Aroma ARC-900SB Long Grain Rice Brown Rice, Medium Grain Rice, Wild Rice, Short Grain Rice

ABOUT RICE Courtesy of the USA Rice Federations

For recipes and rice information visit the USA Rice Federation online at www.usarice.com/consumer.

Rice is the perfect foundation for today’s healthier eating. It is a nutrient-dense complex carbohydrate that supplies energy, fiber, essential vitamins and miner- als and beneficial antioxidants. Rice combines well with other healthy foods such as vegetables, fruits, meat, seafood, poultry, beans and soy foods.

Nearly 88% of rice consumed in the U.S. is grown in the U.S. Arkansas, California, Louisiana, Texas, Mississippi and Missouri produce high-quality varieties of short, medium and long grain rice as well as specialty rices including jasmine, basmati, arborio, red aromatic and black japonica, among others.

There are many different varieties of rice available in the market. Your Aroma® Rice Cooker can cook any type perfectly every time. The following are the com- monly available varieties of rice and their characteristics:

Long Grain Rice	Brown Rice
This rice has a long, slender kernel	Brown rice is a 100% whole grain food
three to four times longer than its	that fits the U.S. Dietary Guidelines for
width. Due to its starch composition,	Americans recommendation to
cooked grains are more separate, light	increase daily intake of whole grains.
and fluffy compared to medium or	Brown rice contains the nutrient-dense
short grain rice. The majority of white	bran and inner germ layer where
rice is enriched to restore nutrients lost	many beneficial compounds are
during processing. Great for entrees	found. Brown rice is available in short,
and side dishes – rice bowls, stir-fries,	medium and long grain varieties and
salads and pilafs.	can be used interchangeably with
Medium Grain Rice	enriched white rice.
When compared to long grain rice,	Wild Rice
medium grain rice has a shorter, wider	Wild rice is an aquatic grass grown in
kernel that is two to three times longer	Minnesota and California and is a fre-
than its width. Cooked grains are	quent addition to long grain rice pilafs
more moist and tender than long	and rice mixes. Its unique flavor, tex-
grain, and have a greater tendency to	ture and rich dark color provide a deli-
cling together. Great for entrees,	cious accent to rice dishes. Wild rice
sushi, risotto and rice puddings.	also makes a wonderful stuffing for
Short Grain Rice	poultry when cooked with broth and
	mixed with your favorite dried fruits.
Short grain rice has a short, plump,
almost round kernel. Cooked grains
are soft and cling together, yet remain
separate and are somewhat chewy,
with a slight springiness to the bite.
Great for sushi, Asian dishes and
desserts.

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