RH Staff

Rice is not only a profitable side dish on your menu; it also sustains approximately two-thirds of the world's population, according to the USA Rice Federation. This versatile grain finds its way onto the American table in entrèes, salads, side dishes and even desserts. The rice type and variety you choose for a recipe depends on the application. In general, medium or short grain rice is a good choice for recipes where a sticky or creamy texture is called for. Long grain rice works well in dishes such as pilaf, where separate grains are desirable. Among the popular rice specialties today are aromatic varieties, such as basmati, and arborio rice, which is used mostly in risotto. The following recipes demonstrate the wide-ranging menu applications of rice.