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Topic: Parboiled rice

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Rice

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	Livestock feed ingredients rice bran hulls mill feed - Riceland
		Rice hulls are used as a pressing aid in fruit juice extraction and as bedding in poultry houses.
		Full Fat Rice Bran is the pericarp or bran layer and germ of the rice, with only such quantities of rice hull fragments, chipped, broken, or brewers rice and calcium carbonate as is unavoidable in the regular milling of edible rice.
		Full Fat Rice Bran is the pericarp or bran layer and germ of the rice, with only such quantities of hull fragments, chipped, broken, or brewers rice and calcium carbonate as is unavoidable in the regular milling of edible rice.
	www.riceland.com /coproducts (454 words)

	Parboiled rice - Wikipedia, the free encyclopedia
		Rice was brought to India by its invaders.
		The bran of parboiled rice is somewhat oily, and tends to clog machinery.
		Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is nutritionally similar to brown rice.
	en.wikipedia.org /wiki/Parboiled_rice (239 words)

	Types
		Researchers learned in the early 1900’s that parboiled rice retained some of the vitamins that exist in bran, but are lost in the milling of milled rice.
		For these reasons, parboiled rice was adopted as the preferred rice of the restaurant industry long ago and so many consumers have become accustomed to the taste and texture parboiled rice.
		When the rice is cooked again by the consumer, the water migrates faster through the kernel because the starch has been gelatinized and there are many small cracks and fissures in the kernel.
	www.sagevfoods.com /MainPages/Rice101/Types2.htm (1457 words)

	Rice - ACCOMPANIMENTS
		Parboiled rice contains the majority of the vitamins and minerals present in brown rice because the rice is steamed and cooled before the outer bran layer is removed, locking in the nutrients.
		Basmati Rice is grown in the foothills of the Himalayas in India.
		Wild rice is used at Thanksgiving for stuffing the turkey, a symbol of the fact that wild rice was an important staple food for the early settlers when the wheat and barley was scarce.
	www.porkpeople.com /accomrice_varieties.html (1315 words)

	Rice
		Rice milk and rice crispies for breakfast, a rice snack at lunch and boiled rice in place of potatoes and rice pudding at dinner.
		Compared to brown rice, white rice’s nutrients have been greatly reduced in fatty acids, fiber (which is already low in brown rice compared to some of the other grains), vitamin E, thiamin, riboflavin, niacin, vitamin B6, folacin, potassium, phosphorus, magnesium, iron, zinc and copper.
		Parboiling the rice first increases it’s nutrient value but parboiled rice still falls far short of the nutrition found in brown rice.
	waltonfeed.com /self/rice.html (1305 words)

	Rice in human nutrition - Major processed rice products
		Overmilled waxy rice (20 percent bran polish) is washed, steeped in water, steamed, inoculated with A. oryzae spores and incubated for 45 hours at 35 to 38°C for a low-amylose brown rice starter.
		Steamed rice is inoculated with koji, a culture of A. oryzae grown on steamed rice and seed mash.
		Rice milk has been used as a substitute for animal milk and milk powder and may be prepared either from puffed rice flour or from wet milled flour with sugar and peanut oil for flavouring.
	www.fao.org /inpho/content/documents/vlibrary/t0567e/T0567E0k.htm (3277 words)

	Rice Processing in Guyana (Site not responding. Last check: 2007-10-12)
		Parboiled rice is different from milled rice in that the paddy is subjected to a hydro-thermic treatment before milling.
		Soaking sound, rough rice in water inoculated with Aspergillus parasiticus did not result in aflatoxin contamination of parboiled rice (Yap et al, 1987), suggesting that contamination probably has to be present in the grain prior to soaking (Bandara, 1985).
		Parboiled brown rice may be made quick-cooking by scouring about one percent by weight of the pericarp to remove the outer water-impervious layer (Desikachar, Raghavandra Rao and Ananthachar, 1965).
	www.agrinetguyana.org.gy /subsectors/rice/processing (1454 words)

	rice (Site not responding. Last check: 2007-10-12)
		Both long and medium grain rices are great for rice and gravy dishes, red beans, gumbo and jambalaya.
		I went to graduate school with a student from Iran, and she always cooked the rice until the rice on the bottom of the pot was crisp and golden brown.
		She served the fluffy rice on top with the dish, then peeled the golden rice off the bottom for a crunchy treat.
	generalhorticulture.tamu.edu /prof/Recipes/Rice/rice.html (447 words)

	The Business World (Site not responding. Last check: 2007-10-12)
		The semi finished rice from the husking plant is shifted to the WareHouses for Aging.
		Rice is fumigated for 72 hours to eliminate chance of any insects or the rice borer, which have a natural presence with the grain.
		Rice is polished with controlled mist of water to give it the extra white colour, silky finish and smooth pearl like texture.
	www.buzinessworld.com /rice.html (755 words)

