Rice

Guides about rice

• How to add more fibre to everyday mealsAdd fibre to lunches and dinners you already cook with six swaps, using the NHS's example meals to see roughly what a day adds up to.
• What to make with leftover riceTurn promptly chilled leftover rice into fried rice, a dressed bowl, soup or crisp rice patties, with a quick check on storage and reheating.
• Is rice bad for weight loss?What the NHS, WHO and a BMJ analysis say about rice, portions, BMI and type 2 diabetes risk, and what you can change when cooking.
• 4 protein-rich lunches to take to workFour protein-rich lunches to pack for work, compared by time, reheating, batch size and each creator's own protein figure, plus how long they keep.
• 4 pantry dinners and what you still need to buyFour pantry dinners compared by what each asks you to buy beyond the cupboard, plus the amounts needed to cook the stew and shakshuka in one week.
• How to build a rice bowl that fits your portionsWeigh the cooked rice, split everything else by the number of boxes, and see how three published bowls divide rice, protein, vegetables and sauce.
• Meal prep without eating the same dinner all weekPrep the mains for five dinners for two with chili and lentil soup, fresh sides, shared ingredients and clear fridge and freezer steps.
• What to cook when everyone wants something differentThree Nourishible dinners where the cooking is shared and the sauce, toppings and sides are added at the table, plus what each person can leave out.
• Why is my rice mushy or hard?Why rice turns mushy, sticky or hard, what to change next time, and what you can still do for a pot that is crunchy in the middle.
• Can you reheat rice?Yes, if it was chilled within an hour of cooking and eaten within a day. The FSA and NHS rules for storing rice and reheating it once.

TCM benefits of Rice

粳米 · jīng mǐ

How rice is seen in traditional Chinese food therapy. Traditional context, not medical advice.

• The Bencao Gangmu entry for ordinary non-glutinous rice gives its nature as sweet, bitter and neutral, with no toxicity noted.
• Because rice is neutral, it works as a carrier in food-therapy cooking, taking on the warming or cooling character of whatever is simmered into it.
• Congee, rice cooked long in plenty of water until the grains break down, is the form in which Chinese kitchens most often use it, flavoured with ginger, spring onion or fish.

Sources: 本草綱目 (Compendium of Materia Medica), 穀部, 粳

Cooking with Rice