Tag: National Rice Month

How to Stir Fry with Renee {National Rice Month}

renee birchfield rice stir fry

ARWB member Renee Birchfield shares her step-by-step method for making stir-fried rice on her blog If Spoons Could Talk

Stir-fried rice is a popular dish not only when dining out, but also for making in our homes. With a little ingenuity, rice, a few vegetables and a bit of protein, if desired, you can whip up a tasty and filling meal for your family in a short amount of time. 

 [stextbox id=”custom” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”BAF8FF” cbgcolor=”BAF8FF” bgcolorto=”BAF8FF” cbgcolorto=”BAF8FF” image=”null”]”Stir-Frying is defined as frying rapidly over high heat while stirring briskly. It is the Chinese version of the French’s sauteeing, typically done in a wok over high heat.  If you don’t have a wok though that is ok, but if this becomes a common method of cooking for you I recommend that you get a good quality one as it does help when cooking.”[/stextbox]

Renee Birchfield











Check out these stir fry ideas from Riceland:


Duck Fried Rice


Brown Fried Rice


Chinese Fried Rice with Bacon and Mushrooms


Quick and Easy Vegetarian Fried Rice

mandarin stir fry

Mandarin Stir Fry

Have a favorite stir-fry idea or recipe? Share your recipe link with us or tell us about your idea in the comments.

Celebrating National Rice Month with ARWB

rice harvest nat rice month

Arkansas Women Blogger members enjoy a special relationship with Riceland Foods. Not only is this Arkansas-based company headquartered here, it supports and features some of the best farmers and producers in our state. Riceland is unique because it is a cooperative of rice farmers, meaning it is owned by those farmers. Both Riceland and ARWB take tremendous pride in supporting our local farmers and producers.

Several of our members have recipes which have been featured on Riceland’s blog, including this one for Baked Chicken Marsala and Rice Casserole from Lyndi Fultz of nwafoodie which uses Riceland’s Extra Long Grain White Rice.


And I can definitely recommend this Lemony Shrimp Scampi over Gold Perfected Rice, the rice preferred by the hospitality industry. 


Are you a Tex-Mex fan? Then be sure to put this Poblano Rice and Beans with Shredded Fajita Chicken prepared by our spicy gal Heather Disarro from Heather’s Dish.


Captain Mom, also known as Rhonda Franz our Girl Friday of everything The Women Bloggers, starts her family’s day off right with a Favorite Way to Eat Brown Rice for Breakfast. I certainly remember eating and loving steaming bowls of rice with sugar and cream especially on cold, winter mornings. 

If you struggle with the preparation of brown rice, follow my method for cooking brown rice and your troubles will be gone!   give Riceland’s new  boil-in-bag brown rice a try.


And who doesn’t love a good dessert? Rice can be your go-to ingredient for sweet craving as well as for your savory. Julie Kohl of Eggs and Herbs, Content Creator for ARWB, recently shared her Jumble Cookie recipe — perfect for lunch box treats.


I’m really looking forward to experimenting more with Riceland’s Jazmine (Jasmine) Rice in some of the Indian and Thai recipes I’m learning. (Thanks Swathi!)


Have you checked out the Riceland blog? Here are a few other examples of some of the jewels you’ll find when you do!

Dad’s Best Barbecued Chicken

Dad’s Best Barbecued Chicken

You don’t have to have a big fancy grill or even a tiny disposable one to have delicious barbecued chicken. I used to think that barbecue was saved for big family picnics or get-togethers at a local park and you …Continue reading…

Kabobs Over Yellow Riceland Rice

Kabobs Over Yellow Riceland Rice

It seems like every restaurant that serves kabobs on the menu or every butcher shop that sells pre-cooked kabobs follow a set routine by only offering chicken or beef. I often wonder, why the discrimination over other kabob meats?Continue reading…
Baked Rice Apple Crisp

Baked Rice Apple Crisp

As the resurgence of Sunday Suppers, potlucks, and general embracing of comfort foods tease us weekly on our social media apps, I am on the constant lookout for family-style desserts that are easy, delicious, and will please all age groups. …Continue reading…