	S & W® Rice Rice Glossary (A-H)
		The final cooked texture of parboiled rice is desired to be al dente, similar to the way pasta is prepared.
		The rice was developed from a fl short-grain variety of Japanese rice, and a mahogany-colored medium grain type of rice both grown together in the same field.
		Brewer's Rice is primarily used as an ingredient in brewing beer.
	www.s-and-wrice.com /swrice/glossaryah.cfm (979 words)

	Producers Rice Mill
		Rice is the staple food for two-thirds of the world's population.
		Rice protein, when compared to that of other grains, is considered one of the highest quality proteins.
		In Japan, rice grains are affectionately called "little buddhas," to encourage children to eat rice for the rest of their lives.
	www.producersrice.com /rice/facts.html (1004 words)

	American Rice, Inc.
		Limited waxy rice and arborio is produced, as well as some aromatic and specialty varieties.The primary differences in these rices is their cooking characteristics and, in some cases, a subtle flavor difference.
		Arborio rice is a large, bold rice with a characteristic white dot at the center of the grain.
		Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice.
	www.amrice.com /6-3.cfm (665 words)

	Types
		Much of the Japonica rice packaged in California is not enriched and is labeled as coated with glucose (allowed by law) for these consumers who do not like the taste of enrichment and who were going to wash it away anyway.
		Almost all rice is consumed in the milled form, and most rice exported from the U.S. is exported in the milled form.
		The percentage of broken kernels (relative to total milled rice) generated during milling usually ranges from 12% to 24% in the U.S. Most brokens are removed during the milling process to less than 4% in order to give the consumer a high quality rice.
	www.sagevfoods.com /MainPages/Rice101/Types.htm (1031 words)

	USA Rice Federation: Foodservice: Kitchen: Preparation
		You may find that...medium and short grain rice would be a good choice for making dishes that have a creamier characteristic--such as risotto, and desserts--or dishes where stickier rice is preferred--like sushi, molds or croquettes.
		The rice cooker stops cooking automatically by sensing a rise in temperature that occurs when rice has absorbed all the liquid.
		Rice is great to have on hand for stirring into soups and broths as well as using in fried rice.
	www.usarice.com /foodservice/prep.html (696 words)

	Company Products Parboiled Rice
		arboiled rice is produced by a process of soaking, pressure steaming and drying prior to milling.
		The rice is usually slightly yellowish, although the color largely fades after cooking.
		Parboiled rice is the only rice produced for export-oriented purposes, and Thailand is now the world's largest supplier.
	www.pechsiam.com /parboiledrice.htm (222 words)

	Cook's Thesaurus: Rice
		Rice is classified mostly by the size of the grain.
		Converted rice is steamed before it's husked, a process that causes the grains to absorb many of the nutrients from the husk.
		white rice = polished rice = pearled rice Notes: Most varieties of rice are processed into white rice at the mill, where the grains are scoured to remove the husk, bran, and part of the germ.
	www.foodsubs.com /Rice.html (1713 words)

	Rice - Wikipedia, the free encyclopedia
		Rice growing is a controversial practice in some areas, particularly in the United States and Australia, where some individuals claim it produces little GDP for the large amounts of water used to produce rice.
		Japanese mochi rice and Chinese sticky rice are short-grain.
		Rice was chosen as a model organism for the biology of grasses because of its relatively small genome (~430 megabase pairs).
	en.wikipedia.org /wiki/Rice (3139 words)

	Rice Milling in Nigeria, Vaswani Brothers, Stallion Nigeria, Vaswani Stallion, Vaswani Nigeria (Site not responding. Last check: 2007-10-12)
		Nigeria is the largest producer of rice in West Africa, but the country with an estimated population of 125 million people still relies on a massive rice importation.
		Government sources said recently that 6 million tonnes of milled rice was to be produced from over 10 million tonnes of paddy rice by 2005, while 3 million hectares were expected to be put under cultivation in 2007 to produce 15 million tonnes of paddy rice, resulting in 9 million tonnes of the milled product.
		The importers of bran rice with licenses (renewable) are assessed at a lower duty of 50%.
	www.ricenigeria.com (1178 words)

	Rice Types- How to prepare Rice
		Description: The process of parboiling is from south India where steam was passed through the grains with the husks on.
		For this reason other Asian countries that depended on rice as their staple sometimes had survey, but the Indians avoided it due to the process of parboiling.
		This rice may not be rinsed as it may be coated with nutrients.
	www.ricegourmet.com /About_RiceTypes.htm (917 words)

