Get the Scoop on Rice · 2019. 9. 3. · production of snack foods, breakfast cereals and beverages. Rice flour is being used more frequently in baked goods and as a lighter coating

RICE

A GUIDE TO THE BENEFITS OF

US Rice for the foodservice industry

Smoked Salmon Sushi Squares

GET THE SCOOP ON

the global grain Rice is the primary dietary staple for more than half the worldrsquos population It is the most popular grain globally supplying energy complex carbohydrates fibre essential vitamins and minerals and

beneficial antioxidants Rice is the foundation for healthy eating

A natural convenience food US rice is easy to store and always ready to use with no peeling or chopping required Growers adhere to strict growing and packaging standards and work closely with the USDA to provide the best quality rice available

TABLE OF CONTENTS

Why rice 1 Maximize your menu 2 Nutrient rich and low allergen 3 The long medium and short of US Rice 4 And in a supporting role 5 Rice unlimited The many forms of US Rice 6 ndash 7 Parboiling power 8 Hold chill freeze retherm waste not want all 9 Cooking methods 10 ndash 11 Recipes 12 ndash 14 For more information 14

LOWER PORTION COSTS

G E T T H E S C O O P O N R I C E

ricewhy

COULD RICE BE EASIER

MENU VERSATILITY

US rice can be featured in every meal section from appetizers and soups to entreacutees and desserts It is frequently used in the production of snack foods breakfast cereals and beverages Rice flour is being used more frequently in baked goods and as a lighter coating option for deep-fried foods

At just 10 cents per serving rice is easy to prepare and pairs well with fruits vegetables lean meats seafood and beans and fits any global cuisine Rice also provides a high yield cooking to three times its uncooked volume and is a great extender in such applications as filler in wraps a soup thickener or as a base or in salads Rice is available to be purchased in volumes ranging from 8 kg to 40 kg

Rice is also unique in that it is easy and fast to prepare In a pot simply add liquid to measure one inch above rice bring to a boil reduce heat cover and simmer for 20 minutes Rice can hold for up to an hour after cooking when turned into a covered shallow pan and kept warm at 150 F (65 C)

As for labour costs making rice couldnrsquot be easier Make one big pot every few days and store what is not used in the refrigerator Rice will remain fresh in a sealed container for three to five days To retherm simply add 2 tbsp (30 mL) of liquid for each cup (250 mL) of cooked rice Cover and heat on the stovetop or in the oven for about 5 minutes or until heated through

MOVING TO THE CENTRE OF THE PLATE

Additionally ricersquos mild taste readily blends with a world of flavours This chameleon-like ability to meld with other foods produces a tantalizing array of flavourful dishes From Italian Risotto and Spanish Paella to American Jambalaya many of these rice-based dishes form the backbone of ethnic and American regional cuisines

POPULARITY ON THE RISE

The popularity of rice continues to increase dramatically With increased interest in ethnic cuisine consumption of rice is on the rise Since 1981 the use of milled rice from the United States has increased to the point where it has become the fastest-growing grain in terms of consumer demand

US Rice is versatile

simple nutritious and low allergen a menu staple

a premium offering 1

maximize

creating unique menu items rice can easily absorb and complement the flavors of any sauce or base liquid

salads With the growing number of vegetarian customers rice-based salads are a simple and effective way to extend your salad offerings Either marinated with vinaigrette or bound with mayonnaise a rice mixture can be an excellent main ingredient in composed salads

desserts For desserts rice is often cooked with milk and sugar to add richness Sweet rice can be used as the main ingredient in rice pudding Glutinous sweet rice is excellent for molding or for stuffing fruits It can be formed into fritters or croquettes

2


One of the great advantages of rice and rice products in the commercial kitchen is the multiple roles they can play Rice can be incorporated in any area of the menu

maximizemaximizeyourmaximize youryouryourmenumenumaximizemenu soups

Adding substance and density all varieties of rice are commonly used to complement consommeacutes and cream soups

appetizersIncreasing in popularity risotto is traditionally served before the main course in place of pasta in Italian cuisine In modern cuisine sushi has become a standard cold hors drsquooeuvre

entreacutees Rice is the core ingredient in such timely international dishes as arroz con pollo paella or jambalaya It is also an excellent ingredient in stuffing and dressings

sides Rice is often served as an accompaniment to meat poultry seafood and vegetable dishes In

ROSE REISMAN Rose Reisman Catering and Rose Reismanrsquos Personal Gourmet Toronto Ontario

ldquoI love cooking with rice due to its versatility I use it in my soups salads grain dishes entreacutees and even desserts It suits virtually every ethnic cuisine and is inexpensive and so easy to prepare Nutritionally rice excels Itrsquos low in calories an excellent source of protein and is a slow burning complex carbohydrate Rice is also gluten-free and can be used as a substitute for wheat grainsrdquo

nutrient rich and low allergen US rice is low in calories (only 100 calories per half cup serving) and contains no cholesterol Rice is low allergen gluten-free and easily digested It is nutrient dense and contributes more than 15 vitamins and minerals including folate and other B-vitamins iron and zinc Rice is comprised of complex carbohydrates that are more slowly digested It is an energy food that supplies carbohydrates that fuel the bodyrsquos physical activity

