Column from September 9, 2010

Using leftover rice

It seems like the big thing lately as far as a healthy diet is whole grains. But for many, that’s not an option – if they can’t eat gluten.

For a gluten-free whole grain, you might want to try rice. It’s also sodium-free and contains no cholesterol. And it’s the least allergic of all the grains.

Rice is the primary dietary staple for more than half the world’s population. More than 20 billion pounds are produced each year by U.S. farmers, with 85 percent of the rice consumed in our country grown here.

And there is such a wide variety, from short- to medium- to long-grain, as well as a number of specialty rice.

Rice provides over 15 vitamins and minerals. It is an energy food and contains no saturated fat.

To prepare, follow package directions by combining rice, liquid, salt and margarine in a saucepan. Heat to boiling, stirring once or twice. Reduce heat, cover and simmer according time specified on box.

If rice isn’t quite tender or liquid isn’t all absorbed, replace lid and cook a few minutes longer. Fluff with fork to separate grains and to release steam.

For the perfect rice, measure ingredients accurately and set timer to prevent under- or over-cooking. While cooking, do not stir; wait until the timer goes off and test for doneness.

Because rice triples in volume while cooking, it’s not unusual to have leftovers. When my kids were little, they used to eat the extra the following morning with sugar and milk.

Another way to use leftover rice is to make pudding. It’s a nice change from the regular desserts and better for you.

Creamy rice pudding

3 cups cooked rice

1/3 cup golden raisins

¼ teaspoon salt

3-1/3 cups milk, divided

2 tablespoons butter or margarine

½ cup sugar

3 eggs, beaten

1 teaspoon vanilla

¾ cup halved maraschino cherries, drained

Combine rice, raisins, salt and 3 cups milk in 3-quart saucepan. Cook over medium heat 25 to 30 minutes, stirring occasionally.

Add butter to hot mixture; mix well. Combine sugar, eggs and remaining 1/3 cup milk; add to pudding, stirring constantly.

Cook 2 to 3 minutes or until mixture thickens and coats a metal spoon. Remove from heat; add vanilla. Place maraschino cherries on paper towels to remove excess syrup; stir into pudding.

Spoon rice pudding into eight individual dessert dishes. Serve warm or cold. You can also top with whipped cream.