Long grain parboiled brown rice

Long grain parboiled brown rice
brownriceParboiled brown rice is rice that has been boiled in the husk. Parboiling makes
rice easier to process by hand, improves its nutritional profile and changes its texture. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain so that parboiled white rice is 80% nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century.
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Basmati rice

Basmati rice
Basmati Rice and Coriander

“Basmati” when literally translated in Hindi, means the “Queen of fragrance”. Considered the world’s best rice it is exported all around the globe, something that has been happening for centuries now.

Advantages

According to Ayurveda, Basmati is the king of all varieties of rice – it is pure, nourishing for the body and easy to digest. And the divine aroma of basmati rice along with its supreme quality and purity has been delighting gourmets across the world.

A modern laboratory with highly qualified rice technologist is available on campus to ensure best quality product, hygienically packed, with assurance to be free of any kind of contamination.

Origin

India.

Packaging

Rice can be packed in 1 kilo pouch, 5 kilo pouch, 20 kilo, 25 kilo or 50 kilo bags. Mixed container loads are possible.

Shelf life

Rice has a shelf life of 24 months when stored in a cool and dry place. Should be protected from direct exposure to sunlight and heat sources.

Jasmine rice

Jasmine rice
Jasmine rice

Thai Jasmine Rice is also knows as Thai fragrant rice as it is blessed with a natural fragrance. Thai Jasmine rice is a long-grain variety of rice and is originally from Thailand.

When cooked Jasmine rice is shiny, soft and tender with a natural aromatic flavor. Offering the best taste when freshly harvested. There is white and brown Jasmine rice available. The difference is that the brown type has not gone through the final polishing stage which removes the thin, brown outer membrane.

Advantages

The grains will be less sticky than other types when cooked. The brown type has a higher vitamin and fiber content and is a bit more crunchy. For the white type one needs a little less water and time to cook.

Origin

Thailand.

Packaging

Thai Jasmine rice can be packed in 5 kilo, 10 kilo 25 kilo or 50 kilo woven PP bags. MOQ is one 20ft per size.

Shelf life

Thai Jasmine Rice has a shelf life of 24 months when stored in a cool and dry place. Should be protected from direct exposure to sunlight and heat sources.

Long grain parboiled white rice

Long grain parboiled white rice
Rice-LonggrainParboiled
Parboiled white rice is rice that has been boiled in the husk. Parboiling makes
rice easier to process by hand, improves its nutritional profile and changes its texture. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain so that parboiled white rice is 80% nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century.

Advantages

Parboiled rice takes less time to cook and is firmer and less sticky. The rice is nutritionally superior to standard milled rice. BROWN rice has higher nutritional values.

Origin

Thailand, Pakistan or USA.

Packaging

Rice can be packed in 5 kilo, 25 kilo or 50 kilo woven PP bags.

Shelf life

Rice has a shelf life of 24 months when stored in a cool and dry place. Should be protected from direct exposure to sunlight and heat sources.

Long grain white rice

Long grain white rice
Rice-Longgrain

Long grain white rice is usually described as rice that is about fourth-fifths as long as it is wide. It varies between 7 to 9 millimeters. White rice is grown mainly in Asia and America. Unlike Jasmine rice, white rice can be grown two or three times a year.

Advantages

When cooked, the long grain white rice has a soft and tender, fluffy texture with separating grains.

Origin

Thailand, Pakistan, USA.

Packaging

Rice can be packed in 5 kilo, 25 kilo or 50 kilo woven PP bags.

Shelf life

Rice has a shelf life of 24 months when stored in a cool and dry place. Should be protected from direct exposure to sunlight and heat sources.