Scientists cut calories in rice with new cooking method

Rice has been a staple food throughout the Caribbean for as long as most of us can remember. For whether paired with curry or stew; boiled with peas or beans; prepared Spanish style; fried, or starring in a good old creole cook-up, rice is central to regional cuisine.

Its appeal extends worldwide, moreover, and in Asia, where an estimated 90 percent of all rice is consumed, it is served in some form at almost every meal.

The versatility of rice and its compatibility with so many other foods adds to its popularity, while its relatively affordable cost sweetens the pot.