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 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 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 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 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.