Long grain rice has a long, slender kernel three to four times longer than its width. Due to its starch composition, cooked grains are more separate, light and fluffy compared to medium grain rice.
Brown rice is a 100% whole grain. A half-cup serving of brown rice counts as one whole grain serving. Whole grains contain the nutrient-dense bran and inner germ layer where the majority of beneficial compounds are found.
Medium grain rice, when compared to long grain, has a shorter, wider kernel that is two to thee times longer than its width. Cooked grains are more moist and tender than long grain rice, and have a greater tendency to cling together.
A by-product of converting brown rice to white. Rice Bran is the outer layer on brown rice which gives the kernel its brown color and nutty flavor. Doguet's rice bran is considered unstabilized, because the oils have not been removed.
Commonly used as a livestock feed additive.
Sold in 50# bags for $8.00 each. Please call for availability.
Rice Polish is a rice by-product created when milled rice is run through the polishing machine to remove the inner layer of bran and refine the texture of the rice kernel. As the bran has already been removed, polish contains less protein, and, overall, has less nutritional value than rice bran.
Used as a feed additive.
Sold in 50 lb. bags for $3.50 each. Please call for availability.