Rice FAQs
What is the difference between brown and white rice?
Brown rice has only the hull removed. It may be eaten as is or further processed into white rice. Cooked brown rice has a slightly chewy texture and nut-like flavor. The tan color is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group, which may help prevent heart disease and strokes. Brown rice contains more fiber than white rice, helping you feel full with fewer calories, and is rich in vitamin E, an antioxidant proven to protect cells from damage that can lead to health problems such as cancer, heart disease and cataracts. Brown rice takes longer to cook than regular-milled white rice (45 minutes versus 15 for white rice) since the outer bran layers act as a barrier to heat and moisture. It also requires a slight increase in cooking liquid: 2 to 2 1/2 cups liquid is recommended. Because of the oil in the bran layer, brown rice has a limited shelf life of approximately six months. For extended storage, a cool place such as a refrigerator or freezer is recommended.--
Where does most of our rice come from?
Rice is grown in at least seven states. But three states, Arkansas, California and Louisiana together account for about 80 percent of U.S. rice acreage and production.
Should I rinse my rice?
American-grown rice is a clean product that does not need washing or rinsing before or after cooking. Rinsing only washes away nutrients.
What is wild rice?
Not a true rice, wild rice is the grain of an aquatic grass native to North America. Today most of what is sold as "wild" rice is actually cultivated and then mechanically harvested and processed.
What is the best way to store uncooked rice?
Milled rice--white, parboiled or pre-cooked--will keep almost indefinitely on the pantry shelf. Once opened, rice should be stored in a tightly-closed container that keeps out dust, moisture and other contaminants.
Brown rice, because of the oil in the bran layer, has a limited shelf life of approximately 6 months. Refrigerator storage is recommended for longer shelf life.
What type of rice do I use when making rice pudding? Sushi? Rice Pilaf?
You may find that medium and short grain rice would be a good choice for making dishes that have a creamier characteristic--such as risotto, and desserts--or dishes where stickier rice is preferred--like sushi, molds or croquettes. Choose long grain rice for the dishes where you prefer separate, distinct grains, such as a pilaf.
What is the difference between long, medium and short grain rice?
Long grain rice has a long, slender kernel, four to five times longer than its width. Cooked grains are separate, light and fluffy.
Medium grain rice has a shorter, wider kernel (two to three times longer than its width) than long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain.
Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
How do I reheat rice after it is refrigerated?
When rice is reheated, it tastes as good as it did when first prepared. For each cup of cooked rice, add 2 tablespoons liquid. Cover and heat on top of range or in oven until heated through (about 5 minutes). In a microwave oven, cover and cook on HIGH about 1 minute per cup. Frozen rice may be cooked 2 minutes on HIGH power for each cup. Fluff with fork.
What is arborio rice?
Arborio rice is a large, bold rice with a characteristic white dot at the center of the grain. By the way of length/width ratio and starch characteristics, it is classified as a medium grain rice. Typically used in risotto, this rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors.
