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Basic Rice Recipes for Those with Allergies

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Category: Rice

 Ingredients List

  • Over 100,000 people are unable to eat foods from grains such as wheat,
  • barley, rye and oats; others may also react to millet and buckwheat.
  • This condition is known as Celiac Sprue Disease and is basically a
  • problem of malabsorption. The primary treatment calls for the omission
  • of any product that contains certain proteins, namely gluten.
  • Rice, a non-allergenic food, is ideal for the gluten-free diet, and is
  • suitable for most allergy diets. An added bonus is that it's also fat,
  • sodium and cholesterol free. Rice comes in many forms including white
  • and brown rice, flours, rice bran and rice oil. It is also very
  • versatile; rice can be served as a snack at any meal as an appetizer,
  • entree or dessert.
  • If you are following a special allergy diet, remember to read labels
  • carefully. Ingredients often change from one product to another, and
  • even from batch to batch from the same manufacturer. If the label is
  • not clear, you can write or call the manufacturer (look on the label)
  • for specific ingredient information.
  • We hope you find these recipes, and the accompanying information
  • helpful. All of the recipes are wheat-free.
  • For those who are also sensitive to milk and eggs, suggestions for
  • substitutes are given on the following page.
  • When wheat and wheat flours are not used in baking recipes the final
  • product tends to be coarser and denser. Here are some hints for making
  • better foods, and some ingredient substitutions if you are also avoiding
  • milk and eggs.
  • * Include brown rice flour and rice bran in soups, casseroles and baked
  • goods to add more fiber.
  • * Add dried fruits, nuts or chocolate chips to batters to improve
  • flavor and moisture-retaining qualities of baked goods.
  • * Bake gluten-free items in smaller sizes - like cupcakes, muffins, and
  • biscuits; bake quick breads in mini loaf pans for better texture.
  • * Thicken sauces, gravies and cream pies with rice flour. Use the same
  • amount of rice flour as wheat flour. Whisk rice flour and liquid
  • together and heat over medium heat until bubbles first appear for a
  • smoother mixture.
  • * Combine dry cream of rice or dry crushed rice cereal with dried herbs
  • and spices to make a tasty breading for fish, meat, or poultry.
  • * Substitute _one_ of the following for each cup of wheat flour in
  • recipes:
  • : 7/8 cup brown or white rice flour (1 cup minus 2 Tbsp.)
  • : 5/8 cup potato flour (1/2 cup + 2 Tbsp.)
  • : 1 cup soy flour + 1/4 cup potato starch
  • : 1 cup corn flour
  • : 1 scant cup fine cornmeal
  • * Use Rice Dream or Amasake, pure rice liquids; or Eden Soy,
  • Lacto-Free, Tofu White (all contain soy); NutQuik (made from almonds)
  • to use in place of milk. Several infant formulas are made from a
  • base of soy or corn, check the labels to be sure they fit your needs.
  • * Replace milk with fruit or vegetable juices; and experiment with
  • yogurt; many people who are allergic to milk are able to tolerate
  • yogurt and other cultured dairy products.
  • * Add EggBeaters (found in the refrigerated egg section and in the
  • freezer case) or EggReplacer (free of egg, dairy, corn, soy and
  • gluten) a dried product, to replace eggs and lower fat and
  • cholesterol in recipes.
  • * Use buttermilk or yogurt in place of milk for lighter finer-textured
  • products.
  • Source: Basic Rice Recipes for those with allergies
  • Reprinted with permission from USA Rice Council
  • Electronic format courtesy of Karen Mintzias
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/nogluten.zip


Recipe via Meal-Master (tm) v8.05

Title: Basic Risotto
Categories: New, Text, Import
Yield: 1 Servings

1 qt Chicken stock,; heated
2 tb Olive oil
2 tb Finely-minced onions
1/2 lb Arborio rice
2 tb Butter
2 tb Heavy cream
1 tb Chopped chives
1 tb Chopped parsley
1/4 c Grated Parmesan cheese, plus
-extra; for garnish
Truffle oil,; for drizzling

Heat chicken broth to simmering in a small saucepan and leave on very low
heat. In a heavy- based, wide saucepan heat olive oil, add onions and cook~
until golden over medium heat. Add rice and stir to coat each and every
grain with oil. Begin by adding 1 cup of hot stock, stirring with a wooden
spoon to mix. Allow this liquid to be absorbed, then add 1/2 cup stock,
stirring until evaporated. Continue to add broth by 1/2 cupfuls, stirring
after each addition. Continue until rice begins to soften. Last addition of
stock should just absorb into rice, leaving it slightly tight. Stirring
quickly with a wooden spoon, add butter and cream . Risotto will become
very creamy. Stir in herbs and cheese. Remove from heat and adjust
seasoning to taste. Serve topped with freshly-grated cheese and drizzle
with truffle oil, if using.

Yield: 4 servings

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