March 31st, 2009 | Uncategorized
By Tollie Schmidt
It”s never too early for Diet Pepsi at least according to seventeen-year-old Rachel, who pops one open each weekday morning at 7:00 A.M. “I keep cans or 24-ounce bottles in my car for the ride to school, ” says the Maryland resident, who downs at least five bottles throughout the day. “I”m obsessed with the taste, and I”m a typical teen girl watching her weight and dieting.”
Randee, a seventeen-year-old from Idaho, gulps down 44 ounces (more than three can”s worth) of Dr. Pepper with every school lunch for a mid-afternoon energy kick. Randee also feels she makes up for the calories by not eating, as a self-proclaimed Pro-Anorexic Teen. “Last year, I drank three 44-ounce cups a day,” she admits.
Alex”s beverage of choice, SoBe”s No Fear Gold, with its 174 milligrams of caffeine per can, it helps him stay awake at night so that he can study. “I”m an enormous energy-drink junkie! I also stockpile my mini-fridge with Tab,” says the Northwestern University freshman.
No matter what time of day, one thing”s for certain: Teens love sugar-saturated beverages and caffeine-packed drinks. But what”s really in that giant thirst quencher?
If you”ve just knocked back your second Sprite or Snapple of the day, you”ve loaded up on extra sugar that may contribute to weight gain. A twelve-ounce can of regular soda contains about ten teaspoons of sugar and 150 calories. If you drink four of those a day, that leads to an additional 4,200 calories a week, enough to gain one pound!
I have been asking this question lately, as I speak to so many different teenagers about their daily habits. Usually they say, “Tollie it”s not a big deal, it”s just a drink”. True, however this is the purpose for writing this article. Since, Teens nowadays struggle with a list of body image issues, it”s little things we don”t think about. Same as an anorexic teen, who only lives on sugar spikes, and the teen who can”t lose weight and is always on a diet.
Avid soda fans (both regular and diet drinkers alike) are also at a higher risk of developing osteoporosis later in life, say experts. “Soda has replaced low-fat milk in the American diet for teens, who are in the most important years of their lives for getting calcium for development of peak bone mass,” notes Keri Gans, R.D., a New York City-based nutritionist. Recent research also suggests that certain ingredients in cola may be associated with lower bone-mineral density in adult women.
And while substituting soda with your favorite fruit juice or smoothie may seem like a healthy solution, teen diet fact: A twelve-ounce serving of orange or apple juice actually contains more calories than the same amount of cola or sports drink. Now teens dieting, juice can be healthy, but only in small amounts. For instance, at Jamba Juice, a sixteen-ounce cup (the smallest size available) of “Strawberries Wild” is packed with vitamin C, body-friendly fiber, and a whopping 290 calories. Smoothies are often made with a whole-fat yogurt and added juices. So, sure your getting calcium and fruit. But, you can also get extra calories from the sugar, and, in many cases, fat.
Similarly, blended coffee drinks sometimes contain flavored syrups and whole-fat milk that can dramatically boost your calorie intake. And they can come with another not-so-healthy bonus: excessive caffeine. Caffeine increases blood flow to, and pressure on the heart. If you”re taking in more than 200 mg [roughly the amount in two cups of coffee] a day, it can lead to insomnia, heart palpitations, high blood pressure-possibly even seizures. Caffeine is extremely addictive and the withdrawal headaches you can get are very painful.
So, what”s the best way to start drinking smart? Take it one step at a time. If you”re drinking three sodas a day, cut down by one and replace it with water, it”s the best drink for you. Plus, don”t forget to fuel up with breakfast every morning. Seriously, if your dieting, watching your weight, how are you going to kick your metabolism into gear with out fuel?
It”s not coffee that you need to get going; it”s breakfast, and not one that is handed through a window. If you can”t bear to sacrifice your latte, choose the smallest size, and skip the syrups and whip cream. Think of smoothies as a desert, not a daily beverage, and ask that yours be made with low-fat yogurt or skim milk. And instead of having another glass of super sweet juice, go for fiber-rich fresh fruit. We have an obesity epidemic on our hands, and unhealthy beverages are definitely a part of it. You can have a soda or Starbucks. But remember moderation is the key, and knowing what”s entering your body.
Cutting out sugar filled drinks can help overweight teens shed about a pound a month. This is a significant, amount from a drink. Who ever knew a drink could stop you from empowering your greatness for a dream-infused life.
