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Feb
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TYPE OF RICE
There are numerous varieties of rice found across the globe however they generally fall into three categories as below.
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LONG GRAIN RICE
Long-grain rice has a slim kernel about four or five times longer than its width. Typical length varies between 6 to 9 millimeters. They are light and remain separated when cooked.
Long-grain rice has a slim kernel about four or five times longer than its width. Typical length varies between 6 to 9 millimeters. They are light and remain separated when cooked.
MEDIUM GRAIN RICE
Medium-grain rice has a kernel about three times longer than its width, measuring between 6 to 4 milli metres. They tend to stick together when cooked.
SHORT GRAIN RICE
Short-grain rice has a fat short kernel with high starch content. They cook up soft and sticky.
FORM OF RICE
Rice is available in a variety of forms. While it is not edible in its rough form, it has to be processed and milled to get the desired form of rice.




MILLING PROCESS IN DIFFERENT FORMS OF RICE
Rice is available in a variety of forms. While it is not edible in its rough form, it has to be processed and milled to get the desired form of rice.
RAW | STEAM | WHITE SELLA | GOLDEN SELLA |
Pre Cleaning | Pre Cleaning | Pre Cleaning | Pre Cleaning |
– | Steam (1.5 mins) | Steam (1.5 mins) | Steam (1.5 mins) |
– | Soaking – Cold (6 hrs) | Soaking – Cold (6 hrs) | Soaking – Cold (6 hrs) |
– | – | Steam (1.5 mins) | Steam (1.5 mins) |
Drying | Drying | Drying | Drying |
De-stoner | De-stoner | De-stoner | De-stoner |
Husking | Husking | Husking | Husking |
Separator | Separator | Separator | Separator |
Polish | Polish | Polish | Polish |
Silky | Silky | Silky | Silky |
Sorting | Sorting | Sorting | Sorting |
Grading | Grading | Grading | Grading |
Packing | Packing | Packing | Packing |