Rice also holds mood enhancing properties The brain and nervous system rely on carbohydrates for energy In addition carbohydrates such as rice enhance the synthesis of the neurotransmitter serotonin in the brain Serotonin is the brain chemical that regulates mood and controls appetite Mood disorders such as ldquowinter bluesrdquo or its more severe version Seasonal Affective Disorder may be due in part to inadequate serotonin synthesis Carbohydrates like rice have been shown to alleviate the symptoms of this common winter disorder

CANADIAN RICE NUTRIENT TABLE

a comprehensive rice chart BROWN RICE LONG-GRAIN WHITE RICE LONG GRAIN WHITE RICE LONG GRAIN WHITE RICE LONG GRAIN

(Parboiled) (Instant enriched)

KEY Raw Raw Cooked Cooked Raw Raw Cooked Cooked Raw Raw Cooked Cooked Raw Raw Cooked Cooked NUTRIENTS 100g DV 12 cup = DV 100g DV 12 cup = DV 100g DV DV 100g DV DV12 cup = 12 cup =

975 g 975 g 875 g 825 g

ADDITIONAL Cooked NUTRIENTS RDI

Water (g) 10 75 12 57 10 65 8 63Water (g) 10 75 12 57 10 65 8 63

Calories (kcal) 370 115 365 109 374 114 380 102Calories (kcal) 370 115 365 109 374 114 380 102

Protein (g) 8 3 7 2 8 3 8 2Protein (g) 8 3 7 2 8 3 8 2

Fat (g) 3 5 1 1 1 1 02 04 1 2 03 1 1 1 04 1Fat (g) 3 5 1 1 1 1 02 04 1 2 03 1 1 1 04 1

Total Carbohydrates (g) 77 26 24 8 80 27 24 8 80 27 24 8 82 27 22 7Total Carbohydrates (g) 77 26 24 8 80 27 24 8 80 27 24 8 82 27 22 7

Dietary Fibre (g) 35 14 15 6 1 4 05 2 2 9 1 3 2 8 05 2Dietary Fibre (g) 35 14 15 6 1 4 05 2 2 9 1 3 2 8 05 2

Ash (g) 15 05 06 03 07 03 05 002Ash (g) 15 05 06 03 07 03 05 002

Sodium (mg) 7 03 5 02 5 02 1 004 3 13 2 1 10 1 3 13Sodium (mg) 7 03 5 02 5 02 1 004 3 13 2 1 10 1 3 13

Calcium (mg) 23 2 10 1 28 3 8 1 55 6 18 2 22 2 7 1Calcium (mg) 23 2 10 1 28 3 8 1 55 6 18 2 22 2 7 1

Iron (mg)Iron (mg) 15 11 04 2 1 6 02 1 1 4 02 1 2 11 04 215 11 04 2 1 6 02 1 1 4 02 1 2 11 04 2

Magnesium (mg) 143 57 44 11 25 10 10 3 27 7 8 2 14 4 4 1Magnesium (mg) 143 57 44 11 25 10 10 3 27 7 8 2 14 4 4 1

Phosphorus (mg) 333Phosphorus (mg) 30 8630 9 1159 10 3610 4 1564 16 5116 5 1185 12 3212 3333 86 115 36 156 51 118 32 3

Potassium (mg)Potassium 223 6223 44 144 115 3115 29 129 187 5187 52 152 27 127 8 038(mg) 6 1 3 1 5 1 1 03

Thiamine (mg) 04Thiamine (mg) 31 0131 7 017 5 0025 1 021 15 0115 5 055 35 0135 704 01 01 002 02 01 05 01 7

Riboflavin (mg)Riboflavin 01 601 002 2002 01 301 001 1001 01 301 002 1002 003 2003 001 1001(mg) 6 2 3 1 3 1 2 1

Vitamin B6 (mg) 05Vitamin B6 (mg) 28 0228 8 028 9 019 4 054 23 00123 1 061 30 0230 805 02 02 01 05 001 06 02 8

Zinc (mg) 2Zinc (mg) 22 0722 4 14 12 0412 3 13 7 037 2 12 10 0410 32 07 1 04 1 03 1 04 3

DV and RDI are based on the standards established in Table 1 following D02005 and the Table following D01013 of the Canadian Food and Drug Regulations

For further labeling purposes the DV for the voluntary nutrients would be based on their respective RDI values ldquoThe Daily Value is the reference point upon which the DV is based The Daily Value is equivalent to either the RDI or the Reference Standardrdquo (Section 635 2003 CFIA Guide to Food Labeling and Advertising)

