anti-microbial properties. It is cultivated in
China, Thailand, and Indonesia.
Red rice is similar to black rice, with a nutty
flavor but a red outer skin. It has a creamy and
chewy consistency and is cultivated in France,
North America, and Bhutan.
Japonica rice is categorized into two
varieties. On is Sinica, a shorter, thicker, and
stickier version cultivated in Korea, Japan, and
Northern China. The second is Indicia, which
comes from other regions in Asia and is less
starchy, longer, thinner, and fluffier. It is also
cultivated in California and is found in black,
brown, and red.
Spanish rice (Paella, Bomba, and Sollana) is
traditionally from the Spanish region of Valen-
cia, where it was first cultivated. It is a medium
or short-grain rice similar to the types of used
to make risotto, but it generally contains less
starch. It is used in Paella.
Arborio rice is Italian short-grain rice, named
after the town of Arborio in the Po Valley in
Italy. During cooking it absorbs up to five
times its weight in liquid and becomes naturally
creamy and chewy due to its higher starch con-
tent. This is one of the rice varieties (although
not the only one) used to make risotto.
Sushi rice is a Japanese specialty short-grain,
white rice that is sticky and slightly sweet. It is
usually soaked and then cooked. Once cooled,it is typically flavored with sweetened rice
vinegar before being wrapped in rolls or shaped
into sushi.
Glutinous rice is referred to as sticky,
sweet, or waxy rice and is mainly cultivated
in Southeast Asia. The name is confusing
because it contains NO gluten; its grains are
round and chalky-white and are available in
white, brown, and black.
Sticky rice is also known as sweet rice and
is grown mainly in Southeast Asia. This rice is
predominantly used for producing rice flour,
and when cooked is very sticky.
American specialty rices are grown region-
ally in the USA and are hybrids of traditional
international rices. Found in Texas, Califor-
nia, and the Gulf River Valley, they are sold
under trade names—including Red Christmas
and Wehani from California, Jasmati and
Kasmati from Northern Wisconsin, and
Texmati from Texas.
Wild rice is grown in North America and
China. It has a chewy outer sheath with a ten-
der inner grain and unique exotic aroma. The
species native to North America comes from
the Great Lakes Region, Sacramento River
Valley, Gulf Coast, and Central Texas. China
produces a species known as Manchurian.
Wild rice (Oryza zizania) is a different species
than other forms of rice (Oryza sativa).MEXICAN RICE SOUP
1 cup Lotus Foods, Organic
Volcano Rice, prepared
according to package
directions (I like substituting
broth instead of water to add
depth of flavor)
6 cups stock (Increase by 1 ¾
cups if using to replace water
when cooking rice)
1-2 Tbsp olive oil
1 medium white onion, finely diced
2 stalks celery, chopped
5 cloves garlic, chopped
1 small jalapeno, finely diced
3 cups organic corn kernels
1 can diced fire-roasted
diced tomatoes
1 ½ tsp ground cumin
1 ½ tsp ground coriander seed
1 tsp dried oregano
1 tsp sea salt
1 avocado, diced
6-8 lime wedges
¼ cup chopped fresh
cilantro leaves
Instructions:
- Prepare rice according to package
instructions. Option: substitute broth for
water. When finished cooking, set aside. - Heat 2 Tbsp olive oil in a soup pot over
medium-high heat. Add diced onion and
celery. Sauté 4-5 minutes. - Add corn, garlic, jalapeño, fire-roasted
tomatoes, spices and sea salt. Give a stir
to combine and continue to cook another
2 minutes. - Add broth and cooked rice. Bring to a
boil, cover with a lid and reduce heat
to simmer for 15 minutes. This soup
comes together quickly as everything is
already cooked. - Taste and adjust seasonings if desired.
Serve with fresh, diced avocado and cilantro.
Recipe by Kris Kelly, shared courtesy of Lotus Foods
(lotusfoods.com)