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RICE

PRODUCT > CEREALES FLOUR & RICE

TYPES, VARIETIES AND FORMS OF RICE


WORLDWIDE THERE ARE MORE THAN 40,000 DIFFERENT VARIETIES OF RICE, THOUGH ONLY A SMALL NUMBER OFFER THE QUALITY ACCEPTABLE TO BE GROWN COMMERCIALLY IN THE U.S. IN THE UNITED STATES, THESE VARIETIES CAN BE DIVIDED INTO LONG, MEDIUM, AND SHORT GRAIN. LIMITED WAXY RICE AND ARBORIO IS PRODUCED, AS WELL AS SOME AROMATIC AND SPECIALTY VARIETIES.

THE PRIMARY DIFFERENCES IN THESE RICES IS THEIR COOKING CHARACTERISTICS AND, IN SOME CASES, A SUBTLE FLAVOR DIFFERENCE. FROM A NUTRITIONAL STANDPOINT THEY ARE EQUAL AND INDEED CAN OFTEN (WITH THE EXCEPTION OF WAXY RICE OR ARBORIO) BE INTERCHANGED IN RECIPES.

LONG GRAIN RICE: LONG GRAIN RICE HAS A LONG, SLENDER KERNEL, FOUR TO FIVE TIMES LONGER THAN ITS WIDTH. COOKED GRAINS ARE SEPARATE, LIGHT AND FLUFFY.
MEDIUM GRAIN RICE: MEDIUM GRAIN RICE HAS A SHORTER, WIDER KERNEL (TWO TO THREE TIMES LONGER THAN ITS WIDTH) THAN LONG GRAIN RICE. COOKED GRAINS ARE MORE MOIST AND TENDER, AND HAVE A GREATER TENDENCY TO CLING TOGETHER THAN LONG GRAIN.
SHORT GRAIN RICE: SHORT GRAIN RICE HAS A SHORT, PLUMP, ALMOST ROUND KERNEL. COOKED GRAINS ARE SOFT AND CLING TOGETHER.
SWEET OR WAXY RICE:
U.S. SWEET RICE IS SHORT AND PLUMP WITH A CHALKY WHITE, OPAQUE KERNEL. WHEN COOKED, SWEET RICE LOSES ITS SHAPE AND IS VERY GLUTINOUS. SWEET IS MORE OFTEN USED IN COMMERCIAL PRODUCT FORMULATIONS. THE STARCH AND FLOUR FROM SWEET RICE IS USED IN FROZEN PRODUCTS AS A BINDER FOR GRAVIES, SAUCES, AND FILLINGS BECAUSE IT IS RESISTANT TO BREAKDOWN DURING FREEZING AND THAWING, UNLIKE SOME CORN OR WHEAT STARCHES.
AROMATIC RICE: AROMATIC RICES HAVE A FLAVOR AND AROMA SIMILAR TO THAT OF ROASTED NUTS OR POPCORN. THE NATURAL COMPOUND THAT GIVES AROMATIC RICE THE CHARACTERISTIC AROMA AND FLAVOR IS PRESENT IN ALL RICE, BUT IN THE AROMATIC VARIETIES IT IS PRESENT IN MUCH HIGHER CONCENTRATIONS. THE MOST POPULAR DOMESTICALLY GROWN AROMATIC RICES INCLUDE: DELLA WHICH COOKS DRY, SEPARATE AND FLUFFY; JASMINE WHICH COOKS MORE MOIST AND TENDS TO CLING TOGETHER; AND BASMATI WHICH COOKS INTO VERY LONG, SLENDER GRAINS WHICH ARE DRY, SEPARATE AND FLUFFY.
U.S. AROMATIC RED RICE HAS A DEEP, HONEY-RED BRAN. LIKE BROWN RICE, IT IS MINIMALLY PROCESSED TO RETAIN ITS BRAN LAYERS AND TAKES 45 TO 50 MINUTES TO PREPARE. COOKED GRAINS HAVE A SAVORY, NUTTY FLAVOR AND ARE SLIGHTLY CHEWY.
U.S. BASMATI RICE IS AN AROMATIC LONG GRAIN RICE THAT HAS A DISTINCTIVE AROMA AND FLAVOR SIMILAR TO THAT OF POPCORN OR ROASTED NUTS. WHEN COOKED, IT SWELLS ONLY LENGTHWISE, RESULTING IN LONG SLENDER GRAINS THAT ARE DRY, SEPARATE AND FLUFFY.
DELLA, DELROSE, AND DELMONT VARIETIES COMBINE THE QUALITIES OF REGULAR LONG GRAIN RICE AND BASMATI RICE. THEY HAVE AN AROMA SIMILAR TO BASMATI. HOWEVER, COOKED GRAINS SWELL IN BOTH LENGTH AND WIDTH, LIKE REGULAR LONG GRAIN RICE.
U.S. BLACK JAPONICA IS AN AROMATIC RICE WITH A DARK BLACK BRAN. LIKE BROWN RICE, IT IS MINIMALLY PROCESSED TO RETAIN ITS BRAN LAYERS AND TAKES 45 TO 50 MINUTES TO PREPARE. COOKED GRAINS ARE SLIGHTLY CHEWY WITH A SUBTLE SWEET SPICINESS.
U.S. JASMINE RICE IS AN AROMATIC LONG GRAIN RICE THAT HAS A DISTINCTIVE AROMA AND FLAVOR SIMILAR TO THAT OF POPCORN OR ROASTED NUTS. COOKED GRAINS ARE SOFT, MOIST AND CLING TOGETHER.
U.S. ARBORIO RICE: U.S. ARBORIO RICE IS A LARGE, BOLD RICE WITH A CHARACTERISTIC WHITE DOT AT THE CENTER OF THE GRAIN. BY THE WAY OF LENGTH/WIDTH RATIO AND STARCH CHARACTERISTICS, IT IS CLASSIFIED AS A MEDIUM GRAIN RICE. PRIMARILY USED IN RISOTTO, THIS RICE DEVELOPS A CREAMY TEXTURE AROUND A CHEWY CENTER AND HAS EXCEPTIONAL ABILITY TO ABSORB FLAVORS.

