100% Certified Organic Rice gown by family farm and Rice Mill of six generations, 42 years of organic. We offer !00% organic long Grain Rice white or brown, 100% organic Medium Grain Rice, 100% Organic Jasmine Rice all grown in the USA.
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1121 Steam Basmati Rice USD1220 per MT
1121 Golden Basmati Rice USD1250 per MT
1121 Creamy Sella Basmati Rice USD1089 per MT
1509 White Sella Basmati Rice USD1063 per MT
1509 Golden Sella Basmati Rice USD1089 per MT
1509 White Steam Basmati Rice USD1193 per MT
Pusa White Sella Basmati Rice USD933 per MT
Pusa Golden Sella Basmati Rice USD1050 per MT
Pusa Brown Basmati Rice USD1219 per MT
Pusa White Steam Basmati Rice USD1024 per MT
Sharbati White Sella Basmati Rice USD829 per MT
Sharbati Golden Sella Basmati Rice USD829 per MT
Sharbati White Steam Basmati Rice USD1029 per MT
Sugandha Golden Sella Basmati USD1024 per MT
Sugandha White Stem Basmati Rice USD1089 per MT
Sugandha White Sella Basmati Rice USD959 per MT
We are suppliers of BEST QUALITY Rice And Looking for serious buyers in need of our products, contact with us for more details.
Rice is a staple food for more than half of the world's population and is a dietary cornerstone in many cultures. It is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice) and is cultivated in a wide range of climates and environments. There are thousands of varieties of rice, but they can generally be categorized into three main types based on grain length: long-grain, medium-grain, and short-grain. Each type has its own characteristics and is used in various culinary applications. Here's an overview of each type: Long-grain rice: Long-grain rice has a slender shape and remains separate and fluffy when cooked. It is commonly used in dishes such as pilafs, biryanis, and stir-fries. Examples include Basmati rice and Jasmine rice. Medium-grain rice: Medium-grain rice has a slightly shorter and plumper grain compared to long-grain rice. It tends to be more tender and slightly sticky when cooked, making it suitable for dishes like risotto, paella, and sushi. Examples include Arborio rice and Calrose rice. Short-grain rice: Short-grain rice has a round, plump shape and a higher starch content, resulting in a sticky and chewy texture when cooked. It is commonly used in dishes such as sushi, rice pudding, and rice cakes. Examples include sushi rice and sticky rice (glutinous rice).
Rice is grown in over 100 countries and is a grain eaten by more people in the world than any other grain. In fact, three of the most populated regions of the world, China, India and Indonesia, are all rice based societies and it is their staple food.
More than 40,000 different varieties of rice exist. Of these varieties, more than 100 varieties are grown worldwide. Some of the more popular rice varieties eaten in Australia include:
Low GI White Rice (formerly known as Doongara rice or clever rice) a long grain rice that's uniquely developed and grown in Australia, with the benefit of having a lower glycemic index (GI) than regular rice.
Basmati rice a very long, slim grain, which is very popular in Indian cuisine and often served alongside curry based dishes. It also has a lower GI than regular rice.
Jasmine rice a very fragrant rice and originates from Thailand where it is used extensively in cooking, usually steamed.
Arborio rice a much shorter and plump grain, it is typically used in Italian dishes like risotto.
Brown rice a rice grain with the bran layer still intact. It can be cooked and eaten as it is and contains more nutrients in this form than white rice, which has had the outer bran layer and germ removed.
Coloured rice black rice and red rice are now available in Australia as well as wild rice.
To produce white rice the nutrient rich bran layer is removed. While white rice has lower levels of nutrients it still contains protein, vitamins, minerals and some fibre and is low in fat and salt. When enjoyed in moderate amounts, and as part of balanced meal, white rice makes a positive contribution to a healthy diet.
Nutrition credentials of whole grain (brown) rice:
Around 85% of the energy in rice comes from carbohydrate.
After carbohydrate, protein is the second most abundant constituent of rice.
Low in fat, with the small amount being mostly unsaturated.
Rice bran is high in insoluble dietary fibre.
Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid.
Contains vitamin E.
Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium).
Contains small amounts of copper, manganese and calcium.
High in potassium and low in sodium.
Contains phytochemicals including phenolic acids, phytic acid, plant sterols and saponins.
Gluten-free and the most non-allergenic of all grains.
Low Glycemic Index brown rice is now available in most supermarkets.
1 cup of cooked brown rice contains 1278kJ, 3g fibre, 5.8g protein, 1.8mg zinc and 98mg magnesium.
9753 Medium Grain Rice Suppliers
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