What's New in Rice Archive

Did you know that 1 in 133 Americans live with Celiac disease, an intolerance to gluten, which is contained in wheat and other grains?¹

As more Americans are discovering they may be gluten sensitive, gluten-free menu offerings are on the rise. Also, according to ACNielsen, gluten-free retail products rang up $660 million in sales in fiscal 2006, up 31.5% from 2005.² With lengthy lists of foods to avoid, these diners are looking for gluten-free grains to fulfill their dietary requirements while satisfying their adventurous food cravings.

The answer: rice – the grain of choice. Enriched white and whole grain brown rice are healthy options for gluten-sensitive customers because they’re a good source of 15 vitamins and minerals, not to mention fiber. Not only is it non-allergenic, rice is also versatile. It delivers today’s authentic flavors and offers a world of menu possibilities for all of your diners.

Chef Aaron Flores of Chicago, Executive Chef of the Celiac Sprue Association, has found many ways to cater to his patrons with gluten sensitivity. Chef Aaron suggests that you first “review your own menu. There are a lot of items on your existing menus that are already gluten-free. Rice is naturally gluten-free, so start with the items that have rice such as risotto, paella and rice pudding.”

For more information and tips, read the rest of Chef Aaron’s interview in our Chef’s Corner and visit the Celiac Sprue Association’s Web site.

And try USA Rice recipes for gluten-free options, such as Chef Aaron’s Seafood Risotto with Grilled Vegetables – it’s delicious!

¹ “The Rice Answer,” ² The Oregonian, 11/15/06