White vs. Brown Rice
White and brown rice differ in the way they are processed, and in their nutritional content. According to Stella Walsh’s article, The Nutritious Staple Grain Food, brown rice “has only the outer hull removed, which does the least damage to nutritional value.” White rice, on the other hand, is stripped of its hull, bran, and germ in order to lengthen its storage life. The rice is then polished, giving it its white luster. However, this results in the loss of most of its essential nutrients.
Since both types of rice are readily available in stores and restaurants, it is best to use brown rice in order to gain the most from its nutritional content. However, the following tips and recipes can be used with both white and brown rice.
Reheating Leftover Rice
While many people throw out cooked rice after a day or two, it can stay refrigerated, if properly stored, for four to five days. The United States Department of Agriculture recommends keeping leftovers for up to four days. Do not keep rice in a carryout cardboard or Styrofoam container; it will lose all of its moisture. Instead, store it in an airtight plastic container.
Making leftover rice edible involves adding heat and moisture to it. The best way to do this is to steam the rice in a steamer or colander over slightly boiling water for five minutes per cup of rice. Brown rice may take a bit longer, so test a small amount before removing it from the heat.
Another option is to heat the rice in a microwave. Add two tablespoons of water for each cup in a microwave-safe container and cover with plastic wrap, leaving a small hole to vent the steam. It is usually ideal to microwave the rice for one minute per cup, but each machine is different so check your manual before heating.
Cooking with Leftover Rice
This leftover grain is very versatile when it comes to recipes, and it can be used in both sweet and savory dishes. It can be stir-fried in a heavy bottom pan with hot oil, preferably peanut oil, along with soy sauce to taste, chopped vegetables, and egg whites to make fried rice. Or it can be added to a rice pudding recipe for an easy dessert.
The following recipe is perfect for breakfast when served with maple syrup, or for dessert with powdered sugar and a dash of cinnamon.
Rice Pancakes
Makes 12-15 Pancakes
Prep time: 20 minutes. Total time: 40 minutes.
- 1 cup leftover brown or white rice
- 1 cup small-curd 1% milk fat cottage cheese
- 4 eggs (or egg substitute)
- 1/3 cup whole wheat flour
- 2 tbsp sugar
- ¼ tsp salt
- ¼ tsp cinnamon
- 2 tbsp unsalted butter or margarine
- Nonstick cooking spray
Combine first eight ingredients in a medium-sized bowl to create a batter. Heat pan over medium-high heat and coat with nonstick cooking spray. Add heaping tablespoons of batter to pan and cook 2-3 minutes on each side, or until slightly browned. Re-coat pan with cooking spray as needed. Serve immediately.
