We distribute and export rice according to the requests of our valuable customers and as usual we are committed to supply the best product on the market to ensure our customer satisfaction.
Long Grain Rice
This rice has milled grains that are at least three to four times as long as they are wide. Due to its starch composition, it is separate, light and fluffy when cooked.
Medium Grain Rice
When compared to long grain rice, medium grain rice has a shorter, wider kernel. Since the cooked grains are more moist and tender than long grain rice, the rice has a greater tendency to stick together.
Short Grain Rice
Featuring grains that are less than twice as long as they are wide, this rice is short and best for sushi. It has a sticky texture when cooked.
TEXTURE
When cooking rice dishes, you'll want to think about the desired texture of the rice. The starch content varies from rice type to rice type. It will affect whether rice is sticky or light and fluffy.
Sticky Rice
Also known as sweet rice, sticky rice is grown mainly in Southeast and East Asia and is used in many traditional Asian dishes, desserts, and sweets. When cooked, sticky rice is especially sticky and is often ground into rice flour.
Parboiled Rice
This "rough" rice has gone through a steam-pressure process before milling that gelatinizes the starch in the grain. This process produces a more separate grain that is light and fluffy when cooked. Converted rice is a type of parboiled rice that has been further pre-cooked, which ultimately allows you to whip up dishes of rice even faster.
COLOR OF THE RICE
Rice is naturally brown after harvesting, but once the nutrient-rich outer layer of bran is removed, it is white in color. Red rice, black rice, and purple rice all feature unique pigmentation in the bran. For these colorful rice varieties, the bran layer usually remains for added visual appeal and added nutritional value.
Polished Rice
The term "polished" simply refers to white rice that has had its outer brown layer of bran and germ removed. Rice that has shed its bran layers can also be referred to as "milled rice."
Brown Rice
This healthful rice sheds its outer husk and retains its bran and germ layers that give it a characteristic tan color. Though brown rice takes a little longer to cook than white rice, the nutrient-dense layers are rich in vitamins and minerals