Forms of rice

Description of rice

Rough rice (paddy rice)

Rice kernels still enclosed in an inedible, protective hull

Brown rice

Rice with only the hull removed. Bran layers and rice germ remain, giving the rice a brown colour

Parbolied rice

Rice pressurized to gelatinised the starch within the rice kernel, resulting in a firmer,more separate grain that is more stable and less susceptible to overcooking than regular‐milled white rice

Regular‐milled white rice (Milled rice)

Polished whole rice, or polished rice. hull, bran layer and germ have all been removed

Precooked rice

Regular milled white rice, parboiled milled white rice, and brown rice can be precooked and dehydrated before packaging. Examples of precooked rice are quick‐cooking rice, instant rice, and boil‐in‐the‐bag rice

Individually Quick Frozen (IQF) rice

Cooked grains are individually frozen before packaging

Crisped/Puffed/Expanded Rice

Kernels can be processed in a number of different ways and shapes to meet particular manufacturing need