What's New in Rice Archive

Introducing New Aromatic Jazzman Rice from Louisiana

Introducing New Aromatic Jazzman Rice from Louisiana

Jazzmen Rice The inaugural crop of Jazzman rice, a U.S.-bred jasmine-type aromatic rice variety, will be available for chefs and consumers this November. Developed by the Louisiana State University AgCenter's Rice Research Station, Jazzman rice has the appealing appearance, aroma and taste of aromatic rice that in the past was only available from other countries. Today, aromatic rice like Jazzman is grown by U.S. farmers and available for foodservice.

"For several years, professionals and consumers taste-tested many different options that led us to this variety," said Dr. Xueyan Sha, LSU AgCenter rice researcher. "We knew this was a winner, and it was worth the wait. This variety is outstanding."

Jazzman rice will provide chefs and operators with a premium long grain aromatic rice variety grown here in the U.S., helping to support American farmers, the U.S. economy and reducing food miles.

"The USA Rice Federation is very excited about the development of Jazzman rice," said Judy Rusignuolo, Director of National Consumer Education and Foodservice Marketing. "This is on-trend and exactly what chefs are looking for to add interest and variety to their menus. Researchers and farmers have worked hard to make sure it will meet the highest standards in quality."

The new variety will be marketed by Jazzmen Rice, LLC, and will feature the image of the legendary musician Louis Armstrong on the package. The "Grown in the USA" rice logo identifies rice produced in the U.S.

Rice is naturally nutritious and gluten-free

A growing number of Americans suffer from Celiac Disease, a digestive disorder to gluten--the protien found in wheat, barley, rye and possibly oats, also known as WBRO.

Treatment requires a lifelong avoidance of gluten-containing foods. The National Institutes of Health estimate that three million Americans may suffer from gluten intolerance and millions more from gluten sensitivity.

Rice is the ideal ingredient for chefs, operators and consumers seeking solutions to creating gluten-free dishes that offer menu variety and good nutrition. Rice is naturally gluten-free and a highly digestible grain that is low in calories, sodium- and cholesterol-free, and has no trans fat or saturated fat. Today, an increasing number chefs and operators recognize the importance of offering delicious gluten-free dishes to their patrons to ensure an enjoyable dining experience free of gluten-containing ingredients.

Executive Chef of Kimpton Restaurant Panzano in Denver, Elise Wiggins has seen firsthand how offering gluten-free options affects her guests. "I get rave reviews and have literally brought people to tears," says Chef Wiggins. "At least 15-30 people a day come to eat in my restaurant because they know I will serve them safely and have an extensive menu that is gluten free."

Try these gluten-free recipes using U.S.-grown rice:

Chef Tomoharu Nakamura Wins 2009 SushiMasters Finals

nakamura img The California Rice Commission, the state that produces medium and short grain japonica-style rice used in U.S. sushi, hosted three regional sushi making contests that led winners to the 2009 SushiMasters East/West Challenge. The event was held at the Aratani/Japan America Theatre in Little Tokyo, Los Angeles.

Competitors included:

Randy Noprapa of Maneki Neko Restaurant in Falls Church, Virginia
Toshio Furihata of Moshi Moshi Restaurant in Miami Beach, Florida
Hyun Min Suh of Sushi Ran in Sausalito, Florida
Tomoharu Nakamurs of Sanraku in San Francisco

Chef Nakamura, 2008 SushiMasters State Finals Champion, capture the title as the nation's top SushiMaster and was awarded gold medals for his Morikomi Plate and Signature Roll, called "Harvest Celebration". Chef Nakamura credited his use of seasonal items and a special combination of three varieties of California rice as his keys to success.

"I can't believe it," said Nakamura, of Sanraku in San Francisco. "I didn't think I could do this again!"