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U.S.-Grown Texmati® and Jasmati® Rice, wholesome grains for great recipes PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 18 October 2013 18:17

Through November, all RiceSelect Texmati white and brown rice jar lids and labels will go pink as part of their partnership with the National Breast Cancer Foundation (NBCF).

More than 35 years ago, the makers of RiceSelect introduced Texmati, the first basmati rice to be successfully grown in America. Since then, the company has added organic, whole grain, Royal Blend®, Jasmati®, Kasmati®, Sushi, Arborio, Texmati® rice medleys all  U.S.-grown, milled and packaged.

RiceSelect believes that a food as good and wholesome as rice should remain just as Mother Nature intended it. According to the Mayo Clinic, the staples behind a Mediterranean Diet traditionally include fruits, vegetables, pasta and rice, the consumption of which has been shown to reduce the risk of heart disease, cancer, and Parkinson’s disease.

To that end, the company produces all of its products from non-GMO proprietary seed and grows them with its own farmers under strict supervision in the United States. This complete control through the production process allows RiceSelect to ensure that its products are not co-mingled with other varieties that may have GMO traits.

Texmati® in white, brown and light brown versions combines the qualities of basmati and American long grain rice for an inimitable nutty flavor and aroma of freshly popped popcorn.

For the sweeter, nutty flavor of Thai jasmine rice, RiceSelect also offers Jasmati rice. This jasmine-style long grain rice consists of soft and tender snowy white grains that team up with Thai dishes and cook up into a delicious holiday rice pudding.

RiceSelect’s products can be purchased in more than 30,000 grocery stores in North America. For more information, please visit www.riceselect.com .

Thanksgiving Rice with toasted almonds and cranberries
Serves 4 to 6

1 cup rice
½ cup slivered almonds
1 ½ cup boiling water + 2 TBSP cold water
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. cumin
1 bay leaf
½ cup dried cranberries
Preparation: In a sauté pan toast the slivered almonds until golden. Set aside.  Rinse the rice in a colander and let dry.
In a 2-quart saucepan, over medium heat, slightly toast the ground cinnamon and cumin until fragrant. Add rice, salt and bay leaf and mix with spices for about 1 minute.  Pour the boiling water over the rice, cover and reduce heat to simmer for 15 minutes.  Three minutes before removing from the heat mix in the cranberries. Sprinkle with the 2 TBSP cold water. Cover. Remove from heat and allow to sit for 5 minutes.  Add toasted almonds, fluff with a fork and serve. 



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