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ABOUT RICE
Courtesy of the USA Rice Federations
Rice is the perfect foundation for today’s healthier eating. It is a nutrient-dense complex carbohydrate that supplies energy, fiber, essential vitamins and minerals
and beneficial 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 fluffy
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 fits 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
beneficial 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 flavor,
texture and rich dark color provide a delicious accent to rice dishes. Wild rice
also makes a wonderful stuffing for poultry when cooked with broth and mixed
with your favorite dried fruits.
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ACERADEL
ARROZ
Cortesíade
laFederación
deArroz
deEEUU
Elarroz
esla
baseperfecta
paratener
unaalimentación
mássana
hoyen
día.Es
uncarbohidrato
complejoque
proporcionaenergía,
fibra,vitaminas
y
mineralesesenciales,
yantioxidantes
beneficiosospara
nuestrocuerpo.
Elarroz
sepuede
combinarcon
otrosalimentos
saludables,como
verduras,frutas,
carnede
res,pescado
yave,
frijolesy
productosderivados
dela
soya.
Casiel
88%de
arrozconsumido
enlos
EE.UU.se
produceen
losEE.UU.
Arkansas,California,
Luisiana,T
ejas,Mississippi
yMissouri
producenlas
variedadesde
altacalidad
dearroz
corto,medio
ylargo
delgrano
asícomo
arrozde
laespecialidad
incluyendojazmín,
basmati,arborio,
japonicaaromático
y
negrorojo,
entreotros.
Haymuchas
diferentesvariedades
dearroz
disponiblesen
elmercado.
SuArrocera
deAroma
®
puedecada
vezcocinar
cualquiertipo
dearroz
perfectamente.A
continuaciónencontrará
lasvariedades
dearroz
comúnmentedisponibles
ysus
características:
Arroz
degrano
largo
Elarroz
degrano
largoes
alargadoy
delgado,y
sulongitud
esde
tresa
cuatroveces
mayorque
suancho.
Dadasu
composiciónde
almidón,los
granos
cocidosquedan
másseparados,
ligerosy
esponjosos,en
comparacióncon
el
arrozde
granomediano
ocorto.
Idealcomo
platoprincipal
yacompañamiento:
tazonesde
arroz,frituras
conpoco
aceite,ensaladas
ypilafs.
Arroz
degrano
mediano
Elarroz
degrano
mediano,en
comparacióncon
elarroz
degrano
largo,es
más
cortoy
ancho,y
sulongitud
esde
dosa
tresveces
mayorque
suancho.
Los
granoscocidos
quedanmás
húmedosy
tiernosque
elarroz
degrano
largo,y
tienenuna
mayortendencia
aunirse.
Idealpara
platoprincipal
,risotto
oarroz
conleche.
Arroz
degrano
corto
Elarroz
degrano
cortoes
másrelleno,
cortoy
casiredondeado.
Losgranos
cocidosquedan
blandosy
tiendena
unirse,pero
aunasí
quedanseparados
y
algogomosos,
ydejan
unasensación
pegajosaal
comerlos.Ideal
parasushi,
platosasiáticos
ypostres.
Paramás
información,visite
elsitio
webde
laFederación
deArroz
delos
EE.UU.en
www.usarice.com
/consumer.
Arroz
integral
Elarroz
integrales
unalimento
el100%
enterodel
granoque
cabelas
pautas
dietéticasde
losEE.UU.
parala
recomendaciónde
losamericanos
al
productodiario
delaumento
degranos
enteros.El
arrozintegral
notiene
la
cáscaraexterior
,pero
conservalas
capasde
salvadoque
ledan
uncolor
tostado,una
texturaalgo
gomosay
unsabor
delicadosimilar
alde
lanuez.
El
arrozintegral
estádisponible
envarios
tipos,inluso
elgrano
corto,mediano
y
largoy
sepuede
utilizaralternativamente
conarroz
blancoenriquecido.
Arroz
silvestre
Elarroz
salvajees
unahierba
acuáticacrecida
enMinnesota
yCalifornia
yes
unaadición
frecuentea
lospilafs
delarroz
delgranolargo
ylas
mezclasdel
arroz.Su
saborúnico,
texturay
coloroscuro
ricoproporcionan
unacento
deliciosoa
losplatos
delarroz.
Elarroz
salvajetambién
haceun
relleno
maravillosopara
lasaves
decorral
cuandoestá
cocinadocon
caldoy
mezcladocon
susfrutas
secadaspreferidas.
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