represents 20 percent of the world's per capita caloric
consumption. More than 50 percent of the world's population
is dependent upon rice for 80 percent of its diet.
Rice is cultivated in more than
100 countries and on every continent except Antarctica
- from sea level to an altitude of 3,000 meters. To
keep pace with demand, technological advances in production
are occurring rapidly. However, much of the world's
rice crop is still dependent upon annual rainfall patterns,
such as occur during the Asian monsoon season. Changes
in world weather patterns can easily alter the delicate
balance between world supply and demand, dramatically
affecting world rice trade patterns and price levels.
World rice trade represents only
about 5 percent of world consumption. However, this
relatively small amount traded (worth roughly $5.0 billion
annually) has a major impact on world economic and political
over a hundred countries in the world import rice annually.
Trade in rice is stratified according to rice types.
More than three-fourths of the total rice traded in
the world is long grain (Indica) rice. Most of the remainder
is medium or short grain (Japonica) rice. About two-and-one-half-million
tons of aromatic rice, and up to 100,000 tons of glutinous
rice, are traded annually. For exporting nations, meeting
market needs entails supplying the type, form, class
and quality of rice that satisfy local taste preferences.
The United States is unique as a
major exporter of all rice types. The U.S. rice industry
is able to provide rice in whatever form desired (i.e.
brown, milled, parboiled) and according to the shipment
basis required (packaged, bagged, bulk, destination
bagging, f.a.s., f.o.b., c.i.f., etc.). Quality standards
for USA rice are closely adhered to and, in addition,
are continually reviewed and updated. Thus the U.S.
rice industry offers product diversity, availability,
reliability, and service unsurpassed in the world.
Did You Know?
Rice is the staple food for two-thirds
of the world's population. The simple grain has been
a popular life-sustaining food for thousands of years
because it is nutritious, versatile, economical, easy
to prepare and tastes good!
Rice is a complex carbohydrate. Humans
need complex carbohydrates in their diet because they
fuel the body. Complex carbohydrates are stored in
muscles and released as energy as needed.
Rice protein, when compared to that
of other grains, is considered one of the highest
quality proteins. It has all eight of the essential
amino acids, necessary building blocks for strong
muscles. Rice is also a good source of other essential
nutrients -- thiamin, riboflavin, niacin, phosphorus,
iron and potassium. Rice contains no fat, no cholesterol
and no sodium. This along with being nonallergenic
and gluten free, makes rice especially well suited
for persons with special dietary needs.
Rice offers versatility unsurpassed
by an other food. It can be made part of any meal
in recipes for soups, salads, main dishes and desserts.
In Asia rice is considered sacred.
In Japan there are shrines to the god of rice.
Honda means "main rice field."
Toyota means " bountiful rice field."
Arkansas is the largest rice producing
state in the U. S.
Rice can be indefinitely cropped in
irrigated fields. Some rice fields are believed to
have been continously cropped for more than 2,000
There are over 29,000 grains of rice
in one pound (based on long grain white rice).
In Japan, rice grains are affectionately
called "little buddhas," to encourage children
to eat rice for the rest of their lives.
The Greek poet, Sophocles, in 495 BC
mentioned rice in the Tragedies.
Louis Armstrong signed his autograph
"Red Beans and Ricely Yours..."
In China, the typical greeting is "Have
you had your rice today?" The typical answer
In India, it is said the grains of
rice should be like two brothers: close but not stuck
In Thailand when you call your family
to a meal you say, "Eat Rice."
The Japan word for cooked rice is the
same as the word for meal.
A Guide to Rice
Holding rice after cooking:
RICE FOR SHORT PERIODS (UP TO ONE HOUR) -- Turn rice
immediately into shallow pans, cover and keep warm.
Rice should not be left in stockpot more than 10 minutes
after cooking is completed. The addition of one-half
cup melted butter, margarine or oil to each gallon
of cooked rice will help keep the grains separate
TO HOLD MORE
THAN ONE HOUR -- Rice should be undercooked slightly
before serving. Place in shallow pans and add one-half
cup butter, margarine or oil and one-half cup boiling
water for each gallon of rice. (Small quantities may
be kept warm in a covered colander over hot water.)
RICE -- Cover well to prevent grains from drying or
absorbing flavors of other foods. Refrigerated rice
may be held as long as one week.
RICE -- Add one-half cup liquid per quart of cooked
rice. Cover and heat on top of range or in oven.
METHOD -- Combine ingredients in stockpot and bring
to a boil over high heat. Stir once or twice. Cover
with a tight fitting lid or heavy-duty foil. Lower
heat to simmer; cook 15 minutes (25 minutes for parboiled
rice; 45 minutes for brown rice). If rice is not quite
tender or liquid is not absorbed, replace lid and
cook 2 to 4 minutes longer. Remove from heat and transfer
immediately to shallow pan(s). Keep in warm place
OVEN METHOD --
Use boiling liquid. Place ingredients in shallow pan(s);
stir. Cover with tight lid or foil and bake at 350
degrees for 25 - 30 minutes. (35 minutes for parboiled
rice; 1 hour for brown rice).
METHOD -- Use boiling liquid. Place ingredients in
steamer pan(s); stir. Place uncovered pan(s) in steamer
and cook according to manufacturer's directions. Or
using 5 to 10 pounds pressure, cook 15 to 20 minutes
(20 to 25 minutes for parboiled rice or brown rice).
Tips For Perfect Rice:
on tightly during cooking to prevent steam from escaping.
At end of cooking
time remove lid and test for doneness. If rice is
not quite tender or liquid not absorbed, cook 2 to
4 minutes longer.
When rice is
cooked in stockpot, immediately turn into shallow
pan or pans.
All cooked rice
should be fluffed with a fork or slotted spoon to
allow steam to escape.