Rice & Black-Eyed Pea Salad

Rice & Black-Eyed Pea Salad

When I think of black-eyed peas, I am instantly transported to a magical place of antebellum homes, magnolia trees, and mint juleps. In my minds-eye, I am sipping the mint juleps and fanning myself from the summer heat and persistent …Continue reading…
Brown Rice Chicken Skillet Dinner

Brown Rice Chicken Skillet Dinner

We all have those times when the day is super busy but there is still a desire to put a healthy, delicious meal on the table. This Brown Rice Chicken Skillet Dinner is quick, easy and sure to please even …Continue reading…
Turkey Tetrazzini with Rice

Turkey Tetrazzini with Rice

I keep leftover turkey and chicken in my freezer just about all of the time. It comes in handy for those evenings when I need a quick and easy dinner.During the holiday season when the prices are really good, I …Continue reading…
Riceland Rice Ole'

Riceland Rice Ole’

Just about everyone enjoys the spicy taste of Mexican food. From tacos to burritos to enchiladas, we just never seem to tire of all the combinations of meat, cheese, rice, beans, avocados and peppers. While we do enjoy those, one …Continue reading…
Riceland’s Vegetable Dip

Riceland’s Vegetable Dip

In late August and early fall in the South, all thoughts turn to football. And that, of course, means it’s time to tailgate! And while tailgate used to be just that —a picnic on the tailgate of your honey’s pickup …Continue reading…
Taramahoota Pollo Sopa con Arroz

Taramahoota Pollo Sopa con Arroz

Good friends are such a blessing. And they are especially so when they share delicious, original recipes with you and allow you to share those as you please. My good friend, Chef Liz Bray, created the original version of this …Continue reading…
Cherry Rice Salad

Cherry Rice Salad

Every Sunday, my in-law’s church hosts a dessert social following the evening sermon. Parishioners bring a variety of desserts to share while they mill around and enjoy each other’s company.  My mother-in-law is always looking for fun new recipes and …Continue reading…
Brown Rice Breakfast Tacos

Brown Rice Breakfast Tacos

If Taco Tuesday isn’t a thing in your house, it should be. And if you’re not eating breakfast for dinner on a regular basis, well you should be doing that too. We love Taco Tuesday and breakfast for dinner in …Continue reading…
Join me Tuesday, September 27 when I’ll be sharing some of our favorites from Riceland on THV11 This Morning — at 6:15 am (go ahead and set your DVR:)
Bon Appetít Y’all
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All recipes and photos courtesy of Riceland Foods.

Alison Chino: Thai Coconut Curry Shrimp {National Rice Month}

thai coconut curry allison

I love a curry.

I enjoy Indian curries with all kinds of lentils and veggies and I also like the fresher feel of Thai curries with citrus flavors and seafood.

These days you can buy your own curry pastes in the grocery store, but there is something sort of nourishing about crushing the garlic and mixing the flavors all together yourself. Making a curry from scratch is not hard, but it can involve a lot of ingredients.

thai coconut curry past

This Thai curry is fairly simple and a lot of the ingredients you might already have on hand, like the spices. Consider tracking down lemongrass and fish sauce a kind of flavor treasure hunt. Both of these make this dish smell and taste divine.

I put together this recipe after ordering a similar dish in a fairly expensive Thai restaurant. It is way less expensive to make, of course, and my whole family enjoys it. (Always a win!)

This is a good curry for the warmer months of the year because it’s not as heavy as many other creamy rice dishes.

Hope you enjoy!

