What's New in Rice Archive

2011 Celebrates the Farmer, Research & Healthy Rice Bowls Contest Winner

2011 Celebrates the Farmer!

Look for more attention to be paid to U.S. farmers and producers on menus across the nation as a growing "back-to-the-source" mentality takes hold in the industry, according to Technomic. Farmers are expected to see a boost in restaurants requesting their attendance at events, special dining functions and as spokesmen to support chef's efforts to use local/U.S.-grown products.

America's rice farmers are central to this trend and the fundamental farm-to-table philosophies that are at the core of menu development for many foodservice professionals. To show thanks for their efforts, the USA Rice Federation highlights chefs and operators who menu U.S. rice to further reinforce the farm to table connection.

Recently USA Rice recognized restaurants in Biloxi, Ocean Springs and Gulfport Mississippi through a restaurant promotion in conjunction with the 2010 USA Rice Federation Outlook Conference. A dozen area restaurants, including those in the Beau Rivage hotel, welcomed industry members by displaying USA Rice signage saying "Proudly Supporting America's Rice Farmers" and by featuring special rice dishes on their menus.

Executive chef Joseph Friel of Beau Rivage Resorts & Casinos in Biloxi was presented a certificate of appreciation by USA Rice Federation Chairman and Louisiana rice farmer, Jackie Loewer, for his unique and trendsetting menus using U.S.-grown rice. Find out more about Chef Friel in this month's Chef Corner.

Also, read more about USA Rice's Foodservice Recognition Program, the "Salute to New Orleans Restaurants" Promotion and how Executive Chef Darin Nesbit, of Dickie Brennan's Steakhouse, Palace Cafe and Bourbon House restaurants in New Orleans partnered with Louisiana rice farmer Jimmy Hoppe of Hoppe Farms to highlight the state's agriculture and cuisine.

 

New Foodservice Research Shows U.S. Rice Meets Demand USA Rice Federation conducted proprietary research among 500 chefs and operators to learn more about rice's role in foodservice. Results showed that rice is positively perceived as an important ingredient with more than half of foodservice professionals increasing their usage of rice in the past year and intending to increase usage in the coming year. Other results included: Nearly 90% of respondents use rice in their operation; white rice remains high at 85%; brown rice and wild rice blends have increased 15% in the past 4 years. 73% of operators are more likely to use more rice because its a "good alternative to potatoes and other starches." Respondents agree that "Rice fits with many global cuisines", "Rice is a low cost ingredient that helps control food costs", "Brown rice helps offer healthy menu options" and "Rice fits today's trends." Majority of chefs choose U.S.-grown rice to support U.S. farmers, U.S. economy, quality and high safety standards. There are numerous priorities for foodservice professionals when menu planning, see what chefs and operators say are their main areas of interests in each segment. Also find creative rice recipes to help meet your goals: QSR/Casual Dining - Food Value & Versatility- factoring in the current economic environment, these segments are experiencing steady sales. Offering dishes that support revenue growth and capture more day parts is essential continued success. Recipe Ideas : Chorizo, Rice & Egg Wrap, Teriyaki Rice Bowls, Santa Fe Salad Hotels/Resorts - Variety - chefs and operators are continually seeking ways to use different rice varieties to develop new innovations and create additional opportunities for meetings, caterings and portable meals. Learn about U.S. rice varieties. Recipe Ideas : Seven Rice Tabbouleh Salad, Mango & Papaya Rice Trio Salad, Arboritto Rice Cakes C&U - Contemporary Recipes and Menuing Ideas - more conventional dining facilities are turning into retail-style food courts that feature venues for customizable entrée stations and globally inspired food options. Recipe Ideas : Lemon Grass Tofu Rice Bowl, Asian Chicken Wrap, Mongolian BBQ Pork Fried Rice K-12 - Healthier Recipe Ideas-new government mandates for healthier school meals presents an opportunity for foodservice directors to benefit from adding more rice on the menu, especially brown rice. Read more about recent Healthy Rice Bowls Contest Winners. Recipe Ideas : Kids Love Rice Bowls Brochure, Teriyaki Rice Bowls, Build-Your-Own Rice Stuffed Burritos Healthcare - Menu Diversity- FoodService Director's 2010 Menu Development Survey reported that menu diversity and global cuisine are on the rise in non-commercial foodservice especially Asian, Mediterranean and Caribbean dishes. Recipe Ideas : Thai Coconut Shrimp Fried Rice, Mediterranean Vegetable Brown Rice, Caribbean Arroz con Pollo

Louisiana High School Wins USA Rice Healthy Rice Bowl Contest

Destrehan High School in Luling, LA, located in St. Charles Parish, won USA Rice Federation's annual Healthy Rice Bowls Contest for school foodservice. The team's creative "Build-A-Bowl" rice bar featured three options: Sweet and Spicy Chicken Rice Bowl, Thai Curry Rice Bowl and California Sushi Rice Bowl. The new offerings boosted school lunch consumption by 24 percent during the rice bowl promotion.

 

Tulane University dietetic interns and the rice bowls they developed.

The "Build-A-Bowl" concept was developed by Tulane University dietetic interns working at the school. St. Charles Parish Public Schools provides meals for nearly 10,000 students in 20 schools daily.

"Introducing new flavors was such a success that we are planning to feature the rice bowl bar regularly," said Cynthia Ruffin, child nutrition director for St. Charles Parish Public Schools.

Contest runners-up include Kayenta Unified School District in Arizona and Chicopee School District in Massachusetts. The grand-prize winner receives $500 towards their school's education fund. All winners receive Aroma rice cookers and will be featured on MenuRice.com.

 

Serve Heart Healthy Meals with U.S.-Grown Rice

Healthy menus are here to stay in 2011 as customers become more aware of what they are eating and restaurants with 20+ units begin disclosing nutritional information. U.S. rice is at the forefront of this trend highlighting the nutritional benefits of rice, especially during February Heart Health Month and National Nutrition Month in March. Rice is an ideal ingredient that helps chefs and operators deliver wholesome meals without sacrificing flavor or creativity.

Non-commercial facilities constantly have to find the balance between flavorful foods and good-for-you meals. St. Lukes Episcopal Hospital in Houston serves over 600 patients per meal, with over half on special diets. "Rice is a central ingredient in cuisines around the world and in our kitchen. It allows us to explore a variety of dishes and flavors that are low in sodium, cholesterol and saturated fat; important factors for recovering cardiac patients," said Rita Zapien, St. Luke's Registered Dietitian and Certified Diabetes Educator. "It also appeals to the physicians who know that rice offers a number of nutrition benefits, is easily digestible, naturally gluten-free and the least allergenic of all grains. Even people with diabetes can include rice in their meal plan."

Rice is an inherently healthy food that is a complex carbohydrate, naturally low in calories, high in vitamins and minerals, and is sodium-, gluten- and cholesterol-free, with just a trace amount of fat. It has no trans fat or saturated fat. Additionally, whole grain brown rice contains two grams of fiber per one-half cup serving of cooked rice.

So whether preparing meals for special diets or serving great-tasting dishes in any setting, U.S.-grown rice is a heart-healthy addition to delicious recipes that will satisfy your customers.

Visit USA Rice's Culinary Center for recipe ideas.