About The Author
Tollie Schmidt lived his life as the fat kid. His weight reached over 500 pounds. Losing over 300 pounds of fat, Tollie struggled with bulimia and became a personal trainer. Today, Tollie”s a highly sought after International Speaker, Author, Producer and Dreamer. Today our Youth have a voice for change. (Empowering Greatness for a Dream-Infused Life).
Tollie”s Personal Site
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March 31st, 2009 | Uncategorized
By Mary Anne Durkee
Mangoes are one of my favorite of fruits. Seasonal of course but these juicy delights give you so much during the time they are around that you love the wait till the next time they are going to be around.
How to cut a mango can actually be quite tricky as compared to what it appears on the outset. On the other hand, however, it can be rather easy if you know just how to do it. There are a few simple things that I would like to share here on how to cut a mango.
While choosing a mango that you would like to cut for eating it is advisable to go in for one that is ripe but not over ripe. The over ripe ones can actually be quite messy and would leave you with juice and pulp all over your hands and maybe even your clothes rather than getting the firm juicy pieces you look forward to biting into. The overripe mangoes are best for juices, taking out pulp and for creamy smoothies. Save them they taste great in drinks.
1-Firstly start with a mango that is not over ripe. A centimeter to both sides of where the stem of the mango is, is where you need to home onto. This is where the seed resides and so you have to keep the location of this in mind to cut it just perfectly. Move your knife to the left of this area and cut a portion (it would come off neatly away from the seed if you have your location right).
2-Now move to the right of the area and cut off another big slice. The main portion of the mango is now cut off. With these two slices you could now go on to the remaining half in two ways.
3-The first way would be to cut off the skin and then cut the mango into long slices or cubes. The second and the easy way would be to make cuts horizontally and vertically and then you have the mango in cubes in no time. Now you can use a sharp serrated knife and separate the cubes from the skin of the mango. Done!! it is that easy if you know just how.
The mango is a highly versatile fruit which makes a wonderful addition to the taste, flavor and even texture of several dishes. A delicious smoothie, salsa, with rice or just top your dessert or ice cream with finely chopped pieces of mango and soon this will be your favorite fruit too.
About The Author
Mary-Anne is a featured member and regular contributor at ifood.tv, a global food network, featuring recipes from all over the world. Other popular healthy recipes videos on ifood.tv include Tiramisu Recipes, Tofu recipes and Tomato recipes
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March 30th, 2009 | Uncategorized
By Eddie Lamb
Coffee tea, like many of the other tea-type knock-offs is, in fact, not a tea at all. Coffee tea is made from a combination of both tea and coffee, and is then brought together in order to make a unique drink that is different from either coffee or tea on their own. Coffee tea is not served in every cafe on the corner, but it can easily be made either out or in one”s own home setting. This article describes what coffee tea is and how one might choose to enjoy this original concoction.
What is Coffee Tea?
Coffee tea is a creation of basically unknown origin that is made by the combining, of course, of both coffee and tea into one delectable treat. It is best served hot but may also be enjoyed cold over ice. Any of the four basic varieties of tea might be incorporated, which are: green, white, black or red, or oolong.
In fact, any combination of these four choices might be included, and additionally, the tea knock-offs are those which are in fact not true teas but which are often treated as though they are, and they too may be used in this combination. For instance, chai or herbal teas may be a part of coffee tea as well.
Also included in coffee tea is that of coffee of many varieties and flavors. Stronger coffees which are made through the roasting process might be included as well. For instance, one might use a nice French roast of even-keeled darkness that has been brewed lungo-style in order to tone down the more full bodied nature of the stronger roasts.
How to Enjoy Coffee Tea
Coffee tea can be savored in a variety of ways, and in addition to being enjoyable as either a hot or cold treat coffee tea can also be spruced up or spruced down in many different ways. Coffee tea can also be lightened up with milk or cream, and some people enjoy this rich addition onto the beverage.
Also, it can even be thinned out and made less potent through the addition of water. Some people may also enjoy the addition of spices such as nutmeg, cinnamon or cocoa powder. This can really add an entirely new dimension and flavor to coffee tea, and additionally, individuals may like to sweeten the concoction up with raw sugar, pure cane sugar or perhaps even honey. People demonstrate very different likes and dislikes, so it is up to each one to create their own special version of the coffee tea treat.
About The Author
Eddie Lamb publishes an abundance of information on a range of topical subjects. This article Understanding About Coffee Tea , is just one of a host of useful articles about Tea listed on our site map at Tea Variety.
