The objective of the study was to compare the acceptability to semi-trained US American and Asian palatability panelist, of four wheat products processed to be possible replacers of rice in human diets. Products evaluated using rice as the control standard of excellence were steamed whole wheat, couscous (steamed, extracted wheat flour semolina), rosamarina (rice shaped, extracted wheat flour pasta), and bulgur (steamed, pre-cooked partly debranned, cracked wheat). Using a ten point hedonic rating scale, both groups of panelists gave rosamarina closely followed by couscous, most favorable ratings although these ratings were somewhat lower than that of the positive control, steamed polished rice. Bulgur wheat was given the lowest evaluation and was, in general, found to be an unacceptable replacement for rice by both American and Asian judges because of its dark, greasy color and distinctive flavor. In their personal dietaries, judges included rice from 0.25 to 18 times per week with the Asian judges consuming rice significantly more times per week than did the American judges (10.8±4.71 vs 1.75±1.65,p<0.01). however,="" rice="" consumption="" patterns,="" nationality,="" race,="" or="" sex="" of="" the="" judges="" was="" not="" demonstrated="" to="" affect="" scoring="" of="" the="" wheat="" products="" as="" rice="">