History and Facts:
Rice is a universal food enjoyed in many different countries by many different cultures. Although the white varieties are by far the most common, brown and "wild" varieties can also be purchased. The white rice comes in long, medium and short grains. When cooked, long grain rice is fluffy, dry and firm but tender, with each grain separate. Short grain or medium grain rice is moist when cooked and the grains tend to cling together. On the whole, long grain rice is a little more expensive than short grain.

Nutritional Value:
Rice is low in fat and is an excellent source of protein. It is also a source of iron and B vitamins.

Milled rice packed in bags will last 36 months stored at 40 degrees fahrenheit, and 24 months stored at 70 degrees fahrenheit.


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