Brown Jasmine Rice

Originally from Thailand, jasmine rice is of two types viz. the white jasmine rice and the brown jasmine rice. Its grown in Thailand throughout the year in organic rice paddy and the brown and the white rice are grown separately. The brown jasmine rice is the most preferred rice, as it is more nutritious and healthy, and keeps you away from a number of diseases. Today brown jasmine rice is well known all over the world and is consumed in many regions in their own cultural styles and recipes. Brown jasmine rice is best eaten with sea food gravy and steamed shell fish. Since it is a coastal dish, this rice is one of the most wanted dishes in many continental restaurants in the world. But why go to a restaurant, when you can cook this ultimate food at home in a matter of few minutes? Hence, take a look at some delicious brown jasmine rice cooking recipes mentioned below just for you. Read more on rice recipes.

Brown Jasmine Rice Recipe

If you are wondering how to cook brown jasmine rice, it's not as difficult as you think it is. The procedure is same, as you cook the usual rice except that cooking brown rice takes a little extra time. Before we take a look at some yummy recipes for brown jasmine rice, let's find out facts about brown jasmine rice nutrition. The calories in brown jasmine rice count up to 160 out of which 13 are from the fats. The total fat is 2 g, total carbohydrate is 34 g, dietary fiber is 2 g, proteins are 4 g, and Iron is 4%. More on calories in brown rice.

Plain Brown Jasmine Rice
Ingredients
1 cup brown jasmine rice
½ teaspoon kosher salt
2 cups water
¼ teaspoon freshly ground black pepper
Directions
Boil all the ingredients in a sauce pan over high heat and when the water starts to boil stir the rice and cover it. Let it cook for 5 minutes and then reduce the heat to low flame and cook it until the rice becomes tender and has absorbed all the water. Keep this over the low flame for about 20 to 30 minutes. Now, take the pan off the heat and uncover and stir the rice. Do this to fluff the rice and some liquid will evaporate to separate the grain. Cover the rice again and set it aside for 5 minutes prior to serving it. Read more on brown rice recipes.

Shrimp Brown Jasmine Rice
Ingredients
3 cups brown jasmine rice
2 pounds large shrimp, peeled and deveined
½ teaspoon freshly ground black pepper
3½ cups chicken stock
2 minced cloves garlic
¼ cup thinly sliced scallions
2 diced medium onions
¼ cup chopped parsley
Salt and black pepper
Directions
Take a sauce pan and heat it over medium flame to melt two tablespoons of butter. Saute the rice and pepper in this butter, till it is well coated with it and fragrant. Add ½ of the chicken stock and bring it to boil and reduce the heat to low flame. Cover it to simmer for about 20 minutes and quickly recover it. Now, turn off the heat and replace the lid and then set it aside to let the rice to steam. Now heat a large sauce pan over a medium flame and melt about 4 tablespoons of butter in it. Saute the onions, garlic, scallions and other optional vegetables for about 15 minutes. Add the shrimp and cook it in this mixture until it turns pink and cooks well. Then add the remaining ½ of the stock and the cooked rice and stir well to combine. Simmer for about 5 minutes and then add the parsley, salt and pepper. Serve it immediately while it is hot and steamy. More on brown rice vs white rice.

Herb Brown Jasmine Rice
Ingredients
1½ cups brown jasmine rice
3½ cups vegetable stock
1 tablespoon snipped fresh chives
2 teaspoons chopped fresh oregano
1 tablespoon chopped fresh Italian flat leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh marjoram
1 teaspoon salt
Directions
In a sauce pan, add 3 cups of stock and salt, and heat it over medium flame. Bring it to boil and add the rice and simmer it for 30 minutes covered. Then add the herbs one by one and cook it for 15 minutes till the rice absorbs all the tastes, and then add some more stock if needed. Once it is well cooked, transfer the rice onto a serving plate and serve it hot and steamy with chives and parsley.

With these mouth watering hot recipes for brown jasmine rice, you too must be thinking of cooking them. Well, start right away and have fun enjoying a healthy and nutritious meal!

