El arr
oz es la base perfecta para tener una alimentación más sana hoy en día. Es un carbohidrato complejo que propor
ciona energía,
br
a, v
ita
min
as
y m
ine
ral
es
ese
nci
ale
s, y
antioxidantes bene
cio
sos
pa
ra
nue
stro
cu
erp
o. E
l a
rro
z s
e p
ued
e c
om
bin
ar c
on
otro
s a
lim
ent
os
sal
uda
ble
s, c
om
o v
erd
ura
s, f
rut
as,
ca
rne
de
re
s, p
esc
ado
y
ave
, fr
ijo
les
y
pro
duc
tos
der
iva
dos
de
la
so
ya.
Casi el 88% de arroz consumido en los EE.UU. se pr
oduce en los EE.UU. Arkansas, California, Luisiana, T
ejas, Mississippi y Missou
ri p
rod
uce
n la
s v
arie
dad
es
de
alta
ca
lid
ad
de
arro
z
corto, medio y largo del grano así como arroz de la especialidad incluyendo jazmín, basmati, arborio, japonica ar
omático y negro r
ojo, entre otr
os.
Hay muchas
diferentes
variedades de
arroz
disponibles en
el mer
cado. Su
Arrocera
de Ar
oma
®
pu
ede
ca
da
vez
co
cin
ar c
ual
qui
er t
ipo
de
ar
roz
pe
rfe
cta
men
te.
A
co
ntin
uac
ión
en
con
tra
rá
las variedades de arroz comúnmente disponibles y sus características:
Ar
roz
de
gr
ano
la
rgo
El a
rro
z d
e g
ran
o la
rgo
es
al
arg
ado
y
del
gad
o, y
su
lo
ngi
tud
es
de
tre
s a
cu
atro
ve
ces
may
or q
ue
su
anc
ho.
D
ada
su
co
mpo
sic
ión
de
al
mid
ón,
lo
s g
ran
os
coc
ido
s q
ued
an
más
se
par
ado
s, l
ige
ros
y
esp
onj
oso
s, e
n c
om
par
aci
ón
con
el
ar
roz
de
gr
ano
m
edi
ano
o c
orto
. Id
eal
co
mo
pla
to
prin
cip
al y
ac
om
pañ
am
ien
to:
ta
zon
es
de
arro
z, f
ritu
ras
co
n
poc
o a
cei
te,
en
sal
ada
s y
pi
laf
s.
Arroz de grano mediano
El a
rro
z d
e g
ran
o m
edi
ano
, e
n c
om
par
aci
ón
con
el
ar
roz
de
gr
ano
la
rgo
, e
s m
ás
cor
to
y a
nch
o, y
su
lo
ngi
tud
es
de
do
s a
tre
s v
ece
s m
ayo
r q
ue
su
anc
ho.
Lo
s g
ran
os
coc
ido
s q
ued
an
más
hú
med
os
y ti
ern
os
que
el
ar
roz
de
gr
ano
la
rgo
, y
tie
nen
un
a
mayor tendencia a unirse. Ideal para plato principal , risotto o arroz con leche.
Arr
oz
de
gra
no
cor
to
El a
rro
z d
e g
ran
o c
orto
es
m
ás
rel
len
o, c
orto
y
cas
i re
don
dea
do.
Lo
s g
ran
os
coc
ido
s
que
dan
bl
and
os
y ti
end
en
a u
nirs
e, p
ero
au
n a
sí q
ued
an
sep
ara
dos
y
alg
o g
om
oso
s, y
dejan una sensación pegajosa al comerlos. Ideal para sushi, platos asiáticos y postres.
Para más información, visite el sitio web de la Federación de Arr
oz de los EE.UU. en
www.usarice.com/consumer
.
Arr
oz
int
egr
al
El a
rro
z in
teg
ral
es
un
al
im
ent
o e
l 1
00%
en
ter
o d
el g
ran
o q
ue
cab
e la
s p
aut
as
die
tét
ica
s d
e
los
EE
.U
U. p
ara
la
re
com
end
aci
ón
de
los
am
eric
ano
s a
l
pro
duc
to
dia
rio
de
l a
um
ent
o d
e g
ran
os
ent
ero
s. E
l a
rro
z in
teg
ral
no
tie
ne
la
cás
car
a e
xte
rio
r,
per
o c
ons
erv
a la
s c
apa
s d
e s
alv
ado
qu
e le
da
n u
n c
olo
r to
sta
do,
un
a te
xtu
ra
alg
o g
om
osa
y u
n s
abo
r d
elic
ado
si
mila
r a
l d
e la
nu
ez.
