RICE PRODUCTS

GROUP 2
ROUGH RICE
• THIS IS RICE AS IT COMES FROM THE
FIELD, ALSO KNOWN AS PADDY RICE.
AFTER HARVESTING, ROUGH RICE IS
DRIED TO A SUITABLE MOISTURE LEVEL
BEFORE STORAGE. RICE STRAW, WEED
SEEDS, AND OTHER FIELD DEBRIS ARE
REMOVED BY A SERIES OF CLEANING
MACHINE PRIOR TO MILLING.
RICE HULLS
• THE RICE HULLS IS THE TOUGH OUTER
LAYER THAT SURROUNDS AND
PROTECT THE RICE GRAIN. HULLS ARE
REMOVED BY SHELLING MACHINES.
SOME RICE MILLS USE HULLS AS A
SOURCE OF FUEL IN THEIR
OPERATIONS. GROUND HULLS ARE
ALSO USED IN ANIMAL FEED AND IN
THE MANUFACTURE OF CHEMICALS
AND PLASTICS.
BROWN RICE
• THIS IS RICE IN ITS MOST NATURAL AND
NUTRITIOUS FORM, WITH ONLY THE
HULLS REMOVED. GROWING IN
POPULARITY, BROWN RICE CAN BE
LONG, MEDIUM, OR SHORT GRAIN,
AND REQUIRES LONGER COOKING
THAN WHITE RICE. THE BROWN COLOR
COMES FROM THE RICE GERM AND
SEVEN BRAN LAYERS, WHICH ARE RICH
IN MINERALS AND B-COMPLEX
VITAMINS.
PARBOILED RICE
• TO MAKE PARBOILED RICE, ROUGH
RICE IS SOAKED IN HOT WATER,
STEAMED UNDER PRESSURE, AND THEN
DRIED BEFORE MILILNG. THIS PROCESS
GIVES THE RICE A FIRMER TEXTURE
AND MORE SEPARATE APPERANCE
AFTER COOKING. IT TAKES SLIGHTLY
LONGER TO COOK (25 US. 20 MINUTES)
THAN LONG GRAIN WHITE RICE.
INSTANT RICE
• LONG GRAIN WHITE RICE THAT HAS
BEEN PRECOOOKED AND DRIED.
INSTANT RICE IS A CONVENIENCE
PRODUCT REQUIRING ONLY FIVE
MINUTES PREPARATION TIME. IT HAS A
LIGHT AND SEPARATE COOKED
COOKED APPEARANCE.
LONG GRAIN WHITE
RICE
• THESE RICE GRAINS HAVE A LONG,
SLENDER SHAPE AND REMAIN
SEPARATE AND FLUFFY WHEN COOKED.
WHITE RICE HAS BEEN MILLED TO
REMOVE THE GERM AND BRAN, WHICH
IMPROVES SHELF LIFE AND REDUCES
COOKING TIME. IT MAY ALSO BE
ENRICHED WITH VITAMINS AND
MINERALS TO RESTORE NUTRITIONAL
VALUE.
SHORT GRAIN WHITE
RICE
• YET ANOTHER VARIETY OF
MILLED RICE, SHORT TO GRAIN IS
SOMETIMES REFERRED TO AS A
"ROUND" GRAIN DUE TO ITS SHORT,
PLUMP SHAPE. WHEN COOKED, THE
GRAINS ARE MOIST AND TENDER AND
CLING TOGETHER. SHORT GRAIN RICE
IS PREFERRED AMONG CERTAIN
REGIONAL AND ETHIC GROUPS.
 PUDDING RICE

• THIS ISN'T REALLY A SPECIFIC TYPE OF RICE , BUT IS WHITE SHORT-GRAIN RICE SOLD UNDER
THE NAME ' PUDDING RICE '. THE TERM IS RARELY USED OUTSIDE THE UK. WHEN COOKED
WITH MILK OR WATER THE RICE BECOMES STICKY AND CREAMY.
 THAI STICKY OR GLUTINOUS RICE

• A MEDIUM-TO-LONG-GRAIN RICE HAILING FROM SOUTH ESST AND EAST ASIA.GLUTINOUS

RICE DOES NOT ACTUALLY CONTAIN GLUTEN, BUT THE NAME REFERS TO THE RICES'S GLUE-LIKE
STICKY QUALITY, WHICH EASILY BINDS IT INTO RICE BALLS AND CAKES.
 THAI BLACK STICKY OR GLUTINOUS RICE

