TYPES OF RICE
STEAM RICE
Steaming – a special technology of improving the quality characteristics of rice. During the steaming, up to 80% of vitamins and minerals contained in the rice shell moved into the grain of rice, and the grains become less brittle. Steamed grain rice never sticks together after boiling, it also remains the same tasty and delicious, even after re-heating meals.
PARBOILED RICE
It is easy to cook and can be made in any variety Basmati, non-basmati or long grain. It is an ancient way to boil the paddy to obtain Parboiled rice. Parboiled rice color is like golden because during the paddy boiling, rice absorbs the husk color.
WHITE RICE
It is the form of Rice in which husk and bran have been removed completely during the milling process. Because the white rice undergoes this process, it is also known as polished rice. This alters the flavor, texture and appearance of the rice.
BROWN RICE
All varieties of rice can be supplied in there brown form means the rice has been husked, graded, cleaned, sorted but not gone through the polisher. This kind of rice is hard to cook but has more vitamins than the white rice because of having 8% bran layers on the top. It remains short after cooking, the outer bran layers of rice do not allow it to elongates compared to white form of rice does.
