Milled Rice
Our white rice is perfectly milled and polished, and cooks up light and fluffy. We leave the healthful
bran layers on our brown rice to retain its natural goodness. Our parboiled rice is preferred by chefs for
its separate kernels, perfect texture and superior flavor.
Parboiled
Parboiled rice is rough rice that has gone through a steam-pressure
process before milling. This procedure gelatinizes the starch in the
grain, and ensures a firmer, more separate grain.
Brown
Brown rice has the outer hull removed, but still retains the bran layers
that give it a tan color, chewy texture and nut-like flavor. Retaining
the nutrient-dense bran layer makes brown rice a 100% whole grain food,
rich in minerals and vitamins, especially the B-complex group. Regular
brown rice cooks in 40 to 45 minutes, and quicker-cooking brown rice
products are available.
Long Grain
Long grain rice has a long, slender kernel three to four times longer
than its width. Due to its starch composition, cooked grains are more
separate, light and fluffy.
Medium Grain
Medium
grain rice, when compared to long grain rice, has a shorter, wider
kernel that is two to three times longer than its width. Cooked grains
are more moist and tender than long grain, and have a greater tendency
to cling together.