Rice is our most sold product, we have extensive experience in the commercialization of rice of various qualities. We can offer both fine long rice of different quality grades, brown rice, parboil. The rice processing plants have HACCP certification , which ensures the safety of the product.
By definition, white or polished rice is the grain of rice or Oriza Sativa, botanical name, peeled and without pericarp. Long white rice has an elongated shape and a fine diameter with a white endosperm. Regarding the organoleptic characteristics, it has a mild flavor and a soft and moist texture when cooked. Long white rice is low in fat and cholesterol. Source of carbohydrates and vitamin B. White rice is low in fiber and is a good source of energy.
The most required qualities of Long White or Polished Rice are:
Grade 1: With up to 5% matches
Grade 2: with up to 15% matches
DEFECTIVE GRAINS | QUALITY 00000 | QUALITY 0000 | 2ND QUALITY |
Reddish or with reddish streaks | 5 | 10 | 15 |
in casts | 2 | 4 | 6 |
Stained or Colored | 1 | 4 | 6 |
white belly | 4 | 7 | 10,5 |
Splits (or fragmented) | 15 | 25 | 37,5 |
chopped | 0 | 1 | 1,5 |
Brown rice is a form of rice that has been processed very little and still has its hull and germ intact. This means that it contains more fiber, vitamins, and minerals than refined white rice. Some of the characteristics and qualities of brown rice include:
~ Contains more fiber: The whole rice shell contains a large amount of fiber, which makes it more satiating and helps regulate intestinal transit.
~ Rich in vitamins and minerals: The whole rice germ is rich in B vitamins, iron, zinc and magnesium, among other minerals.
~ Low glycemic index: Brown rice has a lower glycemic index than refined white rice, which means it releases energy more slowly and helps control blood sugar levels.
~ Stronger flavor: Brown rice has a stronger and more nutritious flavor than refined white rice.
~ Longer cooking: Brown rice usually takes longer to cook than refined white rice, due to the presence of the shell and germ.
Parboiled rice, also known as parboiled rice, is a type of rice that has been parboiled before being milled. This process involves boiling the rice in water with the hulls, which helps retain nutrients and improves the texture of the cooked rice. Some of the characteristics of parboiled rice include:
~ Firm texture and loose grains: Parboiled rice tends to have a firmer texture and looser grains than regular white rice, making it ideal for dishes like fried rice.
~ Nutrient Rich: Because the parboiling process helps retain the nutrients in the rice, parboiled rice is higher in vitamins and minerals than regular white rice.
~ More complex flavor: Parboiled rice tends to have a more complex flavor than regular white rice, with hints of walnuts and fresh grass.
~ Requires less cooking time: Because the parboiling process helps to partially cook the rice, parboiled rice usually requires less cooking time than regular white rice.
~ It is more resistant to pest and disease infestation.
