 |
It’s easy to take rice for granted, so popular is it on today’s menus. But the quality and performance of UNCLE BEN’s Rice is the product of years of experience and careful development.
The rice revolution began in the 1940s! The special steaming process which made UNCLE BEN’s Parboiled Rice possible was the work of two individuals - one British and one American. In 1939 in London, E.G. Huzenlaub published the development of a process to improve the nutritional properties of milled rice. At the same time in Texas, Gordon L. Harwell was experimenting to improve rice with a modified pressure cooker. When he encountered the Huzenlaub article he found what he was searching for. In 1941 Harwell formed a partnership with Forest E. Mars to build a pilot plant in Texas, and success led to the commissioning of a large modern mill in Houston in 1945.
|
|
 |
|
 |
|
In the 1980s, as consumers became more widely travelled, they demanded more variety and authenticity in rice. In response, UNCLE BEN’s introduced special flavour varieties such as Basmati and mixes such as Long Grain and Wild. The UNCLE BEN’s brand is always at the forefront in the development and quality assurance of rice, using its unparalleled expertise to select, grow and mature only the finest grains. To earn a reputation in more than 100 countries, all UNCLE BEN’s Rice is carefully selected for quality against at least 215 criteria. The result is that you can always depend on its performance. Today an improved patented process has produced an even easier-to-cook UNCLE BEN’s rice: a Long Grain Rice that cooks in just 10 – 14 minutes, and is also whiter and better-flavoured. The process has also produced a better tasting, quicker-cook Wholegrain Rice.
|
|
| Click here to read more about UNCLE BEN’s Rice and its special benefits for use in Foodservice.UNCLE BEN's is not only know for rice, but also for ready to use cooking sauces. Why ... find out more here. |
|
|