A sample from the Blue Ribbon Recipes eBook

Making a perfectly creamy, delicious risotto is not difficult, it only requires some patience and time. When making risotto, use short-grained round or semi-round rice such as Arborio, Vialone Nano, or Carnaroli. These types of rice will come together nicely in a risotto whereas a long grained rice would stay separated as it cooks.

the "cereal combines the crunch of whole grain goodness, the smooth creaminess of yogurt and the sweet taste of berries...." Yet there is more refined rice than whole grain wheat, no berries (just dyed apple pieces), and no yogurt (just yogurt powder that is usually heat treated, killing any beneficial bacteria) in the cereal.

One of the problems with being a food lover is that you will pile on pounds quickly if not careful. As someone who dreams about buttery white rice and creamy coleslaw most nights I have to watch what I eat and stop myself from over indulging in anything too fatty or too sugary.

Risotto is a rice dish prepared al dente (not crunchy, but firm grains) with a unique smooth and creamy texture and consistency of firm rice grains bound in its velvety sauce, making it far unlike any other rice dish in the world. The major components of this unique Italian dish are a particular kind of short grain rice, broth, and other...

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