All values taken from the 2010 Canadian Nutrient File

100g RDI 12 cup = RDI RDI100g Raw Raw Cooked Cooked RawRaw

975 g

Cooked 12 cup =

975 g

Cooked RDI

Raw 100g

Raw RDI

Cooked 12 cup =

875 g

Cooked RDI

Raw 100g

Raw RDI

Cooked 12 cup =

825 g

3

0 C 0


the long medium and short of US Rice

As rice spread throughout the world it hybridized to such a degree that today there are more than 40000 different strains of rice worldwide All of them however can be grouped in three basic types according to their size long medium and short grain

LONG GRAIN Grains are slender and typically four to five times as long as they are wide and should be at least 6 mm in length Long grain rice cooks into fluffy separate grains and is often used in entreacutees soups and pilafs or as a side dish

MEDIUM GRAIN

Wider and shorter than long grain rice these rice varieties are generally two to three times longer than wide and average about 5 to 6 mm in length Cooked medium grains have a moister and stickier consistency than long grain rice Medium grain rice is ideal for risottos desserts and puddings

SHORT GRAIN Short grain rice has an almost round appearance Short grain varieties are typically 4 to 5 mm long and 25 mm wide These varieties become noticeably starchysticky when cooked In general short grain rice absorbs less water than long grain rice and is perfect for sushi

where is US rice grown US Rice is grown in six states including Arkansas California Louisiana Missouri

Texas and Mississippi

STATE RICE VARIETIES GROWN IN STATE ACRES (PER YEAR)

Arkansas Long medium and short grain varieties 12 Million

California Long medium and short grain varieties 550000

Louisiana Long and medium grain varieties 420000

Missouri Long and medium grain varieties 160000

Texas Long and medium grain varieties 135000

Mississippi Long grain varieties 120000

4

Rice has particular qualities that make it a leading ingredient The unique quality of rice

starch offers a distinct texture and binding ability and in asupporting role COOKED RICE AS A THICKENING AGENTBINDER For hundreds of years chefs have used rice to add greater substance to their dishes Cooked rice added to a liquid and pureacuteed will add depth and a creamy texture to a sauce or soup

RICE FLOUR Chefs can use rice flour in recipes where wheat flour is traditionally used Sauces thickened with a roux or slurry made from rice flour have a smoother texture and lack the starchy taste often detected when using wheat flour

BATTERS MADE BETTER Rice flour is a great alternative for batters and coatings Taking note of the traditional Japanese tempura batter many chefs have discovered that rice flour renders a lighter crispier batter for fried foods

ldquoRice is a staple food worldwide and is shown through its many varieties The boundaries for rice are only limited by your imagination and creativityrdquo

CHEF RYAN KATCHUK Executive Chef of Casino Regina in Regina Saskatchewan

5

O N G E T T H E S C O O P

R I C E

White and brown rice are the most common of the grains but there is a whole world of rice to discover offering a variety of fragrance and flavours for your menuriceunlimited

the many forms of US Rice

US AROMATIC RED RICE

Characterized by a deep honey-red bran colour Like brown rice it is minimally processed to retain its bran layers Taking 45 to 50 minutes to cook the grains have a savoury nutty flavour and are slightly chewy Red rice is ideal in a pilaf or salad

Cooking Ratio One cup (250 ml) rice 2-14 cups (550 ml) liquid

US ARBORIO

Arborio is a large bold rice with a characteristic white dot in its centre and is classified as a medium grain Primarily used in risotto the rice develops

a creamy texture around a chewy centre and has an exceptional ability to absorb flavours On average arborio rice takes 20 to 30 minutes to cook

Cooking Ratio

Determined by recipe ingredients

CALROSE

A California grown medium-grain white rice that cooks up plump moist and tender It takes 20 to 30 minutes to cook and develops a stickier texture than long grain rice Versatile Calrose works well as a plain rice or when cooked with a little less water for sushi rice (ie futomaki or other rolls)


PREMIUM US GROWN JAPANESE SHORT GRAIN

When cooked this rice is soft yet firm Grains cling together but retain their ability to remain separate and have a slight springiness to the bite Suitable for

sushi rice pudding and molded rice salads Cooking time is 20 to 30 minutes

One cup (250 ml) rice 1-14 cups (300 ml) liquid

6 Cooking Ratio

US BLACK JAPONICA

An aromatic rice with a dark black bran Like brown rice it is minimally processed to retain its bran layers and takes 45 to 50 minutes to cook Grains are slightly chewy with a subtle sweet spiciness and a rich bold flavour profile Ideal for casseroles stuffing or stir fry recipes


US BASMATI The US basmati variety is aromatic and considered a long grain

The flavour profile is similar to that of popcorn or roasted nuts When cooked it swells only length-wise resulting in long slender grains that are

dry separate and fluffy Basmati is a great accompaniment to curry dishes pilafs jambalayas and salads For maximum grain length soak rice 20 minutes and cook for

20 to 25 minutes Cooking Ratio


US JASMINE

A light floral flavour and smell is the Jasmine signature When cooked the long aromatic grains are soft moist and cling together Jasmine rice takes 20 to 25 minutes to cook and is suited for Asian dishes and Thai recipes


liquid to rice rule of thumb RICE PARTS LIQUID TO 1 PART RICE COOKING TIME

(by volume) (minutes)

