Rice regulation description. Rice groats from the manufacturer of the brut rice plant in the Krasnodar Territory

Rice groats from the manufacturer of the BRYUT rice plant in the Krasnodar Territory

Rice is a daily food for more than half of the world's population. Besides, rice groats very often used in various diets, and even in desserts. Popularity of this product due to its special qualities. 8% of the grains are protein. Moreover, the product, unlike most cereals, does not contain gluten, a protein that can cause an allergic reaction. 78% of rice cereals are carbohydrates, which provide the body with the necessary energy. Among other things, rice is rich in B vitamins, which help to strengthen the nervous system, improve the condition of hair, nails, and skin. Fiber and starch included in rice contribute to the normalization of the gastrointestinal tract. Due to its high potassium and low salt content, rice helps cleanse the joints. Our plant produces rice groats in accordance with GOST and TU. You can purchase groats of the highest, first, second grades from both long-grain and round-grain raw materials.

The volume of the batch depends on your wishes - from 1 ton to several wagons. You can choose the volume of packing - bags of 25 or 50 kg.

Flexible terms of cooperation will satisfy the most demanding customers!

Round grain rice Rapan, Khazar, Sonnet, Flagman, etc.

- grain length from 4 to 5 mm, with a length to width ratio of 1.4 - 1.6

Our rice plant offers to buy Krasnodar rice wholesale, popular varieties - Rapan, Khazar, Sonnet, Flagman, etc. This kind of rice is very popular in the Kuban, therefore, more than 80% of the total volume of Russian rice is grown on our checks. Puddings, milk porridge, soups, pies, casseroles, all kinds of desserts and sushi are made from it.

Medium grain rice Regulus, Leader, Olympus, etc.

(produced according to TU 8 RF 11-111-92 / GOST 6292-93)

Medium grain rice 2nd grade

Medium grain rice 3rd grade

- grain length from 5 to 6 mm, with a length to width ratio of 1.6 - 1.8

Rice production in Krasnodar such varieties as Regulus, Leader, Olympus, etc. " Rice regulation " has a wider and shorter grain compared to long-grain varieties of rice, its length is 5–6 mm. It is less translucent than long grain rice and contains more starch. Distinctive feature this rice is that it is able to absorb the aroma of other ingredients in the dish.

Coarse rice Osman, Baldo, Favorite, etc.

(produced according to TU 8 RF 11-111-92 / GOST 6292-93)

Coarse rice grade 2

Coarse rice grade 3

- grain length from 6 to 8 mm, with a length to width ratio of 1.8 - 2.0

You can buy from us Wholesale rice large-grain varieties such as Osman, Baldo, Favorit, etc. Osman coarse rice is perfect for cooking traditional pilaf, Asian and Italian cuisine.

Long-grain rice Sharm, Courage, etc.

(produced according to TU 8 RF 11-111-92 / GOST 6292-93)

Long grain rice 2nd grade

- grain length from 6 to 8 mm, with a length to width ratio of 2.0 - 2.9

Long grain rice is considered the most widespread in the world. It has a long and thin grain, absorbs a moderate amount of moisture during cooking, therefore it does not stick together and does not boil, but turns out to be crumbly. Such properties make long-grain rice versatile and suitable for preparing a variety of dishes of European and Eastern cuisine; salads, pilaf and side dishes for any meat or fish dishes.

Rice Camolino

Brown

Brown rice or as it is also called "rice health" can be purchased on our rice factory BRUT... Brown rice production technology differs from rice production usual white, so that the rice is not subjected to grinding and polishing. Only the protective shell - the flower scales - is removed from the rice grain. Therefore, unpolished brown rice retains all the beneficial properties and vitamins.

For the first time, mankind began to domesticate this culture about 9000 years ago. It is used not only by Asia, but also by all countries of the world ...

Rice civilization

The rice civilization has been developing for a long time, because today there are more than 10,000 varieties of the two main subspecies of rice on the planet. Oryza sativa japonica and Oryza sativa indica .

For the first time, mankind began to domesticate this culture about 9000 years ago. It is used not only by Asia, but also by all countries of the world. In some regions, it is the main food product.

More than 50% of all people on the planet eat rice every day. Moreover, almost 70% of the world's rice is eaten no further than half a kilometer from the place of collection.

