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Rice Innovations


Rice Innovations

Roland Foods currently carries nine different types of rice, sourced from three different continents. Rice was first cultivated in China approximately 12,000 years ago. China and India are the largest producers of rice in the world, representing 27% and 20% of world rice production, respectively. Indonesia, Thailand and Vietnam round out the top 5 rice producers. Most of this rice in consumed within the country of origin and is not exported.

However, the United States is an export force to be reckoned with. Although the US only produces 2% of rice worldwide, it exports 50% of its rice. This represents more than 10% of the annual volume sold in the international rice market. In spite of this national production, the United States imported nearly $679.5 million worth of rice in 2012, mainly from Thailand and India. Rice is naturally gluten-free and is a great grain alternative for those suffering with a gluten intolerance or celiac disease.

Try these innovative ideas with Roland Rice:

  • Grind up Roland Wild Rice and use it to bread fish filets!
  • Look up a recipe for Nam Khao, a crispy rice salad from Laos featuring Jasmine Rice – you won’t regret it!
  • Cook short grain rice (such as Roland Sushi Rice or Black Japonica Rice) in coconut milk and top with mango for a luscious dessert
  • Go all out and make the seriously additive Tahdig, a Persian rice dish featuring a layer or caramelized Basmati Rice

Check out this edition of the Roland Gazette for more information on Roland’s selection of rice varieties:

Short and Medium Grains:

  • Roland Arborio Rice is a short-grained rice with a high starch content. It yields the distinctive, creamy texture of risotto. The grains tend to be a little shorter and fatter than those of the Roland Carnaroli Rice. Both have a high amylopectin content, a sticky starch that provides the aforementioned texture that risotto enthusiasts crave. Carnaroli rice is more forgiving than Arborio rice, which is easy to overcook.
  • Roland Calrose Quality Sushi Rice has short grains. These develop a soft and sticky texture when cooked making them the ideal rice for sushi preparations. Calrose rice was developed in California in 1948, and quickly conquered the hearts and palates of consumers: it is now grown throughout all of the Pacific Rim and Australia
  • Black Japonica Rice is less well-known than the other Roland rice varieties, but is certainly worth discovering. Roland Foods sources its Black Japonica Rice from the fertile Po valley in Italy. A nutrient-packed whole grain, its dark purplish hue indicates the strong presence of antioxidants (the same is true with blueberries, a popular superfood).

Long Grains:

  • Roland Jasmine Rice, which is imported from Thailand, has a delicate and floral taste. Like short and medium rice grains, it contains amylopectin, which gives it a soft and slightly sticky texture.
  • Compared to Jasmine rice, Roland Basmati Rice grains are longer and thinner. Basmati rice is unique because it contains amylose starch, which gives the rice a light and fluffy texture. Roland Basmati rice and Brown Basmati rice are aged before being packing in order to enhance their flavor and aroma.
  • Like our Brown Basmati rice, Roland Long Grain Red Rice is highly nutritious. The bran, or outer skin, is kept intact, imparting both a delicious nutty taste and preserving the many nutrients within the kernel. Our Long Grain Red Rice maintains its shape during cooking and does not clump.
  • Surprisingly, Roland Wild Rice, the wild card of the Roland Rice line, is not technically rice, it’s a seed. It is harvested from a specific type of aquatic red grown in the United States and Canada. Chewy and earthy, it is delightful served with wild game and turkey.

Visit online at to view all of the products available for foodservice professionals from Roland Foods.