Mahatma Rice is the new name of S&W Rice. In Hindi, "Mahatma" (pronounced "ma-hat-ma") means "outstanding" or "superior in character." Mahatma has been serving up delicious rice for any mealtime occasion since 1932. Just the name has changed and nothing else. It is a great rice for cooking with! I love it for a lot of dishes.
Mahatma White Rice
* Southern extra long grain rice (just like S&W Rice)
* Wholesome flavor
* Naturally gluten, sodium, cholesterol and fat free
* Kosher approved
* Available in 2 lb. (MSRP $1.99-$2.99), 3 lb. (MSRP $2.99-$3.69) and 5 lb. (MSRP $4.39-$5.29) bags
* Found in most grocery stores
Mahatma Brown Rice
* A natural, healthy and delicious choice. Brown rice is rice grain with only the outer hull removed — the fiber and nutrient-dense bran layers cover the white inner part of the grain and have a light brown color and contribute a subtle nut-like taste and chewy texture.
* USA-grown (just like S&W Rice)
* Sodium, cholesterol and gluten free
* Good source of whole grains
* Kosher approved
* you can cook it in just 30 minutes
* contains naturally occurring rice bran oil — for increased shelf life, it’s recommended you keep it refrigerated.
* Available in 28oz (MSRP $1.99-$2.29) and 3 lb. (MSRP $2.99-$3.69) bags
* Found in most grocery stores
To learn more about Mahatma Rice and to find delicious recipes, rice facts and other fantastic Mahatma products, visit
mahatmarice.com.
Because I am a
member of BzzAgent I received word of a BzzCampaign for the
Mahatma Rice. I received free coupons for samples and information from
BzzAgent.com. I made my sushi with the Mahatma white rice and found it to do very well compared to the brand I usually use. My sushi is not perfect, but it is very tasty!! Here is my recipe on how to make my sushi. It is fairly simple and I love to give demonstrations when people come over and that is what I am fixing. I even inspired my good friend,
Erin of Connected2Christ blog, to make her own at home when I made some while she was visiting when we were both pregnant with our daughters. She even
posted on her blog about her having fun making some at her place. My sushi is made with white rice, smoked salmon, avocado, cream cheese, and Nori (what my kids call green paper)...sometimes I substitute canned tuna for the smoked salmon. Unfortunately after having her baby girl Erin became ill whenever she ate avocado...so she makes hers all kinds of other ways now. Other than what I usually use as ingredients you can add all kinds of other things including cooked egg, pickles, sweet peppers, onions, asparagus, cucumber, crab or imitation crab meat, sprouts, carrots, toasted sesame seeds, etc. Just be creative!!
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| My Sushi. |
EQUIPMENT:
Bamboo sushi rolling mat
Clean cutting board
Sushi knife or very sharp knife
Large pot or Rice Cooker
Wood spoon or wood or plastic rice paddle for spreading rice thin
Plastic wrap
INGREDIENTS:
1 package of Nori (roasted seaweed paper)
3 cups uncooked white rice (cook with 4 1/2 cups cold water in large pot or rice cooker, heat to boiling, reduce to low for 15 minutes with lid, turn off heat, keep covered on burner with heat off for 10 minutes)
1 package of smoked salmon (sliced into strips) OR 1-2 cans tuna
1-2 avocado(s) (pitted, sliced and peeled)
1 package of cream cheese (sliced into thin strips. works better when cold)
DIRECTIONS:
After cooking rice lay the Bamboo sushi rolling mat on a cutting board with the bamboo stripes going horizontally from you. Put a layer of plastic wrap over both sides of the mat and seal the sides so there is easy clean up. Put the Nori down on the mat and plastic wrap. Spread a thin layer of white rice (3/4 to 1 cup) on the Nori leaving approximately one inch of uncovered Nori at each end. Arrange strips of smoked salmon (or spoonful of tuna along a line), avocado, cream cheese along the center of the rice.
Rolling Sushi Rolls:
Carefully bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients (tucking the end of the Nori to start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not get rolled into the sushi. Gently roll and squeeze the rolling mat around the sushi roll until it is firm and forms an even roll (be careful not to squeeze too hard, as you may crush the ingredients or squeeze them out). Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as necessary, until you have approximately 1 to 2 inches of the top of the Nori showing. Rub a small amount of cold water on the edge of the Nori and bring the Nori around so that it completes the sushi roll. Press along edge of the Nori gently sealing the roll. Repeat until you have the amount of rolls you want or run out of rice!
Cutting Sushi Rolls:
Place rolls on a flat cutting board. Using a Sushi knife or a sharp knife, slice the sushi roll into 6 or 8 equal parts, whichever you prefer (wet the knife between each cut to make it easier to cut and keep the rice from sticking to the knife).
Serve:
Turn the cut sushi rolls on end and arrange on a serving platter or sushi plates. Serve with wasabi, soy sauce, pickled ginger and eat with chop sticks or your fingers :) Yum!!
DISCLAIMER: Because I am a
member of BzzAgent I received word of a BzzCampaign for the
Mahatma Rice. I received free coupons for samples and information from
BzzAgent.com. All information about the products I received from the media kit, the products and the
Mahatma Rice website. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review.
