Ruby's Blog : July 2016

Nice rice

Rice it useful in many ways because it has feed us for many years and many more years to come, but why does the world use rice ? well today I will explain why it is important.

Half of the world uses rice in there food because it is low fat and high carbohydrate, it is major cereal crop that is primarily consumed by humans. Rice is easy to cook and can harvest for a long time. Rice provides you and gives you instant energy and is helpful for people with big families and is now used in many different food.

Rice is used in Fried rice, Flaked rice and many more, but how can you cook them? you can cook the rice to make it fluffy, white, brown, and many more rice is good food to eat on it’s own and it is also amazing with sugar and milk or even cream rice is used for breakfast and dessert. Jamie Oliver says that rice is a main food that is persevered in many countries and is very useful for hungry families like his but it is good food because it helps to get up and go therefore making it a successful food for the world to eat.

Rice is nutrition because it contains a lot of energy that is easily activated for the body of a human, it holds the vitamin c and b that helps your body to move quicker and for those mothers out there, rice helps your baby to move and to keep going for hours or even days but there is a limit for your body safety, because eating too much rice will cause you body to over work and a manger sugar rush.

So just eat enough rice that won’t cause a sugar rush, but rice is a helpful food that contains a lot of protein your body needs.

Presented By : Ruby

Name:	Recipe:	Image of Recipe:
Kura	France Rice Pudding 50g (2 oz) pudding rice 1 pint milk (approx 570ml) 1 - 2 tbsp caster sugar 1 vanilla pod or ½ tsp vanilla essence Method Heat oven to 150C/fan 130C/gas 2. Wash the rice and drain well. Butter an 850ml heatproof baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle the nutmeg over and top with the bay leaf or lemon zest. Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken. France Bread 6 cups all-purpose flour 2 1/2 (.25 ounce) packages active dry yeast 1 1/2 teaspoons salt 2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon cornmeal 1 egg white 1 tablespoon water Method In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.	France
Letisha	INGREDIENTS (Southwestern Rice) 1 cup of basmati rice 2 cup of tomato juice 1 Tbsp of cumin seed oil 1 small red onion, diced 1 red pepper, diced 2 cobs of corn, kernels removed and cobs discarded 4 green onions, chopped ¼ cup of fresh cilantro, chopped Juice of 1 lime Salt and pepper INGREDIENTS (Heritage Bread) 3 cup white flour 1 cup heritage Red Fife flour or any whole wheat ½ cup multigrain mix or any oatmeal 2 tsp salt ½ heaping teaspoon yeast 2 ¼ cup warm water
Gerry	Ingredients:(Chicken Fried Rice.) 1 egg 1 tablespoon water 1 tablespoon butter 1 tablespoon vegetable oil 1 onion, chopped 2 cups cooked white rice, cold 2 tablespoons soy sauce 1 teaspoon ground black pepper 1 cup cooked, chopped chicken meat Method: In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot. Ingredients:Chinese Steamed Buns 1 tablespoon active dry yeast 1 teaspoon white sugar 1/4 cup all-purpose flour 1/4 cup water 1/2 cup warm water 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 tablespoons white sugar 1 tablespoon vegetable oil ½ teaspoon baking soda. Method: Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 15 minutes. Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about ½ hour. Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 3 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 20 minutes. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Harmony Brazil	INGREDIENTS: WHITE FRIED RICE!!! 2 cups of long-grain white rice Two tablespoons minced onion 2 cloves, garlic minced 2 tablespoons of vegetable oil 1 teaspoon salt 4 cups of Hot Water
Ruby Australia rice balls	Ingredients : 2 egg 1 teaspoon salt 1 teaspoon pepper 2 ¼ water 1 cup rice 1 ½ breadcrumbs ½ oil Cheese (melted) In a bowl whisk together the eggs,cheese, pepper, and salt; cover. Pour the chicken and water 1/2 teaspoon of salt) into a large saucepan and and rice Cook the rice about 15 to 17 minutes. Remove from heat pour in egg mixture, continually stirring allow rice mixture to cool in the refrigerator for 1 hour. Pour breadcrumbs into a shallow dish. Grab a handful of rice mixture and roll over the bread crumbs Fry in hot oil sit for 2-3 minutes then lay out on paper towel Drain on paper towels, then serve warm as is or with a bit of marinara sauce	Australia :
Kohuroa	Ingredients rice risotto 1 3/4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth 1 teaspoon Italian seasoning, crushed 3/4 cup uncooked long-grain white rice 1 cup chopped fresh spinach 1/2 cup grated Parmesan cheese Bread Baguette Ingredients 1 package dry yeast (about 2 1/4 teaspoons) 1 1/4 cups warm water (100° to 110°) 3 cups bread flour, divided (about 14 1/4 ounces) 1 teaspoon salt Cooking spray 1 teaspoon cornmeal Preparation Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and let stand 15 minutes. Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place (85°), 40 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into 12-inch rope, slightly tapered at ends. Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size. Preheat oven to 450°. Uncover the dough. Cut 3 (1/4-inch-deep) diagonal slits across top of each loaf. Bake at 450° for 20 minutes or until browned on bottom and sounds hollow when tapped.	Italy