SONRAY SALES LTD

Types of Rice

GO TO: History of Rice Character of Rice Kokuho Rice
*Tsuru Mai Brown Rice*		*Brown Rice* - Available in long, medium and short grain. It has a chewy texture and nut-life flavour; most nutritious form of rice. Only the out hull is removed leaving the nutritious bran layers intact. Requires special storage and approximately 50 minutes cooking time.
*Kokuho Rose Rice*		*White Rice* (regular milled or polished) - Most common rice, available in long, medium and short grain. Outer husk is removed and bran layers are milled off until grain is white.
*Pacific Harvest Sweet Rice*		*Aromatic or Scented* - Available in a variety of aromas, lengths and colours including red, mahogany and black. These grains provide a colourful, tasty blend to any food presentation.
*AAR CEE Basmati Rice*		*Basmati* - a long, slender grain which swells only in length when cooked, resulting in long, thin grains that are dry and separate.
*Jasmin Rice*		*Jasmin* - long grain rice; which cooks dry and separate, expanding in length and width.
*Calrose Rice*		*Calrose* - Japonica rice, short and medium grain, grown primarily in California. Used in Japanese, Italian and Caribbean cuisines because it is clingy, moist and firm when cooked.
*Arborio*		*Arborio* - Italian style, medium and short grain. When cooked, it has a creamy texture with a chewy centre and easily absorbs flavours. Used in risottos and rice puddings.