El
ar
roz
in
teg
ral
es
tá
dis
pon
ibl
e e
n v
ario
s ti
pos
,
inl
uso
el
gr
ano
co
rto
, m
edi
ano
y
lar
go
y s
e p
ued
e u
tiliz
ar a
lte
rna
tiv
am
ent
e c
on
arro
z b
lan
co
enriquecido.
Arr
oz
silv
est
re
El a
rro
z s
alv
aje
es
un
a h
ier
ba
acu
átic
a c
rec
ida
en
M
inn
eso
ta
y C
alifo
rni
a y
es
un
a a
dic
ión
fre
cue
nte
a
los
pi
laf
s d
el a
rro
z d
el g
ran
ola
rgo
y
las
m
ezc
las
de
l a
rro
z. S
u s
abo
r ú
nic
o, t
ext
ura
y c
olo
r o
scu
ro
ric
o p
rop
orc
ion
an
un
ace
nto
de
lic
ios
o a
lo
s p
lat
os
del
ar
roz
. E
l a
rro
z s
alv
aje
tam
bié
n h
ace
un
re
lle
no
mar
avi
llo
so
par
a la
s a
ves
de
co
rra
l c
uan
do
est
á c
oci
nad
o c
on
cal
do
y mezclado con sus frutas secadas preferidas.
ACERA DEL ARROZ
Cortesía de la Federación de Arr
oz de EE.UU.
15
15
Rice is the perfect foundation for today’s healthier eating. It is a nutrient-dense complex carbohydrate that supplies energy,
ber, essential vitamins and minerals and bene
cial antioxidants.
Rice combines well with other healthy foods such as vegetables, fruits, meat, seafood, poultry, beans and soy foods.
Nearly 88% of rice consumed in the U.S. is grown in the U.S. Arkansas, California, Louisiana, Texas, Mississippi and Missouri produce high-quality varieties of short, medium and long grain
rice as well as specialty rices including jasmine, basmati, arborio, red aromatic and black japonica, among others.
There are many different varieties of rice available in the market. Your Aroma
®
Rice Cooker can cook any type perfectly every time. The following are the commonly available varieties of rice
and their characteristics:
Long Grain Rice
This rice has a long, slender kernel three to four times longer than its width. Due to its
starch composition, cooked grains are more separate, light and
uffy compared to medium
or short grain rice. The majority of white rice is enriched to restore nutrients lost during
processing. Great for entrees and side dishes— rice bowls, stir-fries, salads and pilafs.
Medium Grain Rice
When compared to long grain rice, medium grain rice has a shorter, wider kernel that is two
to three times longer than its width. Cooked grains are more moist and tender than long
grain, and have a greater tendency to cling together. Great for entrees, sushi, risotto and
rice puddings.
Short Grain Rice
Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling
together, yet remain separate and are somewhat chewy, with a slight springiness to the
bite. Great for sushi, Asian dishes and desserts.
For recipes and rice information visit the USA Rice Federation online at
www.usarice.com/consumer
.
Brown Rice
Brown rice is a 100% whole grain food that
ts the U.S. Dietary Guidelines for Americans
recommendation to increase daily intake of whole grains. Brown rice contains the nutrient-
dense bran and inner germ layer where many bene
cial compounds are found. Brown rice
is available in short, medium and long grain varieties and can be used interchangeably with
enriched white rice.
Wild Rice
Wild rice is an aquatic grass grown in Minnesota and California and is a frequent addition
to long grain rice pilafs and rice mixes. Its unique
avor, texture and rich dark color provide
a delicious accent to rice dishes. Wild rice also makes a wonderful stuf
ng for poultry when
cooked with broth and mixed with your favorite dried fruits.
ABOUT RICE
Courtesy of the USA Rice Federation
