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Adolphus Rice

The tradition of years is behind the Adolphus name and quality. ARI cleans, sorts, and polishes selected US origin rice for the quality that has always been associated with the name Adolphus. As a main ingredient or a side dish, you can count on Adolphus for a quick and easy component for your recipes. Adolphus Brand rice is available in consumer packs of cartons and poly bags in all sizes. Language specific packaging can be produced for you specific market needs.

SIZES:
24x1 lb poly bags packed in bales
15 x 2 lb poly bags packed in bales
12 x 5 lb poly bags packed in bales
6 x 10 lb poly bags packed in bales
10 lb, 20 lb, 25 lb, 50 lb, 100 lb woven poly bags
10 kg, 20 kg, 25 kg, 50 kg, woven poly bags
1-Ton Totes


Over 70 years of Texas Quality

Cooked Rice - when not eaten immediately, should be be cooled quickly. To store cooked rice, place in shallow container, cover, and place in refrigerator. Cooked rice may be stored in the refrigerator for up to 7 days.
Uncooked Milled Rice (white, parboiled or pre-cooked) - will keep almost indefinitely on the pantry shelf. Once opened, rice should be stored in a tightly- closed container that keeps out dust, moisture and other contaminants.
Uncooked Brown Rice has a limited shelf life of approximately 6 months because of the oil in the bran layer. Refrigerator storage is recommended for longer shelf life.
  • When rice is reheated, it tastes as good as it did when first prepared.
  • For each cup of cooked rice, add 2 tablespoons liquid.
  • Cover and heat on top of range or in oven until heated through (about 5 minutes).
  • In a microwave oven, cover and cook on HIGH about 1 minute per cup.
  • Frozen rice may be cooked 2 minutes on HIGH power for each cup. Fluff with fork.
  • Measure the amounts of rice and liquid.
  • Time accurately.
  • Keep lid on tightly during cooking to prevent steam from escaping.
  • If rice is not quite tender or if liquid is not absorbed, cook 2 to 4 minutes longer.
  • If cooked rice is crunchy, add additional liquid, cover tightly and cook until grains are tender.
  • If more separate grains are desirable, sauté rice in a small amount of butter before cooking, then add liquid and cook as directed.
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