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Industrials

The properties of rice -- nutrition, neutral flavor, non-allergenic, digestibility and functionality (extrusion, puffing, crisping, freezing and thawing) -- make it a highly desirable ingredient in processed foods. While rice stands apart from most grains because it is generally consumed in its kernel form, its properties are ideal components in the manufacturing of cereals, snack foods, baby foods, frozen dinners, sauce thickeners and other products.

 

 

Long Grain Rice - Long, slender kernel, four times longer than it is wide. Cooked grains are separate, light and fluffy.

 

  • Long Grain Milled- Rice kernels that have had both the hull and bran layers moved.   It is sometimes referred to as milled rice, milled white rice, polished rice, or polished white rice.  Most white rice is enriched, giving it a nutritional value similar to brown rice.
  • Long Grain Parboil- Kernels of rice which have had only the hulls removed.  Brown rice may be eaten as is or milled in regular-milled white rice.  Cooked brown rice has slightly chewy texture and nut-like flavor.  The light brown color is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group.
  • Long Grain Brown- Rough rice that has gone through a steam-pressure process before milling.  This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain.  Parboiled rice is favored by consumers and chefs who desire a cooked rice with an extra fluffy and separated texture.
  • Long Grain Parboil Brown-Same as Long Grain Parboil with bran layer left on the kernel

 

 

 

Medium Grain Rice – Kernel is two to three times longer than it is wide.  Cooked grains are moist, tender and slightly clingy.

 

  • Medium Grain Milled- Rice that has had the hull and bran layers removed.  Medium Grain Rice when cooked typically has a softer and sticky texture than Long Grain.  It is often mistaken for short grain (sushi) rice.

 

 

 

Instant Rice – Rice that has been fully cooked and then dried down to below 12% moisture. Instant rice can then be recooked by the consumer in less time required to cook white raw rice. Instant rice is most commonly used by the industry to make convenient meals for consumers. It is typically mixed with seasoning and may be mixed with instant beans or vegetables. It is sometimes used as a component ingredient in products such as eggrolls or enchiladas.

Best Rice produces instant rice from white long grain rice, parboiled rice, and parboiled brown rice. Process conditions can be adjusted to make several different types of products. These products can have a cook time ranging from 5 to 12 minutes.

 

  • Instant White Rice
  • Instant Parboiled Rice

 

 

Rice Flour – for more information go to http://www.sagevfoods.com

 

 

 

 

To learn more about Industrial Products,

Please email industrialinfo@producersrice.com

Futures

  Open High Low Last
Rice CBOT Jan '18 12130 12300 12055 12285
Wheat CBOT Dec '17 421'4 428'0 421'0 427'2
Corn CBOT Dec '17 336'4 343'4 336'4 343'0
Soybeans CBOT Jan '18 972'6 992'0 971'4 990'4
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