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TYPE OF RICE
TYPE OF RICE
Long Grain Rice
These grains are slim and elongated, usually measuring 6 mm or more in length. When cooked, they remain separate, light, and fluffy, making them ideal for dishes where distinct grains are preferred. Popular uses include biryani, pilaf, fried rice, and other aromatic preparations where texture and appearance are important.
Medium Grain Rice
Medium grains are shorter and slightly wider, generally between 4 mm and 6 mm. When cooked, they are tender with a moist, slightly creamy texture that allows them to hold some stickiness without clumping completely. This makes them perfect for risotto, paella, Mediterranean rice dishes, and certain sushi styles.
Short Grain Rice
Short grains are round, plump, and less than 4 mm in length. They absorb more water and become soft, sticky, and cohesive when cooked. Because of this sticky quality, they are commonly used in sushi, rice puddings, porridges, and dishes where a dense, compact texture is needed.
FORM OF RICE
Rice is available in a variety of forms. While it is not edible in its rough form, it has to be processed and milled to get the desired form of rice.
Brown: Brown rice is minimally processed, retaining its bran and germ layers. This form preserves most of the natural nutrients, including fiber, vitamins, and minerals. It has a nutty flavor, firmer texture, and requires longer cooking compared to polished rice.
Brown: Brown rice is minimally processed, retaining its bran and germ layers. This form preserves most of the natural nutrients, including fiber, vitamins, and minerals. It has a nutty flavor, firmer texture, and requires longer cooking compared to polished rice.
Raw: Raw rice, also known as white rice in its basic polished form, has had its husk, bran, and germ removed. It is versatile, cooks quickly, and is widely used for everyday meals. This rice is ideal for boiling, steaming, and frying.
Raw: Raw rice, also known as white rice in its basic polished form, has had its husk, bran, and germ removed. It is versatile, cooks quickly, and is widely used for everyday meals. This rice is ideal for boiling, steaming, and frying.
Steam: Steam rice is partially precooked through steaming before milling. This process helps the grains retain more nutrients and improves cooking qualities. It cooks faster than raw rice and tends to remain separate and fluffy.
Steam: Steam rice is partially precooked through steaming before milling. This process helps the grains retain more nutrients and improves cooking qualities. It cooks faster than raw rice and tends to remain separate and fluffy.
Parboiled: Raw rice, also known as white rice in its basic polished form, has had its husk, bran, and germ removed. It is versatile, cooks quickly, and is widely used for everyday meals. This rice is ideal for boiling, steaming, and frying.
Parboiled: Raw rice, also known as white rice in its basic polished form, has had its husk, bran, and germ removed. It is versatile, cooks quickly, and is widely used for everyday meals. This rice is ideal for boiling, steaming, and frying.
MILLING PROCESS IN DIFFERENT FORMS OF RICE
Rice is available in a variety of forms. While it is not edible in its rough form, it has to be processed and milled to get the desired form of rice.
RAW STEAM WHITE SELLA GOLDEN SELLA
Pre Cleaning Pre Cleaning Pre Cleaning Pre Cleaning
- Steam (1.5 mins) Steam (1.5 mins) Steam (1.5 mins)
- Soaking - Cold (6 hrs) Soaking - Cold (6 hrs) Soaking - Cold (6 hrs)
- - Steam (1.5 mins) Steam (1.5 mins)
Drying Drying Drying Drying
De-stoner De-stoner De-stoner De-stoner
Husking Husking Husking Husking
Separator Separator Separator Separator
Polish Polish Polish Polish
Silky Silky Silky Silky
Sorting Sorting Sorting Sorting
Grading Grading Grading Grading
Packing Packing Packing Packing
INDIAN BASMATI RICE
INDIAN NON-BASMATI RICE
PESTICIDE RESIDUE FREE RICE
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