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Fast & Easy
5 - 15 MIN
15 - 30 MIN
30 - 45 MIN
45 - 60 MIN
1 - 2 HRS
Hacienda Sausage, Rice & Beans
THE RICE AGE
Rice, Health & More
The more you know about rice, the more you love it.
THE RICE AGE
Nutritionally, rice is hard to beat. No wonder other types of food are a little envious.
All UNCLE BEN'S
parboiled long grain white rice and flavored rice products are enriched with iron and B vitamins, including thiamin, folic acid, and niacin. And they naturally have minerals like phosphorus, magnesium and potassium.
A 1-cup serving of UNCLE BEN'S
100% whole grain products virtually meets the USDA daily requirement of three servings of whole grains.
Whole grain brown and milled white rice are nutrient-rich complex carbohydrates. MyPyramid recommends that 45-65% of daily calories should come from complex carbohydrates.
Rice is a natural source of amino acids.
Rice is naturally sodium- and gluten-free.
Whole grain brown rice is rich in beneficial nutrients, like antioxidants, phytonutrients, vitamins and minerals—and is a natural source of fiber for a healthy diet.
Rice is naturally low in fat and saturated fat. It has 0g trans fats and is cholesterol free.
A grain of rice may be small, but it's BIG in history, geography and variety.
Several varieties of this fine, long grain rice are grown in Arkansas, Mississippi, Missouri, Louisiana, and Texas. It is also the most common type of table rice consumed in the world.
Also known as japonica and calrose rice, this variety requires a temperate climate and is only grown in Japan, Korea, Australia, and some Mediterranean countries. This rice tends to be on the softer, sticky side.
Not as sticky and "clean tasting" as japonica varieties, this variety is popular in the southern U.S. and Puerto Rico, where it is served with beans, meats, and sauces.
The rice is slightly sweeter than conventional rice. Mochi is a specialty variety, with a small number of acres in California dedicated to growing it.
With a strong aroma and taste, and a sticky texture, this rice is much like California medium grain rice. Many varieties grown in the U.S. imitate this unique type of rice, but so far no one has matched it.
Grown in the northern Punjab region of India and Pakistan, this aromatic rice commands the highest price of any variety grown in the world. The raw kernel starts long and slender, but increases in length by more than three times when cooked. Indian Basmati is aged at least one year to increase its elongation and firmness when cooked.
An Italian variety commonly used in risotto dishes, Arborio Rice is close to California medium grain in appearance and texture, but is a bigger kernel with a distinct chalky center. When properly cooked, this develops a unique texture with a starchy creamy surface and a firm bite in the center.
Wild rice is a type of grass that grows a long stalk and thrives in deep water. Traditionally grown wild in the lakes of the northern United States and southern Canada. All wild rice is sold with the bran on the kernel (like brown rice), giving it a black appearance.
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