Rice is a grain that has become a food staple throughout much of the world. It can be grown in practically any flat environment and eaten in many different forms, but is usually boiled or steamed to a soft consistency.
You can keep rice from becoming sticky by cooking it in water with 2 tablespoons lemon juice. Cooks in India have used this secret for years since lemons are a common ingredient in curries and other traditional dishes. Lemons also give the rice a brilliant white color.
Sour cream has lived out its existence on the junk food list because about 90 percent of its calories are from fat. Oh, and half of that is saturated fat. We live in a world where everything over 40 percent is an abomination. But who wants to eat a dry baked potato?
Here’s an easy sour cream substitute: Add a little lemon juice to whipped cream. Let it sit for 30 minutes, then serve. This way you save extra calories and you won’t have to run to the store if you’re out of sour cream.
Did you know that there’s no butter in buttermilk? There’s no turtle in a turtleneck either. But, buttermilk has a sour flavor similar to yogurt, which makes it an important ingredient in many baking recipes like sweet breads and cakes.
The recipe calls for buttermilk but there’s none in the fridge? No need to change your plans. To make 1 cup buttermilk, put 2 tablespoons lemon juice in a glass measuring cup. Add enough low-fat milk (1 or 2 percent) to equal 1 cup. Let sit 15 minutes. The acid in the juice adds a tang to the milk, mimicking the flavor of authentic buttermilk.