Arborio Rice is an Italian White Rice grown in the Piedmont and
Lombardy regions of Italy and also in California. Arborio is a
short, plump grain, when cooked, it has a creamy texture with the
inner grain remaining firm. Arborio absorbs more liquid than other
rices thus requiring additional liquid to be added throughout the
cooking period. It is used primarily in the Italian dish, Risotto.
Arborio is often considered the pasta of Northern Italy.
Arborio Rice is used primarily in Risotto dishes, which often
reflect the seasons. In Spring use baby vegetables, in Summer Tomato
and Basil, in Autumn Wild Mushrooms and in Winter Seafood. Serve as
an entree or side dish.
Baby Basmati Rice is a nutty flavoured, aromatic Rice which is
grown in India and Pakistan around the Himalayan Foothills, as well
as in Iran. Basmati Rice is well known for its fragrance and
delightful flavour. Basmati Rice is often served in Indian
Restaurants and used in Asian cooking. The grains of this Rice cook
up separate and fluffy. Basmati is similar to Jasmine Rice. Both
have a sweet, nutty flavour, however, Basmati has a much more
concentrated flavour. Baby Basmati Rice has a more delicate flavour
and texture than regular Basmati.
Baby Basmati Rice in any dish calling for Basmati, such as Indian
curries and stews.
Brown Basmati Rice is a thin, long grain that is light tan in
color. Brown Basmati still retains the Bran Coating, that gives the
rice a higher fibber content and a stronger aroma then White
Basmati. This rice has a nutty, earthy flavour and cooks up to a
firm texture. Brown Basmati is grown in the Himalayan Foothills of
India and Pakistan. This Rice cooks up easily into separate, fluffy
grains. Substitute Brown Basmati when a recipe calls for a Brown
Brown Basmati is an all purpose Rice. Traditionally served with
South Asian Curries and Coconut Milk dishes. The rich, nutty flavour
is delicious in Lentil dishes, casseroles, stir fry, fresh mushroom
and vegetable soups.
White Basmati Rice is a nutty flavoured aromatic Rice which is
grown in India and Pakistan around the Himalayan foothills, as well
as in Iran. It is a long grain, thin, White Rice. Basmati Rice is
well known for its fragrance and delightful flavour. Basmati Rice is
often served in Indian restaurants and used in Asian cooking. The
grains of this Rice cook up separate and fluffy. Basmati is similar
to Jasmine Rice. Both have a sweet, nutty flavour, however, Basmati
has a much more concentrated flavour.
Basmati can be used whenever a long grain White Rice is needed. It's
most often used in South Asian cooking. The nutty flavour and firm
texture go well with spicy curries and stir fry. A good choice for
stews and soups.
Botan Rice is also known as Sushi Rice, because this is the type
of sticky rice used in Sushi. Botan Rice is a small, round, ivory
colored grain with a mildly sweet flavour. Botan Rice becomes sticky
as it cooks and holds together well. Botan Rice is a Glutinous Rice
which works well in Asian desserts.
Botan Rice is mostly commonly used as Sushi Rice, a combination of
rice, vinegar, and sugar. Botan Rice can also be used as dessert
rice in puddings and custard molds. In some countries Glutinous Rice
is also cooked with Coconut Milk and sugar for sweet dishes.
Short Grain Brown Rice is a small almost round grain of Rice
that contains a higher starch content than long or medium grain
rice's. Thus the short grain brown rice tends to be moist causing
the grains to stick together. Also known as Pearled Rice or
Glutinous Rice (does not contain gluten). This type of rice is easy
to handle with chopsticks thus preferred in the Orient. This rice
cooks up like the Italian Arborio rice. They are similar in shape
and texture. The Brown Short Grain still has the high fiber Bran
coating giving it a nuttier flavour.
Short Grain Brown Rice in creamy rice dishes and stuffing's. Use as
a substitute for Arborio or Mochi Rice. Use to make confections,
crackers, rice balls, rice cakes and rice molds. Its starchy
consistency makes it useful for rice puddings.
Carnaroli Rice is an Italian White Rice grown in the Piedmont
and Lombardy regions of Italy. Considered to be one of the finest of
the rice's used to make Risotto, Carnaroli is a short, plump grain.
It's in the same family as Arborio Rice, however, the grain is
larger. When cooked it has a creamy texture with the inner germ
kernel remaining firm. This Rice can absorb much more liquid than
other rice's. It is used primarily in the Italian Dish, Risotto.
Risotto is often considered the pasta of Northern Italy.
Carnaroli Rice is used primarily in Risotto dishes, which often
reflect the seasons. In Spring use Baby Vegetables, in Summer Tomato
and Basil, in Autumn Wild Mushrooms and in Winter Seafood. Serve as
an entree or side dish.