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March 29th, 2009 | Uncategorized
By Mary Anne Durkee
Marinating chicken the right way can only mean one thing – a juicy, succulent and delicious treat. Marinade or the flavorful liquid is one that adds flavor and taste deep into the layers of the chicken. A combination of ingredients that serve definite purposes the marinade must be carefully prepared and the chicken marinated.
Generally the marinade is a combination of spices, herbs along with the acidic ingredient which could be vinegar, lime juice or yogurt. I find that each of these has a distinct flavor and taste and adds to the taste of the chicken in its own specific way. Tips on how to marinate the chicken the best way:
1-The time for marination would depend on whether the chicken is cut into large pieces or small boneless pieces. Definitely it is the larger pieces that would need to be marinated for a longer time.
2-Make small cuts on the chicken pieces (large slices) to ensure that the marinade leaves its mark deep within the meat.
3-If the recipe requires that the chicken be marinated for a few hours, let it soak in the marinate (refrigerate do not leave it out in the marinade). You must then refrigerate it or else you are sure to have a bad case of food poisoning.
4-Leaving the chicken in the marinade for too long can actually lead to the fibers of the meat breaking down. Do not over do it, strike the right balance for the best results.
5-Take out the chicken from the marinade and cook. You could grill it or cook it in a pan. The remaining marinade can be used for basting.
Herbs and fresh ingredients in the marinade can make it flavorful. Fresh herbs are the best choice however, in case that is not a viable possibility then crush the herbs and add to the marinade so that it would give out its full flavor. Chicken is my favorite meat I must admit and trying out different and varied recipes is what I love doing.
Some of the marinades are so flavorful that I love serving them as dips (boiling to thicken them to the right consistency) or even pour over the cooked chicken as a sauce. The liquid with all the flavors adds a great deal to the taste of the chicken dish. Try it and you would know. However, if you add an egg in your marinade then do not use the sauce raw.
What is your favorite marinade recipe for cooking chicken?
About The Author
Mary-Anne is a featured member and regular contributor at ifood.tv, a global food network, featuring recipes from all over the world. Other popular healthy recipes videos on ifood.tv include Sandwich Recipes, Sangria recipes and Sausage recipes
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March 29th, 2009 | Uncategorized
By Zac Parker
Seafood is a very popular meal choice for people all over the world. Having it prepared perfectly is also important. Take a lobster for example. If you were to go to a restaurant and order the lobster for dinner, would you know what to look for when choosing the perfect one for your meal?
They look really interesting in the huge tank at the front of the restaurant. But what do you really know about them? If you ordered the lobster at red lobster for instance, would you know what you were looking for as you stared down into the tank filled with three feet of water and sixteen lobsters staring up at you?
First of all, the fresh lobsters should be alive. If it is not alive, don”t give it a thought. Fresh lobsters at red lobster are kept in a cold water tank until they are chosen for cooking. The smaller ones, under two pounds are generally the most tender.
Secondly, if you are looking for a nice meaty fresh red lobster, the females are the way to go. Their tails are heartier leading on that there is more meat in them. They also can have eggs inside which have not yet been fertilized by a male. They are a very tasty addition to the meal.
Next, you may want to choose a younger lobster as opposed to the older lobsters because they are generally more tender. Age can sometimes be determined by the size of the lobster. You may want to ask where the lobsters came from to get a better reading on the age and size. Some warm-water lobsters are larger, but younger than the cold-water counterparts which may be the same size, but older. It would be easier to judge knowing from which region they arrived. The older they are, the tougher they may be.
Also, it is important to know that when lobsters come to the table, they are almost always red. This is not so when you are staring at them in the tank. They sometimes have a green, yellow or blue tint with hints of red in some places. The only lobster that doesn”t turn red while cooking is the white lobster. The color will not affect the way the lobster tastes.
In conclusion, when choosing a fresh live lobster it is important to choose what meets your particular taste. You can pick the one that is young or old, female or male, whichever will satisfy you.
About The Author
Looking for red lobster recipe ideas?
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March 28th, 2009 | Uncategorized
By Richard Saporito
Restaurant service staff scheduling is crucial and closely tied to excellent restaurant customer service.
In every way, a balance must be achieved by matching the dining room service labor needs to forecasted business, and I”d like to offer 2 concepts that can improve restaurant dining room service immensely.
