RICE

Parboiled rice is rice that has been boiled in the husk prior to the milling process. The rice is soaked in water, pressure-steamed and dried; this process makes the rice more nutritious (by driving the nutrients from the bran into the grain), firmer, and more separate. “Par”-tially “boiled” rice is less sticky, it does not lose its shape and it can be cooked for a long time without getting gummy. Cooks perfectly in 20-25 minutes

•  We carry 100lb bags

White rice is the name given to milled rice that has had its bran, husk and germ removed. This is done to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a bright, white, and shinny appearance. White rice cooks faster and is rich in carbohydrates. Most white rice is enriched, giving it a nutritional value similar to brown rice. Cooks perfectly in 15 minutes

•  We carry 100lb and 50lb bags