• BLACK STICKY RICE IS A WHOLEGRAIN RICE (MEANING THE BRAN HAS NOT BEEN REMOVED),
IS PURPLISH-BLACK IN COLOR AND HAS CHEWY TEXTURE. PICK UP A BAG IN ASIAN
SUPERMARKETS OR ORDER ONLINE.LIKE OTHER UNMILLED RICES,IT TAKES LONGER TO COOK
THAN WHITE VARIETIES.
 ARBORIO RICE

• THE MOST WELL-KNOWN OF RISOTTO RICES (ALSO USED FOR MAKING RICE PUDDINGS), THIS
PLUMP , MEDIUM-GRAIN RICE FROM THE NORTHERN ITALIAN REGION OF PIEDMONT HAS A
HIGH STARCH CONTENT , WHICH MEANS IT'S WONDERFULLY CREAMY WHEN COOKED.
 CARNAROLI RICE

A MEDIUM-GRAIN ITALIAN RICE ALSO USED FOR MAKING RISOTTO AND RICE PUDDINGS. ITS
HAS A HIGHER STARCH CONTENT AND FIRMER TEXTURE THAN ARBORIO RICE, IT IS THEREFORE A
LITTLE MORE FORGIVING AND KEEPS ITS SHAPE BETTER WHEN COOKED
 BASMATI RICE(WHITE )

• THIS FRAGRANT, SLENDER LONG-GRAIN RICE IS GROWN IN THE HIMALAYAN FOOTHILLS AND
IS CONSIDERED TO BE ONE OF THE BEST-QUALITY WHITE RICE. IT HAS A DISTINCTIVE AROMA
REMINISCENT OF THE PANDAN LEAF, AND THE GRAINS ARE SEPARATE , LIGHT AND FLUFFY
ONCE COOKED. IT'S MOST WIDELY USED IN INDIAN, PAKISTAN AND MIDDLE-EASTERN
CUISINES.
 BASMATI RICE (WHOLE GRAIN)

• NUTTIER AND FIRMER IN TEXTURE THAN WHITE BASMATI AND HIGHER IN NUTRIENTS, THE
OUTERMOST LAYER ( THE HUSK ) OF THE RICE HAS BEEN REMOVED BUT THE GRAINS STILL HAVE
ALL THEIR LAYERS OF BRAN INTACT. TO GET WHITE BASMATI RICE, THESE LAYERS OF BRAN
NEED TO BE REMOVED BY MILLING.
 PAELLA RICE

• AGAIN , THIS ISN'T ACTUALLY A RICE VARIETY BUT THE NAME USED FOR TYPES OF RICE
SUITABLE FOR COOKING PAELLA. SPANISH BOMBA OR CALASPARRA RICE ARE THE KINGS OF
PAELLA RICE AND AMONGS THE MOST EXPENSIVE IN SPAIN. THE MEDIUM GRAINS ARE PEARL
WHITE IN COLOR AND HAVE THE ABILITY TO ABSORB LOTS OF LIQUID, SO REALLY TAKE ON
THE FLAVOR OF THE COOKING STOCK.
 AMERICAN LONG-GRAIN RICE

• AN EXTREMELY VERSATILE RICE THAT'S POPULAR THROUGHOUT THE WORLD. THE GRAIN IS
FOUR TO FIVE TIMES LONGER THAN IT IS WIDE.
 LONG-GRAIN WHOLEGRAIN RICE

THIS RICE IS REALLY NUTTY FLAVOR AND SLIGHTLY CHEWY TEXTURE. ONLY THE HUSK IS
REMOVED DURING MILLING SO THE BRAN LAYER REMAINS, MAKING THIS RICE HIGHER IN FIBRE ,
VITAMINS AND MINERALS. BECAUSE OF THIS , IT TAKES LONGER TO SOFTEN AND COOK THAN
WHITE RICE.
 JASMINE RICE ( WHITE )

• JASMINE RICE IS A LONG-GRAIN RICE, ALSO KNOWN AS THAI FRAGRANT RICE. IT DOESN'T
ACTUALLY HAVE A JASMINE FLAVOUR OR SCENT, BUT IT DOES HAVE A SUBTLE FLORAL AROMA
WHEN COOKED. THE AROMAS DISSIPATE OVER TIME, SO THE NEW HARVEST CROP IS HIGHLY
SOUGHT AFTER.
 JASMINE RICE ( WHOLE GRAIN )

• STILL WITH ITS BRAN LAYER , BROWN JASMINE RICE HAS A DELICATE FLORAL AROMA ,
SLIGHTLY OATY TASTE AND FIRM TEXTURE. LIKE OTHER WHOLEGRAIN RICE'S , IT'S HIGHER IN
FIBRE AND NUTRIENTS THAN WHITE JASMINE RICE.