Interesting Facts and Figures

• Nearly 65 per cent of rice consumed in Canada is grown in the U.S.
• Canada produces no rice of its own. Canadian wild rice is not true rice, but the seed of an aquatic grass.
• The U.S. is one of the largest exporters of rice, supplying 12 per cent of the rice that enters world trade. Approximately 50 per cent of the U.S. rice crop is exported to more than 100 countries.
• Rice is grown in six U.S. states: Arkansas, Louisiana, California, Mississippi, Texas and Missouri. Together, Arkansas, California and Louisiana account for about 80 per cent of U.S. rice acreage and production.
• Rice has been produced in the U.S. for more than 300 years.
• There are approximately 30 rice mills in the U.S.
• The U.S. produces over 40 commercial varieties of rice each year in paddy, brown, white, parboiled and precooked forms.
• There are thousands of rice varieties. At the International Rice Research Institute Genetic Resources Centre in the Philippines, 80,000 rice samples are in cold storage.
• Rice is grown on every continent except Antarctica.
• One seed of rice yields more than 3,000 grains. It is the highest yielding cereal grain and can grow in many kinds of environment and soils.
• Winter-flooded rice fields provide important habitat for migratory waterfowl and other species. Across the U.S., hundreds of thousands of rice acres are being enhanced annually to provide habitat for these birds.

Types of U.S. Rice

Long-grain

• Long, slender kernel, about four to five times longer than its width. Cooked grains remain separate, light and fluffy. Long grain is often used for recipes requiring a distinct shape and texture or for keeping longer when cooked. Ideal for salads, side dishes or main dish recipes.

Medium-grain

• Plump, but not round, about two to three times longer than its width. When cooked, grains are more moist and tender than long-grain types and have a greater tendency to cling together. Ideal for risottos, desserts and puddings.

Short-grain

• Short, plump, almost round kernel. Cooked grains are soft and cling together. Perfect for sushi.

USA Rice Forms

Brown

• Rice from which only the hull has been removed. When cooked it has a slightly chewy texture and nut-like flavour. A natural source of rice bran. Varieties include brown, black japonica and aromatic red.

Parboiled

• Unmilled rice is soaked, steamed and dried before milling. Available in white or brown, it is a favourite with chefs who like fluffy and separate kernels.

Regular-milled White

• The rice has been completely milled, removing the bran layers. Also called polished rice.

Rice Bran

• Previously used by commercial bakers, it is now available for home cooking. Rice bran is a sweet, nutty-tasting product that ranges in colour from tan to dark brown. Boosts flavour and nutrition in any recipe. Great for toppings and as a replacement for up to 1/4 of the flour called for in bread, muffin or cookie recipes. Rice Bran is also used in cereal mixes and vitamin concentrates. Non-food grades of bran are used in livestock feeds.

Care, Storage and Reheating

Uncooked

• Milled Rice – If stored properly, all forms of milled rice 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, it has a limited shelf life of approximately six months. For extended storage, a cool place such as a refrigerator or freezer is recommended.

Cooked

• If not eaten immediately, cooked rice should be stored in a shallow container, covered tightly and refrigerated. Rice can be refrigerated for up to a week or frozen for up to six months.

Reheating

• Cooked rice that has been properly cooled and refrigerated or frozen may be reheated. For each cup (250 mL) of cooked rice, add 2 tbsp (30 mL) liquid. Cover and heat on the stovetop or in the oven for about 5 minutes or until heated through. Microwave covered on HIGH for about 1 minute per 1 cup, or until heated through. Heat frozen rice on HIGH for 2 minutes per cup. Fluff with a fork.

Nutritional Overview

Canada’s Food Guide to Healthy Eating recommends six to eight servings of grain products per day for adults. At least half of those servings should be whole grain products. One cup (250 mL) of rice provides two servings of grain products. The Canadian diet should consist of between 45 to 65 percent of calories from carbohydrates, including cereal, breads, other grain products, fruits and vegetables.

BROWN RICE: Low in fat and sodium-free. Contains 115 calories per cooked half-cup (125 mL) serving.

Long Grain Brown:

A source of:

• Thiamine
• Niacin
• Vitamin B6
• Phosphorus
• Zinc

A good source of:

• Magnesium

Medium Grain Brown

A source of

• Fibre
• Thiamine
• Niacin
• Vitamin B6
• Pantothenic acid (vitamin B5),
• Phosphorus
• Zinc
• Copper

A good source of:

• Magnesium

WHITE RICE:

Fat- and sodium-free.

Long Grain, Parboiled

A source of:

• Niacin

105 calories per half-cup cooked

Long Grain, Regular

109 calories per half-cup cooked

Medium Grain

A source of:

• pantothenic acid (vitamin B5)

128 calories per half-cup cooked

Short Grain

A source of:

• pantothenic acid (vitamin B5)

141 calories per half-cup cooked

Rice Bran

A source of:

• Folate
• Vitamin E
• Zinc
• Copper

A good source of:

• Fibre
• Pantothenic acid (vitamin B5)

An excellent source of:

• Niacin
• Thiamine
• Vitamin B6
• Iron
• Magnesium
• Phosphorus

How to Prepare Perfect USA Rice Every Time

Stovetop Method

In a large saucepan, combine 1 cup (250 mL) rice, liquid (see chart below), 1 tsp (5 mL) salt (optional) and 1 tbsp (15 mL) butter or margarine (optional). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer. Cook according to time specified on chart. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Fluff with fork.

