Monday, June 14, 2010

U for unpolished red rice

I have a relatively new blogger friend Mildred, we share similar interests in food and flowers and good songs. On her Saturday post, she had on U-tube the beautiful voice of Alan Jackson. I was feeling a bit down with a long nagging flu that won't go away and the gloomy weather. Jackson's songs uplifted me with his "In the Garden." Thank you Mildred.

In Mildred's post today, she had and ABC of food meme. I thought this is just up my alley. I have just started this new blog of food and flowers. It is great to have blogger friends with the same interests.
For more A-Z Food fun, visit Jen @
A-Z on Monday~~Letter U

Welcome to A-Z on Monday
where the alphabet gets tastier
every week!

As an Ethnic Chinese I grew up eating rice, rice and more rice. People say eating rice won't make you fat, but this is not true. It depends on what you eta with the rice. I have never been match stick thin, and in Asia, I am considered fat. But here in New Zealand, it feels good when there are more people who tilt the scale more than you.

Rice and whole grains are healthful sources of carbohydrates, providing you choose the right ones. Try adding the following varieties to your holiday table - each provides nutritional benefits as well as flavor and texture.

For rice dishes: Experiment with brown, basmati, jasmine and wild rice, all healthier options than traditional white rice. My brother in law Kallang comes from the Bario Highlands, they grow a very good Bario rice, and people who have tasted this rice swear by it.

Look for organic varieties, and keep them stored in tightly sealed jars on the pantry shelf. During very hot, humid weather you might want to refrigerate the grains.

When I was in Singapore, I used to entertain quite a bit or have pot luck meals with my friends. I made this at one of the lunches with our friends in Nanyang technological University where I lived for 16 years. It was WOWed and they wanted the recipe and it is such a healthy dish.


1 cup cooked brown or red (from NTUC or Liberty)rice
1/4 cup chopped spring onions
1/4 cup of red onion, diced (optional for colour)
1 red or yellow pepper, diced
1/2 c. raisins
1/2 cup. cashew nuts
2 tbsp. sunflower seeds

1/4 c. soy sauce dressing

Toss thoroughly.

Optional: sweet corn kernels
diced green pepper
diced celery
pine nuts
for a non vegetarian salad, boiled eggs, chicken, ham may be added.


3/4 c. oil (sunflower or soy)
2 tbsp. lemon juice
4 tbsp. soy sauce
1 clove garlic, crushed
salt and pepper for taste

Put all ingredients in jar; shake well. Makes 1 cup.
Serves 6 to 8.

I couldn't find a photo of this rice salad. The photo shows the boiled red rice we ate in Singapore. My son and I made the cake one year for the man in the house birthday.


Anonymous said...

Thank you Ann for the mention of my blog and WELCOME to A-Z Foods. My husband and I love rice and this info you provided today is very interesting. I definitely will try your recipe. It will be a good dish to enjoy during the next few months. I love seeing the birthday cake you and your son made. It's so nice to have met you and I enjoy your blog so much.

Anonymous said...

P.S. I am very sorry you have been sick with flu. I hope you feel better very soon.

Karen said...

I enjoyed your post. The rice and soy sauce recipes sound good! It is so interesting to hear from bloggers around the world. I guess you and I are on opposite sides of the globe. I am in Indiana. I am Mildred's big sister.

Ben said...

Hi! Mildred informed me of your entry into the A-z Food meme. Too bad you are joining so late in the alphabet (although I suspect our "leader", Jen, will come up with something to follow it up!) It was interesting to read an "insider's view" of rice!