|Why rice is nice: Five tips for spicing up your menu with rice|
By Joanna Weinfeld, Heart and Stroke Foundation registered dietitian
April 2, 2014
There is more to rice than meets the eye. There are many different types, colours and textures of rice that can make any meal exciting. From the delicate taste of jasmine rice, to the earthy taste and texture of wild rice, this grain should be seen as more than a side dish. It is what keeps sushi safely tucked into place, what gives risotto a creamy texture or what makes rice pudding a rice pudding.
While prominent in Asian cuisines, it might be fair to say that it has taken a bit of a back seat to potatoes in many other English-inspired cuisines. Yet, North America itself is a home to the fragrant and satisfyingly rich wild rice, which while technically not rice at all, is used in many dishes in lieu of traditional rice. Wild rice is a semi-aquatic grass that has originated in the upper Great Lakes and has eventually found its way onto plates across Canada and the U.S.