Alison Chino: Thai Coconut Curry Shrimp {National Rice Month}

Alison Chino: Thai Coconut Curry Shrimp {National Rice Month}


    For the paste:
  • 1 inch ginger root, peeled and chopped
  • 1 stem lemongrass, ends trimmed and sliced lengthways
  • 1 jalepeno pepper
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 clove of garlic, peeled and chopped
  • 1 tablespoon lime juice
    For the curry
  • 2 cups cooked shrimp
  • 2 cups green vegetables (I used broccoli and sugar snap peas)
  • 1 onion
  • 1 can coconut milk
  • 1 teaspoon fish sauce
  • Cooked Basmati rice (to serve on the side)
  • Fresh cilantro (for serving)


  1. Make the paste by taking all ingredients and crushing them with a mortar and pestle, or you can use a food processor. I like the mortar and pestle method but you will end up with larger stems of lemongrass. You can leave them large and then pull them out just before serving.
  2. Heat a large skillet.
  3. Add paste and cook for about five minutes.
  4. Add prawns (shrimp), then the coconut milk and fish sauce. Cook for about five minutes before adding green vegetables.
  5. Simmer 5-10 minutes more. Serve with Riceland Long Grain White Rice and garnish with cilantro leaves.



Alison Chino is a born and bred Arkansan who lives in Scotland (soon to be Germany), where she is learning to walk everywhere and to live with tiny appliances. She loves hiking the Scottish Highlands with her husband and kids on the weekends. She’s blogs at the Chino House and she’s pretty much obsessed with Instagram.

Comforting Breakfast Rice from Gina K {National Rice Month}

When the days grow shorter and darker and colder, Gina K of Desperately Seeking Gina, turns to one of her favorite comfort foods she fondly remembers from her youth growing up in Michigan. Breakfast Rice was a staple Gina’s mother prepared every Saturday morning.

 [stextbox id=”custom” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”78F6FF” cbgcolor=”78F6FF” bgcolorto=”78F6FF” cbgcolorto=”78F6FF” image=”null”]On cold winter mornings, usually weekends, she would make a pot of plain white rice.  On the kitchen counter she would set out sugar, a tub of margarine, and a gallon of cold milk straight from the fridge and we were free to fix our own bowls of breakfast rice.  The older we got, the more exotic breakfast rice became. We experimented with additions of brown sugar, imitation vanilla, and sometimes a shake of cinnamon.  There was always a side of buttered toast for dunking[/stextbox]

 Breakfast rice_Desperately Seeking Gina

Many of us grew up eating rice for breakfast just like Gina did. Maybe there was butter and sugar. Or perhaps cream–the good kind straight from the top of the milk can. However we seasoned it or otherwise adorned it, it was a blessing of comfort that filled our tummies and started our days well.

Arkansas has historically been the largest rice produced in the United States. Rice production contributes more than $6 billion to the state’s economy and accounts for over 25,000 jobs. The five largest rice-producing counties in the state of Arkansas are Poinsett, Arkansas, Cross , Jackson (101,762 harvested, and Lawrence.

 [stextbox id=”custom” caption=”Fun Fact” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”82FBFF” cbgcolor=”82FBFF” bgcolorto=”82FBFF” cbgcolorto=”82FBFF”]Rice & The Environment Rice growing is eco-friendly and has a positive impact on the environment. Rice fields create a wetland habitat for many species of birds, mammals and reptiles. Without rice farming, wetland environments created by flooded rice fields would be vastly reduced[/stextbox]. Arkansas Rice Federation

So how much did Gina enjoy her mother’s special breakfast rice? For more, check out her post on Desperately Seeking Gina.


Rhonda Franz: Sensory Activities with Rice {National Rice Month}

Rice isn’t just for eating, you know.

Rice can be used for crafts and to keep salt from clumping and as the noisemaking element in a homemade rain stick.

As a wedding guest, I have thrown rice at brides and grooms running from their ceremony to their decorated getaway car. As a special education teacher, I used dry rice to help my students develop fine motor skills and as a tool for working on sensory issues.  As a mom, I’ve used dry rice at home with my children as they developed their imagination while working on measurement concepts, and used the rice as a calming when a child needed a few minutes of quiet.