US arborio 4-12 20 - 30

US basmati 1-34 20 - 25

US jasmine 1-34 20 - 25

US black japonica 1-2 14 45 - 50

Brown long grain 2-14 40 - 45

Brown medium grain 2 45 - 50

Brown short grain 2 45 - 50

Parboiled 2 25 - 30

White long grain 1-34 18 - 20

White medium grain 1-12 20 - 30

White short grain 1-14 20 - 30

Calrose 1-16 20 - 30

Rice provides a high yield cooking to 3 times its uncooked volume

7

0

O o


R I C E

parboilingpowerNutrient dense fluffy separate grains and longer standing times are some of the qualities that make parboiled rice the most popular variety in foodservice

ADVANTAGES OF US PARBOILED RICE

1 Nutritional After milling parboiled varieties of rice contain approximately 80 of the original vitamins and minerals contained within rice with its hull still intact

2 Always fluffy and separate Parboiling causes grains to harden which improves the cooking characteristics US parboiled rice does not stick together and remains fluffier than regular milled rice

3 Longer standing times After keeping warm in a Bain-Marie cooked parboiled rice stays fluffy 4 Economical Absorbs more water when cooked providing more yield than ordinary milled rice

THE PARBOILING PROCESS

1 2 3 4STEP ONE STEP TWO STEP THREE STEP FOUR

After cleaning the rice is The rice is soaked in Via high pressure and Excess water is extracted placed in a low-pressure hot water drawing out steam these water- by low pressure The vacuum tank and air is water-soluble vitamins and soluble vitamins and parboiling process

removed minerals from the bran minerals are pressed into gelatinizes the starch in layers and the germ the rice endosperm In the endosperm producing

this process a phase of extra fluffy cooked rice the treatment locks the Now the parboiled rice nutrients into the grain is milled and the husk

bran layers and germ are removed Raw parboiled rice has a golden colour but the grain becomes

snow white when cooked

ldquoRice takes on whatever flavour you intend it to I feel itrsquos the only starch that will change colour beautifully and never tire of its endless possibilitiesYou could eat rice everyday and

never have to make the same dish twice Not to mention the health benefitsrdquo

CHEF JAMES MACDOUGALL Executive Chef La Perla Dining Room in Dartmouth Nova Scotia 8

HOLD CHILL FREEZE RETHERM

waste notwant all COOK amp HOLD Rice is perfect for the foodservice sector because it can be kept warm in a flat bowl pan or Bain-Marie at 150 F (65 C) or above for up to an hour A cover or foil can help prevent the rice from drying out and adding liquid butter or margarine (approx 14 cup [50 mL] for 2 lbs [1 kg] cooked rice) helps to prevent the kernels from sticking together US parboiled rice offers the professional caterer better than average standing times and can be kept warm this way for longer

COOK amp CHILL When cooked rice is not served immediately but is to be cooled or frozen the rice must be placed in an air circulation quick cooler directly after cooking The rice must be chilled to below 70 F (21 C) within two hours and within two further hours to a storage temperature of 40 F (3 C) maximum Rice cooled in this way can be stored for up to five days

DEEP FREEZE Once the rice has been cooled it can easily be frozen and stored for six to eight months To avoid sticking together while freezing freeze the rice loose on trays and then transfer to deep freeze boxes or bags Cooked rice can also be frozen for better portion control Simply press the rice into small containers or cups turn out the rice and freeze The frozen rice portions can be easily transferred to freezer boxes or bags

TO RETHERM FROM CHILLED To retherm simply add 2 tbsp (30 mL) of liquid for each cup (250 mL) of cooked rice Cover and heat on the stovetop or in the oven for about five minutes or until heated through fluff and serve

TO RETHERM FROM FROZEN Remove from freezer 24 hours before use thaw and follow same method as from chilled

MICROWAVE Rice that has been chilled or frozen can also be rethermed in the microwave right before serving Simply add 2 tbsp (30 mL) of liquid for each cup (250 mL) of cooked rice Frozen rice needs to be thawed before being reheated in a microwave

9

cooking bull


cookingcooking cooking 4 simple ways to prepare ricesimple ways to prepare rice

methodscookingmethodsmethodscooking

1

2

BOILING METHOD Appropriate rice all white rice

Boiling rice is the simplest method of preparation The boiling method produces tender grains of rice that are not sticky and can be used for garnishes soups and salads

Method (YIELD 6 cups [15 L] ) 1 gal water 4 L 1 tbs salt 15 mL 1 pt long grain white rice 500 mL

1 Combine water and salt and bring to a rapid boil 2 Add rice stir and return to a boil 3 Boil rice for 18 min 4 Pass through a strainer and rinse rice to cool

