All About: Rice

Varieties Handling Rice Tips Yield Nutrition

Rice is the staple food for more than 60 percent of the world's population. In the United States we eat about 24 pounds of rice per person each year, which is more than double what we ate 10 years ago; however, that amount is not even close to the 300 plus pounds of rice consumed per person in Asian countries.

Rice has been cultivated for over 8,000 years, especially in Asia. It was also popular in Italy, Spain, and France by the time of the Renaissance. England did not really embrace rice, but encouraged the American colonies to experiment with growing it. In 1622, the first rice crop was sowed in Virginia. By 1726, rice production in South Carolina had grown to such an extent that over 45 metric tons were exported. Today, the United States rice crop is about 12 billion pounds annually. America is the world's largest exporter of rice, even though it only produces about two percent of the world's harvest.

Varieties

There are 7,000 plus varieties of rice with many flavors and colors.

Long-grain, or Carolina rice — the most popular rice in the United States. It is about four to five times as long as it is wide. The grains of rice tend to stay separate when cooked, and it is light and fluffy.

Medium-grain rice — plumper than long grain. When cooked, it's moister than, but not quite as fluffy as, long grain.

Short-grain rice — fat and almost round in shape. When cooked, it is very moist and glutinous, and sticks together. This is what is most often used for sushi.

Arborio rice — short grain with a smooth texture. It's from Italy and is used to make Risottos.

Basmati rice — very aromatic with a nutty flavor and long grains. It is becoming very popular in the United States.

Brown rice — unpolished rice that has only the inedible outer husk removed. It is an excellent source of fiber.

Converted rice — parboiled and dried prior to the outer hull being removed. It has a pale beige color and is light and fluffy when cooked. Its grains will not stick together.

Instant rice — precooked and dried. The grains of rice are cracked to allow the water to enter so they cook very quickly.

Wild rice — known for its chewy texture and a rich nutty flavor. It's actually a marsh grass.

Handling Rice

How to Store

Uncooked Rice - Store uncooked rice in an airtight container in a cool, dark place. Uncooked brown rice keeps best in the refrigerator.

Cooked Rice - Store cooked rice in the refrigerator. Cooked rice can be stored in an airtight container and frozen for up to 6 months.

How to Cook

For long and medium-grain rice, bring 2 cups of water to a boil. Add 1/2 teaspoon Crisco Canola Oil and 1 cup rice; stir. Allow water to return to a boil; stir well. Cover and reduce the heat to low and cook about 12-18 minutes, until the water is absorbed and the rice is tender. Fluff with a fork before serving. For all other rice, follow the package or recipe instructions.

Tips

Test rice for doneness by biting into a grain. When done it will be firm and tender.
Make rice for fried rice by cooking the rice a day ahead of time and storing it in the refrigerator. The rice will have time to dry out.
Make rice pudding with short-grain rice; the result is much creamier.
Keep rice from sticking together and the water from boiling over by adding 1 tablespoon Crisco Oil for each cup of uncooked rice.

Yield

1 cup uncooked rice = 3 cups cooked
1 cup uncooked converted rice = 3-1/2 cups cooked
1 cup uncooked instant rice = 2 cups cooked
1 cup brown rice = 4 cups cooked

Nutrition

Rice is high in complex carbohydrates and is a good source of proteins, thiamine, riboflavin, niacin, phosphorus, iron, and potassium. It contains no fat, cholesterol, or sodium.

Grains & Beans

Rice Shell Beans