Nutritional benefits and Significance of Rice

Rice Processing

The process begins as soon as rice arrives from the fields. Foremost, whole or paddy rice is dehisced by a rubber roll Sheller to produce brown rice. The outer tough protective coating is removed having no effect on the nutritional composition of the grain within the husk.

The resultant brown rice can be further milled to produce white rice. Milling of brown rice involves removal of the outer bran layers of the grain which are darker in color and are rich in nutrients such as B vitamins.

The procured rice from the fields is either parboiled through the hydrothermal procedure or processed in the milling facility as shown in the chart above. The specifications of rice vary from the type of polishing such as double-polish, silky polish or regular polish that gives rice grains a cleaner, brighter and shiny look. The average grain length (AGL) is also specified before rice being milled. Rice processing also entails the broken percentage which may be 1%, 2%, 5%, 10%, 25%, 100% broken or as desired by the buyer.
Nutritional benefits and Significance
Rice has been found to be very easy to digest. It is low in fat, low in cholesterol, high in starch and has a high nutritional content.
Rice is also an excellent source of energy. It comprises 77.5% carbohydrate. Carbohydrate is one of the human body’s two main sources of energy, the second being fat.
Rice also contains a range of important nutrients, including B and E vitamins, protein and minerals –especially potassium which helps the body reduce toxins.
Moreover, rice is basically important to a range of cultures that it is often directly associated with affluence and much legends and fable surrounds the grain. Children are also served with rice as their first solid food. And, according to Louisiana folklore, the test of a true Cajun is whether he can calculate the precise quantity of gravy needed to accompany a crop of rice growing in a field.
Hence, from its early beginnings to the present day, rice continues to play an integral role in sustaining both the world's appetites and cultural traditions.

Pakistani Basmati Rice

From the foothills of Himalayas and fed by the enriched mineral snow-fed water, the slender long grain of Basmati Rice is well known for getting doubled its size after cooking. It’s exotic aroma, delicious nutty flavor and best nutritious value makes it the ultimate choice of Rice lovers’ across all continents. The name basmati originated from a Sanskrit word "BAS" meaning smell.
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Rice Varieties

Long Grain Rice

Long grain rice as the name suggests is the long and slender rice kernels. The grains of this Pakistani rice variety are significantly long in length and when cooked present a very good look since the grains turn out separate and fluffy.

a) Basmati Varieties

Super Kernel Basmati Rice is a long grain with a slender kernel, four to five times longer than its width. The grains are separate, light and fluffy when cooked, and mostly used for special dishes such as biryani.

Basmati PK 385 Rice is a rather dry grain. The grains become long and separate when cooked having real aroma and delicate texture.

D-98 Basmati Rice: Sindhi Basmati is a variety that has eventually replaced PK-385 for reasons such as more yield than the latter in the province of Sindh.

b) Non- Basmati Rice:
PK-386 Long Grain Rice, Long Grain Irri-9 Rice and Long Grain Irri-6 Rice are the finest of its class being less expensive and are preferred over Indian and Thai rice in the same category.
Brown Rice is light brown in color and rich in its bran contents. Brown rice is a healthy source of food, particularly for the weight conscious people since it contains less starch.

Parboiled Rice is the rice variety that undergoes a hydrothermal steaming process to partially boil the un-husked rice. Parboiled rice is the elite rice variety that is liked by consumers and chefs who love to have the best quality, separately cooked grains and extra fluffy rice.