Chinese Rice, Pakistani Rice, Vietnamese Rice, American Rice

Parboiled Rice is a rough rice that has gone through a steam-pressure process before milling. It is soaked, steamed, dried, and then milled to remove the outer hull. This procedure gelatinizes the starch in the grain, and is adopted at the mill in order to harden the grain, resulting in less breakage, thus ensuring a firmer,

Brown Rice is the least processed form of rice, as the kernels of rice have had only the hull removed. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group. With a natural aroma and flavor similar to that of roasted nuts or popcorn, it is chewier than white rice, and slightly more nutritious, but takes longer to cook. Brown rice may be eaten as is or milled into regular-milled white rice.

Basmati Rice 385 is dry and separate when cooked, resulting in long, thin grains, since the long grain increases only in length when cooked.

Super Basmati is a long grain rice with a slender kernel, four to five times longer that it's width.  The grains are separate, light and fluffy when cooked, and mostly used for recipes such as biryani, which require rice of a distinct shape and texture.

Super Basmati

At this time we are able to offer Chinese Rice, Pakistani Rice, Vietnamese Rice, American Rice.