Specific skills children can work on with tubs of textured materials:

  • For children who avoid certain textures, allowing play in dry rice provides a structured way for them to develop a tolerance to the littlest of surfaces that bother them when they walk or wear certain clothing.
  • For children who seek certain textures, allowing play in dry rice lets them get that sensory input.
  • Pinching rice between fingers and scooping up a batch with hands gives children hand eye coordination practice.

pinching rice between fingers sensory activities rhonda franz

  • Experimenting with measuring cups, spoons and funnels helps children develop their spatial and measurement skills.

dry rice and measuring (1)

I like putting magnet letters or numbers in a bowl of dry rice, and letting my youngest pull them out and practice identifying each one. All of my boys find it fun and a little calming to work the rice with their hands and let it spill through their stretched fingers (and it’s kind of calming for their mom, too).

magnet numbers in dry rice

Ideas for dry rice:

Empty 2 or 3 2-lb bags or Riceland rice in a bowl or tub small enough for rice to fill a third to one-half the container.

  • Toss in a couple of funnels, spoons, and a couple of measuring cups.
  • Hide large wooden beads in the rice and provide a string for children to lace each bead as they find it.
  • Squeeze liquid glue on a large print writing of their name. Have kids pinch the rice grains between their fingers and sprinkle it over the letters. Allow glue to dry and shake off the rest of the rice, revealing their name.

rhonda franz headshot


Rhonda Franz is an educator and mom of three boys. Her kids like a tub of dry rice almost much as they liking eating cooked rice. As a result of both these activities, her kitchen floors are rarely clean.

Keri Bucci: Mushroom Brown Rice {National Rice Month}

rice harvest nat rice month

Arkansas Women Blogger, Keri Bucci who writes at My Table of Three,  likes to keep it simple yet full of flavor. On today’s Foodie Friday, she’s sharing one of her family favorites – Mushroom Brown Rice. While Keri uses instant rice, you could easily prepare it my favorite way – Perfect Brown Rice Every Time – using Riceland’s Long Grain Brown Rice.

Photo courtesy of Riceland Foods

Or, you could use one of Riceland’s newer products – Premium Brown Rice Boil in Bag which cooks in only 10 minutes!

Photo courtesy of Riceland Foods

Features of Premium Brown Rice Boil in Bag:

  • Cooks in 10 minutes
  • Made from premium long grain brown rice
  • Cholesterol Free
  • Sodium Free
  • Gluten Free
  • Fat Free
  • No MSG
  • Rice kernels stay separate when cooked 
  • Consistent cooking results
  • Grown by American family farmers in Arkansas and Missouri

(Photos courtesy of Riceland Foods)

For additional recipes using Riceland’s boil-in-bag white or brown rice check out the round-up of great ideas on Riceland’s web site. I’m anxious to give these suggestions a try soon.

I  know we’ve shared this before, but I still absolutely love this video of the Martin Family, a former Cross County Farm Family of the Year,  featuring former Miss Arkansas Rice, sweet Jenna Martin. If you can watch this without getting a lump in your throat or a tear in your eye, I’d be shocked.

Keri Bucci: Mushroom Brown Rice {National Rice Month}

Keri Bucci: Mushroom Brown Rice  {National Rice Month}


  • 3 cups instant brown rice
  • 2 (14 oz) cans fat-free beef broth ( or veggie broth for vegetarian version)
  • 8 ounces of Baby Portobello Mushrooms, sliced
  • 1/2 cup of chopped red onions
  • 1 Tbsp of olive oil for cooking mushrooms
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper to taste


  1. See Keri's blog, My Table of Three, for full diections.


Swathi Iyer: Qubooli {National Rice Month}

rice harvest nat rice month

I think I always have at least one rice dish in a day, and without that I don’t feel like I have had a proper meal. I have felt like that many times while I am traveling. Yes, we people from South India consume rice more than other parts of India. We make dishes with rice for our breakfast, lunch and dinner.

The most flavorful way of cooking rice in India is to make Biriyani, a dish that originated in the royal kitchens of Mughal emperors. Usually rice and meats mainly lamb, chicken, fish etc. are cooked in gravy and then incorporated with separately cooked rice and arranged in layers just like lasagna sans any cheese but with spices. Hyderabadi Nizams have a few vegetarian versions of biriyani; one is called Tahiri (Tehri) Biryani which is made with vegetables, spices and rice. The second one is qubooli, a flavorful combination of lentil, rice and spices the preparation is most like biriyani.

