MENU VERSATILITY
U.S. rice can be featured in every meal section from appetizers and soups to entrées and desserts. It is frequently used in the production of snack foods, breakfast cereals and beverages. Rice flour is being used more frequently in baked goods and as a lighter coating option for deep-fried foods.

LOWER PORTION COSTS
Compared with pasta and potatoes, a 4 oz (125 g) portion of U.S. rice costs approximately $0.03, about 50% less than pasta and 40% less than potatoes! Rice also provides a high yield, cooking to three times its uncooked volume and is a great extender in such applications as filler in wraps, a soup thickener or as a base or in salads. Rice is available to be purchased in volumes ranging from 18 lb (8 kg) to 88 lb (40 kg).

COULD RICE BE EASIER?
Rice is also unique in that it is easy and fast to prepare. In a pot, simply add liquid to measure one inch above rice, bring to a boil, reduce heat, cover and simmer for 20 minutes. Rice can hold for up to an hour after cooking when turned into a covered shallow pan and kept warm at 150 F (65 C). As for labour costs, making rice couldn’t be easier. Make one big pot every few days and store what is not used in the refrigerator. Rice will remain fresh in a sealed container for three to five days. To retherm, simply add 2 tbsp (30 mL) of liquid for each cup (250 mL) of cooked rice. Cover and heat on the stovetop or in the oven for about 5 minutes, or until heated through.

MOVING TO THE CENTRE OF THE PLATE
Additionally, the mild taste of rice readily blends with a world of flavours. This chameleon-like ability to meld with other foods produces a tantalizing array of flavourful dishes. From Italian Risotto and Spanish Paella to American Jambalaya, many of these rice-based dishes form the backbone of ethnic and American regional cuisines.

POPULARITY ON THE RISE
The popularity of rice continues to increase dramatically. With increased interest in ethnic cuisine, consumption of rice is on the rise. Since 1981 the use of milled rice from the United States has increased to the point where it has become the fastest-growing grain in terms of consumer demand.

Rice has particular qualities that make it a leading ingredient. The unique quality of rice starch offers a distinct texture and binding ability.

COOKED RICE AS A THICKENING AGENT/BINDER
For hundreds of years chefs have used rice to add greater substance to their dishes. Cooked rice added to a liquid and puréed will add depth and a creamy texture to a sauce or soup.

RICE FLOUR
Chefs can use rice flour in recipes where wheat flour is traditionally used. Sauces thickened with a roux or slurry made from rice flour have a smoother texture and lack the starchy taste often detected when using wheat flour.

BATTERS MADE BETTER
Rice flour is a great alternative for batters and coatings. Taking note of the traditional Japanese tempura batter, many chefs have discovered that rice flour renders a lighter, crispier batter for fried foods.