Join Our Mailing listHow To Cook Rice View All About Rice View How To Cook Rice How To Cook Rice Tsuru Mai® Brown (2 kg) UPC: 0 73234 01111 1 Tsuru Mai® is like the brown rice version of Kokuho rice — so don’t let the name confuse you. It comes from the same supplier and is a Calrose grain. Tsuru Mai is a high quality medium grain rice that is not as sticky as sushi rice or as dry and fluffy as long grain varieties. This highly nutritious brown rice cooks easily on a stove top or in a rice cooker, and can work well with any meal. It is nice and soft, with a wholesome, chewy nutty texture. Japanese folklore believes it was the crane that first brought the seed of rice to Japan. It was important for Koda Farms to honour the crane, and thus it is placed it at the centre of the emblem. Even the name Tsuru Mai® has special meaning. Tsuru means “longevity”, and Mai means “rice”. And since the brown rice of Tsuru Mai® is filled with vitamins, minerals, and fibre, by eating Tsuru Mai® you will be aiding your own life with health and longevity.

Find this product at: 1 cup (190 g) Tsuru Mai® brown rice2 ¼ cups (550 ml) water or stock Optional: Rinse rice thoroughly twice with cold water and your hands. Add 1 tsp (4 g) of salt and 1 tsp (4 g) of butter in the saucepan for extra flavour. Combine water and rice in saucepan.Bring to full boil.Turn heat to lowest and cover – do not remove lid.Simmer for 30 to 45 minutes, or until all the liquid is absorbed.When ready, turn off heat and stir lightly.Let rice rest for 10 minutes.Fluff with fork before serving. 1 cup (190 g) Tsuru Mai® brown rice2 cups (550 ml) water or stock Equipment: electronic rice cookerAdd 1 tsp (4 g) of salt and 1 tsp (4 g) of butter for extra flavour. Combine water and rice in cooking pan.Push rice cooker button and wait until the light turns off. It should take approximately 30 minutes.When ready, let rice rest for 10 to 15 minutes.Fluff with fork or rice paddle. Microwave1 cup (190 g) Tsuru Mai® brown rice2 ¼ cups (550 ml) water or stock

Equipment: 2-quart (2-litre) microwave-proof baking dish Combine water and rice in baking dish.Cover and cook on HIGH for 5 minutes.Cook on MEDIUM for 20 minutes. Serving size 45g Amount Per ServingCalories 160% Daily Value* GI stands for Glycemic Index and is a measure of the impact of food on your blood sugar. yao sushi onlineFoods with a high GI tend to quickly raise your body’s blood sugar levels; sushi conveyor belt restaurant nycby contrast, foods with a low GI will raise them more slowly and over a longer period.sushi grade fish az The glycemic index range is as follows:sushi to go 2x1 medellin

Low GI = 55 or lessMedium GI = 56–69High GI = 70 or more All GI figures are based on studies conducted at the University of Sydney. Consult a dietician for specific healthcare information. This savoury rice porridge contains many of the ingredients that baby needs to get through the day.… youda sushi chef game online Gluten-free Brown Rice Espresso Brownieshow to eat sushi diagram Made with rich dark chocolate, a punch of espresso and rice flour, guests won’t believe that these… where to buy fresh salmon for sashimi in manila Salmon and Rice Chowder This delicate and delicious Salmon and Rice Chowder is elegant enough to serve at an afternoon lunch…

we eat alot of Mexican dishes and this goes perfectly with them. I use Rotel tomatoes. Its easy and delicious!I added 1/4 jalapino to give it just a bit of heat. I will next time stir in the cilantro just before serving. Very good and easy recipe. The only changes I made were used beef broth, cause that is all I had and used Rotel instead of diced tomatoes. I used Rotel instead of plain diced tomatoes - the green chiles give it a little extra kick. I also added a good shake of garlic powder and cumin. was really good and easy to make... the kids even helped... thanksThe only thing I did different was instead of the tomatoes I used a can of ROTEL Chili Fixin's for a little extra zing. I like how quick this was, but I think it needs some chili powder. Good but not the bestAs others recommended I used diced tomatoes w/ green chiles, I added a spoonful of tomato paste to boost the tomato flavor, vegetable broth (to make it vegetarian), a dash of cumin and... This turned out so much better than I thought with instant rice.

Very easy and simple recipe that you can add anything to, and it would still taste great. I am at a high altitude so I did add ... Baking Tips + Substitutions How to Cook Quinoa + Recipes How to Go Gluten-Free How I Got Here Buy My eBook @ iTunes My philosophy is that a treat should taste like a treat- especially if you bake with a limited palate. For sweetening I use organic golden brown sugar. I don't pretend my Buckwheat Chocolate Chip Cookie is health food. If you need to balance your diet, make a soup chock full of seasonal veggies. Eat a crisp green salad topped with hemp or salba seeds. Whip up a fruit smoothie with rice protein powder. And if you crave a cookie, then go enjoy a cookie. A little sugar is not going to hurt you- unless you need to eat low glycemic; the choice then, is to use organic raw agave nectar (basically, fructose, which is metabolized by the liver and impacts blood sugar with less of a bang). But- and you suspected there was a but, right?- agave, like too much sugar, isn't necessarily a "healthier choice", either.

Fructose- in any form- is still sugar, and should be enjoyed in moderation. In the spirit of moderation, I follow two approaches- a traditional Mediterranean Diet approach to cooking that emphasizes extra virgin olive oil as the main fat (I use olive oil in place of butter as an Italian inspired bread dip, drizzled on baked potatoes, and whisked in salad dressings), plenty of fresh vegetables,  gluten-free whole grains, and garlic with herbs. In cooking I use a higher smoke point avocado oil. The second approach I favor is a fusion of Asian and California vegan cooking that features fresh stir-fries, rice, and rice noodles, Thai-inspired sauces with coconut milk, salads, seaweed, non-GMO organic tofu, soaked nuts and vegetarian sushi. For shortening in baking I use raw organic coconut oil, or sometimes Spectrum Organic Shortening made from palm oil. If you can use one of the organic non-trans fat vegan margarine spreads on the market, they should work in my recipes as long as the blend is suitable for baking (some light blends contain too much water for use in baking or cooking).