Outdoor cooking promotion serves up boiled rice
Nov 30, 2022
TOKYO, JAPAN – To increase usage of rice in foodservice as well as for outdoor cooking here, USA Rice partnered with Taste & Aroma Strategic Research Institute to determine what it would take to convince Japanese consumers to make rice not in their trusted rice cookers but by boiling it in a pot over an open flame or on a camping stove.
“Our research confirmed that the characteristic light taste and smooth texture of U.S. medium grain, used widely in Japan, does not change when boiled on a stove top versus made in a rice cooker,” said Jim Guinn, USA Rice director of Asia promotion programs.
Boiling rice offers advantages for foodservice operations too, including the ability to customize the amount of rice cooked, especially for dishes that call for small amounts thus reducing food waste.
“While the historically low production of U.S. medium grain this year will be challenging for importers, this type of data can insure that when supplies are more plentiful, we have formed a basis for sustained usage and growth with health-conscious consumers and the foodservice industry,” said Guinn.