Unformatted text preview: es the bran layer, leaving milled white rice. Or, prior to milling, rough rice may be parboiled, a process of soaking the rice in water and steaming it under intense pressure. Parboiling makes the rice less likely to Parboiling
break during milling and pushes nutrients from the bran layer into the kernel. Parboiled rice typically sells at a premium. On average, for every 100 pounds of rough rice produced, about 55 pounds of wholekernel milled rice, 15 pounds of brokens, 89 pounds of bran, and 20 pounds of hull are produced. Paddy rice (left), brown rice (center)
and milled rice (right)
and Brown rice is unpolished whole Brown rice is unpolished whole grain rice that is produced by removing only the outer husk. It becomes white rice when the bran layer is stripped off in the milling process. Compared with white rice, brown rice is more nutritious because it contains bran, which is a source of fiber, oils, B vitamins, and important minerals. Unpolished rice with bran
Unpolished Polished Rice From India
Polished Brown rice
Brown Black sticky rice Whole grain brown rice Brown basmati rice To recap:
Wholegrain rice (sometimes called Wholegrain rice brown rice): longer cooking time; more fiber; high in vitamins, minerals, oil and various phytonutrients; shorter shelf life which can be extended using cool storage temperatures.
Milled rice: shorter cooking time; enriched to restore nutrient value; longer shelf life. Wild rice (also called Canada rice, Indian rice, and water
oats) is four species of grasses forming the genus Zizania
Zizania One seed of rice yields
1500-2000 up to more
than 3,000 grains....
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- Fall '11