RICE FORMS

ROUGH (PADDY) RICE: KERNELS STILL WITHIN THE HULL. BEFORE THE RICE CAN BE PACKAGED OR COOKED, THE OUTER HULL OR HUSK MUST BE REMOVED.

REGULAR MILLED WHITE RICE: REGULAR-MILLED WHITE RICE, OFTEN REFERRED TO AS "WHITE" OR "POLISHED" RICE IS THE MOST COMMON FORM OF RICE. THE OUTER HUSK IS REMOVED, AND THE LAYERS OF BRAN ARE MILLED UNTIL THE GRAIN IS WHITE.

BROWN RICE: KERNELS OF RICE FROM WHICH ONLY THE HULL HAS BEEN REMOVED. BROWN RICE MAY BE EATEN AS IS OR MILLED INTO WHITE RICE. COOKED BROWN RICE HAS A SLIGHTLY CHEWY TEXTURE AND A NUT-LIKE FLAVOR. THE LIGHT BROWN COLOR OF BROWN RICE IS CAUSED BY THE PRESENCE OF BRAN LAYERS WHICH ARE RICH IN MINERALS AND VITAMINS, ESPECIALLY THE B-COMPLEX GROUP.

PARBOILED RICE: 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. PARBOILED RICE IS FAVORED BY CONSUMERS AND CHEFS WHO DESIRE AN EXTRA FLUFFY AND SEPARATE COOKED RICE.

PRECOOKED RICE: WHITE OR BROWN RICE THAT HAS BEEN COMPLETELY COOKED AND DEHYDRATED AFTER MILLING. THIS PROCESS REDUCES TIME REQUIRED FOR COOKING.

WE CAN SUPPLY DIFFERENT VARIETIES OF RICE PLEASE CONTACT US FOR YOUR ENQUIRY


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