Brown Rice vs White Rice

Brown rice and white rice are the types of rice which are always discussed for their use and nutritional content. Brown rice is not only better for you but better for the environment also. Less energy is required to produce brown rice. There is no need to add synthetic vitamins produced in laboratory using a variety of chemicals, to make brown rice nutritious. The processes needed to produce white rice are well known for their negative impact on the environment. The following paragraphs will clear all the points regarding brown rice vs white rice.

Brown Rice vs White Rice for Health

Brown rice is certainly healthier than white rice. It is rich in vitamins and minerals. After harvesting, rice seeds are run through a rice huller/husker for milling. The outer grain husks are removed and you get nice and simple brown rice. Some more steps are required to create white rice. The germ and the inner husk (bran) is removed in the added processes. Then the grain is polished, usually using glucose or talc. Thus you get the white rice. If you consider brown rice vs white rice, you will notice that all the necessary nutrients and dietary fiber is lost during the added steps required to produce white rice. The craziest thing is that the nutrients are sometimes introduced back in white rice via synthetic processes to produce fortified white rice. If you consider carbs in brown rice vs white rice, they are almost the same.

Cooking Brown Rice vs White Rice

Brown rice is packed with dietary fiber, vitamin E, vitamin B6, Thiamin, Niacin, Riboflavin, Folacin, Magnesium, Iron and over dozen other nutrients. The dietary fiber in white rice is around a quarter of brown rice and it contains far less vitamins and minerals than brown rice. If you consider cooking brown rice vs white rice, brown rice does take a little longer to cook than white rice. Cooking brown rice won't require much time if you pre-soak the rice for a while. You can cook brown rice using the absorption method: add less water and keep the pot covered, it will leave very little excess water by the time the rice is cooked - the steam generated helps speed up the cooking process. It can cause a taste bud rebellion if you are accustomed to white rice and if you try to switch to brown rice suddenly. You can add extra sauces or you can enjoy a tasty curry with brown rice so that it will help mask the "wilder" taste of brown rice for a while and will help allow your tastes to adjust. I am sure, you'll never go back to white. If you consider the whole grains, brown rice is definitely the perfect choice because it's easily digested by our body as compared to other grain products (eg: wheat).

Brown Rice vs White Rice Calories

Calories in brown rice may vary according to the type of rice grain, long, short, sticky, etc. and the way it's cooked and consumed. One cup, (approximately 190 gm) of cooked long grain brown rice can offer approximately 232 calories. Rice is low on cholesterol and sodium and so, calories from rice can help to optimize health as they provide you sufficient energy. A cup of plain, boiled white rice (approximately 190 gm), will add about 223 calories to your daily calorie intake. Read more on calories in white rice.

Brown Rice vs White Rice for Weight Loss

Brown rice and white rice have almost similar amounts of calories, carbohydrates and protein. The main differences between the two forms of rice can be noticed in nutritional content. In weight loss diets, brown rice is recommended as it contains more fibers, vitamin and minerals than the white rice. Those diagnosed with insulin resistance and diabetes, should avoid white rice and other flour based products because these can cause an upsurge of blood sugar level with their disproportionate ratio of carbohydrates vs other nutrients.

Brown Rice vs White Rice Nutrition Facts

The following table shows the difference between the nutrition facts of white rice and brown rice. You will be able to notice the obvious difference in fiber, vitamins and minerals.

Elements    Brown Rice(1 Cup)    White Rice (1 Cup)
Calories    232    223
Carbohydrate    49.7 gm    4.10 gm
Protein    4.88 gm    4.10 gm
Dietary Fiber    3.32 gm    0.74 gm
Fat    1.17 gm    0.205 gm
Niacin(B3)    2.730 mg    2.050 mg
Riboflavin(B2)    0.039 mg    0.021 mg
Thiamin(B1)    0.176 mg    0.223 mg
Vitamin B6    0.294 mg    0.103 mg
Folacin    10 mcg    4.1 mcg
Vitamin E    1.4 mg    0.462 mg
Magnesium    72.2 mg    22.6 mg
Potassium    137 mg    57.4 mg
Phosphorus    142 mg    57.4 mg
Selenium    26 mg    19 mg
Zinc    1.05 mg    0.841 mg


If shelf life of rice is taken into consideration, uncooked brown rice doesn't keep for as long as white rice. If you store brown rice in an airtight container, it can be safe for about six months but since brown rice retains some of the natural oil which may go rancid in few months of usage, I would suggest to use up the rice in couple of months. Rancid oil may produce harmful free radicals in your blood stream which can lead to cell aging. I hope, the above discussion about brown rice vs white rice has cleared all your doubts about their nutritional value.

