Types of Rice


 

Wondering what Rice is best for your dish? The information below will be helpful. And remember - Riceland Rice does not need rinsing. To retain vitamins, do not rinse before or drain after cooking.

Brown Rice

  • Nutritionious 100% whole grain product.
  • Only the outer hull has been removed.
  • Rice germ and bran layer remain on each kernel.
  • Slightly chewy texture with a nutty flavor when cooked.

Long Grain Rice

  • Remains separate and fluffy when cooked.
  • Bran layer removed during milling process.
  • Slender kernel with white color.

Parboiled Rice

  • Rice undergoes a steam and pressure process, called parboil, to create separate kernels when cooked.
  • Golden color and firmer texture when cooked.
  • Golden color comes from bran layer being forced into the kernel during the parboil process.
  • It is not precooked; follow cooking directions on package.
  • Use in soups, entrees and any recipe where the kernels need to remain separate.

Medium Grain Rice

  • Shorter, wider kernel than long grain rice.
  • Cooked grains are plump and tender, with greater tendency to cling Sticky Rice.
  • Use in desserts, pies, puddings and casseroles where a smooth texture and the abilitiy to hold its shape is desired.