American Rice, Inc.

Search ARI:

TYPES OF RICE
Worldwide there are more than 40,000 different varieties of rice, though only a small number offer the quality acceptable to be grown commercially in the U.S. In the United States, these varieties can be divided into long, medium, and short grain. Limited waxy rice and arborio is produced, as well as some aromatic and specialty varieties. The primary differences in these rices is their cooking characteristics and, in some cases, a subtle flavor difference. From a nutritional standpoint they are equal and indeed can often (with the exception of waxy rice or arborio) be interchanged in recipes.

Click to enlarge	Long Long grain rice has a long, slender kernel, four to five times longer than its width. Cooked grains are separate, light and fluffy.
Click to enlarge	Medium Medium grain rice has a shorter, wider kernel (two to three times longer than its width) than long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain.
Click to enlarge	Short Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
Click to enlarge	Sweet or Waxy Waxy, sweet or glutinous rice grown in the United States is short and plump with a chalky white, opaque kernel. When cooked, this rice loses its shape and is very glutinous. Waxy rice is more often used in commercial product formulations. The starch and flour from waxy rice is used in frozen products as a binder for gravies, sauces, and fillings because it is resistant to breakdown during freezing and thawing, unlike some corn or wheat starches.
Click to enlarge (U.S. Jasmine pictured)	Aromatic Aromatic rices have a flavor and aroma similar to that of roasted nuts or popcorn. The natural compound that gives aromatic rice the characteristic aroma and flavor is present in all rice, but in the aromatic varieties it is present in much higher concentrations. The most popular domestically grown aromatic rices include: della which cooks dry, separate and fluffy; jasmine which cooks more moist and tends to cling together; and basmati which cooks into very long, slender grains which are dry, separate and fluffy.
Click to enlarge	Arborio Arborio rice is a large, bold rice with a characteristic white dot at the center of the grain. By the way of length/width ratio and starch characteristics, it is classified as a medium grain rice. Typically used in risotto, this rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors.

FORMS OF RICE
The influx of convenience foods has brought consumers rice in bags, cans and cartons. Rice can be purchased cooked or uncooked, canned, dehydrated and frozen. Few foods are packaged so extensively and are offered in so many combinations as rice. To meet the many special requirements of packaged foods, rice undergoes varying degrees of processing, including regular-milled, parboiled, precooked, and brown.

Click to enlarge	Rough (Paddy) Rice Kernels still within the hull. Before the rice can be packaged or cooked, the outer hull or husk must be removed
Click to enlarge	Brown Rice Kernels of rice from which only the hull has been removed. Brown rice may be eaten as is or milled into white rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group.
Click to enlarge	Regular-Milled White Rice Rice that has the hull and bran layers removed. It is sometimes called milled rice, milled white rice, polished or polished white rice. The hulls, bran layers and germ have all been removed. Most white rice is enriched, giving it a nutritional value similar to brown rice.
Click to enlarge	Parboiled Rice 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. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice.
Click to enlarge	Precooked Rice White or brown rice that has been completely cooked and dehydrated after milling. This process reduces time required for cooking.

RICE FORM CHARACTERISTICS APPLICATIONS

Brown Rice

Click to enlarge - higher protein content
- chewy texture
- nut-like flavor - health food products
- frozen/prepared meals
- prepared salads
- ethnic dishes
- hot and ready-to-eat cereals
- extruded snacks, rice cakes
- packaged rice mixes

Parboiled White Rice

Click to enlarge - firm, separate texture
- withstands processing
- ideal for steam table use, canning
  and other retort applications - frozen/prepared meals
- specialty side dishes
- packaged rice mixes
- canned soups
- foodservice products
- prepared salads

Regular Milled White Rice

Click to enlarge - versatile
- neutral taste
- can lose taste and texture
  when overcooked Long Grain
- entrees and side dishes
- casseroles
- foodservice products
Medium and Short Grain
- breakfast cereals
- desserts and puddings
- snack and rice cakes
- pet food

Precooked Parboiled Rice

Click to enlarge - short prep time - frozen/prepared entrees
- side dishes
- microwave meals
- packaged rice mixes
- dehydrated soup mixes
- foodservice products

Precooked Parboiled Rice

Click to enlarge - minimal prep time - rapid soup mixes
- meals-in-a-cup
- microwave meals
- stuffing mixes

Precooked IQF Rice - free-flowing
- saves on water and energy - frozen entrees
- side dishes
- desserts

Second Heads - can be used alone or in
  combination with whole kernels - hot-and-ready-to-eat cereals
- rice pudding
- meat extenders
- fillings, stuffings
- crisped rice for confections
- production of rice flour
- pet foods

Brewers Rice - beer brewing
- production of rice flour
- pet foods

Rice Meal/Flour

Click to enlarge - may be white or brown
- excellent thickening properties - baby foods
- extruded snacks, crackers
- baked goods
- baking mixes
- dietetic specialties
- soups
- multi-grain breads
- soups, stews, sauces
- binders/extenders for meats, sausage
- thickeners for sauces, gravies
- carrier for seasonings

Aromatic Rice

Click to enlarge - flavor and aroma like
  roasted nuts/popcorn - packaged rice mixes
- specialty/gourmet products

Flavored Rice Mixes - short prep times - frozen/prepared entrees
- side dishes
- salads
- soups
- foodservice products

Stabilized Rice Bran

Click to enlarge - 25% dietary fiber - multi-grain breads
- hot and ready-to-eat cereals
- baked goods
- baking mixes
- vitamin concentrates
- health/natural foods

Rice Bran Oil - high-quality cooking oil
- excellent balance of fatty acid - cooking oil
- ingredient

Rice Starch - excellent thickening properties
- no off-taste
- can be hydrolyzed
- no-hygroscopic - thickening sauces/gravies
- freeze/thaw applications
- fat mimetic

Courtesy of USA Rice Federation

:: ABOUT ARI :: OUR PRODUCTS :: RECIPES :: NORTH AMERICA SALES :: INTERNATIONAL SALES :: ABOUT RICE :: FINANCIAL :: EMPLOYEE EMAIL :: KID ZONE :: CONTACT US :: LINKS :: SITE MAP :: LEGAL :: PRIVACY
COPYRIGHT 2004 AMERICAN RICE, INC ALL RIGHT RESERVED WEB DESIGN COMPANY 4 GUYS INTERACTIVE, INC