This is a special message from MARS Foodservice. Chefs are finding a growing number of creative applications for rice in everything from exotic ethnic creations to healthful spa cuisine to regional American comfort foods. Spurring them is the rising awareness of the nutritional value of grains in general and whole grains in particular. Rice is low in fat, high in nutrients and flavorful to boot. Its versatile forms include convenient parboiled and flavored rice, short- and long-grain types ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!