But rice can capture more of its deserved share of plates, and chefs say that the grain offers a bottomless pot of creative possibilities. Nearly half the world's population builds meals around rice, particularly in China, India, Japan and Southeast Asia. Rice also has a role in Latin, Mediterranean and Middle Eastern food. In the United States, rice consumption is rising, with both domestic and imported varieties showing gains. Industry experts expect the growth to continue.
Signs are evident on many levels.
But Fulton's rice, a brown variety simmered in beef bouillon and vegetables, is frequently paired with entrees at the restaurant in Walt Disney World. More than before, restaurant concepts are borrowing flavors from the countries where rice is the staple, so it's natural that the grain becomes part of the repertoire. Some chefs are moving beyond white rice by acquainting customers with a sampling of the other 40,000-plus varieties. Certainly, thousands aren't actually cultivated but no chef is wanting for choices. Some of the most popular include the slim and aromatic jasmine, the stubby and sticky Asian glutinous rice and the slender, perfumed basmati.