It seems that many households grow up on certain types of foods. Some are potato families (like my husband), some are biscuit and bread families and some are rice families. Kind of like those who grew up on real mayonnaise and those who grew up on Miracle Whip or butter versus margarine. In my house my mother always cooked rice. In fact I would say we had it at least 3-4 times per week. I’m not sure if it was because her father was Hawaiian or because perhaps deep down within her bones she knew that bread wasn’t good for her (even though she at that point didn’t know she had Celiac). Even her method of cooking rice perfectly was treated as a prized family secret of which I will share with you in a few moments.

As you well know there are many different types of rice and many different ways to prepare it. During my youth most of the rice we dined on was long-grain white rice (not so nutritious, but a great starch basic to pair with just about anything). Occasionally we would venture into brown rice (much more nutritious) and wild rice — but it wasn’t until my adult years that I started to explore the versatility and variety of rice and how the addition of various flavors, herbs and spices can really jazz up that plain old rice.

There are so many different varieties of rice — in fact there are about 40,000 different varieties — much too many to discuss in this article, but I’d like to highlight some of our favorites and give some insight on each variety's description, cooking methods and best uses.

Many of the rice varieties described above can be prepared in a similar fashion. I mentioned my mom’s prized family recipe guaranteed to produce the perfect rice. The recipe may sound a little strange at first but it really does work. If you follow these directions you will always end up with fluffy, perfect rice.

If you double this recipe still follow the directions for the "knuckle" tip — it doesn’t matter how much rice you use, it will always work if you add enough water to reach the top of your first knuckle.

Ingredients:

• 1 cup long grain white rice
• Water
• Salt

Directions:

Place rice in heavy saucepan. Wash rice in cold water until water is near clear. Add water to saucepan. (Measuring tip: Water should reach the top of first knuckle of forefinger, when fingertip is resting on top of rice.) Add a dash of salt.

Bring rice to a gentle boil. Cook, uncovered, over low heat until liquid is almost gone, about 5 minutes. Cover and reduce heat to lowest setting. Cook for 30 minutes (do not open lid before end of cooking). Remove from heat, uncover and fluff with a fork. Serve immediately. (Serves 2)

Now that we have the basics, we’d like to share some of our favorite rice dishes with you. We hope rice will become one of your family favorites and will carry on as one of your family "constants".

This rice has a wonderful flavor and aroma…it has layers of exciting flavors yet is versatile enough to accompany virtually any entrée.

Ingredients:

• 1 Tablespoon unsalted butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1-1/2 cups long-grain white rice
• 2-1/4 cups gf Chicken Stock
• Pinch of sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

Heat the butter in a 2 to 3 quart heavy saucepan over medium heat. Add the butter. When melted, add the onion, garlic, cumin, and cinnamon; sauté for about 3 minutes or until the onion begins to soften. Add the rice and cook, stirring, until the grains become slightly translucent, about 2 minutes. Stir in the chicken stock, pinch of sugar, salt and freshly ground black pepper; bring to a boil. Reduce heat and simmer, covered, until the rice is tender and liquid is absorbed, about 20 minutes. Remove from the heat and let stand, covered for 10 minutes. Fluff rice with a fork and adjust seasonings with salt if necessary. (Serves 6-8).

Spicy Risotto with Fresh Mozzarella

This risotto is silky smooth and packed with tons of flavor.

Ingredients:

• 3 Tablespoons olive oil
• 2 garlic cloves, minced
• 1 small onion, minced
• 1-1/2 cups Arborio rice
• 5 cups hot gf chicken broth
• 1 Tablespoon tomato paste
• 5 sun-dried tomato halves in oil, cut into strips
• 3 Tablespoons black olives, chopped
• 1/2 roasted red pepper, peeled, seeded and cut into strips
• 1/2 teaspoon hot red pepper flakes
• 6 ounces fresh mozzarella cheese, grated, or diced
• 1/2 cup fresh parsley, chopped
• Kosher salt and freshly ground pepper to taste
• 2 Tablespoons Parmigiano-Reggiano cheese, grated

Directions:

Add chicken broth to a saucepan and retain on low heat to keep broth hot.

In a large, heavy saucepan heat oil over medium heat. Add onions and garlic; cooking until soft, but not brown. If onions look like they are cooking too quickly, reduce heat.

Add rice; stir and cook for 2-3 minutes until grains of rice turn opaque. Add
1/2 cup hot broth to rice mixture and cook, stirring until broth is absorbed. Continue to cook; adding broth 1/2 cup at a time. Scrape sides and bottom of pan to prevent sticking.

When each addition of broth is absorbed, add another 1/2 cup. When 2/3 of the broth has been absorbed, stir in tomato paste and more broth. When absorbed, add sun-dried tomatoes, olives, red pepper and red pepper flakes. Continue stirring and adding broth until rice is creamy and texture is slightly chewy.

Turn off heat; add mozzarella and parsley. Season with salt and pepper to taste. Add parmesan cheese, tossing to blend.

Wild Rice & Chicken Salad

This rice salad is an all-time favorite of ours…perfect for a spring-time lunch.

Ingredients:

• 2 cups wild rice
• 4-5 chicken breasts, boneless and skinless
• 2 medium Gala or other sweet apples, chopped and not peeled
• 1 cup pecans, chopped
• 1 cup craisins
• 1/3 red onion, chopped
• 1/2 red pepper, chopped
• 3 Tablespoons balsamic vinegar
• 3 Tablespoons olive oil
• Salt and fresh ground pepper

Directions:

Cook rice per package instructions.

Grill or bake chicken and cut into bite size pieces.

Combine rice, chicken, apples, craisins, pecans, onion and pepper in a large bowl.

In a small bowl, whisk together balsamic vinegar and oil.

Pour dressing over rice mixture, toss and season to taste with salt and pepper.

Enjoy!

- Glutenfreeda