Long grain rice kernels are three times longer than normal rice. When cooked, this grain is light in weight and separates easily. It is sought to be the cheapest variety of rice. Long-grain rice has the most amounts of amylose and the smallest amount of amylopectin, so it has a susceptibility to be the fluffiest and least sticky.
It is defined as that form of rice whose husk and bran have been removed completely during the milling process. Because the white rice undergoes this process, it is also known as polished rice. It contains less amounts of: niacin, thiamin, magnesium, zinc, iron and fiber than the brown rice.
Found through processing and milling, White Broken are used for manufacturing purposes such as: Flour, Starch & Sweeteners.
Brown form means the rice has been husked, graded, cleaned, sorted but not gone through the polisher. This kind of rice is hard to cook but has more vitamins than the white rice because of having 8% bran layers on the top. It remains short after cooking, the outer bran layers of rice do not allow it to elongates compare to white form of rice does. Brown Rice is recommended for those who are aiming for a healthier lifestyle.
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