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Bay leaves in your grain storage cupboards will help deter bugs.
Freezing for 72 hours immediately after purchasing helps prevent infestation.
Because it has such a lowfat bran layer, brown rice is subject to rancidity faster than other grains. Use within 1 to 3 months after purchasing or store in the freezer.
Rice (in its whole form) is low in fat and packed with nutrients. The bran is an excellent source of fiber as well as minerals and B vitamins. The germ is rich in protein and enzymes. The endosperm is loaded with complex carbohydrates.
Brown rice is known for its calming, balancing effect on the nervous system. It is a strengthening food, healing to the internal organs and especially helpful to those with deficiencies related to stress.
Arborio — Starchy Italian short-grain rice with a creamy, chewy texture.
Basmati — Aromatic long grain rice that smells like popcorn. Originally from India and Pakistan, this light and chewy rice is excellent for pilafs. Although less nutritious, white basmati is great for quick, easily digestible dishes. The brown basmati is a flavorful substitute for long grain brown rice.
Brown — Short grain brown rice is a chewy, sticky variety, excellent in soups, stews and dishes that require a cohesive texture. The medium grain is a good choice for stuffings because it has a slight stickiness, yet has a fluffy texture. Long grain is drier, fluffier and has a nutty flavor. Long grain is great for summer salads.
Jasmine — Soft, slightly sticky rice originally from Thailand that has a delicate flowery aroma. Similar to basmati, this rice is commonly used in Southeast Asian cuisine. Usually available in the very white polished grain. A whole grain brown variety is sometimes available as well.
Sushi — Sticky and sweet, this semi-polished rice is most often used for nori rolls.
Sweet Rice — Also called glutinous rice, this is the brown rice version of sushi rice. Cooks up very sticky. Used to make amasake and mochi. Good for puddings.
Wehani — Created by the Lundbergs, this reddish long grain rice has a chewy texture and a buttered popcorn aroma. Tastes similar to short grain brown rice with a hint of basmati. Great for colorful salads and pilafs.
Wild — An aquatic native grass seed (not really rice), wild rice is particularly high in B vitamins. The striking, shiny dark kernels of wild rice add a distinctive chewy, nutty, smoky flavor to dishes blended with other grains. Delicious in stuffings, pilafs, soups, salads and baked goods. When cooked properly, wild rice splits and is fluffy.
Brown or White Rice? — Stripped of its germ and bran layers, white rice is mainly comprised of starch. For more nutrients and fiber, choose brown rice.
Medium — Medium grain rice is not as fluffy as long grain or as sticky as short grain. It is a good choice for pancakes and rice puddings.
Short — Short grain rice has short, fat and stubby kernels. When cooked, it becomes tender, sticky and chewy. Best used in breakfast cereals, risottos, croquettes, rice balls, Japanese-style foods, casseroles and puddings.
Arsenic in Rice
Lundberg Family Farms supplies most of the rice and rice products available at the Co-op. Lundberg is working with others to understand and address the concerns raised regarding arsenic in food.
Learn more at lundberg.com
The Perfect Pot Of Brown Rice
Important: Do not stir the rice or peek during the simmering time. This lets the steam escape and rice will not cook fully.
Salt, Sea Vegetables & Seasoning
Adding a strip of kombu while the rice is cooking is believed to improve digestibility; it also adds minerals to the meal.
Simple seasonings for a bowl of cooked brown rice: Sprinkle with soy sauce (tamari or shoyu) and sunflower seeds or gomasio.