Rice · Rice · Short entry
Dixiebelle
A US long-grain cultivar developed for parboiling and canning. USDA’s 2010 bulletin describes its use in commercially canned soup.
A cultivar, not the parboiling process
Dixiebelle is the cultivar name; parboiling and canning are ways in which processors can use its grain. The USDA description places it in a different market from aromatic table rices and records contract production for canned soup. The catalogue therefore keeps it separate from the general parboiled rice entry. A processing use is not a universal cooking time or water ratio.