Basmati Rice Nutrition

Rice is the staple food product in many parts of the world. In fact, rice provides more than one fifth of the total calories consumed by humans throughout the world. There are several varieties of rice, out of which a few are aromatic rice, known for their wonderful fragrance. Examples of aromatic rice includes, jasmine rice, basmati rice, wehani rice and taxmati rice. Out of these, basmati rice is becoming increasingly popular in Western countries. This long grain rice with its nut like flavor and aroma hails from the Himalayan foothills of India and Pakistan. The grains of this special rice are much longer, as compared to many other types of rice. When cooked, the grains of basmati rice are quite free flowing and not sticky unlike many other varieties of rice. As already mentioned, basmati rice comes in two varieties, white and brown basmati rice. Below here are some more information on basmati rice calories, as well as white and brown basmati rice nutrition facts.

Basmati Rice Nutrition Information

White, as well as brown basmati rice contain carbohydrates, proteins, a small amount of fats, fiber and a few vitamins and minerals. Basmati rice is a good source of energy, as 200g of cooked basmati rice can provide about 205 calories. The same quantity of rice contains about 44.5 g carbohydrates, 0.44 g of fats and 4.2 gm of proteins. In addition to these, 200 mg of basmati rice contains 1.9 mg of iron and is a good source of B vitamins like, thiamine and niacin.

As far as fiber content of basmati rice is concerned, the brown variety has more fiber than the white variety. 200 g white basmati rice contains less than 1 g fiber, while the brown variety contains more than 3 g. The brown basmati rice is often considered to be more nutritious than the white variety, due to the fact that it is minimally processed. The brown rice is the rice prepared by removing only the outer husk. Brown rice retains the bran layers that surround the kernel. On the other hand, white basmati rice is produced by removing the bran layers along with the outer husk. For this reason, the brown basmati rice retains more vitamin B than the white variety.

Basmati Rice Nutritional Benefits

Basmati rice like other types of rice is an excellent source of energy. It is high in carbohydrates and proteins, but contains very small amount of fats and no cholesterol. Moreover, it is gluten free, which makes it an ideal stable food product for those who cannot tolerate gluten. Gluten is a protein substance that can be found in cereals and grains like, wheat, barley, oats and rye. Some people cannot tolerate this protein and hence, cannot consume gluten containing foods.

Basmati rice contains some of the very important B vitamins like, thiamine and niacin. Thiamine takes parts in carbohydrate and amino acid metabolism. It helps to maintain a normal appetite and growth and is very important for the normal functioning of the heart, muscles and the nervous system. Deficiency of this vitamin can cause the disease, known as beriberi, along with causing loss appetite, muscle pain and tiredness or excessive fatigue. Niacin is another B vitamin that is required for the normal functioning of the nervous and the digestive system, as well as for maintaining growth and a healthy skin.

Basmati rice also contains considerable amount of iron. As has been mentioned already, 200 gm of basmati rice can provide about 1.9 mg of iron, which is approximately 11% of the daily recommended amount of iron. Iron is required for the formation of hemoglobin, and as a component of hemoglobin it transports oxygen in the blood to various parts of the body. Iron deficiency is one of the important causes of anemia. Apart from these, the brown basmati rice is a very good source of fiber, which is beneficial for digestive health. Fiber helps to lower the level of cholesterol in the body and thereby, reduce the risk for diseases like, atherosclerosis. It helps to lower blood sugar as well.

Considering the various basmati rice nutrition facts, it can be concluded that this rice is not only delicious but nutritious as well. The brown variety is however, more nutritious and flavorful than the white basmati rice. Basmati rice has been in use for a long time in India and Pakistan and therefore more commonly features in the rice recipes of these countries. Today, several varieties and hybrids of basmati rice are available throughout the world.

