Red Rice

Red rice, one of the wide rice varieties, receives its reddish color from an antioxidant called anthocyanin. Whole-grain red rice is typically chewy on the outside but soft on the inside once fully cooked.

Description

Product Information

Broken: 10% maximum
Moisture: 14% maximum
Foreign matters: 0.1% maximum
Damaged kernel: 1% maximum
Yellow kernel: 1.5% maximum
Red & red streak kernel: 1.75% maximum
Glutinous kernel: 0.5% maximum
Paddy grain: 10 grains/kg maximum
Average length of grain: 7.0mm minimum
Well-milled, double-polished, and sortexed

Packing

5-50kg PP bag/1-5kg PA bag/5-50kg BOPP bag

Delivery

8-14 days

Loading

Packing 500gr/1kg/2kg/5kg: 25 tons per 1x20ft
Packing 10-50kgs: 26.5-27.5 tons/20ft
Packing in Jumpo: 20 tons/20ft

Fumigation

8 days

Payment

T/T or L/C

PACKAGING

PRESERVATION

HOW TO COOK RICE

CERTIFICATE

Brown Rice

Brown rice is a popular naturally gluten-free, whole grain option for those diagnosed with celiac disease, wheat sensitivity, or non-celiac gluten sensitivity, whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk, but the bran and germ layer remain on, constituting rice's brown or tan color.

Purple Rice

Beautifully colored and packed with nutrients, purple rice is a long-standing traditional rice variety from Asia. Its grains are as black as ink when raw. When cooked, the grains transform into a rich and shiny purple hue. Purple rice typically has a higher iron content than brown rice.

Black Rice

Black rice has a black bran layer due to its unique combination of anthocyanins. Its hearty texture is particularly great in salads, grain bowls, warm side dishes, and even rice pudding. Black rice has a higher price tag than other medium-grain rice but isn’t as expensive as wild rice. When cooked, these anthocyanins cause the black rice to turn into a deep purple color.