STEAMING AND SIMMERING METHODS Appropriate rice all white rice

Unlike boiling the simmering and steaming methods use a measured amount of liquid to ensure the proper texture of the finished productThe gentler less-agitated heat of simmering releases less starch from the rice keeping it from becoming sticky This method yields long grain rice that is tender and fluffy It is good for rice used as a starch to accompany stews and other entreacutees Short grain rice cooked by this method is tender with unbroken grains as with sushi rice

Method (YIELD 6 cups [15 L] ) 1 qt water 1 L 1 pt long grain white rice 500 mL 1 tsp salt 5 mL

1 Bring water rice and salt to a boil in a heavy pot 2 Cover the pot and simmer over low heat for 18 to 20 min until all the water is absorbed 3 Remove cover and stir rice with a fork to allow steam to escape

STEAMED RICE Essentially cooked in the same manner as simmered rice this process is performed in a commercial steamer Rice and measured liquid are brought to a boil on the range then placed in a shallow hotel pan and cooked uncovered in the steamer

Rice cookers are another variation on steaming and simmering methods This method produces a consistent product by employing a thermostat and timer that cooks the rice at a simmer for precisely the right amount of time Rice cooker thermostats can also be set to hold rice hot without overcooking it

10

PILAF METHOD Appropriate rice long grain (white brown basmati etc)

The pilaf method of cooking rice is characterized by the use of a flavoured liquid (usually stock) and the addition of aromatic ingredients The pilaf method is different from methods previously mentioned as it begins with sweating aromatic ingredients The rice is added and coated in the same fat hence the classical French name riz au gras Like the simmering method the liquid used in making a pilaf is measured to ensure proper texture when done

Method (YIELD 6 cups [15 L] ) 2 oz butter 60 g 2 oz onions small dice 60 g 1 pt long grain white rice 500 mL 1 qt white stock 1 L 1 bay leaf 1 To taste salt and white pepper

1 Sweat the onion in the butter 2 Add rice and stir to coat with the butter 3 Add the stock and bay leaf and season to taste 4 Bring ingredients to a simmer Cover tightly and place in a 350 F (177 C) oven for

18 to 20 min until all the liquid is absorbed 5 Uncover and fluff with a fork to release steam

RISOTTO METHOD Appropriate rice medium grain or arborio

Risotto is a classic Italian cooking method for medium grain rice The risotto method cooks rice at an active simmer while stirring Hot seasoned liquid is continually added in small amounts until the rice is fully cooked The result is a hearty dish of short grain rice bound in a rich sauce thickened by the ricersquos own starch Traditionally risotto should be rich in flavour and for this reason a seasoned stock or wine are the liquids used A wide range of additional ingredients can also be added

Method (YIELD 8 cups [2 L] 10 ndash 1 cup [250 mL] appetizer or side dishes) 3 pt chicken stock 15 L To taste salt and white pepper 3 oz butter divided 90 g 2 oz onions small dice 60 g 1 pt medium grain rice 500 mL 3 oz grated Parmesan cheese 90 g

1 Bring chicken stock to a simmer and season with salt and pepper 2 In a separate pan heat 2 oz (60 g) butter and sweat the onion 3 Add rice to the sweated onion and stir to coat with the butter 4 Add about 1 cup (250 mL) of hot stock to the rice Simmer while stirring until most

of the stock is absorbed 5 Repeat step 4 until all the stock is absorbed and rice becomes tender 6 Finish the risotto by stirring in the remaining butter and Parmesan cheese

Heat to melt the cheese and butter Serve immediately

3

4

11


Whether simple or sophisticated rice presents itself well in any form The following are some delectable recipes that showcase the talent of some of Canadarsquos culinary experts

recipes RICE PUDDING SrsquoMORES Junior chef Dana Miller ONTARIO

Junior chef Dana Miller of Windsorrsquos Viewpointe Estate Winery offers his Rice Pudding Srsquomores as a familiar flavour with a twist for the ultimate sweet ending to any mealThe Graham cracker crust and marshmallow topping turn this traditional rice pudding into a retro favourite that is sure to please many a patron young and old Rice Pudding 12 tsp salt 2 mL 1 cup sugar 250 mL 6 tbsp cocoa powder 90 mL 7 12 cups water 19 L 1 12 cups US long grain white rice 375 mL 3 cups whole milk 750 mL 1 12 cups heavy cream 375 mL 6 oz semi-sweet chocolate chopped 180 g 6 egg yolks 2 tsp vanilla extract 10 mL 1 12 cups toasted pecans chopped 375 mL

In a 6 L pot whisk salt sugar and cocoa powder into water bring to a boil Stir in rice cover and reduce heat to simmer Cook for 20 minutes Add milk and continue simmering until rice is al dente Add cream and heat through Remove from heat Add chocolate and stir until melted In a small bowl whisk vanilla into egg yolks and slowly pour mixture into the rice pudding stirring vigorously as to make certain the egg mixture does not curdle

In a small skillet heat pecans on medium high heat constantly stirring until toasted [approx 5 minutes] Stir toasted pecans into pudding cover with plastic wrap and cool