Arroz Con Gandules Recipe

Arroz Con Gandules - a meal staple for every Puerto Rican special occasion and quite rightly so, given that it is the national dish of the country, along with pernil or authentic Puerto Rican roasted pig, of course. A Christmas dinner at the smallest and easternmost island of the Greater Antilles in the Caribbean is incomplete without steaming arroz con gandules on the table. This yellow rice cooked with pigeon peas and meat bits of bacon, chorizo, smoked ham, pork or turkey, is usually made in annatto seed infused olive oil, sofrito and broth and spiced with bay leaves, cumin, alcaparrado (capers and olives filled with red peppers), orégano brujo, followed by some thorough seasoning with salt and black pepper. Even if you aren't Puerto Rican, you must try out this authentic arroz con gandules recipe to experience the variant flavors that coexist in just one dish!

Basically, to go about making authentic arroz con gandules Puerto Rico style, which is an integral part of Puerto Rican culture, one has to begin with making the Puerto Rican version of sofrito. So, let us begin with that and then go on to the next big thing.

Sofrito Puerto Rico Style
To make this red aromatic concoction that is made with multiple flavorful items that have been cut into tiny pieces, you need,
Cubanelles, 6 (seeded and chopped)
Ají dulce, 7
Tomatoes, 2 (medium, cubed)
Yellow onions, 2 (small, chopped)
Cilantro, 1 bunch
Culantro or recao leaves, 5
Green capsicum, 1 (cored, seeded and cubed)
Red capsicum, 1 (cored, seeded and cubed)
Garlic head, 1 (small, peeled)
Kosher salt, 2 tsp.
Pepper, 2 tsp.
Procedure
In a mixer, process the ají dulce, cubanelles, tomatoes, onions, cilantro, culantro, capsicums, garlic, salt and pepper until you have a salsa like dip with loads of chunks in it.

Now we go on to learning how to make arroz con gandules Puerto Rico style.

Authentic Arroz Con Gandules Recipe
For this easy arroz con gandules recipe, you will need,
Short grain rice, 2 cups
Pigeon peas or gandules, 15 oz. (drained, washed and dried)
Tomato sauce, 8 oz.
Alcaparrado, ¼ cup (pimiento-stuffed olives will also do)
Sazón with culantro and annatto, 1 packet
Water, 4 cups
Sofrito, ½ cup
Bay leaves, 2
Vegetable oil or achiote oil, 3 tbsp.
Salt, 1 tsp.
Cumin powder, ½ tsp.
Pepper, to taste
Procedure
In a heavy 5-quart pot, heat the oil on a medium flame and throw in the bay leaves, tomatoes, alcaparrado, sazón, cumin powder and pour in the sofrito and tomato sauce. Sauté for 5 minutes and then add the rice, mix in well and let it cook just for a minute. Add the water or chicken broth after that, along with the pigeon peas, salt and pepper. Stir and then turn the stove knob to high. Cover the pot with a banana or plantain leaf and place the lid of the pot on top of it. Allow a steady boil to set in for 10 minutes or so and then once all the fluid has dissipated, use a ladle to mix the whole thing 3-4 times. If the rice sticks to the bottom of the pan, then turn the flame to low, cover with the plantain leaf and then the lid and let it all simmer for another 25 minutes. The rice will have softened to the right extent after that and you can happily serve it with the better half of arroz con gandules, pernil!!!

The above rice recipe is a vegetarian version of the authentic arroz con gandules recipe, but you can add 1½ pounds of smoked turkey wings or pork or ham to this just before adding the rice, if you like your meat.

So, that is the best arroz con gandules recipe that keeps alive the true Puerto Rican essence. You can add an extra tablespoon of annotte seeds if you like. Talking of arroz con gandules calories, 237 calories are present in each serving but there is absolutely no cholesterol at all! Buen provecho!

Bundt Cake Recipes

Bundt cakes are extremely delicious, irresistible, yummy cakes that make me smile every time I have one. The best part about these cakes is that they are so easy to make and can be decorated so well that anyone would find it hard to resist. A perfect cake for tea time or after meals. Here are a few bundt cake recipes for you to try at home. These cake recipes from scratch are quite easy to follow and make amazing desserts .