The first concept is the “on call waiter” who can be scheduled for any shift necessary. The “on call waiter” function is to call the restaurant about 1/2 – 1 hr. before the work shift commences food service to see if he/she is needed to come in and work that particular shift.
The “on call” function is useful in many ways as in the case of outdoor dining where business literally depends on the weather. If the weather is right for outdoor seating, the “on call waiter” will be asked to come in to work. If it”s raining, then the “on call waiter” will not be needed, though the phone call to the restaurant should still be made. Basically, if the staff is sufficient for that restaurant shift, then the “on call waiter” will not be needed.
Another useful function for the “on call waiter” is when there is an extremely important event scheduled, and there can be positively no staff shortages for that event. Simply by communicating properly and timely over the telephone, the dining room will be covered saving the service staff time and the restaurant wasted payroll.
This system is flexible, and should be used with common sense, not haphazardly. Depending on the situation, there can even be more than one “on call waiter” for a shift, and by the same token, you may not even use an “on call waiter” for many of the work shifts. Every restaurant must figure out what system works best for them, and make the adjustment.
The second restaurant service staff scheduling concept is the “maintenance runner” which works best when there is more than one food runner working per shift.
Once again, this concept will prove how proper staff scheduling is directly tied to improving dining room service.
In a small restaurant, there may be only one food runner needed for the shift taking food from the kitchen areas to the dining areas. He/she is responsible for keeping those dining areas and floor areas clean, since it is be part of the sidework.
If this sidework doesn”t get done, it is obvious where the blame lies. (Technically it”s everyone”s job to keep the restaurant clean, but it”s ultimately the food runner”s job to keep the service/ kitchen areas, waiter food prep areas, and floor areas clean.)
Now, on the other hand, a large restaurant that uses 3 runners per shift is definitely bringing a higher volume of food from the kitchen areas to the dining areas. So, things will get a bit messier because of the added food traffic. To compound the problem, with more than one runner, things will get confusing as to whose responsibility it is to keep the above restaurant areas clean.
The simple solution to this headache lies within the restaurant service staff scheduling. Simply put “maintenance runner” on a pre-designated schedule spot, and rotate fairly. For easy labeling on the schedule, a simple MR abbreviation next to the name or shift— and it”s good to go for each needed shift.
The “maintenance runner” will ultimately be responsible for the sweep up and wipe-up jobs-especially before and after each shift. Cleanliness, especially floors, will also lessen the risk of bodily injury such as slippage from an unclean floor.
These simple dining room service scheduling tips will help ensure that the restaurant is properly staffed while maintaining safety and sanitation.
About The Author
Richard Saporito is the founder of Topserve Restaurant Consulting. He has
over 30 years of restaurant service experience in many profitable New York City establishments.
Discover how to
improve dining room service and increase your restaurant”s business by visiting: http://www.howtoimprovediningroomservice.com
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March 27th, 2009 | Uncategorized
By Matt Chang
A vintage wine actually refers to a wine that was made from grapes grown, for the most part, in the same year. Vineyards will go through great lengths to label their bottles with the year associated with that wine when a vintage wine is produced.
What defines a vintage wine varies among different countries, but normally, a vintage will be allowed to contain a certain amount of wine made from other grapes which are not of the same vintage.
Generally, vintage wines are produced in the same period, in order to ensure the taste of all the various bottles to stay roughly the same. Wine making is a delicate process, and there are so many factors that can affect the taste. Among them are the climate, soil, region and even the amount of sunlight or rain exposed to the grapes when they were growing.
The purpose of the vintage wines, for most vineyards, is to define a quality of wine for that vineyard, which will also define a standard for the rest of that vineyard”s range of wines. This is a method of keeping consistency in this delicate process, as well as showing off the highest quality they can achieve. There are even some vintages which are only produced when the quality of grapes that year are a certain level, thus increasing demand for the beverage by decreasing supply.
In America, the highest quality vintages are given an AVA or American Viticultural Area label. This label defines that the wine was bottled with at least 95% of the vintage grapes during that year. If a wine doesn”t have an AVA, it can still be called vintage, given that 85% of the wine was made from grapes grown in that same annual period.
There are also non-vintage wines, which consist of a blend of grapes or wines of different vintages. This allows for vineyards to keep producing wines when the quality of grapes that year is bad. Some vineyards, such as in France, take this blending to an important style.
Controversy is growing about the actual difference in quality between vintage wines and the blended variety. Many people claim that the cheaper and blended wines can be just as good as the higher priced vintages. On the opposite side of the controversy, are conservative connoisseurs, who believe that the consistency of vintage wines is essential for high quality wines to be produced. On the other hand, wine tasting contests are giving support to both sides of the controversy.
