodium, 0mg cholesterol


 

Jasmine Rice - Low Sodium Version



Servings = 2 | Serving size =1/2 cup rice

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4.

The rice doesn’t keep well.

Not on a low-sodium diet? Here's the standard Jasmine Rice.

1 1/2 cups water
1/8 tsp salt
1/2 cup jasmine rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Nutrition Facts

Serving size = about 1/2 cup cooked rice

Servings = 2

.

Amount Per Serving

Calories 169 Calories from Fat 0
  % Daily Value
Total Fat 0g 0%
    Saturated Fat 0g 0%
    Monounsaturated Fat 0g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 142mg 5%
Total Carbohydrates 37g 12%
    Dietary Fiber 1g 2%
    Sugars 0g  
Protein 3g  
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 11%
Vitamin K 0 mcg Potassium 53 mg
Magnesium 13 mg