Rice is one of the most consumed staple foods for the human population. This can definitely be said about my house. We love rice. I could eat rice everyday and still not be sick of it! We eat it at least 2-3 times a week in our house. Sometimes it is plain and used as a side dish in lieu of potatoes or noodles and other times it is the main ingredient. I love the lightly, fluffy texture, the way it settles my stomach when its upset and the way it easily compliments any protein.
Rice is a Celiac’s best friend!
When I was diagnosed with celiac disease, rice became an even more important staple in my life. Not only did I eat it in its pure form but I began to bake and cook with it other forms as well. When rice became my go to food, I began researching its history and creation to ensure that it was gluten free and that it came from a factory that was also gluten free as well (i.e. no cross contamination was possible).
Here are some interesting facts I came across:
- Nearly 65 per cent of rice consumed in Canada is grown in the U.S.
- Canada produces no rice of its own. Canadian wild rice is not true rice, but the seed of an aquatic grass.
- The U.S. is one of the largest exporters of rice, supplying 12 per cent of the rice that enters world trade. Approximately 50 per cent of the U.S. rice crop is exported to more than 100 countries.
- Rice is grown in six U.S. states: Arkansas, Louisiana, California, Mississippi, Texas and Missouri. Together, Arkansas, California and Louisiana account for about 80 per cent of U.S. rice acreage and production.
- Rice has been produced in the U.S. for more than 300 years.
Did you know that? Next time you purchase a box a rice, take a look at the label and see where your rice was created! I bet it was in the USA!!
HOW TO PREPARE PERFECT USA RICE EVERY TIME
The Method I use to create perfect bowl of rice is the STOVETOP METHOD
In a large saucepan, combine 1 cup (250 mL) rice, liquid, 1 tsp (5 mL) salt (optional) and 1 tbsp (15 mL) butter or margarine (optional). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer. Cook according to time specified on chart. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Fluff with fork.
- ¼ cup (50 mL) butter, softened (I used margarine)
- ½ cup (125 mL) pure nut butter (I used peanut butter, my fav!)
- ¾ cup (175 mL) brown sugar
- 1 egg
- 1 tbsp (15 mL) vanilla
- 1 cup (250 mL) brown rice flour
- 1½ tsp gluten-free baking powder
- 1 tsp (5 mL) cinnamon
- 2 cups cooked U.S. brown rice
- ½ cup (125 mL) coconut
- 2 cups (500 mL) favourite trail mix*
- Preheat oven to 375 F (190 C).
- In large bowl, beat butters and sugar until light and well combined. Beat in egg and vanilla.
- In bowl, whisk together flour, baking powder and cinnamon. Stir into butter mixture until well combined. Fold in rice, coconut and trail mix.
- Spread mixture into a parchment-lined 13-x9-inch (33 cm x 23 cm) baking dish. Bake in the centre of oven until golden and set, about 25 to 30 minutes. Let cool before slicing into bars with a serrated knife.
- Store in an airtight container for up to 3 days or wrap and freeze for up to 1 month.