что такое cream of rice
Cream of Rice
Cream of Rice® porridge. Tiia Monto / wikimedia / 2015 / CC BY-SA 4.0
Cream of rice is best known today as the trademarked name of a breakfast cereal. However, it is also the name of a soup, and a dessert.
Cream of Rice breakfast cereal
“Cream of Rice®” is the trademarked name of Nabisco’s version of a bland, coarse flour made from ground, uncooked rice. It’s enriched with ferric phosphate (iron source), niacin, thiamine mononitrate (vitamin B1), and riboflavin (vitamin B2.)
Uncooked, it has the consistency of fine sand.
To prepare it, you cook it with water to the consistency of a porridge. There’s a regular 10-minute version, and an instant 1/2 minute version. The instant version is made from already-cooked rice.
In North America, it is used as a hot cereal for infants and people with gluten allergies. Many other people profess to dislike it intensely — but someone’s buying it.
There are generic versions of this, known under various names such as coarse rice flour and ground rice. (They won’t of course necessarily have the vitamin fortification of the trademarked product.)
In southern India, they will refer to this grind of grain as sooji (aka rava), which can be ground from rice or wheat. Fans of another Indian dish, uppuma, say the best uppuma is made with the rice version of sooji (i.e. rice flour.)
Cream of rice soup
Cream of rice is also the name of a generic soup that uses rice as a starch thickener. Here’s a recipe from 1893:
“Cream of rice soup: One pint of chicken stock, 2 tablespoonfuls of rice, 1 stalk of celery, a slice of onion. Cook slowly for 2 hours. Put through a sieve and add a pint of hot milk and a little butter, pepper, and salt.” — Sandusky Daily Register. 16 May 1893. Page 3, col. 6.
Cream of Rice dessert
Cream of rice can also be used as the name of a dessert. One such dessert was a moulded, chilled pudding described thusly in 1910:
“Heat one cupful of steamed rice in one cupful of rich milk, sweetened with one-third cupful of sugar. Add one-third box of gelatine soaked until soft in one-quarter cupful of cold water, and stir until dissolved. Add one-eighth tablespoonful of salt. When the mixture is cold, but before it has begun to thicken, beat in one cupful of cream whipped stiff. Turn into a mold and set on ice. Serve with crushed strawberries, sweetened or any slightly tart sauce.” — Cream of rice pudding. Household Hints Column. The Fargo Forum and Daily Republican. 21 October 1910. Page 8, col. 4.
Cream of rice pudding, moulded. Household Hints Column. The Fargo Forum and Daily Republican. 21 October 1910. Page 8, col. 4. (Click for larger)
Another cream of rice dessert was an unmoulded pudding, with no gelatine, that could be served hot or cold:
“Cream of Rice Pudding – Three cupfuls of milk, three tablespoonfuls of rice, one-half cupful of sugar, and nutmeg or vanilla flavoring. Wash the rice, put it with two cupfuls of cold water on back of stove until it comes to boiling point, then add the three cupfuls of milk, the sugar, and flavoring, and place pan in slow oven for three or four hours. Every time a crust forms on top stir it until just before taking from the oven. Eat hot or cold and without sauce.” — Rice recipes. Prince Rupert Journal. Prince Rupert, British Columbia. 22 July 1910. Page 4, col. 4.
Cream of rice pudding. Rice recipes. Prince Rupert Journal. Prince Rupert, British Columbia. 22 July 1910. Page 4, col. 4. (Click for full size)
No doubt there were many other variations of cream of rice meaning a dessert based on sweetened, flavoured rice starch.
Substitutes
You can use Cream of Rice® breakfast flour as a substitute for rice flour in many dishes.
History
CooksInfo is not clear on when Cream of Rice® was first launched, however we are aware of it appearing in grocery store ads as early as 1913.
Advertisement of Cream of Rice for sale, along with other breakfast cereals. Bryan Daily Eagle. 18 February 1913. Page 2, Col. 1.
Language Notes
Cream of Rice® flour is sometimes referred to as “semolina made from rice.”
Cream of rice advertisement. Ladies Home Journal. June 1948. Page 202. (Click to enlarge)
| ↑ 1 | Press release 23 January 2007. B&G Foods Announces Agreement to Acquire Cream of Wheat from Kraft Foods. Accessed June 2020 at https://www.sec.gov/Archives/edgar/data/1278027/000110465907003827/a07-2427_1ex99d1.htm |
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Осветляющий крем для лица с экстрактом рисовых отрубей I’m From Rice Cream
Подойдет ли мне?
Питательный крем с экстрактом рисовых отрубей обеспечивает коже качественное длительное увлажнение, дарит мягкость и возвращает ухоженный вид.
