ROUSES_JulyAug2019_Magazine

Fame and →Fortune ← More than 3 billion fortune cookies are produced each year, almost all in the United States, most by Wonton Food out of New York, the largest fortune cookie manufacturer in the world. GIVEAWAY #fameandfortune Tag us on instagram @RousesMarkets with your favorite fortune for a chance to win a $100 Rouses Gift Card. Contest runs through July 31.

All About →Rice ←

BASMATI RICE India is responsible for nearly two-thirds of the world’s production of basmati rice. The name comes from the Hindi word for “fragrant,” and appropriately so, since it’s basmati’s fragrance — slightly sweet and popcorn-like — that makes it stand out. Try toasting this long-grained rice in a bit of olive oil or butter before boiling or steaming to naturally release more of its fragrance. THAI RICE Jasmine rice has been grown in the mountain highlands of Thailand for centuries — it was first cultivated for the royalty of the kingdom of Siam — which is where it is mainly grown today. This fragrant variety of long-grain rice, which has a flavor and aroma similar to basmati, but a bit nuttier, cooks up soft and fluffy with a clingy texture that makes it perfect for rice bowls. The Chinese have assuredly been making and eating noodles since far earlier than any version graced Italian shores (one of the first written records of the word for “noodle” appears in a Chinese dictionary from the third century A.D). Today you’ll find noodles all over Asia, particularly in China. They can be made from rice (vermicelli), wheat (lo mein and udon noodles), buckwheat, yam — even mung bean. & →Noodles ←

SUSHI RICE Sushi rice is a short-grain Japanese variety, which produces a stickier finished product. Vinegar, sometimes blended with sugar and salt, is added to a cooling bowl of cooked rice, which gives it that distinctive, glossy finish. The secret is right there in the name: The literal translation of sushi is “vinegar rice.”) JAZZMEN RICE Jazzmen takes one of themost distinctive and satisfying styles of rice and grows it right here in Louisiana. Jasmine rice, grown typically in Southeast Asia, is celebrated both for its gummy texture and its aroma — it smells like fresh popcorn — making it the perfect match for Asian cuisine. The LSU AgCenter took that same long-grain jasmine variety and spent years cultivating it for the local climate and soil. Today, two styles of Jazzmen are grown and harvested here: white and brown rice. Both have lower sugar contents than other rice, making them well-suited for diabetics. Their texture and aroma are a perfect way to give a nice little twist to your jambalaya or red beans and rice.

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