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CIA Chef

In the following pages, you’ll learn how to choose the rice variety best suited for your application.

With The Culinary Institute of America chef-instructors to guide you, you’ll perfect your techniques for making some of the world’s classic rice dishes and learn some contemporary ways to present them. You’ll also discover some uses for rice that you may never have imagined.

Beet and Pancetta Risotto Topped with Herb Salad and Goat Cheese
Rice Stuffings
Roasted Portobello Mushrooms with Rice, Parmesan, Thyme, Oregano and Bacon
Rice Bowls
Lemon Grass Tofu Rice Bowl
Rice Bowls
Miso and Soy Glazed Salmon Rice Bowl
Rice Bowls
Beef Satay Rice Bowl
Brown Rice Wild Mushroom Pilaf
Chicken, Chorizo and Saffron Paella with Olives, Red Peppers and a Hazelnut Picada
Smoked Chicken and Andouille Sausage Jambalaya
Maki Sushi
Fried Rice
Mongolian Barbecued Pork Fried Rice
Using Whole Grain Rice
Seven-Rice Tabbouleh Salad with Green Lentils, Fava Beans, Tomatoes and Cucumber
All About Rice
Learn everything you need to know about U.S. rice and its use in the foodservice kitchen.