Media Center

black beans and rice

What's New in Rice Archive

Rice Joins the IACP Family Table in Celebrating Our Traditions

The USA Rice Federation joined more than 1,400 members of the foodservice industry as they explored their culinary roots, how their heritages influence what they cook and eat, and the future of the food industry. This was the fare at the International Association of Culinary Professionals’ (IACP) annual conference in Chicago, where USA Rice was a sponsor and exhibitor.

USA Rice sponsored the IACP Culinary Trust Event, “Celebrating the Family Table: Generations of Inspiration.” This fundraiser for hunger relief and culinary scholarships honored the joys of cooking and eating with a family-style dinner. The menu was developed in collaboration by celebrity chefs including Chefs Art Smith, Dean James Mox and Nathalie Dupree.

USA Rice worked closely with the Trust to provide U.S.-grown rice for two of the courses served, developed by Food Network TV personality (Iron Chef America) Chef Cat Cora. Chef Cora provided:

  • Chicken Soup with Egg-Lemon Sauce, Avgolemeno, using U.S. Arborio rice
  • Creamy Rice Pudding, Rizogalo, using U.S long grain rice

IACP President, Blake Swihart, stated, “USA Rice is the perfect sponsor for The Culinary Trust event. Rice is a beloved food for all families and an integral ingredient in any ethnic background’s cuisine. It can help preserve ties to family-based culinary roots and provide a base on which innovative culinary creations are made.”

Rice Jazzes up RCA’s Annual Conference in New Orleans

RCA caption This year’s Research Chefs Association (RCA) conference in New Orleans came on the heels of Mardi Gras and was among the first conference groups to visit the revitalized Gulf city.

The energy and flavor of “The Big Easy” came through loud and clear in a conference session sponsored by the USA Rice Federation, “The Evolution of Cajun and Creole Cuisine.”

The session’s panel represented the seven nations that contributed prominently to the evolution of the distinctive cuisines led the session and included Chefs Paul Prudhomme, Leah Chase and Andrea Apuzzo. The consensus was that regardless of the national influence, rice is the common denominator in preparing the authentic flavors New Orleans is famous for.

USA Rice provided a locally grown, aromatic “popcorn rice” for the group’s Annual Awards Luncheon. Award-winning chefs prepared two of the meal’s regionally inspired courses. Gumbo des Herbes was created by Chef Leah Chase of Dooky Chase Restaurant. Tasso-Cured Pork Loin with Popcorn Rice Pilaf was present by Chefs Donald Link and Stephen Stryjewski of Cochon Restaurant.