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The Rice Diet

Featuring brown rice:

Prepare all our dishes with whole grain brown rice and don't add salt. Don't get discouraged eating rice every day. It is filling and will fend off hunger. You may desire more variety in your diet, but the pay-off in weight loss will make it all worth it.

Breakfast Menus:
 A. One cup of brown rice
 One cup of fresh fruit
 Unsweetened coffee or tea
 B. One cup of brown rice
 1/2 cantaloupe
 One slice whole wheat toast
 Unsweetened coffee or tea
 C. One cup of oatmeal
 Three stewed prunes
 Unsweetened coffee or tea
 D. One cup of brown rice
 One small glass orange juice
 2 figs or prunes
 Unsweetened coffee or tea
 E. One cup of brown rice
 One thin (1/2 ounce) slice fried ham
 1/2 apple
 Unsweetened coffee or tea
Lunch Menus:
 A. One cup brown rice with one cup Chinese mixed vegetables
 1/2 cup low-fat cottage cheese on a lettuce leaf
 Unsweetened coffee or tea
 B. One cup brown rice served with one cup bioled cabbage
 One glass skimmed milk
 C. One cup brwn rice
 Cottage cheese and tomato salad prepared from 1/2 cup of low-fat cottage cheese and one tomato with a little vinegar & herbs dressing
 Unsweetened coffee or tea
 D. One cup of brown rice
 One cup stewed tomatoes
 Raw carrots or cauliflower
 One glass skimmed milk
 E. One cup of brown rice pudding
 Two cups mixed carrots, cabbage, cucumber, cauliflower, radish and tomato salad
 Raw carrots or cauliflower
 Unsweetened coffee, tea, or skimmed milk
Dinner Menus:
 A. One cup Savory Rice
 One 3 oz. piece of chicken breast
 1/2 cup boiled carrots
 One fresh pear
 Unsweetened coffee or tea
 B. 1 1/2 cups Rice A La Riston
 One 2 1/2 oz. piece trimmed broiled pork chop
 One navel orange
 Unsweetened coffee or tea
 C. 1 1/2 cups Chicken Pilaf
 One fresh tomato
 Two fresh plums
 Unsweetened coffee, tea, or skimmed milk
 D. 1 1/2 cups Russian Pilaf
 One bowl mixed carrots, cabbage, cucumber, cauliflower, radish and tomato salad
 1/2 cup mixed fresh fruit cocktail (unsweetened)
 E. 2/3 cup Rice and Lamb Casserole
 One cup cooked cabbage
 1/2 canteloupe
 Unsweetened coffee or tea
 F. One dietary serving of Veal Marengo over one cup of brown rice
 1/2 cup green beans
 1/2 grapefruit
 Unsweetened coffee or tea
 G. One cup Fried Rice
 One cup Chinese mixed vegetables
 One tangerine
 Unsweetened coffee, tea, or skimmed milk



How To Make Brown Rice Pudding

1. Add two cups of apple cider and 1/4 cup of raisins to two cups of cooked rice and 2 egg whites
2. Cook at low heat and stir periodically for about 1/2 hour with a little cinnamon until thick
Keep unused portin in refrigerator and reheat as you desire.


Fried Rice

Saute' 4 cups of cooked brown rice in 1 1/2 tablespoons of vegetable oil for a few minutes.
Add 1/4 cup of chopped onions, 1/4 cup of diced ham and 1/4 cup of cooked, chpped mushroms.
Continue cooking for a few minutes.

Broiled Pork Chops

Select very small pork chops, and rub black pepper and oregano into them.
Broil over medium heat until brown.
Brush with melted butter twice while cooking.

Veal Marengo

1 pound of veal cut into 1 1/2 inch cubes
1 thinly sliced onion
6 small onions
1/2 cup tomatoes
1/3 cup boullion
2 tablespoons white wine
1/4 cup cooked mushrooms
Vegetable oil
Cornstarch (optional)
(Makes 6 dietary servings)

Cut one pound of veal into 1 1/2 inch cubes.
Saute' a thinly sliced onion in 1 tablespoon of vegetable oil until it starts to become translucent.
Add the veal and brown. Add 2 tablespoons of white wine, one small pinch of garlic, thme and pepper, 1/3 cup of beef boullion, 1/2 cup of tomatoes.
Cover pan and cook at low heat for one hour until done.
Strain the sauce and let it cook down fast for 5 minutes or until thicker; add a little corn starch if you like for thickness. Then, saute' 1/4 pound of cooked mushrooms and half a dozen white onions in one tablespoon of butter for a few minutes.
Mix the meat and sauce with the onions and the mushrooms. Serve over brown rice.


Savory Rice

1 cup cooked brown rice
4 tablespoons chopped onions
2 tablespoons chopped parsley
2 minced cloves of garlic
1 teaspoon paprika
1/2 teaspoon dried savory
1 chicken boullion cube

Heat onion, garlic and rice and stir under low heat for a few minutes. Stir in rest of ingredients, cover and let steam for several minutes. Makes 4 dietary servings.


Rice A La Riston

1 1/2 steamed rice
1/2 medium-sized cabbage, finely chopped
1/2 teaspoon chopped parsley
1/2 cup veal or chicken stock

Cook cabbage 30 minutes over slow heat. Add other ingredients, pepper to taste, and cook 15 minutes.


Chicken Pilaf
2 cups hot cooked rice
1/2 cup fresh tomatoes
1/2 cup diced, cooked chicken
Veal of chicken stock highly seasoned

Combine rice, tomatoes, chicken and enough stock t moisten.
Cook 5 minutes and season highly with Cayenne.


Russian Pilaf

Combine rice, tomatoes, lamb and enough stock to moisten. Cook 5 minutes and season highly with cayenne


Casserole Of Rice And Lamb
2 cups hot cooked rice
1/2 cup fresh tomatoes
1/2 cup diced, cooked lamb
Veal or chicken stock highly seasoned
2 cups finely shopped cooked lamb or mutton
2 cups cooked brown rice
Onion juice
Lemon juice
1/4 cup cracker crumbs
1 egg, slightly beaten
Hot water or stock to moisten

Line slightly buttered mold with rice. Season meat to taste and other ingredients. Fill to center of mold. Cover rice with buttered paper and steam for 45 minutes. Serve with tomato sauce.


Researchers have wondered for a long time about why The Rice Diet works; and recently most of the pieces of the puzzle seem to fit together. The Rice Diet has the ratio of proteins to fats to carbohydrates that man's body is designed for. Sodium and potassium are well balanced. Vitamins and fiber aren't eliminated as they are on modern diets.


HOT - Rice Diet Resources:


1. The Rice Diet Solution: The World-Famous Low-Sodium, Good-Carb, Detox Diet for Quick and Lasting Weight Loss
2. The Rice Diet Cookbook: 150 Easy, Everyday Recipes and Inspirational Success Stories
3. Heal Your Heart: The New Rice Diet Program for Reversing Heart Disease Through Nutrition, Exercise, and Spiritual Renewal


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David M Masters
David M. Masters


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