In November, a training session was held in Mexico City with the participation of 20 young professionals from the gastronomy sector. The objective was to showcase the benefits and applications of U.S. long-grain rice in professional kitchens.
The session included a theoretical component outlining the key characteristics and benefits of U.S. rice, followed by a hands-on practical session in which participants prepared four recipes, two savory and two sweet using rice as the main ingredient and applying different culinary techniques. The dishes prepared included: chilate, salmon tart with crispy rice, creamy chicken rice with fine herbs, and mandarin crème brûlée rice pudding.
The session concluded with the presentation of recognition certificates to the participants. This training strengthened their knowledge and allowed them to discover new ways to incorporate U.S. long-grain rice into their culinary creations
