What is the difference between brown and white rice?

Brown rice has only the hull removed. It may be eaten as is or further processed into white rice. Cooked brown rice has a slightly chewy texture and nut-like flavor. The tan color is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group, which may help prevent heart disease and strokes. Brown rice contains more fiber than white rice, helping you feel full with fewer calories, and is rich in vitamin E, an antioxidant proven to protect cells from damage that can lead to health problems such as cancer, heart disease and cataracts. Brown rice takes longer to cook than regular-milled white rice (45 minutes versus 15 for white rice) since the outer bran layers act as a barrier to heat and moisture. It also requires a slight increase in cooking liquid: 2 to 2 1/2 cups liquid is recommended. Because of the oil in the bran layer, brown rice has a limited shelf life of approximately six months. For extended storage, a cool place such as a refrigerator or freezer is recommended.

Where does most of our rice come from?

Rice is grown in at least seven states. But three states, Arkansas, California and Louisiana together account for about 80 percent of U.S. rice acreage and production.

Should I rinse my rice?

American-grown rice is a clean product that does not need washing or rinsing before or after cooking. Rinsing only washes away nutrients.

What is the best way to store uncooked rice?

Milled rice--white, parboiled or pre-cooked--will keep almost indefinitely on the pantry shelf. Once opened, rice should be stored in a tightly-closed container that keeps out dust, moisture and other contaminants.

Brown rice, because of the oil in the bran layer, has a limited shelf life of approximately 6 months. Refrigerator storage is recommended for longer shelf life.

What is wild rice?

Not a true rice, wild rice is the grain of an aquatic grass native to North America. Today most of what is sold as "wild" rice is actually cultivated and then mechanically harvested and processed.

How do I reheat rice after it is refrigerated?

When rice is reheated, it tastes as good as it did when first prepared. For each cup of cooked rice, add 2 tablespoons liquid. Cover and heat on top of range or in oven until heated through (about 5 minutes). In a microwave oven, cover and cook on HIGH about 1 minute per cup. Frozen rice may be cooked 2 minutes on HIGH power for each cup. Fluff with fork.

What is the difference between long, medium and short grain rice?

Long grain rice has a long, slender kernel, four to five times longer than its width. Cooked grains are separate, light and fluffy.

Medium grain rice has a shorter, wider kernel (two to three times longer than its width) than long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain.

Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.

What type of rice do I use when making rice pudding? Sushi? Rice Pilaf?

You may find that medium and short grain rice would be a good choice for making dishes that have a creamier characteristic--such as risotto, and desserts--or dishes where stickier rice is preferred--like sushi, molds or croquettes. Choose long grain rice for the dishes where you prefer separate, distinct grains, such as a pilaf.

What is arborio rice?

Arborio rice is a large, bold rice with a characteristic white dot at the center of the grain. By the way of length/width ratio and starch characteristics, it is classified as a medium grain rice. Typically used in risotto, this rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors.

Are paddy rice and brown rice the same?

No. Paddy rice is rough rice. The kernels are still encased in an inedible, protective hull which must be removed. Brown rice is rice from which the hull is removed and may be cooked and eaten as is. The brown color is the presence of the bran layer and has a slightly chewy texture and a mild nut-like flavor.

How readily available is American-grown rice?

The United States is a major world-supplier of rice. Nearly 90% of all rice used in the US is American-Grown and milled. Supply, at any level, from carload to shipload are always available.

What are the benefits of rice bran oil?

Rice bran oil has a very high smoke point, bland flavor and an excellent balance of fatty acids.

What starch product should be used in low or reduced fat applications?

Rice starch has the ability to contribute to the mouth feel that mimics fat. It is very bland with no off-taste, can be hydrolyzed and is non-hygroscopic.

What is best rice ingredient for products that go through freeze-thaw cycles?

Rice flour made from sweet or waxy rice offers superior resistance to syneresis during freeze- thaw applications and remains stable over extended periods of time. It is well suited for thickening soups, sauces, gravies, and baby foods (also non-allergenic),

Is rice available in a form that lends itself to volume packing of frozen ingredients or components in entrees or convenience foods?

