USRPA (US Rice Producers Association) , in collaboration with the Colegio Superior de Gastronomía,  organized a training session for 6th-semester students who were taking the course on grains and seeds. The event was attended by 14 students and aimed to instruct them on the advantages of using American long-grain rice. During the session, two recipes were developed: rice and shrimp croquettes, and orange rice pudding, where the star ingredient was American long-grain rice.  

The collaboration between USRPA and the Colegio Superior de Gastronomía  allowed for a theoretical class where the advantages and differentiators of American long-grain rice were explained. Subsequently, the students put these learnings into practice by developing the two mentioned recipes. All participants received a recognition for their participation, highlighting the importance of both practical and theoretical learning. The results of this session were highly positive. 

 The training session not only achieved its educational objectives, but also inspired students to explore new culinary possibilities with American long-grain rice.