Bundt Cake Recipes from Scratch

Chocolate Bundt Cake
Ingredients
Softened Butter - ½ cup
Sugar - 1 cup
Eggs - 2
All purpose flour - 1 ½ cups
Milk - ½ cup
Baking powder - 1 teaspoon
Vanilla - 1 teaspoon
Salt - 1/4th teaspoon
Chocolate syrup - 1/4th cup
Baking soda - 1/4th teaspoon
Method

Preheat the oven to 325 degrees Fahrenheit. Grease the bundt pan and cover it with a little flour. Remove the excess flour. You could also sprinkle the pan with a little cocoa powder. Take a large bowl and add the cream, butter and the sugar. Beat it till the mixture begins to look a little fluffy. After this add one egg at a time and keep beating the mixture. Add the other ingredients, except the chocolate syrup and the baking powder to the mixture. Once these are mixed well, take one fourth of the batter in a small bowl and add the chocolate syrup and baking powder to this and then mix it well. Add the white batter to the chocolate batter using a spoon, in the greased bundt pan. Bake this batter for around 35 to 40 minutes in the preheated oven. Before you take the cake off from the pan let it cool for 10 minutes at room temperature. A frosting of fruit syrup or an ice cream topping goes well with this cake. This cake recipe makes eight servings.

Blackberry Jam Bundt Cake
Ingredients
Butter - 1/4th cup
Eggs - 2
Baking powder - 1 teaspoon
All purpose flour - 2 cups < /li>
Cocoa powder - 1 teaspoon
Ground Cinnamon - 1 teaspoon
Buttermilk - 1 cup
Salt - ½ teaspoon
Ground allspice - ½ teaspoon
Blackberry jam - 1 cup
Ground sifted sugar - 1 cup
Granulated sugar - 1 cup
Softened butter - 1 tablespoon
Vanilla - ½ teaspoon
Method

The oven must be preheated to 350 degrees Fahrenheit. Grease the bundt pan and add some flour to it as well. Take a bowl and mix the flour, baking powder, salt, cinnamon, cocoa and the allspice. In a larger bowl add ¼ cup of butter, cream and sugar, mix this till mixture becomes light and fluffy. Add eggs one at a time to the bowl and beat it well. Add the flour mixture to the cream mixture by alternating it with buttermilk. The first and last part of the addition must be the flour mix. Add the blackberry jam to this. Pour the batter in the pan and bake it in the preheated oven for 45 minutes. Once you cool the cake you can top it with powdered sugar in milk, with a tablespoon of butter and vanilla, mixed until it is smooth and thick. This bundt cake recipe can make 12 servings.

Lemon Bundt Cake
Ingredients
Butter - 1 cup
Sugar - 2 cups
Eggs - 4
Lemon extract - 1 ½ teaspoon
Vanilla extract - 1 ½ teaspoons
All purpose flour - 3 cups
Baking powder - 2 teaspoons
Salt - ½ teaspoon
Milk - 1 cup
Grated peels of lemon - 1 tablespoon
Lemon Juice for glaze - 1/4th cup
Water - 1 tablespoon
3/4th cup sugar ( for glaze)
Method

Preheat the oven at 350 degrees Fahrenheit. Take a mixing bowl and add cream, butter and sugar to this, beat it until its fluffy. Add the flour, baking powder, salt to the creamed mix, alternating it with milk. Add the lemon peels to this. Pour this mix into a floured and greased bundt pan. Bake this for 50 minutes. While the cake is a little warm, take another bowl and add the glaze ingredients that is the lemon juice, water, 3/4th cup of sugar, mix it well and slowly pour it all over the warm cake. Your glazed lemon bundt cake is ready that serves 12. This is one of the easiest bundt cake recipes.

These easy bundt cake recipes will surely make a lovely and quick dessert for a party. You could also decorate the cake using some cake icing tips available on Buzzle. Bundt cake recipes are so simple that you could also teach your kids this, as a fun activity, of course under supervision. A yummy treat that always leaves you asking for more.