You’ve got rice questions and we’ve got answers. Whether you are looking to understand the difference between long and medium grain or trying to find the perfect rice type for risotto, we can assist.
Click through the menu to find information on how and where U.S. rice grows, different rice varieties, and so much more. Or, you can check out our FAQ below.
Every year, American farmers grow over 8 billion kilograms of rice in the top rice-producing states: Arkansas, California, Louisiana, Misssissippi, Missouri, and Texas. They produce all types of rice – long, medium and short grain, as well as aromatic and specialty varieties.
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The difference between long, medium, and short grain revolves around physical grain characteristics and cooking application. Long-grain rice has a long and slender kernel that is three to four times longer than its width, while medium- and short-grain rice have shorter, wider kernels. Cooked long grains are separate, light, fluffy, and ideal for pilafs, stir-fry, Mexican cuisine, and Southern favorites. Cooked medium and short grains are moister and tender, with a greater tendency to cling together. This makes these grain sizes good choices for dishes that have a creamier consistency, as well as sushi and other Asian dishes. Learn more about U.S.-grown rice varieties.
When rice comes from the field, the kernels are encased in an inedible, protective hull. This is called rough or paddy rice. To remove the hulls, rough rice is passed through machines called shellers.
After the hulls are removed, the remaining grain is called whole-grain brown rice. It still retains the bran and germ layers, which are rich in vitamins, minerals, and various phytonutrients. Brown rice is a 100% whole-grain food and takes about 40 to 45 minutes to cook. Because of the oil in the bran layer, brown rice has a limited shelf life of approximately six months. Refrigerator or freezer storage is recommended for longer shelf life.
To turn whole-grain brown rice into white rice, the grains are passed through machines that rub the grains together to remove the bran and germ. White rice has the outer husk, bran, and germ removed. This process gives white rice an extended shelf life and a shorter cooking time of approximately 15 minutes. Most white rice from the U.S. is enriched with thiamin, niacin, and iron, as well as fortified with folic acid to restore nutrients lost during processing.
Both brown and white rice provide nutrients that are important for optimal health. Brown rice contains more dietary fibre and enriched white rice provides iron and B vitamins. Can’t decide on one or the other? You can always mix white and brown rice together for a mix of nutrients and flavour!
Wild rice is not technically a rice, but is a semi-aquatic grass native to North America that is 100% whole grain. Grains are long, slender, and dark brown. Cooked grains have a cream-coloured interior with a nutty flavour and chewy texture.
Rich in thiamin, lysine, riboflavin, vitamin B, and iron, wild rice is also high in protein, low in fat and sodium, and a good source of fibre. Wild rice is perfect for mixing with white or brown rice, and ideal for stuffing, salads, and soups, or for adding colour and texture to breads and desserts. To learn more about wild rice, visit the California Wild Rice Advisory Board.
U.S.-grown rice does not require washing or rinsing before cooking because it is a clean, high-quality product. Additionally, rinsing can cause nutrient loss in enriched rice. If rice is rinsed or soaked before cooking, both the required amount of liquid and cooking time will be reduced slightly.
For each cup of cooked rice, add two tablespoons of liquid. Cover and heat on top of the range or in an oven until heated through, about 5 minutes. Or if using a microwave oven, cover and cook on high for approximately one minute per cup. Frozen rice may be cooked two minutes on high power for each cup. When rice is reheated, be sure that it reaches a core temperature of at least 165°F (74°C). Fluff with a fork before serving.
Rice is a very inexpensive ingredient that provides generous plate coverage and allows you to reduce the amount of expensive ingredients (e.g. specialty produce and proteins) while increasing portion size.
Rice is gluten-free and non-allergenic. It is an ideal food to serve to those who are allergic to gluten and cannot eat wheat-based products.
Rice travels very well. It maintains its quality, taste and texture in take-out foods and is far superior to fries, for example, which get soggy and do not reheat well in a microwave.
The starch levels and consistencies of medium- or short-grain rice make them ideal for puddings and other dessert applications.