Graham Cracker Crust and Crumbs 3 cups Graham cracker crumbs 750 mL 6 tbsp butter melted 90 mL 6 tbsp sugar 90 mL

Preheat oven to 350deg F Mix graham cracker crumbs with butter and sugar spread on parchment-lined baking tray and bake until crumbs brown about

30 g11 L 750 mL 750 mL 15 mL

Working quickly before gelatin sets place marshmallow mixture in a piping bag and pipe marshmallow topping on top of pudding and chill Prior to serving with a bruleacutee torch toast marshmallow topping until golden Garnish with mint leaves

10 minutes Cool then pulse in food processor until a sandy texture is obtained Place 2 tbsp (30 mL) in each of the 24 serving vessels and pat down with a spoon so as to compress the crumbs Divide rice pudding among the 24 serving vessels and cover with plastic wrap Chill

Marshmallow Topping 9 x 1 oz envelopes gelatin 4 12 cups sugar 3 cups light corn syrup 3 cups water divided 3 tsp vanilla extract In a large mixing bowl sprinkle gelatin over 1 12 cups (375 ml) of water mix and allow to bloom In saucepan bring remaining water sugar and corn syrup to a boil until candy thermometer reads 240deg F (115deg C)

Place the gelatin mixture in a mixer with a whisk attachment and slowly pour in hot syrup while mixing on high speed until white and fluffy about 10 to 15 minutes Turn mixer off and stir in vanilla

and berries

YIELD 24 SERVINGS

Source wwwriceinfocom12

PAN SEARED PACIFIC SALMON amp MANGO RISOTTO Chef Douglas Dika BRITISH COLUMBIA

From Glo Restaurant and Lounge in beautiful British Columbia comes Douglas Dikarsquos Pan-Seared Pacific Salmon and Mango Risotto In this flavourful dish fresh Pacific salmon is complemented by the creamy mouth feel of risotto and the tropical sweetness of mango 2 tbsp vegetable oil 30 mL 14 cup tomato paste 60 mL 12 cup white wine 125 mL 6 mangoes (peeled and chopped about 6 cups) 15 L 14 tsp salt 1 mL 3 cups water 750 mL

Combine vegetable oil and tomato paste in a saucepan over medium high heat and stir until caramelized Once caramelized deglaze pan with white wine Add mangoes salt and water Blend mixture until smooth Set aside

13 cup cocoa powder 80 mL 13 cup chili powder 80 mL 2 tbsp salt 30 mL 2 tbsp brown sugar 30 mL 24 x 4oz salmon fillets (bonelessskin-on) 120 g

Preheat oven to 450deg F Mix cocoa powder chili powder salt and brown sugar together and dredge the flesh side of each salmon in the mixture set aside Coat the bottom of a 12 inch sauteacute pan with oil and heat to mediumhigh heat Place four to six fillets in the hot pan coated side down and sear for 2 minutes

Transfer seared salmon to a half size baking tray skin side down Repeat until all salmon fillets are seared Place baking tray into the oven with all 24 fillets and cook approx 5 to 10 minutes until flesh is no longer translucent

1 cup unsalted butter 250 mL 12 cup white onion finely diced 125 mL 6 cups US Arborio rice 15 L 14 cups vegetable stock heated 35 L Salt to taste Melt butter on medium heat in a 6 L heavy bottom saucepan Add onion and sweat until translucent Add the rice stirring constantly until rice develops a shine Add 14 of the stock stirring constantly until the liquid has been absorbed by the rice Now add 2 cups of stock at a time and repeat the process until all the stock has been absorbed and the rice is creamy and cooked

96 baby heirloom tomatoes 24 oz spinach

Sauteacute tomatoes in a very hot non-stick pan for a few seconds until skins start to crack Combine mangotomato pureacutee with risotto Add spinach to risotto just before serving Garnish plate with tomatoes and serve alongside salmon

YIELD 24 SERVINGS

Source wwwriceinfocom

13


recipes continued

BROWN RICE BLACK BEAN AND AVOCADO PILAF Rose Reisman ONTARIO

Rose Reisman chef nutritionist wellness expert cookbook author and caterer shares this sensational simple and commercially profi table pilaf The combination of rice and beans creates a complete protein making this a menu item that is satiating and healthy for those foodservice operators who want to offer their patrons choices that are on trend

Rose Reisman chef nutritionist wellness expert cookbook author and caterer shares this sensational simple and commercially profitable pilaf The combination of rice and beans creates a complete protein making this a menu item that is satiating and healthy for those foodservice operators who want to offer their patrons choices that are on trend

6 cups brown rice 15 L 12 cups chicken stock 3 L

Combine the rice and stock in a 6 L pot cover and bring to a boil Lower the heat and simmer on very low for approximately 30 minutes or until the rice is almost cooked [al dente] Remove from heat and allow to rest for 10 minutes

canned black beans drained and rinsed

80 mL250 mL 500 mL

9 cups 225 L 9 cups sliced cherry tomatoes 225 L 3 cups diced ripe avocado 750 mL 2 cups diced green onion 500 mL 12 tsp freshly ground black pepper 2 mL

