May 9/Prepared Foods’ May 2011 -- Move over, white rice--colored rice is making a splash. According to a recently released “What’s Hot” National Restaurant Association survey of chef-members of the American Culinary Federation, black and red rices are the “new white” in foodservice side dishes. Black rice, although a newcomer to the survey, started at the top--number one--among sides and starches, while red rice ranked third.
Red and black rices are a great novelty on the plate and meet the demand for “heirloom foods.” Most importantly, black and red rices carry a “better-for-you” nutritional profile, with whole-grain goodness and anthocyanins.