Egyptian rice, offered by our company, is also widely known as Camolino - a real gem among the different rice varieties.
Because of pre-processing with oil Camolino becomes magical pearly, gets unique taste and smell and is enriched by various nutrients. Unlike other short-grain varieties of rice, Camolino does not stick together when cooked and becomes slightly glutinous and delicate.
In Thailand grow fragrant long grain white rice Jasmine.
This variety of rice is classified as elite, along with rice "Basmati". Due to the special climate, as well as the technology of growing jasmine rice has a unique taste and delicate milky flavor. It is widely used in cooking Oriental cuisine, especially in the kitchen of Southeast Asia.
When cooking rice grains Jasmine little stick together, but maintain their ideal shape and become dazzling white. For this purpose, fragrant rice varieties most suitable cooking method "under the hood".
Long grain rice - a figure that has passed all stages of polishing.
Its grains have a flat and smooth surface, typical snow-white color and translucency. The content of vitamins and minerals, white rice or parboiled brown loses rice, but he is the main type of rice consumed worldwide.
The cooking time of the rice 18-20 minutes and ready-made meals from white rice have excellent taste and appearance vidom.Pri manufacture the rice with 5% polygonal grains.
Steaming - a special technology to improve the qualitative characteristics of rice, since this 80% of the vitamins and minerals contained in the bran shell saved and grains themselves become less brittle.
Paddy rice is soaked in water and then treated with hot steam under pressure. After that, the grain is dried and sanded to high-technology equipment. Processed rice grains become uniform amber hue. Yellowish tint rice Parboild disappears when cooking, and it becomes a snow-white, as white polished rice.