Product Description

Brown rice is not a specific variety of rice; it describes many varieties of rice in their natural, whole-grain form. Because brown rice still has its fibrous bran layer, it takes longer to cook (and digest) and has a chewier and nuttier flavor than its refined, white rice counterpart.

White rice is refined brown rice. It has been milled and polished to remove the outer brown bran layer. This process alters the flavor and texture of the rice and extends its storage life.

Rice varieties are classified as short, medium, or long grain—this refers to the length and width ratio of the rice grain when cooked. The most notable difference between different grains is their starch profile.

Long-grain rice has a firm, dry texture, and stays separate after cooking. Basmati and Jasmine rice are common varieties of long-grain rice.

Medium-grain rice has a tender, moist texture, and grains stick to each other when cooked. Valencia rice is a common variety of medium-grain rice.

Short-grain rice has a tender, soft texture, and it is stickier than medium-grain rice. Arborio and sushi rice (short grain rice originated from Japan) are common varieties of short-grain rice.it is good food.

Brown rice is not a specific variety of rice; it describes many varieties of rice in their natural, whole-grain form. Because brown rice still has its fibrous bran layer, it takes longer to cook (and digest) and has a chewier and nuttier flavor than its refined, white rice counterpart.

White rice is refined brown rice. It has been milled and polished to remove the outer brown bran layer. This process alters the flavor and texture of the rice and extends its storage life.

Rice varieties are classified as short, medium, or long grain—this refers to the length and width ratio of the rice grain when cooked. The most notable difference between different grains is their starch profile.

Long-grain rice has a firm, dry texture, and stays separate after cooking. Basmati and Jasmine rice are common varieties of long-grain rice.

Medium-grain rice has a tender, moist texture, and grains stick to each other when cooked. Valencia rice is a common variety of medium-grain rice.

Short-grain rice has a tender, soft texture, and it is stickier than medium-grain rice. Arborio and sushi rice (short grain rice originated from Japan) are common varieties of short-grain rice.