There are more than 120,000 varieties of rice in the world, and they are categorized by degree of milling, kernel size, starch content, and/or flavour.
The U.S. is unique in its ability to produce all types of rice, including aromatics, and is recognized as a dependable supplier of high-quality rice around the world.
Rice can be classified as rough or paddy rice, which is rice as it is harvested in the husk, whole grain (brown) rice with the husk removed, or white rice with the bran layer removed.
Rough rice or paddy rice is completely unprocessed. Because it includes the hard fibrous hull, rough rice is indigestible and is not used for human consumption.
Whole grain rice (i.e. brown rice) is milled to have the hull removed, leaving the bran layer intact. It is 100% whole grain, containing the bran, endosperm, and germ. It is also rich in minerals and vitamins, especially the B-complex group. 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.
White rice (i.e. enriched) is the endosperm of the kernel and has been further milled to remove the outer husk, bran layers, and germ. Most U.S. white rice is enriched with thiamin, niacin, and iron and also fortified with folic acid to restore nutrients lost during processing. If stored properly, all forms of milled rice will keep for an extended, almost indefinite, time on the pantry shelf. Once opened, rice should be stored in a tightly closed container that keeps out dust, moisture, and other contaminants.
All types of rice can be grouped into three basic categories according to size:
Long-grain rice has a long, slender kernel three to four times longer than its width. Due to its starch composition, cooked grains are lighter, fluffier, and more separated than medium- or short-grain rice.
THINK: pilaf, stir-fry, salad, soup, Southern dishes
Growing Areas: Arkansas, California, Florida, Louisiana, Mississippi, Missouri, Texas
Medium-grain rice has a shorter, wider kernel than long-grain rice, two to three times longer than its width. Cooked grains are moist and tender, with a tendency to cling together. Medium-grain rice is ideal for dishes with a creamier consistency.
THINK: risotto, paella, rice pudding, paella, sushi and other Asian dishes
Growing Areas: Arkansas, California, Louisiana, Missouri, Texas
Short-grain rice has a short, plump, and almost round kernel. Cooked grains are soft and somewhat chewy, with a slight springiness to the bite. Like medium-grain rice, short-grain rice is a good choice for creamier consistency dishes.
THINK: rice pudding and Asian dishes
Growing Areas: Arkansas and California
Some rice varieties are known for their distinctive flavour and exotic aromas. Flavour profiles of rice range from popcorn with subtle floral flavour to toasted nuts to sweet spiciness.
U.S. Basmati is an aromatic long-grain rice with its own distinctive aroma and flavour. The cooked grains are long, separate, and fluffy and have a savoury, nutty flavour and are slightly chewy.
THINK: Indian and Mediterranean dishes but can also be swapped for any recipe calling for long-grain rice
Growing Areas: Arkansas, California, Louisiana, Texas
U.S. Jasmine is an aromatic long-grain rice with a 3:1 length to width ratio and distinct flavour. Cooked grains are soft, moist, and cling together.
THINK: Thai cuisine and can also be swapped for any recipe calling for long-grain rice
Growing Areas: Arkansas, California, Louisiana, Missouri, Texas
U.S. Arborio is a medium-grain rice with a characteristic white dot at the center of the grain and a higher protein content than other medium-grain varieties. This rice develops a creamy texture and has an exceptional ability to absorb flavours.
THINK: risotto and desserts
Growing Areas: Arkansas, California, Louisiana, Missouri, Texas
Black Japonica is an aromatic medium-grain variety with a dark black bran that is 100a% whole grain. Cooked grains are slightly chewy with a subtle sweet spiciness.
THINK: porridges, desserts, some traditional Chinese dishes
Growing Area: California
Red aromatic rice is long-grain variety that has a deep-coloured, honey-red bran and is 100a% whole grain. Cooked grains have a savoury, nutty flavour, and are slightly chewy.
THINK: salads, pilafs, soups, side dishes
Growing Area: California
Sweet rice, also known as glutinous or sticky rice, is predominantly a short-grain variety that is chalky white with short and plump grains. Cooked grains stick together due to their glutinous consistency and are commonly used in Japanese and Thai dishes.
THINK: sweet or savoury dishes and can be used as a thickener in soup, sauce, gravy, and pudding
Growing Area: California
There are multiple forms of whole-grain and white rice including regular milled rice, parboiled, pre-cooked, individually quick-frozen, ready-to-serve, and seasoned rice mixes.
Parboiled is rough or paddy rice that has gone through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, ensuring a firmer, more separate grain when cooked. Translucent and amber in colour, the raw rice has a golden sheen that turns white after cooking. Cooked grains are fluffy and separate, but firmer in texture than conventional cooked rice.
Due to this process, parboiled rice absorbs more water resulting in more plate coverage and ultimately more value. Parboiled rice is excellent for foodservice due to its ability to hold well on steam tables for longer periods of time than regular rice and is often used in frozen products and dry soup mixes.
Pre-cooked rice, also called quick-cooking or instant rice, is white or brown rice that has been completely cooked and dehydrated. As a result, precooked rice only requires rehydration or brief cooking before serving.
Retort or ready-to-heat rice is fully cooked rice that is packaged in pouches or cup containers and is ready to eat after brief heating.
Cooked rice grains are individually frozen before packaging to provide a free-flowing ingredient for use in frozen and prepared food products and for ease of use in foodservice operations.
Regular milled, parboiled, or pre-cooked rice containing pre-measured seasonings for ease of preparing come in a variety of flavoured finished products, such as Spanish rice, wild rice pilaf, yellow rice, and more. Custom mixes are also available through some rice suppliers.
Wild rice is not technically a rice, but rather a semi-aquatic grass native to North America that is 100% whole grain.
Wild rice grains are long, slender, and dark brown. Cooked grains have a cream-coloured interior with a nutty flavour and chewy texture.
THINK: perfect for mixing with white or brown rice, or ideal for stuffing, salads, and soups, or for adding colour and texture to breads and desserts
Growing Areas: California, Idaho, Minnesota, Oregon, Wisconsin
Thanks to the wide range of high-quality varieties and their ease of preparation, the possibilities are endless when cooking and serving U.S. rice. With universal appeal and cost-effective yield, rice can provide solutions for larger format dishes and meal planning, while also delivering on unique dietary needs and diverse cuisines. Here are just a few ways to incorporate U.S. rice onto your menu. Explore our recipes for even more ideas.
