MEDIUM GRAIN WHITE RICE: MOIST, TENDER, SLIGHTLY STICKY
Cooked grains are tender and moist, tending to cling together – perfect choice for making dishes that have a creamier texture, like puddings and desserts, rice bowls, paella and risotto; also an ideal product for sushi applications.
• Shorter and wider grains than long grain rice.
Place rice, boiling water and, optionally, salt and butter or oil in a shallow pan; stir. Cover tightly and bake at 350°F 25-30 minutes or until most of the water is absorbed. Stir to fluff the grains before serving.
STOVE TOP METHOD
Combine rice, water and, optionally, salt and butter or oil in a stockpot and bring to a hard boil. Cover tightly and cook over low heat 15-20 minutes or until most of the water is absorbed. Transfer to a serving pan. Stir to fluff the grains before serving.
Place rice, boiling water and, optionally, salt and butter or oil in a steam table pan. Cover tightly and steam according to manufacturer’s directions.
To find foodservice recipe options from the Think Rice website, browse here.
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