Rice has been a staple food for many people for centuries. A versatile food, it can be used as a cereal, as a side dish, combined with meat or vegetable in a casserole, or in soups, custards, and puddings. There are five different kinds of rice:

Brown Rice: Whole unpolished kernels with only hull removed. Not recommended for long term storage. Recommended storage is from 1 ½ years.

Par-Boiled Rice: The hull, bran and germ have been removed by milling. This kind stores well.

Regular Rice: Treated for retention of the natural vitamins and minerals contained in the whole grain. It has been cooked before milling.

Pre-Cooked Rice: Completely cooked before packaging; known to us as "Minute Rice".

Enriched Rice: A combination of highly fortified rice and regular milled rice coated with vitamins, minerals, thiamine, niacin and iron. Cooking doesn't dissolve this coating.

"JUST IN CASE" - Salsbury

Rice can be stored in containers, large or small. If larger containers are used for longer storage time, dry ice can be put in the bottom of container and sealed. The dry ice causes a gas that kills any bacteria and keeps the rice indefinitely. CO₂ from a restaurant used for carbonation, works well, too).Rice can be carried in cloth tubes and used as field rations. The N.V.A. used rice as their main ration for their soldiers. It does not store as well as wheat.

RICE RECIPES

#1 BREAKFAST RICE

• 2 cups cooked rice
• 3 cups milk — a little half and half or cream
• Add honey or sugar to taste - approximately J/4cup
• 2 eggs beaten until foamy
• ½ tsp. nutmeg
  
  

Mix together and heat on low heat until warmed; DO NOT BOIL. (For variety add: 1 Tbsp vanilla, 1 Tbsp. lemon extract or raisins).

#2 STUFFED GREEN PEPPERS AND RICE

• 6 large green peppers
• 5 cups boiling salted water
• 1 pound beef, browned
• ½ tsp. salt
• 1/8 tsp. garlic powder
• 1 cup cooked rice
• 1 (15 oz.) can tomato sauce
• 21/2 Tbsp. chopped onion
  
  

Heat oven to 350° F. Boil peppers in salted water 5 minutes; drain. Cook beef until brown and onions are tender; drain off fat. Stir in salt, garlic powder, rice and 1 cup of the tomato sauce; heat through.

Lightly stuff each pepper with ½ cup meat mixture. Stand peppers upright in un-greased baking dish; 8x8x2. Pour remaining tomato sauce over peppers; cover and bake 45 minutes. Uncover and bake 15 minutes longer; makes 6 servings.

#3 SWEET AND SOUR MEATBALLS

Prepare your favorite recipe meatballs. Remove from skillet and keep warm; drain off fat. Prepare the following:

• 13 ½ oz. can pineapple tidbits-drain and reserve syrup1/3 cup vinegar
• 1 ¼ Tbsp. cornstarch
• ½ cup brown sugar (packed)
• 1/3 cup chopped green pepper
• 1 Tbsp. soy sauce
  
  

Stir reserved pineapple syrup, vinegar and soy sauce into a skillet. Add cornstarch and sugar and stir. Cook, stirring constantly, over medium heat until mixture boils and thickens, (about 1 minute). Add pineapple tidbits, green pepper, meatballs and heat through. Serve over rice; makes 6 to 8 servings.

#4 ORIENTAL CASSEROLE

• 1 lb. ground beef
• 2 Tbsp. oil1 small onion
• 1 can cream of mushroom soup
• 1 Tbsp. soy sauce
• ½ cup uncooked rice
• 1 can cream of chicken soup
• 1 ½ cups warm water
• 1 can Chow Mein noodles
  
  

Brown meat and onion in oil; add all other ingredients. Put in casserole dish, cover and bake 350° F for 30 minutes; remove cover and bake 30 minutes more. Cover with chow mein noodles; bake 10 minutes longer.

#5 MEXICAN RICE

• 6 slices bacon, cut up
• ¼ cup chopped onion
• ¼ cup chopped green pepper
• 3 cups cooked rice (can use 1 cup uncooked rice)
• 2 cups tomatoes (1 lb.)
• 1 ½ tsp. salt
• 1/8 tsp. pepper
  
  

In a large skillet, fry bacon until crisp; remove from skillet, draining off most of the fat. Add onion and green pepper to bacon fat. Cook over medium heat until onion is yellow. Add bacon and remaining ingredients. Cook, uncovered over low heat for 15 minutes, until flavors are blended and mixture is hot.

#6 MINUTE RICE MELODY

Sauté until tender:

• ½ cup diced onion
• ½ cup diced celery
• 2 ½ Tbsp. butter
  
  

Add:

• 1 ½ cups minute rice (or already cooked regular rice)
• 1 ½ cups water
• 1 chicken bouillon cube
• 2 cups left over chicken, cut up
• 1 9 oz. pkg. frozen mixed vegetables
• 1 can cream of celery soup
• 1 can cream of chicken soup
  
  

Bring contents to a boil. Cover and simmer or bake in oven for 20 minutes. (Tuna may be substituted for chicken).

