U.S. Rice in the Culinary Classroom
U.S. Rice in the Culinary Classroom: The Complete Guide for Food Educators and Professionals is a comprehensive rice curriculum that contains all the essential information for teaching culinary students the fundamentals of rice in a foodservice
operation. Topics include the key role of rice in cuisine, along with tips for properly selecting, cooking and handling rice.
The course is presented from the perspective of the professional chef and is divided into four modules. Download course PDFs, PowerPoint presentations, and additional resources below.
Chef Video Demos
With The Culinary Institute of America (CIA) chef-instructors as your guides, the following videos will help you perfect your techniques for making some of the world’s classic rice dishes. You’ll also discover some uses for rice that you may never have imagined.
All About Rice: Learn everything you need to know about U.S. rice and its use in the foodservice kitchen.
Using Whole Grain Rice: Seven-Rice Tabbouleh Salad with Green Lentils, Fava Beans, Tomatoes and Cucumber
Risotto: Beet and Pancetta Risotto Topped with Herb Salad and Goat Cheese
Rice Stuffings: Roasted Portobello Mushrooms with Rice, Parmesan, Thyme, Oregano and Bacon
Paella: Chicken, Chorizo and Saffron Paella with Olives, Red Peppers and a Hazelnut Picada
Jambalaya: Smoked Chicken and Andouille Sausage Jambalaya
Rice Bowls: Lemon Grass Tofu Rice Bowl
Rice Bowls: Miso and Soy Glazed Salmon Rice Bowl
Rice Bowls: Beef Satay Rice Bowl
Pilaf: Brown Rice Wild Mushroom Pilaf
Sushi: Maki Sushi
Fried Rice: Mongolian Barbecued Pork Fried Rice