Pecan rice is available in white and brown (unprocessed) forms. White rice sets off food flavors more distinctly, while brown rice has a higher fiber content and takes longer to cook.
Preparation, Uses, & Tips
Rinse 1 cup of rice and drain well. In a heavy saucepan with a lid, combine rice with 2 cups (500mL) of water and a pinch of salt. Bring to a boil, reduce heat to medium, and simmer, covered, until tender (about 30 minutes for medium- to long-grain white rice, 40 minutes for brown rice, 20 minutes for arborio or short-grain rice, and 1 hour for wild rice). Add toasted pecans and dried cranberries to cooked rice. Cook in seafood or chicken stock instead of water, and stir in mussels, shrimp, and other shellfish.
To reheat cooked rice, for each cup (200 grams) of rice, add 2 Tbsp (30mL) liquid. Cover and heat four to five minutes on top of range or in oven. In a microwave oven, cook on High about 1 1/2 minutes per cup (200g).
Store rice in a cool, dry area in a sealed glass or plastic container, away from the open air and moisture. Cooked rice can be refrigerated for up to seven days, or stored in the freezer for six months.
Aromatic rice, 1 cup (200g) (cooked)
- Calories: 205
- Protein: 4.25g
- Carbohydrate: 44.5g
- Total Fat: 0.442g
- Fiber: 0.632g
*Good Source of: Iron (1.9mg)