- Recipes For
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- Kokuho Rose® (5 kg)
- Canadian Style Rice Cakes
- Chocolate Chip Banana Nut Rice Pudding
- Dairyless Fig and Raspberry Rice Pudding
- Grilled Shrimp Rice Cakes with Chili Plum Sauce
- How to Make Sushi
- Korean Rice Bowl
- Mango Beef and Rice Lettuce Wraps
- Maple Walnut Rice Cakes
- Rice and Beef Burritos
- Riz-Za-Pizza
- Salmon Pistachio Rice Salad
- Sky High Chicken and Vegetable Pie
- Smoked Salmon and Wild Rice Soup
- Stuffed Cabbage Creole
- Sushi Poppers
- New Recipes
- Gluten-free Brown Rice Espresso Brownies
- Stuffed Acorn Squash with Sausage and Rice
- Chorizo, Pepper and Rice Stuffing
- Brown Rice Blinis, Smoked Fish and Crème Fraiche
- Thai Green Chicken Curry with Coconut Rice
- Brown Rice Risotto with Lemon and Fresh Peas
- Brown Rice Cuban Burgers
- Avocado Banana Rice Mash
- Baby Congee
- Lentil-Pumpkin Rice Pudding
Recipes Courtesy of the USA Rice Federation.
Kokuho Rose® (5 kg)
In a large saucepan, melt butter over medium high heat. Cook onions until translucent, about 5 minutes. Add garlic and cook one minute. Add rice, stirring constantly until rice is completely coated with butter and begins to toast. Stir in mushrooms; cook until liquid has evaporated, about 5 minutes.
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