Rice Beans
Rice Beans are small rice-shaped beans with a mild flavor, firm texture and uniform ivory color. This versatile, quick-cooking bean works wonderfully in salads, soups and rice dishes.
Suggested uses
Basic prep
Carefully sort beans and rinse thoroughly. Place in a pot and cover with water by 2 inches. Bring to a boil, reduce heat and simmer for 20 to 25 minutes. Drain.
Storage & handling
Store in a dry, cool place.
Ingredients
Rice beans.
Rice Beans (Vigna umbellata) are small rice-shaped beans, related to the adzuki bean and thought to be native to China. They grow on a dwarf bean plant that produces small, tender green pods, which can be eaten whole when fresh. When dried, these capsule-shaped beans are only 1/4-inch long and their shape resembles a giant grain of rice. These beans have a mild flavor, firm texture and uniform ivory white color, making them a visually appealing variety to use in salads and dark-colored rice dishes. Because they cook in only 20 to 25 minutes with no need for soaking, rice beans are also great for quick meals.
Rice beans are members of the larger family of legumes, plants grown for their edible seeds and pods. Beans, like many other legumes, are typically a good source of protein, minerals and fiber, while also being low in fat.
Classic recipe
Rice Bean and Wild Rice Salad with Toasted Walnuts
This clever salad capitalizes on the size and shape of our versatile Rice Beans, which mimic the look of rice grains. Accentuated by lean smoked ham and tart green apples, this satisfying, protein-packed salad is a great one-dish meal.
