Products
TYPE OF RICE
Long Grain Rice
Long-grain rice has a slim kernel about four or five times longer than its width. Typical length varies between 6 to 9 millimeters. They are light and remain separated when cooked.
Medium Grain Rice
Medium-grain rice has a kernel about three times longer than its width, measuring between 6 to 4 millimetres. They tend to stick together when cooked.
Short Grain Rice
Short-grain rice has a fat short kernel with high starch content. They cook up soft and sticky.
FORM OF RICE
Rice is available in a variety of forms. While it is not edible in its rough form, it has to be processed and milled to get the desired form of rice.
Brown: Commonly known as milled or Brown rice, this variety has its inedible outer hull removed. Brown rice gets its color and texture from the bran layer that remains intact on it post hulling process.
Raw: Commonly known as white rice, it is the most common form of rice. It has the outer husk removed which alters its color and texture, while increasing its storage life.