About The Author
Now that you started wine tasting, you may be looking to find cheap wines online. Visit cheapwinesonline.com to find cheap wines online and at great prices.
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March 27th, 2009 | Uncategorized
By Matt Chang
Understanding how wine quality is determined and how that affects the pricing of wine is critical in determining wine quality. Once you have understood the quality, you can purchase the best wine at the best value of your money.
You can use this understanding for when you decide to throw a wine taste party or searching for wines to purchase online. There are ”official” wine qualities, but you should never rule out personal taste. Personal taste does not determine wine quality, because if you don”t like a wine, then it doesn”t matter what official quality it has, or how much it costs.
You will see very little difference when you pour two of the same variety of wine into separate glasses. The most obvious differences between the two wines will likely be the prices on each bottle. It is almost impossible to determine which of the two glasses is of better quality, so if they look the same, what makes one of the wines higher quality and the other lower quality?
The more expensive the wine does not necessarily translate to a higher quality wine. Nor does our personal taste. The color, variety, production method, origins of the grapes, taste and viscosity are general factors to determine the quality of wine. Higher quality wines are usually matured in oak barrels for a longer period of time. These are the main factors in determining the official quality of wines.
What it all comes down to though, is personal taste. No matter the official quality of wine, personal taste is the final factor which will make you decide whether or not you will purchase a certain bottle of win. If there is a wine which is the most expensive and highest rated among all the wines, and you don”t like this wine, it is unlikely that you will purchase it.
In searching for that good affordable wine, I picked up a few important points to consider before choosing that bottle of wine. I learned more than I ever wanted to know about wine online, the wine making process, the laws behind production of wine, and how the quality of wine is determined. With this arsenal of information, I could not help but achieve my goal of finding that perfect bottle of wine and also at the perfect price. Throwing a wine tasting party can also be a fun way to learn about wine ratings.
About The Author
Now that you started wine tasting, you may be looking to find cheap wines online. Visit cheapwinesonline.com to find cheap wines online and at great prices.
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March 26th, 2009 | Uncategorized
By Del Kelly
December 31, New Years Eve. What are your plans for tonight? Perhaps like millions of others around the globe, your wanting to ring in the New Year by having a few drinks with friends and loved ones. Unfortunately, you have to work in the am. Should you just deal with a hangover or is there a cure?
Whether or not you consider yourself a seasoned drinker or someone that only indulges once in a while, we all suffer the same consequence. “The Hangover”. I”m not here to tell you to drink plenty of water before you pass out. Rather, I”d like to pass on a few tips that may lessen tomorrows migraine.
EAT BEFORE YOU DRINK
We”ve all went out drinking on an empty stomach before, but why do you think it is so important to fuel up before heading out? Having a full stomach before you start drinking aids in absorbing alcohol which in turn slows the rate of intoxication. Slowing down intoxication means alcohol is not getting in to the blood stream as rapidly, which can reduce the chance of a hangover. Foods high in starch like pasta and bread are the best to consume before a planned night out.
MULTI-VITAMINS & B-COMPLEX
Vitamin B-12 is probably one of the best defences for helping the headache. B-12 aids in de-toxifying the body, not just during but after drinking as well. And really, is there a downside to giving your body some much needed supplements such as vitamins?
STAY HYDRATED
A beer as well as a spirit contain approximately one ounce of alcohol. The human body can process about one ounce of alcohol every hour. For us seasoned drinkers one beer per hour just wont cut it. At times, it is not hard to push 3 maybe 4 beer in the ”ol locker within that time span. It is extremely good practice to have a couple drinks, have a water and repeat. This will not only slow you down and re-hydrate you but it also serves one other important purpose. Alcohol is a diuretic – increases the flow of urine- which means water is lost from your kidneys and not reabsorbed back into the bloodstream. Therefore the best water to alcohol ratio would be 1:1.
COLDER THE BETTER
Liquids are absorbed into the body at room temperature. Therefore a warm beer would obviously be absorbed much faster than a cold one. Which is pointless to say, I”m sure most of us don”t like to sit down and enjoy a warm beer on a hot day.
YOU GET WHAT YOU PAY FOR
Cheaper spirits and beers are going to contain a lot more impurities than the more costly liquors. Darker beers and rums also tend to harbor more impurities. The body has a much harder time breaking these impurities down so in essence, the lighter the drink the lighter the hangover.