According to the author of The Emperors Table: The Art of Mughal Cuisine,  Salma Husian, Aurangzeb, said to be the most devout of the emperors, was a vegetarian for most of his life. Based on the Rukat-e-Alamgiri, a book with letters from Aurangzeb to his son, there is anecdotal evidence  that the ruler loved qubooli, a type of mega-biryani with rice, split chick peas, dried apricot, basil, almond and curd.

Qubooli 1

My version of qubooli is different from the book as I didn’t use any almond, holy basil, or dried apricot. It is closer to modern day version.  I did use yogurt as in is traditional version.  If you want to make it vegan use cashew or any other vegan yogurt.  For this recipe you need to cook both split chickpeas and rice separately.

When you cook rice (Riceland Extra long grain rice)  you need to make it aromatic using whole spices like caraway, green cardamom, cinnamon stick, bay leaves, cloves and herbs like cilantro and mint leaves. Then make gravy with cooked split chickpeas. Layer the rice and split chickpea gravy alternatively with fried onions, extra herbs and saffron and finally heat them through it once again. Traditionally, you need to seal the pot with dough and cook in low flame which is called “Dum,” an essential part of any biriyani.  You can cheat that process with either baking them in oven at 300°F for 10 minutes or even cooking them in a Dutch oven. I used a Dutch oven to finish off cooking qubooli. Make sure not to overcook the rice or split chickpeas or you will get risotto, not qubooli. Any perfect biriyani requires rice should be in separate grains.

Qubooli 5

Here comes the recipe, even though it requires some preparation, in the end it is worth all the effort. You can‘t get this yummy dish at any Indian restaurants, so give it a try.

Swathi Iyer: Qubooli {National Rice Month}


    For the Rice
  • 1 cup Riceland Extra Long Grain rice ¼ teaspoon caraway seeds
  • 1 inch cinnamon stick
  • 1 clove
  • 2 cardamom pods
  • ½ of one bay leaf
  • ¼ teaspoon salt
  • 2 teaspoons finely chopped cilantro
  • 1 teaspoon finely chopped mint
    For cooking split chick peas
  • 1 ½ cup water
  • ½ cup split chick peas/chanadal
  • ¼ teaspoon turmeric powder
    For frying onion
  • Peanut oil for frying
  • 1 ½ cup chopped onion finely
    For Gravy
  • 2 tablespoon oil (Use the one in which onion is fried)
  • 1 clove
  • 1 inch cinnamon stick
  • ¼ teaspoon caraway seeds
  • 1 black cardamom
  • 2 green cardamoms
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garam masala powder
  • 1 green chili
  • ½ cup yogurt
  • 1/2 cup red onion finely chopped
  • 2 teaspoons ginger garlic paste
  • ¼ teaspoon salt or to taste
    For assembly
  • Cooked drained rice with spices
  • Cooked split chick peas
  • ¼ cup milk
  • Juice of 1 lemon
  • ½ teaspoon saffron
  • 2 tablespoons finely chopped mint
  • 2 tablespoon cilantro finely chopped
  • 1 tablespoon onion fried oil


    Cooking rice

  1. Cook rice according to manufacturer’s instructions making sure to add the spices and herbs while rice is cooking.
  2. OR you just add water, spices, herbs and rice and cook until it is almost 3/4th done. Set aside
    Cooking split chick peas
  1. In another pot cook split chickpeas with turmeric and salt with 1 ½ cup water.
  2. Cook for about 30 minutes until it is cooked well and soft but not mushy.
  3. Drain and set aside.
    Frying onion
  1. Fry onion in peanut oil until it is golden brown in color; you need to use low flame as it burns when you fry in higher flame drain; set aside.
    Making gravy
  1. In a pan heat oil and then whole spices like green and black cardamom, cloves, caraway, cinnamon sticks and add chopped onion and green chili.
  2. Add ginger garlic paste and fry for another minutes.
  3. To this add garam masala, cayenne pepper then add yogurt and cook for 30 seconds.
  4. Add cooked split chickpeas cook for another 2 minutes; switch off the flame and set aside.
  1. In a Dutch oven add a very thin layer of rice at the bottom. Add the gravy and spread it uniformly.
  2. Then add another layer of rice, top with ½ of lemon juice, half of fried onions, half of saffron milk, half of chopped mint leaves and chopped cilantro.
  3. Then add layer of gravy and finally finish with a layer of rice, rest of lemon juice, fried onion, saffron milk, mint and cilantro leaves.
  4. Finally add oil. 
Cook it over a low flame for ten minutes with a closed lid.
  5. When you are ready to serve scoop rice from the bottom, that way you get every layer. 



