- What is parboiled rice? (a.k.a. Conditioned or ConvertedTM)
- What is "Chinese" style rice? (a.k.a. Carolina or long grain)
- Where is U.S. Rice grown?
- What is the difference between Long Grain and Parboiled Rice?
- What does broken content in milled rice mean?
| What is parboiled rice? (a.k.a. Conditioned or ConvertedTM) |
Parboiled (Conditioned) Rice -- rough rice that has gone through a steam-pressure process before milling. This procedure gelantanizes the starch in the grain, and ensures a firmer more separate grain. Conditioned (parboiled) rice is preferred by restauranteurs and chefs that desire a fluffy, separate and long-holding cooked rice.
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| What is "Chinese" style rice? (a.k.a. Carolina or long grain) |
"Chinese" style rice is long-grained milled white rice. Its characteristics are a long, slender kernel, that is 4 to 5 times longer than it is wide. Cooked grains are separate, light and fluffy. As holding time increases, product will "cling" together.
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| Where is U.S. Rice grown? |
Arkansas - 41%
California - 21%
Florida - 0.6%
Louisiana - 15%
Mississippi - 9%
Missouri - 3%
Texas - 10%
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| What is the difference between Long Grain and Parboiled Rice? |
Long grain rice is four to five times as long as the grain is wide. When cooked, the grains are separate and fluffy. It is sometimes referred to as "white" or "polished" rice. The outer husk is removed, and layers of bran are milled away until the grain is white. The ethnic trade prefer "white" rice.
Parboiled rice has been subjected to a special steam/pressure process before milling. After cooking, the grains tend to be more separate and plump. Parboiled rice is noted for its holding quality after cooking.
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| What does broken content in milled rice mean? |
The percentage of brokens refers to the maximum content of broken rice kernels in a milled rice product. Through the process of milling, the primary objective is to remove the hull and bran layers while preserving as many whole kernels as possible. In spite of the extreme care used, there is some breakage of kernels. The amount of breakage depends on many factors such as the nature of the grain, its shape, weather conditions under which it is grown and the amount of pressure applied to the grain in the milling process.
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