Chinese Black Rice is a short grain Rice with a high gluten
content making it perfect for both sweet and savoury dishes. Chinese
Black Rice is deep black in color prior to cooking and imparts a
beautiful deep dark purple color after cooking. This Rice has a
sweet flavour and a wonderful sticky texture. Traditionally served
in Taiwan and mainland China as a dessert ingredient, in the West
Black Rice is most often found served with main courses.
When cooked, Black Chinese Rice has a beautiful shiny, Indigo color.
Use Black Rice alone or mix with White Rice for color and texture in
stuffing's, desserts, rice molds pudding and Rice Balls.
Himalayan Red Rice has been grown in South Central Asia for many
centuries. The Rice Paddies located in the Foothills of the
Himalayan Mountains produce the most aromatic Red Rice. Himalayan
Red Rice is also grown in France. Similar in shape to brown rice but
with a deep rosy color, Red Rice contains more of the Natural Bran
than does White Rice. For this reason it requires a longer cooking
time and has a nuttier more complex flavour than processed White
firm and hearty texture of Red Rice is perfect for Rice Salads and
Rice Pilaf dishes. The full shape and rosy color make it a wonderful
choice for meals show casing rice. It goes remarkably well with
steamed vegetables, grilled fish and light meats. Combine Red Rice
with White Rice for textural and visual interest.
Jasmine Rice is fragrant and aromatic, with a very soft and
delicate flavour. Prized for centuries in Thailand for its silky
texture, and sweet nutty flavour. Jasmine Rice cooks up separate and
fluffy. Jasmine Rice gives off a delicate fragrance reminiscent of
Jasmine Tea. Although originally grown in Thailand, Jasmine Rice is
now cultivated in India and the United States. Jasmine Rice is
similar in flavour and texture to Basmati Rice and typically lower
Excellent served with spicy dishes, its mild aromatic qualities help
to balance hot foods. It's the favourite rice in Thai households.
Mochi Rice, is a hulled, short grain, Glutinous White Rice. It's
flavour is mild and slightly sweet. ; This Rice has a very high
starch content, which makes Mochi extremely sticky. A traditional
Rice of Japan, Mochi is most frequently used to make Rice Cakes. To
make the cakes, cooked Rice is pounded until it becomes sticky
enough to hold together. It's then shaped into balls or cakes, then
wrapped with Seaweed or filled with little pieces of meat or
seafood. Mochiko Flour is made from this Rice and used to make
Crackers and Rice Noodles.
Mochi is often used to make confections, Crackers, Rice Balls, Rice
Cakes and Rice Molds. It's sweet flavour and starchy consistency
make it a good choice for making California Rolls. Due to it's
sweet, starchy nature, it also makes a wonderful Rice Pudding.
Purple Sticky Rice is native to Thailand, it is now also grown
in California. It has a typical rice shape. Uncooked Purple Sticky
Rice looks like burnt brown rice; it has a charred appearance. When
cooked it imparts a beautiful shiny Indigo color. Purple Sticky Rice
has a sweet flavour, sticky texture and cooks up to a shiny, Indigo
Purple Sticky Rice is often cooked as a dessert rice. This rice is
commonly used as a dessert rice in Southeast Asia. Use it in
stuffing's, puddings and rice balls.
Wild Pecan Rice Hailing from Louisiana, this aromatic rice is a
hybrid (its parents have no relation to either wild rice or pecans)
with a rich, nutty flavour and a cooked fragrance akin to popcorn.
Rinse the rice cover with 4 cups of water. Bring to a boil, reduce
heat simmer, covered 45-50 minutes. Drain off excess water. The rice
will burst when tender. Six ounces dry yields 3 cups cooked.
Wehani Red Rice: Rinse well. Cover with 4 cups of water. Bring
to a boil, reduce heat simmer, covered 45-50 minutes. Drain off
excess water. The rice will burst when tender. Six ounces dry yields
3 cups cooked.
Wild Rice (Zizania Aquatica) is not really a rice; it is a seed
from an Aquatic Grass. Wild Rice was important to the survival of
many tribes in the upper Midwest. The harsh winters of Minnesota
made hunting and fishing difficult and Wild Rice was often the
subsistence food for entire tribes. Wild Rice is very dark brown to
black in color. Our jumbo size is the premium Wild Rice, each grain
is close to one inch long.
high price of Wild Rice usually makes it a featured part of a menu,
the Rice has a chewy, nutty flavour. Wild Rice is often served with
game, such as Venison or Pheasant. Wild Rice and Wild Mushrooms are
also a great combination in soups or pilafs. Cooked with
Cranberries, Wild Rice makes a great side dish.. Canada