Japanese rice, or japonica, is a short-grain variety of rice (Oryza sativa var. japonica) which is characterized by its unique stickiness and texture. It also comes in a variety called mochigome (もち米sticky rice) which is used for making mochi
Organic rice is rice that certified by an independent body, to have been grown and processed according to set “organic” standards. While there is no single definition for “organic”, most definitions share common elements. For example, “organic” as applied to most field crops generally means that: No synthetic or artificial chemical pesticides and fertilizers have […]
Hybrid rice is rice that has been created by crossing two different parental strains. Such crosses generally result in an F1 generation that is more robust than either of the parental strains. The improved qualities of the F1 generation is referred to as “hybrid vigour” or “heterosis”. The hybrid vigour may result in superior agronomic […]
Jasmine rice is an aromatic long-grain rice grown only in Thailand and is distinguished by its fragrance and a water milling process that leaves the grains silken to the touch. The grains are similar in size to long-grain rice but cook moist and tender like a medium-grain rice.
Basmati rice is a type of aromatic rice, grown mostly in India and Pakistan. It is renowned for its long, slender shape that elongates rather than expands in width when it is cooked. The word basmati means “queen of fragrance,” and the rice is distinguished by its aroma.
“Golden Rice” is the name of a rice that has been genetically engineered (genetically modified or GM) to produce beta carotene, which the body can convert into vitamin A. This beta-carotene gives the rice grains a yellowish Colour that inspired its name. Golden Rice, which was developed in the hopes of combatting that problem by […]
Broken rice is fragments of rice grains, broken in the field, during drying, during transport, or during milling Mechanical separators are used to separate the broken grains from the whole grains and sort them by size. Broken rice is fragmented, not defective; so there is nothing wrong with it. It is as nutritious as the […]
Parboiled rice (also called converted rice and easy-cook rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to […]
Paddy, also called rice paddy, small, level, flooded field used to cultivate rice in southern and eastern Asia. Wet-rice cultivation is the most prevalent method of farming in the Far East, where it utilizes a small fraction of the total land yet feeds the majority of the rural population. Rice was domesticated as early as […]
White rice is not a type of rice. Rather, the term white rice refers more generally to how a producer has processed rice. Many different types of white rice are available. In all white rice’s, the producer has removed the outer bran layer and hull of the rice. White rice is not a different type […]