TYLENOL & ASPIRIN BEFORE BED? NOT A GREAT IDEA
When combined with alcohol aspirin can irritate your stomach causing ulcers and bleeding problems. Acetaminophen..Tylenol with alcohol has been known to cause severe liver damage. As though you didn”t damage it enough the night before. Lots of water or gatorade before you pass out is key. Gatorade is great because it replenishes the body of lost nutrients and electrolytes.
CONSUME PLENTY OF ANTIOXIDANTS–TOMATOES??
Believe it or not tomatoes are high in vitamins B & C. These are the bodys primary antioxidant nutrient. This is why virgin caesars, bloody marys and pizza can be great hangover remedies. Tomatoes are also high in potassium, a mineral that is lost while urinating and contributes to the DT”s that your feeling. Bananas, V8, Clamato juice, and fresh strawberries are very enriched with antioxidants and are all excellent choices to consume the dreaded day after.
THE MORNING AFTER
You obviously don”t want to wake up or even open your eyes for that matter. That”s a good thing. Sleep as late as possible… it is one of the best known cures. Like I had to tell you.
Your head is pounding because of the extreme dehydration your body is suffering. This is no different then how you would feel if you were stranded on a desert island. The outer covering of your brain “dura matter” shrinks and causes extreme headaches.
What about all the water I drank yesterday? Remember, alcohol is a diuretic you probably urinated the majority of it out of your body. Your aches and pains should subside as soon as you replenish yourself with more.
There is probably never going to be a one hundred percent cure for a hangover, so the best thing you can do is try to stay on the preventative side of things. Eat before going out, Take multivitamins and B-12 supplements, stay as hydrated as possible, drink cold higher end liquors, and consume plenty of antioxidants. If all else fails there is always the infamous “hair of the dog” just wake up and keep on drinking. Remember, this is only a temporary solution to the problem and the dog is bound to bite back. Most likely twice as hard!
About The Author
Del Kelly enjoys researching breakthrough health products and issues. If your interested in natural & safe health products that will literally change your life visit: http://dkj125.allinonehealth.com
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March 26th, 2009 | Uncategorized
By Mary Anne Durkee
Does cooking rice means sticky grains that never seem to come apart from each other? Although many consider cooking rice tome the most basic of culinary skills, however, it sure is not as easy as it looks. Not knowing how to cook rice could mean grains who love to hug each other and never want to part. Eating rice that is sticky is definitely not a pleasant experience. When I serve or for that matter eat rice, I want it to be fluffy and each grain has to stand apart declaring its own distinct identity. That”s what well-cooked rice for me is.
Rice is an important part of most menus. Whether you decide to have it plain or flavored is your personal choice. For many cuisines across the globe, rice is an integral almost indispensable part. It really can be very frustrating to cook rice for a beginner. So here are my top 5 tips on how to cook rice:
1-Let the rice soak for about an hour before cooking to get rid of the excess starch. Soaking rice also ensures that it does cook faster. Soak rice in water and then wash well. Wash 2-3 times till the water gets clear.
2-Take a saucepan, and add 1.5 cups of water for a cup of rice. Let the water come to boil, now add in the washed rice. Let it boil. A rolling boil or water going on a real steamy hot boiling phase is what cooks the rice evenly and perfectly. Cover and let cook.
3-Once it comes to a rolling boil, cook on a slow flame to ensure that the rice does not burn or catch at the bottom of your pan. Stir 2-3 times in between. Cover and let cook.
4-Let all the water get soaked up by the rice. When the water is dry, check the rice it would be done. If you feel there is a 10% cooking still left , do not worry that would be done by just covering and letting it be.
5-Once the water is all dried, switch of the stove and leave the rice covered (it would continue to get cooked in the steam. Open after 10 minutes. Let cool for 10-15 minutes (if you try mixing the rice when it is hot it would get all mashed so have patience). After 10-15 minutes, fluff up the rice lightly with s fork.
Cooking rice this way would ensure that each grain of the rice is well cooked and separated from one another. You can serve the rice with any of your favorite side dishes. Have a hearty meal with all the white pearls separated and smiling at you from your plate.
About The Author
Mary-Anne is a featured member and regular contributor at ifood.tv, a global food network, featuring recipes from all over the world. Other popular healthy recipes videos on ifood.tv include Salad Recipes, Salmon recipes and Salsa recipes
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