Get the Scoop on Rice

varieties and forms of rice

White and brown rice are the most common of the grains, but there is a whole world of rice to
discover offering a host of fragrance and flavours for your menu.

varieties...

U.S. AROMATIC RED RICE
Characterized by a deep, honey-red bran colour. Like brown rice, it is minimally processed to retain its bran layers. Taking 45 to 50 minutes to cook, the grains have a savoury, nutty flavour and are slightly chewy.

Cooking Ratio:
One cup (250 mL) rice:
2-1/4 cups (550 mL) liquid

U.S. ARBORIO
Arborio is a large, bold rice with a characteristic white dot in its centre and is classified as a medium grain. Primarily used in risotto, the rice develops a creamy texture around a chewy centre and has an exceptional ability to absorb flavours.

Cooking Ratio:
Determined by recipe ingredients

CALROSE
A California grown medium-grain white rice that cooks up plump, moist, and tender. Calrose cooks with a stickier texture than long grain rice. Versatile, this rice works very well as a plain rice or, cooked with a little less water, for sushi rice (i.e. futomaki or other rolls).

Cooking Ratio:
One cup (250 mL) rice:
1-1/6 cups (275 mL) liquid

PREMIUM U.S. GROWN
JAPANESE SHORT GRAIN
When cooked this rice is soft yet firm. Grains cling together but retain their ability to remain separate and have a slight springiness to the bite.

Cooking Ratio:
One cup (250 mL) rice:
1-1/4 cups (300 mL) liquid

U.S. BLACK JAPONICA
An aromatic rice with a dark black bran. Like brown rice, it is minimally processed to retain its bran layers and takes 45-50 minutes to cook. Grains are slightly chewy with a subtle sweet spiciness, and a rich, bold flavour profile.

Cooking Ratio:
One cup (250 mL) rice:
2-1/4 cups (550 mL) liquid

U.S. BASMATI
The U.S. basmati variety is aromatic and considered a long grain.The flavour profile is similar to that of popcorn or roasted nuts. When cooked, it swells only length-wise, resulting in long slender grains that are dry, separate and fluffy. For maximum grain length, soak rice 20 minutes before cooking.

Cooking Ratio:
One cup (250 mL) rice:
1-3/4 cups (425 mL) liquid

U.S. JASMINE
A light floral flavour and smell is the Jasmine signature. When cooked, the long aromatic grains are soft, moist and cling together.

Cooking Ratio:
One cup (250 mL) rice:
1-3/4 cups (425 mL) liquid

forms...
	Brown rice has the outer hull removed, but still retains the bran layers that give it a tan colour, chewy texture and nut-like flavour. The bran layers are rich in minerals and vitamins, especially the B-complex group. Because the bran acts as a barrier to heat and moisture, it takes longer to cook (45-50 minutes). One cup rice : 2 1/4 cups liquid.
	White rice, regular milled or polished, is the most common rice available in long, medium and short grain. The outer husk is removed and the bran layers are milled off until the grain is white. One cup of uncooked rice will yield 3 to 4 cups of cooked rice in only 15 - 20 minutes of cooking time. White rice can be stored indefinitely in an air tight container at room temperature. In Canada, white rice is not enriched due to regulations governed by the Canadian Department of Agriculture. One cup rice : 1 3/4 cups liquid
	Parboiled rice is soaked, steamed, dried and then milled to remove the outer hull. This procedure gelatinizes the starch in the grain, and results in firmer, more separate grains. Parboiled rice retains more nutrients than regular-milled rice and takes a few minutes longer to cook. One cup rice : 2 cups liquid.
	Precooked rice has been milled, cooked and dehydrated before packaging. Precooked rice, in its dry form, is more porous so boiling water can re-hydrate the grains in a short time. See package directions.

liquid to rice: rule of thumb
RICE	cups LIQUID TO 1 PART RICE (by volume)	COOKING TIME (in minutes)
U.S. arborio	4-1/2	20 - 30
U.S. basmati	1-3/4	20 - 25
U.S. jasmine	1-3/4	20 - 25
Brown, long grain	2-1/4	40 - 45
Brown, medium grain	2	45 - 50
Brown, short grain	2	45 - 50
Parboiled	2	25 - 30
White, long grain	1-3/4	18 - 20
White, medium grain	1-1/2	20 - 30
White, short grain	1-1/4	20 - 30
Calrose	1-1/6	20 - 30

* Rice provides a high yield, cooking to 3 times its uncooked volume.