Rice is the in thing

RICE is becoming more visible on the menus of restaurants in the United States, says Karen Nachay, a senior associate editor for Food Technology magazine published by the Institute of Food Technologists (IFT). In the April issue, Ms Nachay writes that rice is a relatively new option for consumers who want nutritious but gluten- and allergen-free products.

The National Restaurant Association, in its 2014 What’s Hot Culinary Forecast, says that more restaurants will be adding rice such as black and red rice to their dining list.

Rice is the seed of the monocot plants Oryza sativa and Oryza glaberrima. Processed into cereal grain, it forms part of the daily diet of populations in many countries especially in Asia. It provides protein, carbohydrates, fibre, vitamins and minerals. As an ingredient, it enhances the texture, thickness and nutrition profile of certain food and beverages. Depending on how they are used, rice starches for example, can create textures ranging from creamy to crunchy. According to Ms Nachay, food scientists are looking to add sprouted brown rice as protein ingredient to power bars, shakes, soups, pastas, ready-to-drink beverages, cereals and snacks.