Image of a green combine harvesting rice.

Why Rice

Why is Rice Right for Foodservice?

  • Few ingredients in a chef’s pantry provide more interesting textures, versatility and profit potential than rice.
  • Rice stores well without requiring costly refrigeration or freezer space. Kept in a cool place, milled rice lasts indefinitely, and brown rice lasts for several months—even longer when refrigerated.
  • There are many applications for which day-old rice is ideal. By utilizing leftover rice, restaurants can reduce the amount of revenue lost from food waste.
  • Rice holds well and takes no special skill to prepare. Low labor cost means higher profits.
  • Rice is a low-cost ingredient that provides great plate coverage, reducing your need for expensive center-of-the-plate proteins. Think jambalaya, paella, risotto, fried rice—all potentially low-cost, high-margin dishes.
  • Rice is available in “instant” formats making it feasible for all types of operations even QSR.
  • Rice is available in blends and seasoned mixes, adding flavor interest and creating shortcuts for delicious finished dishes.
  • Rice roams the globe. It’s an essential component of the ethnic cuisines today’s patrons love, including Thai, Indian, Japanese, Chinese, Vietnamese, Turkish and more. With rice on your menu, you can take your patrons around the world.
  • Rice revitalizes leftovers. Excess ingredients such as vegetables and cooked proteins can be combined with rice in tasty stir-fries and pilafs. That’s found money!
  • Rice travels well. For to-go items, rice is the ideal foundation.