Rice is a versatile grain that is popular in a great many ethnic cuisines. It is rich in selenium, manganese, and naturally occurring oils, especially the brown, unmilled variety. Considered a whole grain, rice is high in fiber and rich in anti-oxidants. Rice is the principal food for about half the world’s population. Rice consumption has further increased as many people afflicted by gluten allergies are turning to rice as an alternative. In fact, rice has become the most popular gluten-free grain for people suffering from celiac disease.
Browse our rice selections below and be sure to contact us with any questions you may have.
Rice Market Product Types
100% Broken White Rice
Long grain kernel of white rice that have been broken into pieces by 100%. During the milling process, broken rice is separated from the intact white rice.
Medium to long grain kernels of rice from which only the hull has been removed. The light brown color is caused by the presence of bran layers. Brown rice may be eaten as is or milled into white rice. It has a somewhat chewy texture and a nut-like flavor.
Long Grain White Rice
Long, slender kernel, four to five times longer than its width. Cooked grains are separate, light and fluffy. It has a tender texture and smooth flavor.
Medium Grain White Rice
Shorter, wider kernel, two to three times longer than its width. Cooked grains are moist and tender and have a greater tendency to cling together than long grain.
Short-grain rice is named for its size. It is a small, squat, plump rice that cooks up soft and tender. Sushi Rice is a common variety of short rice.
Paddy rice or rough rice is the whole rice grain including the hull that is harvested from the rice plant.
Medium to long kernels that are grown without the use of synthetic fertilizers, pesticides and growth hormones. This type of rice is available in both white and brown colors.
Medium to long kernels of rice that have been boiled in the husk through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and creates a firmer, more separate grain for cooking purposes.