Brown Rice

• Natural 100% whole grain product.
• Only the outer hull has been removed.
• Rice germ and bran layer remain on each kernel.
• Slightly chewy texture with a nutty flavor when cooked.
• Use as an ingredient in main course, side dish or salads.

Long Grain Rice

• Remains separate and fluffy when cooked.
• Bran layer removed during milling process.
• Slender kernel with white color.
• Use as an ingredient in main course, side dish or salads.

Parboiled Rice

• Rice undergoes a steam and pressure process, called parboil, to create separate kernels when cooked.
• Golden color and firmer texture when cooked.
• Golden color comes from bran layer being forced into the kernel during the parboil process.
• It is not precooked; follow cooking directions on package.
• Use in soups, entrees and any recipe where the kernels need to remain separate.

Medium Grain Rice

• Shorter, wider kernel than long grain rice.
• Cooked grains are plump and tender, with greater tendency to cling.
• Use in desserts, pies, puddings and casseroles where a smooth texture and the abilitiy to hold its shape is desired.