Rice is one of our favorite grains.  It can be used in everything from breakfasts to dinners to desserts.  Small amounts of it can be ground and added to bread or pancakes.  Using a variety of grains in your diet will help assure that you are getting the nutrients that you need.

White rice is the usual choice, but consider using brown rice.  It takes longer to cook, but is a powerhouse of nutrition.  As a whole grain, it is much higher in fiber and nutrients.  It won’t make your blood sugar spike as any white grain would, but instead gives energy over a longer period of time.  It goes well with pretty much any vegetable, such as in a stir-fry, and also with meats.  It has a slightly nutty flavor and chewy texture.   Because the germ is still intact, brown rice goes rancid much more quickly than white rice.  Keep it cool and rotate your supply.  However, this tendency to go rancid is due to the oils in the germ, which is where most of the nutrition is.

Rice flour can be used in bread, but only in small amounts.  It doesn’t have the gluten that wheat flour does, so don’t overdo it.  Also, it takes longer to cook brown rice.  Instead of the usual 14 minutes for white rice, brown rice needs a little extra water and it simmers, covered, for 45 minutes.