The following are some terms that are related to rice and rice products:
Arborio: Arborio rice, named after a town in Italy, is a medium length rice that is also round. It is tan but has a white dot on it. Arborio rice has a soft texture and absorbs flavors very well. Both of these qualities make it great from risotto and similarly rich dishes.
Aromatic: Aromatic rice is imbued with the flavors and scents of herbs and other natural ingredients. Jasmine and basmati are a couple kinds of aromatic rice.
Brown: Brown rice, although milled, still has the germ and bran layer attached to its surface. These parts of the grain instill brown rice with its chewy texture and nutty taste. The bran is also what makes brown rice a lot healthier than other kinds of rice. The bran makes it high in fiber, vitamins, and minerals.
Converted: Converted, or parboiled, rice is pressurized and steamed before it is milled. This process produces tougher rice that is difficult to overcook. It also helps the rice retain its minerals and vitamins.
Instant: Instant rice, known for its quick preparation time, is actually precooked and then dehydrated. Unfortunately, this processing technique also removes much of the rice’s flavor.
Long grain: Long grain rice, of course, is longer than other kinds of rice. This length helps prevent the grains from sticking together. Long grain rice can be brown or white.
Medium grain: Medium grain rice, of course, is a medium length rice. It sticks together more than long grain rice does, but it has a smoother texture.
Short grain: Short grain rice, of course, it shorter than other kinds of rice. This length can make it appear round. Short grain rice sticks together very easily. For this reason short grain rice is typically only used in dessert recipes. It is very popular in Caribbean and Asian dishes.
White: White rice has been milled and has also had the bran layer taken off. Unfortunately, this processing removes many of the vitamins and minerals from it. White rice is often converted to help save some of its nutrients.
Rice, the starchy grain of cereal grass, is a popular food staple all over the globe. There are many different types, such as basmati, white, brown, Arborio, long grain, and flower. It is used in a variety of dishes and drinks, most notably Indian and Thai food, pudding, and Japanese sake. Rice can be steamed, boiled, soaked, or fried. It's a low calorie, high carbohydrate food that's good for you and your budget. No matter which way you like your rice, there's no mistaking its wide appeal. And the price is right, too. Retail stores that sell rice often turn to wholesalers, factory suppliers, and distributors for their grain and rice needs. Rice is also sold at wholesale clubs and factory warehouses to the general public. You can purchase large bags in bulk at a significant discount. To find a rice or grain wholesale company, supplier, distributor, buyer, producer or factory, look one up in your local phone book or search online directory listings. Go online to do some research on rice, where it comes from, where it's harvested, how rice crops are planted and cultivated, local buyers, importers and exporters, and the health benefits of this staple food. You can even research rice recipes on the Internet, looking up anything from chicken teriyaki to casseroles to risotto to quick rice. Check out calorie and carbohydrate information, as well as the origins of this cereal grain. If you love rice, or need bulk rice for your store, wholesalers are your best bet to get a bargain price.