For more information on rice please visit these online sources

wwwriceinfocom A web site with a Canadian perspective on USA

Rice featuring tips health statistics recipes and other information for consumers and the

foodservice industry

wwwmenuricecom This web site will educate visitors on the variety of culinary applications that make rice ideal for

foodservice

wwwcalriceorg A web site that focuses on the California rice

industry and rice growing in general

reg

14

13 cup olive oil 1 cup freshly squeezed lime or lemon juice 2 cups chopped cilantro or parsley

Combine the remaining ingredients in a bowl mixing well Stir into the rice mixture and serve immediately

YIELD 24 SERVINGS


the global grain Rice is the primary dietary staple for more than half the worldrsquos population It is the most popular grain globally supplying energy complex carbohydrates fibre essential vitamins and minerals and

beneficial antioxidants Rice is the foundation for healthy eating

A natural convenience food US rice is easy to store and always ready to use with no peeling or chopping required Growers adhere to strict growing and packaging standards and work closely with the USDA to provide the best quality rice available

TABLE OF CONTENTS

Why rice 1 Maximize your menu 2 Nutrient rich and low allergen 3 The long medium and short of US Rice 4 And in a supporting role 5 Rice unlimited The many forms of US Rice 6 ndash 7 Parboiling power 8 Hold chill freeze retherm waste not want all 9 Cooking methods 10 ndash 11 Recipes 12 ndash 14 For more information 14

LOWER PORTION COSTS


ricewhy


MENU VERSATILITY












maximize




2
















975 g 975 g 875 g 825 g


Water (g) 10 75 12 57 10 65 8 63Water (g) 10 75 12 57 10 65 8 63



Fat (g) 3 5 1 1 1 1 02 04 1 2 03 1 1 1 04 1Fat (g) 3 5 1 1 1 1 02 04 1 2 03 1 1 1 04 1



Ash (g) 15 05 06 03 07 03 05 002Ash (g) 15 05 06 03 07 03 05 002



Iron (mg)Iron (mg) 15 11 04 2 1 6 02 1 1 4 02 1 2 11 04 215 11 04 2 1 6 02 1 1 4 02 1 2 11 04 2







Zinc (mg) 2Zinc (mg) 22 0722 4 14 12 0412 3 13 7 037 2 12 10 0410 32 07 1 04 1 03 1 04 3





975 g

Cooked 12 cup =

975 g

Cooked RDI

Raw 100g

Raw RDI

Cooked 12 cup =

875 g

Cooked RDI

Raw 100g

Raw RDI

Cooked 12 cup =

825 g

3

0 C 0





MEDIUM GRAIN












4







5


R I C E






US ARBORIO



Cooking Ratio


CALROSE







6 Cooking Ratio

US BLACK JAPONICA








US JASMINE





US arborio 4-12 20 - 30

US basmati 1-34 20 - 25

US jasmine 1-34 20 - 25





Parboiled 2 25 - 30




Calrose 1-16 20 - 30


7

0

O o


R I C E























9

cooking bull




1

2











10












3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS


LOWER PORTION COSTS


ricewhy


MENU VERSATILITY












maximize




2
















975 g 975 g 875 g 825 g


Water (g) 10 75 12 57 10 65 8 63Water (g) 10 75 12 57 10 65 8 63



Fat (g) 3 5 1 1 1 1 02 04 1 2 03 1 1 1 04 1Fat (g) 3 5 1 1 1 1 02 04 1 2 03 1 1 1 04 1



Ash (g) 15 05 06 03 07 03 05 002Ash (g) 15 05 06 03 07 03 05 002



Iron (mg)Iron (mg) 15 11 04 2 1 6 02 1 1 4 02 1 2 11 04 215 11 04 2 1 6 02 1 1 4 02 1 2 11 04 2







Zinc (mg) 2Zinc (mg) 22 0722 4 14 12 0412 3 13 7 037 2 12 10 0410 32 07 1 04 1 03 1 04 3





975 g

Cooked 12 cup =

975 g

Cooked RDI

Raw 100g

Raw RDI

Cooked 12 cup =

875 g

Cooked RDI

Raw 100g

Raw RDI

Cooked 12 cup =

825 g

3

0 C 0





MEDIUM GRAIN












4







5


R I C E






US ARBORIO



Cooking Ratio


CALROSE







6 Cooking Ratio

US BLACK JAPONICA








US JASMINE





US arborio 4-12 20 - 30

US basmati 1-34 20 - 25

US jasmine 1-34 20 - 25





Parboiled 2 25 - 30




Calrose 1-16 20 - 30


7

0

O o


R I C E























9

cooking bull




1

2











10












3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS


maximize




2
















975 g 975 g 875 g 825 g


Water (g) 10 75 12 57 10 65 8 63Water (g) 10 75 12 57 10 65 8 63



Fat (g) 3 5 1 1 1 1 02 04 1 2 03 1 1 1 04 1Fat (g) 3 5 1 1 1 1 02 04 1 2 03 1 1 1 04 1