Swathi (Ambujom Saraswathy) was born in Trivandrum Keral, India  and  blogs at Zesty South Indian Kitchen. She loves to explore cuisines from all over the world.  She has a weakness for freshly baked bread and is still counting all the recipes she would like to try.  After earning her PhD in microbiology and working in Japan, Sweden and the U.S., Swathi is now a Texas stay-at-home mom to two wonderful young kids.  Her loving husband  is her primary taste-tester who gives an up or down vote for the dishes she makes. Please connect with Zesty South Indian Kitchen’s Social Media Facebook, Twitter, Pinterest,Google Reader and Instagram.


Keisha McKinney: Stuffed Bell Peppers {National Rice Month}

rice harvest nat rice month

Sometimes you plan for dinner and sometimes you dig in the fridge and freezer and see what you can make up! (The later happens at my house more often than not or at least more often than I’d like to admit.)  So to keep up with my unfortunate habit, I usually keep my “pantry” stocked with staples that turn any meal in to magic.  And, because my husband loves the white things on his plate most, that usually involves a trip to my rice shelf.  With an iron skillet or crockpot, a protein and some rice, you can turn a dinner that was going to be an afterthought into a….I was going to say work of art, but who cares what it looks like when it tastes good?!?!

Sure, there are a bajillion version of stuffed bell peppers on the interwebs and in your dusty cookbooks on your shelf.  Your grandma probably has a version that she cooked when you were little and your college roommate just discovered this delectable delight to wow the hungry, post recess and workday mouths at her table.  Below is Mrs. McKinney’s version when she is desperate to clean out some items in the fridge and still make the hubby, who likes a hearty meal, happy.  

stuffed bell peppers keisha

Keisha McKinney; Stuffed Bell Peppers {National Rice Month}


  • 4 bell pepper
  • 1 pound lean ground beef
  • ½ cup frozen seasoning blend (onions and friends) minced garlic
  • 1 tomato, small diced or 1 can diced tomatoes
  • 2 cups cooked Riceland rice (leftover is fine!)
  • 1 jar pizza sauce or tomato/marinara sauce
  • 3 T spicy ketchup
  • 1 Tablespoon Worcestershire salt and pepper to taste


  1. In a large stockpot, bring enough water to cover peppers to a boil. Place peppers in boiling water and cook for 5 minutes. Immediately remove from water and drain.
  2. Set on a plate or paper town to rest.
  3. Keep enough water to cook rice as directed on back of bag and pour out rest.
  4. Pour water in a smaller saucepan and bring water back to a boil. Salt water and pour in rice. Cook as described on package. (I use a quick cooking rice. If you are using a brown rice or different kind, you will need to include prep time for the rice to cook)
  5. Brown ground beef. Set aside on a paper towel lined plate to drain excess fat.
  6. In pan with meat drippings, brown onions/seasoning blend with a little minced garlic.
  7. Once onions are translucent, add tomatoes and stir together. If using canned tomatoes, cook until most of sauce has reduced.
  8. In a small bowl, stir together pizza sauce, ketchup and Worcestershire.
  9. Season to preference.
  10. Remove vegetable mixture from heat and stir in rice, browned meat, and half of pizza sauce mixture.
  11. Stir all together and fill inside of bell peppers with meat mixture. Use mixture evenly between 4 peppers.
  12. Top with remaining pizza sauce mixture.
  13. Bake at 350 for 18-20 minutes. Some prefer to top theirs with cheese while it bakes, you make the call!
  14. Serve immediately.


