Overview

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Ancient Grain ... modern food. Rice, the primary dietary staple for half the world's population, is a favorite grain for all Americans. In fact, nearly 85% of the rice consumed in the U.S. is grown right here!

Farmers in Arkansas, California, Louisiana, Texas, Missouri and Mississippi produce about 19 billion pounds of rice each year! They produce high-quality varieties of short, medium and long grain rice, as well as specialty rices including jasmine, basmati, arborio, red aromatic and black japonica, among others. Find more information on each variety.

Rice is healthy, versatile, economical and easy-to-prepare! Rice fits with any meal - breakfast, lunch, dinner and even dessert! Everything you want to know about rice is right here including award-winning recipes, preparation instructions, storage tips, nutritional information and much more!

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Consumer FAQs

What is the difference between brown and white rice?
Brown rice has the outer hull removed, but still retains the bran layers which are rich in minerals and vitamins, especially the B-complex group, It is a 100% whole grain food and takes about 40 to 45 minutes to cook. Because of the oil in the bran layer, brown rice has a limited shelf life of approximately six months. Refrigerator or freezer storage is recommended for longer shelf life.Enriched white rice has the outer husk removed and the layer of bran milled away until the grain is white. Is it enriched with thiamin, niacin and iron and fortified with folic acid to restore nutrients lost during processing. It takes about 15 minutes to cook.
Which is better nutritionally -- brown or white rice?
The answer is both! The U.S. Dietary Guidelines for Americans and MyPyramid recommend "making half of all grain servings whole," or three servings per day for a 2,000-calorie diet. The other grain servings for the day should come from either enriched or whole grain foods, like enriched white and whole grain brown rice. Learn more about brown and white rice.
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.
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.
How do I reheat rice after it is refrigerated?
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.

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