What's New in Rice Archive

National Rice Month - 2010

September Marks the 20th Anniversary of National Rice Month! Foodservice professionals and rice-growing communities across the country are celebrating by recognizing the many culinary and economic benefits of U.S.-grown rice and the farmers who make it all possible. The numerous types of rice produced domestically help chefs and operators create authentic global dishes, reduce food miles and highlight responsible food choices.

Did You Know?

• Arkansas, California, Louisiana, Mississippi, Missouri and Texas produce 20 billion pounds of high-quality rice, meeting demand in America and abroad. Read more about rice growing states.
• Early American colonists began cultivating rice by accident!
  In 1685, a storm-battered ship from Madagascar reached Charles Towne harbor in South Carolina. As a gift for repairing the ship, the captain gave local planters a small quantity of "Golden Seede Rice." Learn more about rice history.
• In Japan, the word for "cooked rice" is the same as the word for "meal." Legend has it that soaking rice before cooking frees its life energy, giving those who eat it a more powerful soul. Find more rice legends.
• USA Rice's Education Center offers an assortment of recipes, cooking techniques and demonstrations to inspire your culinary creativity during National Rice Month!

Hear what dietitians, chefs and farmers have to say about U.S.-grown rice.

USA Rice Attends "Chefs Move to Schools" White House Event, Supports School Nutrition Initiatives

USA Rice Federation joined the nation's top chefs and culinary professionals at a White House event designed to team up chefs with schools to improve school meals. First Lady Michelle Obama and White House Chef Sam Kass launched the "Chefs Move to Schools" program as an essential part of the "Let's Move!" campaign to improve childhood health and combat obesity through nutrition education and healthy meals in schools.

"I'm excited to announce the 'Chefs Move to Schools' program, an opportunity for chefs around the country to adopt a local school to help solve the childhood obesity epidemic within a generation," Mrs. Obama said. "We are going to need everyone's time and talent."

The USA Rice Federation, which represents U.S. rice farmers and the industry, was invited to attend the event in recognition of its ongoing nutrition education initiatives, culinary support for school foodservice, and recent work with District of Columbia Public Schools to help menu more whole grain rice dishes that appeal to students.

Mrs. Obama acknowledged the important role of all stakeholders including America's farmers. "You all know the enormous amount of care and the sense of pride that our farmers put into growing the food that nourishes the world," she said.

USA Rice actively works to improve school lunches and helps educate students to establish life-long healthy eating habits. One such K-12 success has been the increased menuing of Rice Bowls, a popular dish that combines enriched white or whole grain brown rice with fresh veggies, lean proteins and flavorful sauces. Learn more about USA Rice's K-12 activities.

Top New Orleans Chefs Visit Louisiana Rice Farms to Learn About U.S.-Grown Rice

Thirty chefs from top restaurants in New Orleans attended the 101st Louisiana State University AgCenter Rice Research Station Field Day in Crowley, LA. With heightened interest in the "farm-to-table" trend and desire to know the origins of our food supply, chefs enthusiastically took the opportunity to learn more about rice production by touring research plots and hearing about new rice varieties being grown in Louisiana.

The chefs also spent time visiting a local rice farm and a mill. Sponsored by Jazzmen Rice, LLC, marketers of a new variety of U.S. jasmine-type rice grown in Louisiana, the event enabled chefs to interact with farmers and see the state's rice varietal development process firsthand. Chefs who attended are supporters of U.S.-grown rice, many of whom have participated in recent restaurant promotion events with the USA Rice Federation in New Orleans.

USA Rice Education Guide Wins PRSA 2010 Bronze Anvil Award

The Public Relations Society of America (PRSA) honored the USA Rice Federation with the 2010 Bronze Anvil Award for "superior performance" of PR tactics for its education guide: U.S. Rice in the Culinary Classroom. USA Rice was selected from among 700 entrants.

The comprehensive teaching tool, which includes cooking videos and classroom presentations, is the centerpiece of USA Rice's outreach to culinary educators and chefs who conduct training. To create a curriculum that delivers the most value in the classroom, the USA Rice Federation collaborated with an advisory panel of instructors and chefs.

The International Association of Culinary Professionals (IACP) also honored USA Rice with a 2010 "Award of Excellence" for the education guide. Read more.

"The recognition from industry-leading organizations like PRSA and IACP confirms the importance of this teaching resource," said Judy Rusignuolo, Director of National Consumer Education & Foodservice Marketing for USA Rice Federation. "The program helps USA Rice achieve our mission of fostering the growth of culinary students and chefs through education."