stuffed bell peppers keisha muffin tin


And, if you didn’t think a recipe was enough of a tip today, here’s something that might help your sanity and save some clean up.  Use a muffin tin to bake your stuffed pepper.  Stand them up in the little muffin holes and bake them just as you would in a glass dish.  I even threw in some chocolate pumpkin muffins around my peppers and dessert cooked at the same time! #multitasking

Enjoy your evening, round off your plate with something green, and unpack the day together around your favorite dinner table spot!

Our reigning “Arkansas Rice Queen,” Keisha (PiKeishattman) McKinney is settling in to her new married life in South AR after she #becamemrsmckinney.  A Digital Media Director by day for a church in Northwest Arkansas, Keisha is remembering what its like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere.  She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats and the social justice cases on her heart.


America’s Heartland {National Rice Month}

rice harvest nat rice month

ARWB is proud to support our Arkansas rice producers and farm families in September during National Rice Month. 

Rice production is concentrated in six states: Arkansas, California, Louisiana, Mississippi, Missouri and Texas. The Mississippi delta, which includes areas of Arkansas, Louisiana, Mississippi and Missouri, is the largest rice-producing region, with Arkansas accounting for over 50% of the total U.S. rice acreage. US Rice Federation

So, just how important is rice production to our economy, environment and diet?  “Reporter Sarah Gardner says if you’re eating more rice in your meals these days, you’re not alone. Thanks to consumers with more adventurous tastes and changes in America’s ethnic makeup, rice consumption has grown dramatically. Rice farmers in Louisiana bring in a double harvest in their rice fields: rice and bright red crawfish. Meet an Arkansas farmer raising special rice for Japanese diners. And a California rice grower gets some help from school children in saving wild duck eggs.” See what America’s Heartland has to say

Rice co-products:

  • Rice Flour—Broken kernels of rice (white or whole grain) are separated from whole kernels during milling and are ground into rice flour, also called rice meal.
  • Rice Bran—Rice bran removed during milling contains dietary fiber and antioxidant-rich phytochemicals that have been found to help reduce the risk of heart disease, certain cancers and type II diabetes.
  • Rice Bran Oil—Oil extracted from rice bran has unique nutritional and culinary properties. It has a nut-like flavor, good shelf stability and is favored by some chefs for applications such as frying.
  • Rice Syrup—Mild flavored sweet syrup from rice (with range of concentrations and sweetness levels) can be substituted for sugar, honey, corn syrup, molasses or maple syrup.  U.S.Rice

Cooking Rice

There are many different methods for cooking rice. When deciding which method to use, consider:

  • Type and form of rice being used.
  • Recipe and desired finished product
  • Cooking equipment available
  • Time available
  • Skill level of person cooking rice

Proportion of rice and cooking liquid

Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general ‘rule of thumb’ is 2 to 1 (2 parts liquid to 1 part rice by volume). However, it is important to note that different rice types may require slightly less or slightly more liquid. Check the package instructions to verify the proper ratio of liquid to rice and cooking time for the specific rice you are using.

Rice Cooking Methods –  Simmering or Steaming

Simmering/steaming can be done in a pot on the stove, in a  pan in the oven or in a rice cooker.

  • PILAF METHOD The pilaf method begins by sautéing rice in butter or oil, often with herbs or aromatic vegetables (onions, celery, garlic, etc.), and then adding a measured amount of flavorful liquid (usually stock) for simmering.
  • BOILING METHOD The boiling method, sometimes referred to as the “pasta method,” produces tender grains of rice that are completely separate and not sticky. The method is sometimes used for rice that will be used in soups and salads.
  • RISOTTO METHOD The risotto method cooks rice at an active simmer while stirring in hot flavorful liquid (usually a combination of stock and wine) in small increments until the rice is tender. US Rice

For some delicious recipes for rice from our ARWB members, check out Riceland.com.