Экстракт рисовых отрубей обеспечивает коже гладкость, упругость и эластичность. Данный компонент также обладает осветляющими свойствами. Он потрясающе стирает с лица следы усталости: с ним можно забыть о нездоровом сером землистом оттенке, кожи который появляется в результате недосыпа и переутомления!
Масло ши создаёт на поверхности кожи влагоудерживающий барьер, который препятствует испарению влаги в течение дня. Масло помогает смягчить кожу и убрать имеющиеся шелушения.
В составе крема есть гиалуроновая кислота двух видов. Низкомолекулярная гиалуроновая кислота кислота удерживает влагу, смягчает кожу и минимизирует неровность рельефа. Высокомолекулярная гиалуроновая проникает вглубь кожи и насыщает её влагой изнутри. Благодаря гиалуроновой кислоте с низкой молекулярной массой кожа дольше остаётся увлажнённой и наполненной.
Керамиды позволяют быстро «починить» липидный слой кожи.
Способ применения: на предварительно очищенную, тонизированную кожу после использования сыворотки нанести необходимое количество крема и распределить по поверхности лица массирующими движениями. Дать впитаться.
Рис Cream Of Rice 14
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| Оригинальное название | Cream of Rice Hot Cereal 14 oz |
| Измененный элемент | нет |
| Размер | один 14 пакетов |
| Питание характеристики | клейковины |
| Продуктовый отдел | кладовая |
| Тип | рис |
| UPC | 013130006989 |
| Фирма | Cream Of Rice |
| Группа товаров | Рис |
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Партнеры
Мобильное приложение
Benefits of Cream of Rice
Cream of rice could fit well in practically any daily meal plan, as long as it fits your macronutrient objectives and it fits into your day-to-day calorie budget. It does feature pros and cons nevertheless.
Like numerous starchy carbs, it’s calorie-dense, however on the favorable side, it’s a single component food (no added sugars or artificial active ingredients), it’s minimally processed (milled or granulated) and it’s easily digestible. It’s likewise a nice change-up from oatmeal.
Cream of Rice Review
Some people question if cream of rice is a bad choice due to the fact that it often gets lumped into the “white carb” classification, and white carbs typically get a bum rap. The best place to address this issue would be to review the wild rice versus white rice dispute, due to the fact that of course, cream of rice comes from rice, white or brown.
Wild rice is somewhat more healthy than white rice. Whole grain brown rice is practically totally unrefined, with just the hull having been gotten rid of and that does not cause any major nutrient losses. When the brown rice is processed somewhat additional (milled) to make white rice, the bran and the majority of the bacterium are gotten rid of. This likewise removes some nutrients.
If the rice is processed much more by polishing it, that gets rid of yet another layer of the grain, offering it an even brighter white color and a silky, extremely tasty texture. The polishing can also double the shelf life from six months to a year, however the reason is since it removes the healthy fats that are prone to oxidation.
So from a nutrition and health perspective, grated and polished rice has lost the necessary fatty acids, almost all the fiber, most of the B vitamins and two thirds of the iron. This is why in the United States, fully milled white rice is improved with B vitamins and iron by adding them back in to the milled white rice.
What about from a weight loss point of view? Isn’t really brown rice better for fat loss? Not necessarily. If the calories taken in are matched, there need to be no difference in fat loss. From a pure weight loss point of view, 300 calories is 300 calories whether it comes from white or brown rice. The nutrients it does or doesn’t consist of, the glycemic index, how complex the carb is, and so on, don’t make a substantial difference in fat loss. What does make a difference is how many calories you eat.
Making home made cream of rice is easy, and more notably, low-cost!
Step 1: Blend your rice up until it becomes a powder
Step 2: Poor boiling water into a pan and place on the hob.
Step 2: Poor the mixed rice & a flavouring or protein powder of your choice into the pan.
Step 3: Bring to the boil.
Step 4: When boiling, turn heat to simmer and continuously stir your cream of rice.
Step 5: Keep blending until you have the consistency you want
If you eat freely and do not track calories, repeatedly eating processed and calorie dense foods can easily hinder your fat loss. If the food is processed in such a way that increases the caloric density per system of volume, if the processing makes the food less satiating, and or the processed version is more palatable, it might easily cause you eating more calories without even realizing it.
That brings us back to cream of rice. Cream of rice is a breakfast cereal that some people delight in the way they would eat oatmeal (prepared and served hot). The identifiable orange box of the popular Nabisco cream of rice cereal has been on racks for years (now owned by B & G foods).
Cream of Rice (dry) Nutrition Facts per 1 cup (6.5 oz)
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