Types of Rice
Wondering what Rice is best for your dish? The information below will be helpful. And remember - Riceland Rice does not need rinsing. To retain vitamins, do not rinse before or drain after cooking.
- Nutritionious 100% whole grain product.
- Only the outer hull has been removed.
- Rice germ and bran layer remain on each kernel.
- Slightly chewy texture with a nutty flavor when cooked.
Long Grain Rice
- Remains separate and fluffy when cooked.
- Bran layer removed during milling process.
- Slender kernel with white color.
- Rice undergoes a steam and pressure process, called parboil, to create separate kernels when cooked.
- Golden color and firmer texture when cooked.
- Golden color comes from bran layer being forced into the kernel during the parboil process.
- It is not precooked; follow cooking directions on package.
- Use in soups, entrees and any recipe where the kernels need to remain separate.
Medium Grain Rice
- Shorter, wider kernel than long grain rice.
- Cooked grains are plump and tender, with greater tendency to cling Sticky Rice.
- Use in desserts, pies, puddings and casseroles where a smooth texture and the ability to hold its shape is desired.
Arroz con Pollo (rice and chicken)
To finish the dish, bring the chicken mixture to a boil, stir in the rice and water, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes.
Air Fryer Fried Rice Stuffed Eggrolls
Most of us are always looking for ways to repurpose leftovers, and this is one of our favorite ways to make the most out of day-old rice.
Air Fryer Curry Chicken Thighs Over Brown Rice
For those times when you are craving Indian food, this is the moment when you realize it is time to finally learn how to make your own chicken curry.