Regular American long grain white rice

This has a subtle flavour that perfectly
complements both rich and delicate sauces.
The harvested rice is milled to remove the husk
and bran layer, the grain is slim and four to
five times as long as it is wide. On cooking, the
grains separate to give an attractive fluffy effect.

Regular American brown long grain rice
(whole grain rice)

Enjoyed for its distinctly nutty flavour, brown
rice undergoes only minimal milling. This
removes the husk but retains the bran layer.
For this reason the rice retains more vitamin,
mineral and fibre content than regular or easy-
cook white rice..

American Easy-cook long grain white rice
(Parboiled or Prefluffed Rice)

The ideal choice for the novice cook. It is
steamed under pressure while still in an
unmilled state, then milled. The process
gelatinises the grain's starch (reducing the
possibility of over-cooking) and produces an
extra fluffy cooked grain. It also helps to retain
much of the natural vitamin and mineral
content present in the milled layers. When
raw, the rice has a golden colour but turns
white on cooking.

  American Easy-cook brown long grain rice
(Parboiled or Easy-cook whole
grain rice)

As with white rice, brown rice is also available
in easy-cook form and is faster cooking than
regular brown rice. The process also helps the
grain retain its shape when cooked.