Rice sold in the IQF form are perfect of high-speed packaging equipment.

What are some tips for getting perfect rice?

Measure accurately, time the cooking, keep the lid on tightly and test for doneness. If the rice is crunchy or has a hard center, add more liquid, cover tightly, and continue cooking. When more separate grains are desirable sauté in a small amount of butter of oil before adding liquid and cooking.

Does all rice have to be rinsed before using?

American rice does not require washing or rinsing before cooking, as it is a clean product. If rice is rinsed or soaked before cooking, the amount of liquid needed will be slightly less, as will the cooking time. Additionally, rinsing can cause nutrient loss in fortified rice.

What are the advantages of U.S. rice over imported rice?

First and foremost it’s the quality and cleanliness of the rice. It’s grown and milled to the highest standards, is readily available, and consistency of product and supply are ensured. American-grown rice accounts for nearly 90% of the rice consumed in the U.S.

What food safety precautions do I need to know when storing and cooking rice?

Rice should be stored in a cool and dry environment, in securely stored containers.
Because rice is a cereal product, it must be handled properly to avoid spoilage by foodborne bacteria when cooking. Rice should be held for service in a steamtable or warmer above 140° F (60° C). Hot rice should be cooled as quickly as possible by transferring it to a shallow pan. Cool the rice to 70° F (21° C) within two hours. Rice should then be wrapped, dated and refrigerated.

How do I best reheat cooked rice?

Rice may be reheated on top of the stove, in a steamer or in the oven. When rice is reheated, be sure that it reaches a core temperature of at least 165° F (74°C). Adding small amount of moisture helps rehydrate the rice.

What is the best rice to use for rice pudding?

The starch levels and consistency of medium or short grain rice make them ideal for puddings and other dessert applications.

How can I use rice to help control my costs?

Rice is a very inexpensive ingredient that provides wonderful plate-coverage and allows you to reduce the amount of expensive proteins while increasing portion size. Dishes made with rice have a very high-perceived value.

What can I use for risotto?

American grown medium grain rice will give the same taste, texture and mouth feel as imported arborio and at a fraction of the cost.

Is rice safe to serve to customers who might be food-sensitive or allergic?

Rice is gluten-free and non-allergenic. Nearly all people with food allergies are not allergic to rice. Rice cereal is usually the first solid food given to infants coming off formula.

How does rice perform in take-out applications?

Rice “travels very well.” It maintains its quality, taste and texture in take-out foods and is far superior to fries which get soggy and don’t re-thermalize well in a microwave.

What is National Rice Month?

Since 1991, when both houses of Congress and the President of the United States endorsed September as National Rice Month, the USA Rice Federation has been hard at work building awareness and programs that pay off with impressive increases in rice sales and usage for all that participate.
National Rice Month is now a well-established promotional opportunity, which has generated over a billion media impressions since the program began. It has helped to make rice America's fastest growing grain! Everyone profits from participating in National Rice Month.

Who participates in National Rice Month and how can I get involved?

Virtually all major retail chains as well as many rice product manufacturers participate in National Rice Month. Contact your rice supplier to find out how they can help you take advantage of National Rice Month.
To participate, enter USA Rice’s National Rice Month store promotion contest held each September. Not only does National Rice Month promotions drive rice category sales, you also have the opportunity to win cash prizes. Visit www.usarice.com/retail for more information.

Does rice work in my government foodservice applications?

Rice is available through the commodity program for the school lunch and breakfast programs and because it is American-grown it complies as the perfect ingredient for use in the military and other federal food programs.

Where can I get National Rice Month merchandising materials?

To order National Rice Month merchandising materials, visit www.usarice.com/retail or contact the USA Rice Federation at 713-270-6699.

What types of rice are produced in the United States?

The United States produces long, medium and short grain rice, as well as specialty and aromatic varieties.

Where is rice in the United States produced?

The major rice-producing states are Arkansas, California, Louisiana, Texas, Mississippi, and Missouri.

How long has rice been produced in the United States?

Rice has been produced in what is now the United States for more than 300 years.