Cooking & Baking Tips: Healthy Fats, Grain Prep & Substitutes

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Cooking Rice

Nutrition of Boiled Rice Vs. Steamed Rice

Published Sep,09 2011 | By Carey Stites

According to the University of California at Davis Biological Science Department, the consumption of rice has occurred since 2,500 B.C.; rice has been a staple food source longer than any other food. It is a versatile crop and can be used in main dishes, desserts, beverages and snacks.

Carey Stites writes for "Moxie" magazine and is a wellness coordinator with extensive nutrition and fitness expertise. She holds a Bachelor of Science in nutrition from Texas State University and a Master of Science in nutrition from Texas Tech University. Stites works as a registered dietitian and is a certified personal trainer with the Aerobic and Fitness Association of America.