ARWB is proud to support our Arkansas rice producers and farm families in September during National Rice Month.
Rice production is concentrated in six states: Arkansas, California, Louisiana, Mississippi, Missouri and Texas. The Mississippi delta, which includes areas of Arkansas, Louisiana, Mississippi and Missouri, is the largest rice-producing region, with Arkansas accounting for over 50% of the total U.S. rice acreage. US Rice Federation
So, just how important is rice production to our economy, environment and diet? “Reporter Sarah Gardner says if you’re eating more rice in your meals these days, you’re not alone. Thanks to consumers with more adventurous tastes and changes in America’s ethnic makeup, rice consumption has grown dramatically. Rice farmers in Louisiana bring in a double harvest in their rice fields: rice and bright red crawfish. Meet an Arkansas farmer raising special rice for Japanese diners. And a California rice grower gets some help from school children in saving wild duck eggs.” See what America’s Heartland has to say
Rice co-products:
- Rice Flour—Broken kernels of rice (white or whole grain) are separated from whole kernels during milling and are ground into rice flour, also called rice meal.
- Rice Bran—Rice bran removed during milling contains dietary fiber and antioxidant-rich phytochemicals that have been found to help reduce the risk of heart disease, certain cancers and type II diabetes.
- Rice Bran Oil—Oil extracted from rice bran has unique nutritional and culinary properties. It has a nut-like flavor, good shelf stability and is favored by some chefs for applications such as frying.
- Rice Syrup—Mild flavored sweet syrup from rice (with range of concentrations and sweetness levels) can be substituted for sugar, honey, corn syrup, molasses or maple syrup. U.S.Rice
Cooking Rice
There are many different methods for cooking rice. When deciding which method to use, consider:
- Type and form of rice being used.
- Recipe and desired finished product
- Cooking equipment available
- Time available
- Skill level of person cooking rice
Proportion of rice and cooking liquid
Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general ‘rule of thumb’ is 2 to 1 (2 parts liquid to 1 part rice by volume). However, it is important to note that different rice types may require slightly less or slightly more liquid. Check the package instructions to verify the proper ratio of liquid to rice and cooking time for the specific rice you are using.
Rice Cooking Methods – Simmering or Steaming
Simmering/steaming can be done in a pot on the stove, in a pan in the oven or in a rice cooker.
- PILAF METHOD The pilaf method begins by sautéing rice in butter or oil, often with herbs or aromatic vegetables (onions, celery, garlic, etc.), and then adding a measured amount of flavorful liquid (usually stock) for simmering.
- BOILING METHOD The boiling method, sometimes referred to as the “pasta method,” produces tender grains of rice that are completely separate and not sticky. The method is sometimes used for rice that will be used in soups and salads.
- RISOTTO METHOD The risotto method cooks rice at an active simmer while stirring in hot flavorful liquid (usually a combination of stock and wine) in small increments until the rice is tender. US Rice
For some delicious recipes for rice from our ARWB members, check out Riceland.com.
