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Have a Rice Day Cafe

http://www.usarice.com/domestic/recipes/  

Review by Debbie Mazo

 

Archeological evidence suggests rice has fed humanity for more than 5,000 years. From China to the Nile Delta, this tiny grain has migrated across the continents, eventually arriving in the Western Hemisphere.

Have A Rice Day Cafe Before you take your next bite of rice, stop by the '50s-style Have a Rice Day Cafe, where rice eaters around the world can learn the latest news on rice. Sponsored by the USA Rice Federation industry, this entertaining site shows off the versatility of this amazing grain.

Find out the facts and more in the About Rice section. Here, you can browse through everything from the history of rice to how rice enhances the environment (rice acreage supplies valuable habitat for all types of animals from reptiles to birds to mammals). To keep you in the know, you can also check out the Rice FAQ for a list of the ten most commonly asked questions about rice.

Cooking the perfect rice is easy when you follow the advice in the Cooking section. From the top of your range to your microwave oven, How to Prepare Rice offers simple directions for stirring up tender, fluffy rice. You'll also find tips for making the perfect rice (including carefully measuring the amounts of rice and liquid and timing cooking accurately) and hints on rice storage.

No longer just a meal accompaniment, rice has now grabbed center stage. The Have a Rice Day Cafe features a diverse collection of recipes with clear instructions, serving suggestions, and nutritional content (some recipes also include a color photo). Hot To Go thai SaladTry some of the salad selections including Hot to Go Thai Salad and Southern Fried Chicken and Rice Salad. Or, stir up your meal with some Fast Dish Catfish or Taco Rice Wraps. Make sure you don't miss a single kernel by joining the Rice Cafe Recipe Club to have great rice recipes sent directly to you by email.

Whether brown, white, or jasmine, the Have a Rice Day Cafe dishes up only the best when it comes to America's most popular grain.

 

About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism.

 
 
 

 

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