Conventional Oven Method

Cooking rice in the oven is an efficient use of energy when baking other foods. Boiling liquid must be used to start the cooking process. Combine 1 cup (250 mL) rice, liquid (see chart), 1 tsp (5 mL) salt (optional) and 1 tbsp (15 mL) butter or margarine (optional) in baking dish or pan; stir. Cover tightly and bake at 350F (180C) for 25 to 30 minutes (30 to 40 minutes for parboiled; 1 hour for brown rice). Fluff with fork.

Microwave Method

Combine 1 cup (250 mL) rice, liquid (see chart), 1 tsp (5 mL) salt (optional) and 1 tbsp (15 mL) butter or margarine (optional) in 2 to 3 qt (2 to 3 L) deep microwave baking dish. Cover and cook on high for 5 minutes or until boiling. Reduce to medium heat and cook 15 minutes (20 minutes for parboiled; 30 minutes for brown rice). Fluff with fork.

Rice Cooker Method

Care should be taken to follow individual manufacturers’ directions. In general, all ingredients are combined using 1/4 to 1/2 cup (60 to 125 mL) less liquid than for the stovetop method. Turn rice cooker on. The cooker stops automatically by sensing a rise in temperature that occurs when rice has absorbed all the liquid.

Uncooked Rice ?- 1 cup (250 mL)	Amount of Liquid*	Cooking Time
Regular-milled U.S. long grain	1-3/4 to 2 cups (425 to 500 mL)	15 minutes
Regular-milled U.S. medium or short grain	1-1/2 to 1-3/4 cups (375 to 425 mL)	15 minutes
Brown	2 to 2-1/2 cups (500 to 625 mL)	45 - 50 minutes
Parboiled	2 to 2-1/2 cups (500 to 625 mL)	20 - 25 minutes
Pre-cooked, flavoured or seasoned mixes	Follow package directions	Varies

*NOTE: Liquid other than water can be used: chicken or beef broth, bouillon, consommé, tomato or vegetable juice (1 part water, 1 part juice) and fruit juices such as orange or apple (1 part water, 1 part juice).

Cultivation

• American farmers consistently produce a dependable supply of the highest quality rice in the world. Long gone are the days of ox- and mule-drawn equipment in the marshes of South Carolina. Gone too is the reliance upon seasonal rains, as is still the case in many other rice-producing countries. Rice farming in America has become a precise science in a world of specialized equipment, lasers and computers.
• Today, land planes scrape and shift the soil to level the land. Heavy equipment makes light work of building even fields that gently slope, enabling uniform flooding and controlled draining. Laser guidance systems determine where water control levees will be placed. In early spring, acres of seeds are quickly planted to an exact depth by grain drills, or cast over dry or flooded fields by airplane. Gravity guides fresh water, pumped from deep wells, nearby rivers, canals or reservoirs to provide a constant water depth on the field of two to three inches during the growing season. For a consistent and healthy crop, fertilizers are evenly applied from the air.
• When the rice is mature, the water is drained from the fields. Sophisticated combines cut the rice, separating the grain from the stalk, and funnel it into trucks for transporting to dryers. At large commercial installations or small drying facilities on the farm, forced warm, dry air gradually removes moisture from the grain to the level suitable for storage. When sold, the rice is transported to a rice mill.

Milling

• When rice arrives at the mill, it is ushered through a series of sorting machines, separating the kernels from any debris. The rice is then sent through a multifaceted processing journey.
• The rough rice passes through “sheller” – a machine that removes the hull. What remains is brown rice with the bran layers still surrounding the kernel. The grains of brown rice are milled by machines that rub the grains together under pressure. This abrasion removes the bran layer, revealing white or “polished” rice
• Some American mills produce parboiled rice, favoured by those who desire rice that has extra separate, firmer grain when cooked. Parboiling is a steam-pressure process in which rough rice is soaked, steamed and dried before milling. Milled white rice, at its best, is made up of clean, polished, whole kernels. Many U.S. rice mills use laser sorters that look for broken or discoloured kernels and sort them from the whole kernels of rice.
• Technology has enabled the U.S. rice industry to consistently produce a high-quality product. The fact that the U.S. is one of the world’s largest exporters of rice attests to its broad appeal. In fact, more than 90 per cent of the rice consumed in the U.S. is produced within its borders.

The USA Rice Federation

Established in 1994 when the USA Rice Council, U.S. Producers’ Group and the Rice Millers’ Association merged to form an umbrella organization, the USA Rice Federation is a national industry association representing producers, millers and allied businesses.

Reviewed by Cara Rosenbloom, registered dietitian.