Ash (g) 15 05 06 03 07 03 05 002Ash (g) 15 05 06 03 07 03 05 002



Iron (mg)Iron (mg) 15 11 04 2 1 6 02 1 1 4 02 1 2 11 04 215 11 04 2 1 6 02 1 1 4 02 1 2 11 04 2







Zinc (mg) 2Zinc (mg) 22 0722 4 14 12 0412 3 13 7 037 2 12 10 0410 32 07 1 04 1 03 1 04 3





975 g

Cooked 12 cup =

975 g

Cooked RDI

Raw 100g

Raw RDI

Cooked 12 cup =

875 g

Cooked RDI

Raw 100g

Raw RDI

Cooked 12 cup =

825 g

3

0 C 0





MEDIUM GRAIN












4







5


R I C E






US ARBORIO



Cooking Ratio


CALROSE







6 Cooking Ratio

US BLACK JAPONICA








US JASMINE





US arborio 4-12 20 - 30

US basmati 1-34 20 - 25

US jasmine 1-34 20 - 25





Parboiled 2 25 - 30




Calrose 1-16 20 - 30


7

0

O o


R I C E























9

cooking bull




1

2











10












3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS










975 g 975 g 875 g 825 g


Water (g) 10 75 12 57 10 65 8 63Water (g) 10 75 12 57 10 65 8 63



Fat (g) 3 5 1 1 1 1 02 04 1 2 03 1 1 1 04 1Fat (g) 3 5 1 1 1 1 02 04 1 2 03 1 1 1 04 1



Ash (g) 15 05 06 03 07 03 05 002Ash (g) 15 05 06 03 07 03 05 002



Iron (mg)Iron (mg) 15 11 04 2 1 6 02 1 1 4 02 1 2 11 04 215 11 04 2 1 6 02 1 1 4 02 1 2 11 04 2







Zinc (mg) 2Zinc (mg) 22 0722 4 14 12 0412 3 13 7 037 2 12 10 0410 32 07 1 04 1 03 1 04 3





975 g

Cooked 12 cup =

975 g

Cooked RDI

Raw 100g

Raw RDI

Cooked 12 cup =

875 g

Cooked RDI

Raw 100g

Raw RDI

Cooked 12 cup =

825 g

3

0 C 0





MEDIUM GRAIN












4







5


R I C E






US ARBORIO



Cooking Ratio


CALROSE







6 Cooking Ratio

US BLACK JAPONICA








US JASMINE





US arborio 4-12 20 - 30

US basmati 1-34 20 - 25

US jasmine 1-34 20 - 25





Parboiled 2 25 - 30




Calrose 1-16 20 - 30


7

0

O o


R I C E























9

cooking bull




1

2











10












3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS


0 C 0





MEDIUM GRAIN












4







5


R I C E






US ARBORIO



Cooking Ratio


CALROSE







6 Cooking Ratio

US BLACK JAPONICA








US JASMINE





US arborio 4-12 20 - 30

US basmati 1-34 20 - 25

US jasmine 1-34 20 - 25





Parboiled 2 25 - 30




Calrose 1-16 20 - 30


7

0

O o


R I C E























9

cooking bull




1

2











10












3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS








5


R I C E






US ARBORIO



Cooking Ratio


CALROSE







6 Cooking Ratio

US BLACK JAPONICA








US JASMINE





US arborio 4-12 20 - 30

US basmati 1-34 20 - 25

US jasmine 1-34 20 - 25





Parboiled 2 25 - 30




Calrose 1-16 20 - 30


7

0

O o


R I C E























9

cooking bull




1

2











10












3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS



R I C E






US ARBORIO



Cooking Ratio


CALROSE







6 Cooking Ratio

US BLACK JAPONICA








US JASMINE





US arborio 4-12 20 - 30

US basmati 1-34 20 - 25

US jasmine 1-34 20 - 25





Parboiled 2 25 - 30




Calrose 1-16 20 - 30


7

0

O o


R I C E























9

cooking bull




1

2











10












3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS


US BLACK JAPONICA








US JASMINE





US arborio 4-12 20 - 30

US basmati 1-34 20 - 25

US jasmine 1-34 20 - 25





Parboiled 2 25 - 30




Calrose 1-16 20 - 30


7

0

O o


R I C E























9

cooking bull




1

2











10












3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS


0

O o


R I C E























9

cooking bull




1

2











10












3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS









9

cooking bull




1

2











10












3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS


cooking bull




1

2











10












3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS













3

4

11









30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS










30 g11 L 750 mL 750 mL 15 mL





and berries

YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS











YIELD 24 SERVINGS


13


recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS



recipes continued







80 mL250 mL 500 mL







foodservice



reg

14



YIELD 24 SERVINGS


Documents

Get the Scoop on Rice · 2019. 9. 3. · production of snack foods, breakfast cereals and beverages. Rice flour is being used more frequently in baked goods and as a lighter coating