Pramoda Exim Corporation is one of the leading manufacturers, suppliers and exporters of Indian spices and agricultural products in Andhra Pradesh. We are an ISO 22000 : 2018 certified export company supplying the best varieties of Rice all across the globe.
Just as the name implies, long grain white rice is the one that has lengthier and slimmer grains as compared to other forms of rice.
This variant of rice looks really good and its grains have firm, dry texture and remain free even when cooked. Hence, in Indian sub- continent, this is preferred in preparation of dishes like biryani, pulao and other rice based preparations.
Parboiled rice, just as the name is the partially boiled or preprocessed rice that is soaked, steamed and dries in its husk before the milling process.
Hence, this enables nutrients to transfer into the grain from the outer husk or bran, thereby enriching the health values of the rice grains.
According to health specialists, parboiled rice is more nutritious version of rice as compared to processed white rice.
Developed from the two popular variants of rice called Sona and Masoori, the rice gets its name “
Sona Masoori”. Many also call it
“Samba Masuri” or “Jeela Karra
Masuri”. While Sona is a super fine grain, Masoori is short fine grain with the best taste. By crossing these two vsona masuri ariants of rice, a
hybrid form called is produced. Sona masoori rice is largely produced in the regions of Telangana and Andhra Pradesh in India.
Swarna or the non-basmati rice is one of the healthiest variants of Indian rice that is known to have low glycemic index, thereby lowering the risk of diabetes in the consumers. This is the short grain fine rice with good nutrition value and mild, natural aroma. There are mainly three forms of Swarna rice available in the market parboiled swarna rice, raw or white swarna rice and swarna puff rice.
Japonica is one of the most popular subspecies of Asian rice. This is a short grain variety of rice that has glutinous texture and therefore, gets stickier and moist when cooked. The grains of Japonica are round in shape, thicker than regular rice and hard too.
Broken rice, as the name implies is referred to the grains of rice that are broken during the drying and milling process. These grains are separated from the whole long grains after processing. This broken rice has variety of applications ranging from food to making starch and hence, it is used in industries like cosmetics, textile, food etc. This broken rice is just that it is fragmented and is not anything different from the regular rice.