	Welcome to Sandstone International Co.,Ltd. the international trading firm and exporter of Thailand mainly in foods and ... (Site not responding. Last check: 2007-10-12)
		We are the exporter of Thai White Rice and Jasmin Rice.
		Parboiled rice is prodeced by a process of soaking, pressure steaming and drying prior to milling.
		Due to an abundant water supply and consistent source of paddy in Thailand, more than 100 parboiled rice mills are spread throughout the central, the production of premium quality, odourless parboiled rice in Thailand is constant year round.
	sandstone.netfirms.com /rice/parboiledrice.htm (288 words)

	Rice products ingredients brown milled parboiled long grain bulk rice
		It is commonly used by breweries and rice flour mills.
		Long Grain Parboiled Rice — Rice is soaked and steamed to gelatinize the starch.
		Medium Grain Milled Rice — Shorter, plumper kernels with the hull, bran and germ removed.
	www.riceland.com /food_ingredients (681 words)

	Riceland export sales products white brown parboiled rice exporting
		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.
		Parboiled Rice (long grain, brown) - Rice is soaked and steamed to gelatinize the starch.
		These rice products are water mist milled or water polished in one of Riceland's eight rice milling facilities using the latest milling technology and the highest quality assurance and sanitation standards.
	www.riceland.com /exports (821 words)

	Easychef.com - Different type of rice. (Site not responding. Last check: 2007-10-12)
		Rice will tend to be more loose and separated when it turn old crop with texture is a little more chewy, ideal for eating with carry and to make fried rice.
		Broken rice is good for cooking porridge and shima because of its natural small size, hence easier to cooked and easier to desolve.
		Cooking parboiled rice require lot of water, medium time and medium heat (as it is already cooked).
	www.easychef.com /differentrice/drice.html (567 words)

	Alesie - your rice company (Site not responding. Last check: 2007-10-12)
		Central Thailand, the basin of the Chao Phraya River, is a lush, fertile valley.
		Due to an abundant water supply and consistent source of paddy in Thailand, more than 100 parboiled rice mills are spread throughout the central region, the production of premium quality parboiled rice in Thailand is constant year round.
		Parboiled rice grown in Thailand is of the highest grade quality and taste available in
	www.alesierice.com /parboiled.html (181 words)

	Types of Rice
		Only the hull is removed from the grain, leaving the vitamin and mineral-rich bran layers intact.
		Rivland parboils the brown rice to lengthen the shelf life.
		Long grain white rice that has been precooked and dried.
	www.rivland.com /pages/Types.htm (59 words)

	Mahatma Rice - Products
		Parboiling is a patented process, which changes the nutrients of the rice kernel.
		After undergoing this process and proper milling, the rice obtains a light yellow or amber color.
		If you are looking for an inexpensive replacement to other brands of parboiled rice, just ask for Mahatma Gold at your local grocer.
	www.mahatmarice.com /mahatmarice/product.cfm?productid=10679 (240 words)

	....Page Type of Rice.... (Site not responding. Last check: 2007-10-12)
		One reason that make Jasmine Rice special is her ability to adapt to different dishes for different tastes.
		The starch and flour from Waxy Rice is used frozen as a binder for gravies, sauces, and fillings, because it is resistant to breakdown during freezing and thawing.
		Rice that is also referred to as regular-milled or polished rice, the most common form of rice.
	www.thaiwhiterice.com /html/page_type_rice.html (249 words)

	Water Maid® and River® Rice Glossary (I-Q)
		— (International Rice Research Institute) Located in the Philippines, it is a nonprofit agricultural research and training center established to improve the well-being of present and future generations of rice farmers and consumers.
		This process helps retain many of the vitamins found in unprocessed rice; nutrients soak into the rice kernels before the outer layers are removed; light golden or amber in color.
		The outer husk is removed, and the layers of bran are milled until the grain is white.
	www.watermaidrice.com /riverrice/glossaryiq.cfm (430 words)

	USA Rice Federation: Consumer: Kitchen: Preparation
		American-grown rice is a clean product that does not need washing or rinsing before or after cooking.
		Most U.S. rice is enriched with iron, niacin, thiamin, and folic acid.
		Rinsing rice, or cooking rice in excess water and draining, results in loss of enrichment and other water-soluble vitamins and minerals.
	www.usarice.com /consumer/prep.html (624 words)

	Capital Rice : Parboiled Rice
		Characteristics : Parboiled rice is produced by a process of soaking, pressure steaming and drying prior to milling.
		The rice is usually slightly yellowish, although the colour largely fades after cooking.
		Due to an abundant water supply and consistent source of paddy in Thailand, more than 100 parboiled rice mills are spread throughout the central region, the production of premium quality, odourless parboiled rice in Thailand is constant year round.
	www.capitalrice.com /products.asp?page=parboiled (153 words)

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