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INDIAN RICE
Indian paddy refers to unhusked rice, which is rice that is still in its natural form with the outer husk or shell intact. Paddy is the raw form of rice that is harvested from the rice plant before it undergoes processing. India, being one of the world's largest producers and exporters of rice, has vast areas dedicated to paddy cultivation
PARBOULED RICE
Parboiled rice is rice that has been partially boiled in the husk before milling. This process involves soaking, steaming, and drying the rice before milling it to remove the husk and bran layers. The result is a type of rice that retains more nutrients than regular white rice, has a slightly yellowish tint, and a firmer texture when cooked
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Nutritional Value:
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Parboiled rice retains more of the vitamins and minerals from the outer bran layer compared to white rice. It's particularly higher in B vitamins, such as niacin, thiamine, and folate.
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It is also a good source of iron, magnesium, and fiber (if only partially milled).
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Color and Texture:
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Parboiled rice has a slightly yellowish or amber color due to the steaming process, which disappears upon cooking.
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The texture is firmer, less sticky, and more separate than white rice when cooked.
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Cooking Time: Parboiled rice takes longer to cook than white rice, but the grains stay firm and separate, making it less likely to become mushy or sticky.
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Long Shelf Life: Because of the steaming process, parboiled rice is less prone to spoilage or insect infestation compared to other types of rice.
WHITE RICE
white rice, also known Raw rice as or regular milled rice, is rice that has been harvested and then processed by removing the husk, bran, and germ, resulting in polished white grains. It is the most commonly consumed form of rice worldwide
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Soft Texture: When cooked, raw rice tends to have a soft, fluffy, and non-sticky texture, making it ideal for a variety of dishes.
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Quick Cooking Time: Raw rice cooks faster compared to other types like parboiled or brown rice, typically taking about 10-15 minutes to boil.
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Flavor: Mild flavor, making it versatile and adaptable to a wide range of culinary uses
Types of Raw Rice:
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Short-Grain: Tends to be more sticky and moist when cooked, used in dishes like sushi and rice puddings.
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Medium-Grain: Balances between fluffiness and stickiness, often used in dishes like risottos and paellas.
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Long-Grain: Known for being fluffy and separate when cooked, popular for dishes like biryanis and fried rice.
Long Grain Rice
Basmati Rice
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Region: Mainly grown in the northern parts of India, particularly Punjab, Haryana, Uttar Pradesh, and Jammu & Kashmir.
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Characteristics: Long, slender grains with a unique aroma and flavor. It elongates when cooked.
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Uses: Popular for biryanis, pilafs, and other special rice dishes.
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Varieties:
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1121 Basmati (the longest grain)
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Traditional Basmati & Red Rice
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Pusa Basmati
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Jasmin
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IR 64
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BROKEN RICE
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Human Consumption:
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Staple Food: In several countries, especially in Africa and Southeast Asia, broken rice is consumed as a staple food. It is often used to make simple steamed rice, porridges, and side dishes.
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Rice-based Dishes: It is also used in recipes like congee (rice porridge), soups, and rice puddings, where the shape of the grain is not important.
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Rice Flour: Broken rice can be ground into rice flour, which is used in various food products such as noodles, pastries, and baked goods, especially in gluten-free products.
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Animal Feed:
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In some countries, 100% broken rice is used as an ingredient in livestock and poultry feed due to its cost and carbohydrate content.
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Brewing:
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Broken rice is used in brewing industries to produce rice-based beers and other fermented products.
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Starch and Processed Food:
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Broken rice can be processed to extract rice starch, which is used in food processing, including confectionery, sauces, and baby foods.
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