#7 FRIED RICE

• 6 cups rice, cooked
• ½ cup soy sauce
• 2 cups diced onions
• 6 ¼ Tbsp. oil
• 1 cup chopped celery
• 1 medium green pepper (chopped)
• 1 cup grated carrots
• 2 cups meat (chicken, beef, pork, cut in small pieces)
  
  

In frying pan add oil, soy sauce and meat; cook meat until tender. Add celery and cook for 3 or 4 minutes. Add carrots, cook for 5 minutes. Add onion and green pepper, and cook for another 3 or 4 minutes. Simmer until vegetables are done. Stir in rice and serve hot.

#8 RICE PUDDING

• 8 cups milk (scalded)
• ¼ cup rice
• ½ cup raisins
• ½ cup sugar
  
  

Wash rice. Combine milk, rice, sugar and salt. Pour into shallow baking dish. Bake in slow oven at 325°F for about 3 hours. Stir frequently. Add raisins. Continue baking until rice is soft and plump. Makes about 8 servings

#9 CHEESEBURGER RICE

• 1 lb. ground beef
• 1 ¾ cups water
• 2/3 cup ketchup
• 1 Tbsp. prepared mustard
• 2 cups uncooked Minute rice
• 1 cup shredded cheddar
  
  

Brown meat in a skillet, drain; add water, ketchup and mustard. Bring to a boil. Stir in Minute rice. Sprinkle with cheese, cover. Cook on low heat for 5 minutes; serves 4.

#10 BACON CHEESBURGER RICE

• 1 lb. ground beef
• 1 ¾ cups water
• 2/3 cups BBQ sauce
• 1 Tbsp. prepared mustard
• 2 tsp. dried minced onion
• ½ tsp. pepper
• 2 cups uncooked instant rice
• 1 cup shredded Cheddar
• 1/3 cup chopped dill pickles
• 5 bacon strips, cooked and crumbled
  
  

In a large saucepan, over medium heat, cook beef until no longer pink; drain. Add water, BBQ sauce, mustard, onion and pepper. Bring to a boil, stir in the rice. Sprinkle with cheese. Reduce heat, cover and simmer for 5 minutes. Sprinkle with pickles and bacon; serves 4-6.

#11 CHEESE PILAF

• 2 Tbsp. butter
• 1 cup uncooked rice
• 1 Tbsp. cooking oil
• 2 cups chicken bouillon
• 2 cloves garlic
• 1/4 cup Parmesan cheese
  
  

Preheat oven to 350º F. Heat butter and oil: add garlic, crushed fine with a little salt, and the rice. Sauté until rice begins to color. Pour into a baking dish; add bouillon; cover and cook for 25 to 30 minutes or until liquid, is absorbed. Remove from the oven; add cheese; stir until cheese has melted and is mixed well with the rice; serves 4.

#12 ALL-STAR BREAKFAST RICE

• 1/4 tsp ground cinnamon
• 1 Tbsp. brown sugar
• 2/3 cup milk
• 1 cup cooked rice
• Fresh blueberries, raspberries, strawberries, peaches or bananas
  
  

Combine rice, milk, brown sugar and cinnamon in small saucepan. Cook over medium heat until thick and creamy, about 10 minutes. Spoon into serving bowl, let cool 3 minutes. Top with fresh fruit; makes 1 serving.

#13 CINNAMON APPLE RICE

• 4 eggs + 1 egg whites 2 cups of apples, chopped well
• 1 ½ cups cooked white rice
• ½ cup dates
• ¼ cup sugar
• ¾ tsp. cinnamon
• 1 tsp. vanilla
• 2 Tbsp. butter or margarine
• 1 tsp. nutmeg [optional]
  
  

In a large mixing bowl combine 4 eggs, apples, butter, vanilla, cinnamon, rice, dates and sugar; blend together gently. In another small mixing bowl, add the egg whites and whisk until you create stiff peaks. Fold egg whites into the other mixing bowl. Add all into a large baking dish and sprinkle the cinnamon on top the dish. Preheat the oven to 325° F and bake the dish in a water bath* for 1 hour. Garnish with apple wedges. Serve hot or cold. Refrigerate leftovers; serves 6.

*For water bath: Place baking dish into another baking pan that has 1 inch of water in it.

#14 RICE BALLS

• 3 cups hot cooked rice
• 1 cup shredded mozzarella cheese
• 2 large eggs
• dash of course salt
• dash of fresh crushed pepper
• ¼ tsp. garlic powder
• ½ cup dried bread crumbs
• ½ cup fresh shredded parmesan cheese
• ¼ cup diced onions (optional)
  
  

In a large mixing bowl add garlic powder, rice, mozzarella cheese, eggs, salt and pepper, mix well. Let set for 15 minutes at room temp to achieve a forming consistency. With your hands, make 1-2 inch balls out of the mixture. In a medium size shallow dish, mix dried bread crumbs with parmesan cheese and blend. Roll the rice balls in mixture; coat evenly. Place the rice balls on a non-stick cookie sheet. Preheat oven to 425° F and bake for 17-20 minutes or until golden brown. Serve as an appetizer with Alfredo or Marinara Sauce. This dish goes nicely with a plate of fresh sautéed vegetables; serves 6.

Many rice recipes are available online, in bookstores or at your local library; these are only a few very tasty recipes available.