Rice is a quick energy source.
Rice is a staple food in many cultures and is classified into two main groups: Basmati and Non-Basmati. Basmati rice is known for its premium quality and aromatic properties, and is primarily cultivated in Pakistan. Non-Basmati rice, on the other hand, is divided into two subgroups: long grain and coarse grain varieties. Long grain varieties have a similar grain length as Basmati but do not have the same aroma when cooked. Coarse grain varieties, however, have shorter grain length and do not have any aroma. Another term that is used in rice is “Hybrid rice” which refers to a combination of good characteristics from two different rice varieties in a single new variety. Hybrid rice can be used for both Basmati and Non-Basmati rice.
Organic long grain white rice is a type of non-Basmati rice that is preferred for its long grain length. This rice has grains that are at least three to four times as long as they are wide, making it a slim type of rice that cooks up fluffy and doesn’t clump like short-grain rice. It is considered to be a versatile and forgiving variety of rice. Organic Parboiled Basmati Rice in Pakistan is a type of Basmati rice that is precooked through a process of steaming and soaking before it is dried and processed. This process helps to retain 80% of the nutrition of brown rice, as the rice absorbs thiamine from the bran. The process of parboiling is done to enhance the nutritional value of the paddy and decrease the breakage of grains during processing.
