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U.S. Rice
Varieties
There are no hard and fast rules on which type of rice to use in any particular recipe. It is simply a matter of personal preference. In the end, you’ll find that no matter which type of U.S.-grown rice you use, the menu possibilities are truly endless.
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Rough or paddy rice is rice as it comes from the field. Rice kernels are still encased in an inedible, protective hull.

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Long rice rice has a long, slender kernel three to four times longer than its width. Due to its starch composition, cooked grains are more separate, light, and fluffy compared to medium or short grain rice. Long grain rice works well in dishes such as pilafs, stir-fry, salads, soups, and Southern favorites like jambalaya and gumbo

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Medium grain rice , when compared to long grain rice has a shorter, wider kernel that is two to three times longer than its width. Cooked grain are more moist and tender than long grain, and have a great tendency to cling together. Medium grain rice is a good choices for dishes that have a creamier characteristic — such as risotto, rice puddings, as well as sushi and other Asian dishes.

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Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together, yet remain separate and are somewhat chewy, with a slight springiness to the bite. Short grain rice is a good choices for dishes that have a creamier characteristic — such as risotto, rice puddings, as well as sushi and other Asian dishes.

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Brown rice: has the outer hull removed, buts still retains the bran layers that give it a tan color, chewy texture, and nut-like flavor. Retaining the nutrient-dense bran layers make brown rice a 100% whole grain, rich in minerals and vitamins, especially the B-complex group. Regular brown rice cooks in 40 to 45 minutes.

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White rice (regular-milled) has the outer husk and bran layers removed. Most U.S. white rice is enriched with thiamin, niacin, and iron and fortified with folic acid to restore nutrients lost during processing.

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Parboiled rice: is rough rice that has gone through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain when cooked.

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Pre-Cooked rice , also called quick-cooking or instant, is white or brown rice that has been completely cooked and dehydrated. This process reduces the time required for cooking.

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Ready-to-Heat or Retort rice is precooked rice that can be heated in the microwave in 1-2 minutes.

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U.S. jasmine is an aromatic long grain rice that has a distinctive aroma and flavor. Cooked grains are soft, moist, and cling together.

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U.S. basmati is an aromatic long grain rice that has a distinctive aroma and flavor. Cooked grains are long, separate, and fluffy.

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U.S. arborio is a large, bold rice with a characteristic white dot at the center of the grain. In terms of length/width ration and starch characteristics, it is classified as a medium grain rice. Primarily used in risotto, this rice develops a creamy texture and has an exceptional ability to absorb flavors.

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Black japonica is an aromatic rice with a dark black bran. Like brown rice, it retains its bran layers making it 100% whole grain and takes 40 to 45 minutes to prepare. Cooked grains are slightly chewy with a subtle sweet spiciness.

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Red aromatic rice has a deep-colored, honey-red bran. Like brown rice, it retains its bran layers making it 100% whole grain and takes 40 to 45 minutes to prepare. Cooked grains have a savory, nutty flavor and are slightly chewy.

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Wild rice is a semi-aquatic grass native to North America. It is 100% whole grain and a good source of complex carbohydrates and protein. Cooked grains have a nutty flavor and chewy texture – it’s great mixed with white or brown rice.

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Sweet rice is short and plump with a chalky white, opaque kernel. When cooked, sweet rice loses its shape and becomes very sticky and glutinous.