Description
Rice is a highly popular and nutritious staple food, grown in tropical, subtropical, and temperate regions worldwide. Available in different varieties, including long grain, medium grain, and short grain, rice is known for its high carbohydrate and nutrient content. Proper transportation and storage, including airtight or moisture-proof packaging and appropriate temperature and humidity levels, are crucial for maintaining rice’s quality and integrity. Rice is low-fat, low-calorie, and gluten-free, making it suitable for people with gluten intolerance or celiac disease. It is a rich source of carbohydrates, protein, minerals, and vitamins, making it a nutritious food choice for all ages. Rice is widely used in a variety of dishes, including soups, stews, and stir-fries, and is a crucial food source for millions of people worldwide.
Ponni rice is a popular variety of rice widely grown in the Indian state of Tamil Nadu. It is a short grain rice with a unique aroma and a delicate flavor that is easy to digest. Ponni rice is known for its excellent cooking quality, where the cooked grains remain separate and fluffy. It is also a rich source of nutrients, including carbohydrates, protein, and fiber, making it a healthy food choice.
Long grain white rice is distinguished by its lengthy and slender grains, which maintain a firm, dry texture even after cooking. This makes it ideal for traditional Indian dishes such as biryani, pulao, and other rice-based preparations. Our parboiled rice is partially boiled, soaked, steamed, and dried in its husk before milling, which allows for the transfer of nutrients from the outer husk or bran into the grain. As a result, it is a more nutritious alternative to processed white rice, containing higher amounts of B vitamins, calcium, potassium, fiber, and protein. This rice variety is less sticky, firmer, and cooks faster than other forms of processed rice.
Sona Masoori rice is a hybrid variety developed from two popular rice variants – Sona and Masoori. Sona is a super fine grain, while Masoori is a short fine grain with excellent taste. The hybrid form of rice, Sona Masoori, is widely used in the preparation of various dishes, including biryani, idli, and pongal. It is mainly produced in the regions of Telangana and Andhra Pradesh in India and is also known as “Samba Masuri” or “Jeela Karra Masuri”.
Swarna Rice, a type of non-basmati rice that is both healthy and flavorful. This short grain fine rice is known for its low glycemic index, making it a great option for those looking to lower their risk of diabetes. Swarna rice comes in three forms: parboiled, raw or white, and puff rice. With its mild, natural aroma and excellent nutritional value, Swarna rice is a popular choice among consumers.
Broken rice, which refers to grains of rice that break during drying and milling. These grains have the same taste and nutritional value as regular whole rice and are commonly used in various industries such as cosmetics, textiles, and food. Despite being fragmented, broken rice has various food applications and can be used to make starch.
Basmati rice has long, sleek grains with a pleasant aroma and soft, fluffy texture that doesn’t get as sticky as other rice varieties. It has a distinct flavor that can uplift the level of any meal. In India, it’s used in preparation of a variety of rice dishes like biryani, pulao, and served in occasions, events, and restaurants.
