Rice Exporter
Rice is a grain belonging to the grass family. It is related to other grass plants such as wheat, oats and barley which produce grain for food and are known as cereals. Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southeastern Asia and to Africa, which together provide more than one-fifth of the calories consumed by humans. The plant, which needs both warmth and moisture to grow, measures 2-6 feet tall and has long, flat, pointy leaves and stalk-bearing flowers which produce the grain known as rice. Rice is rich in genetic diversity, with thousands of varieties grown throughout the world. We are one of the leading rice exporter in the world & sell mainly India, Pakistan, Thailand, Vietnam, Paraguay & USA origin Parboiled rice, Basmati rice & white rice to Middle East, South Africa, Mexico, Eastern & Western Europe, Scandinavia, Central & South America including Caribbean market & can arrange supply minimum 500 MT to maximum 100,000 MT on spot & contract basis on bag & bulk under a long term contract. We are the direct seller & export rice presently more than 44 countries.
Shorter grains rice tends to stick together better and are used for sushi and other dishes in which the rice needs to be shaped. Longer grain rice, such as Basmati, is looser and frequently appears as a side dish. Rice is also used in the production of grain alcohols such as sake, popular in Japan. Some white rice is sold enriched with vitamins and minerals in an attempt to provide more complete nutrition to the purchaser, especially in impoverished regions where rice is the primary staple food.
1. Parboiled Rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content which is denatured) and change its texture. About 50% of the world's paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA and France.
- Parboiled Rice (Long/Brown): Rice is soaked and steamed to gelatinize the starch. Only the hull is removed from this rice, leaving the natural bran layer intact. The kernels average about 7 millimeters in length and about 5 times as long as they are wide.
- Parboiled Rice (Long grain, Milled) - Uncooked rice is subjected to a steam pressure process to help retain many of the vitamins found in unprocessed rice. Nutrients soak into the rice kernels before the outer layers are removed. The kernels average about 7 millimeters in length and about 5 times as long as they are wide.
2. Basmati Rice: (Silky, Double Polished and Color Sortexed)
Basmati is a variety of long grain rice grown in India, Bangladesh and Pakistan, notable for its fragrance and delicate, nuanced flavor. Its name means "the fragrant one" in Sanskrit, but it can also mean "the soft rice". Pakistan is the largest cultivator, consumer and exporter of this rice. The grains of Basmati rice are longer than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky, as with most long-grain rice. Cooked Basmati rice can be uniquely identified by its fragrance. In addition to normal white Basmati rice, brown basmati is available, although uncommon. Basmati rice sells at a higher price than other varieties and Basmati is often adulterated with inferior types and sold with the Basmati name and price.
Basmati means 'the perfumed one'. This name is given to long grained rice which has an aroma of its own. Due to its netlike flavor & specific fragrance, it is liked equally alike all over the world. Same is the reason for its highest cost. Basmati is ruling over almost 20% of the world market. Pakistani Basmati is at the top of the list of more than 120,000 varieties of rice. In cooking, it is capable of great elongation & may touch double the initial size. Not even a single grain breaks after cooking & thus adds much to its attraction & palatable sight. We sell Long grain & Medium grain Basmati rice as follows.
- Brown Basmati Rice (Long grain) - Only the hull has been removed from these brown rice kernels, leaving the natural bran layer intact. The light brown color is caused by the presence of bran layers, which are rich in minerals and vitamins. The kernels average about 7 millimeters long and about 5 times as long as they are wide.
- Brown Basmati Rice (Medium grain) - Shorter, plumper kernels about 6 millimeters long and somewhat wider than long-grain varieties.
3. White Rice is the name given to milled rice that has had its husk, bran and germ removed. This alters the flavor, texture and appearance of the rice and helps prevents spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance. The milling and polishing processes both remove important nutrients. A diet based on unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. At various times, starting in the 19th century, brown rice and wild rice have been advocated as healthier alternatives. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals. As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers. Typically 100g of uncooked rice produces around 240-260 g of cooked grains, the difference in weight owing to absorbed cooking water. We sell long grain & medium grain White rice as follows.
- White (long grain, milled) - The long grain white rice has been through the complete milling process, removing the hull, bran and germ. The kernels average about 7 millimeters in length and about 5 times as long as they are wide.
- White rice (medium grain, milled) - Shorter, plumper kernels about 6 millimeters long and somewhat wider than long-grain varieties. This milled white rice has had the hull, bran and grain removed.
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