Quick Facts

  • U.S. 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 amount of liquid needed and the cooking time will be reduced slightly.

  • First and foremost: the quality and cleanliness of the rice. It’s grown and milled to the highest standards, is readily available and consistency of product and supply are ensured. U.S.-grown rice accounts for nearly 70% of the rice available in Canada.

  • Rice should be stored in a cool and dry environment, in tightly sealed containers. Because rice is a cereal product, it must be handled properly to avoid spoilage by foodborne bacteria when cooking. Rice should be held for service in a steam table or warmer above 140°F (60°C). If not using immediately or for use in cold applications (like rice salads), hot rice should be cooled as quickly as possible by transferring it to a shallow pan. Cool the rice to 70°F (21°C) within two hours. Rice should then be wrapped, dated and kept refrigerated until ready to use.

  • The starch levels and consistencies of medium or short grain rice make them ideal for puddings and other dessert applications.

  • 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. Dishes made with rice have a very high perceived value.

  • U.S. arborio or medium grain rice are good choices and deliver the delicious taste, texture and creamy mouthfeel desired in risotto.

  • Rice is naturally gluten-free and one of the least allergenic grains. It is an ideal food to serve customers who are allergic to gluten and cannot eat wheat-based products, and it’s a good choice to feature in gluten-free menu items. Nearly all people with food allergies are not allergic to rice.
  • 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.