In countries with an ancient rice culture, as well as in countries with a low standard of living, rice is consumed the most:

• China is almost 80 kg per person per year,
• Burma almost 200 kg,
• in Europe about 2 kg.

The rice civilization has long understood why this product is so attractive. First of all, its dietary characteristics.

Almost 8% squirrel contains white rice but contains no gluten (vegetable protein, powerful allergen), rice also contains 8 essential amino acids needed by our body to create cells.

No salt , which means the rice is not fat, contains a large amount potassium - good for blood vessels, especially in hot climates.

Also includes calcium - necessary for bones and mediator reactions of the nervous system, group of vitamins B - soothes and supports the central nervous system (maybe that's why everyone is balanced in the East?), iron - down with anemia, iodine - order with the thyroid gland, phosphorus and zinc - teeth, nails, hair, skin.

A whole green pharmacy in a daily serving of rice.The less polished the rice, the more likely it is to get all these trace elements, vitamins and amino acids.

Rice is also recommended by health professionals and nutritionists as an astringent. with gastrointestinal disorders (even to babies) like calming , for cleaning the body - acts as a sorbent (removes toxins) which improves skin color, is a sedative, improves sleep, restores appetite.

Also, rice appeals to many peoples, due to its cheapness. In the countries that produce rice, there is no need for expensive high technologies to get it - mother earth and the tropical climate are doing their job.

Let us dwell in more detail on the main varieties of rice. A careful study of this quick reference will help you decide on the choice of exotic varieties for consumption.

Thai jasmine rice and Indian basmati, Egyptian camolino rice and wild rice are the world's most elite rice varieties.

Aquatica, wild rice

In fact, in the scientific sense, rice is not. This herb is Zizania aquatica or Zizania palustris, a relative of rice from North America.

Popular and expensive due to its rarity and rich mineral composition.

It is cooked in its pure form for a very long time - after a five-hour soaking, cook for about 60 minutes. But it looks delicious, especially in salads.

The cost exceeds the white varieties by up to 7 times. To reduce the cost and speed up the readiness, it is often sold in the form of mixtures with different varieties.

Basmati

Basmati the main character rice fields of Pakistan and India (Punjab province), of which the latter are proud.

This is the king of rice, in translation "aromatic" consumers like the shape, aroma and the ability to grow well during cooking (lengthen), but not stick together.

In the East, it is cooked with curry, especially popular in Indian recipes, for example "pilaf".

White rice

The most popular in the world due to its pleasant appearance and properties in the preparation of the final product. It becomes so cute after grinding, which allows you to lose unnecessary husk and useful properties.

Cook this rice for about 10 or 15 minutes.

Long grain rice

Indica, aka long-grain rice, got its name from its long (6mm) transparent grains. It grows in Asia, America and Australia.

Does not stick together during cooking. Suitable for salads and garnishing of main courses, where it looks beautiful, this is why it is so loved all over the planet.

Jasmine

Jasmine is one of the most popular and expensive elite varieties. This variety is popular for its milky taste, light floral aroma, and unique shape.

Each grain has a groove that, when boiled, allows the grain to open like a jasmine flower.

Grown only in the main season in Thailand from September. Harvested in December - the period of tropical rains gives amazing properties to this elite variety.

Cook after soaking until half cooked. They are used in all types of dishes, but Oriental desserts are especially popular. In Thailand, the retail price is 200 baht per 5 kg.

Pathumtani

(Pathumthani Fragrant Rice) - This variety is very similar in properties to the Jasmine variety, somewhat cheaper due to easier cultivation.

Brown Rice

Brown rice has this color due to its shell. This brown rice is popular for its nutty flavor and high mineral content. Here you can find folic acid and fiber and copper, zinc and phosphorus - everything you need for a healthy and nutritious diet, improving memory and the central nervous system.

True, it takes a little longer to cook - up to 25 minutes.

Red Rice (Hom Daeng)

Derived from the jasmine variety. This variety is not polished in order to maintain its beauty of color and high content of vitamins and minerals. Often sold in jasmine rice blends.

Round grain rice

Round grain rice - grows in cooler climates in China and Japan, Italy and even Russia. Almost round, opaque white grains absorb moisture when cooked in large quantities, so it boils well.

Such properties make it possible to cook porridge, favorite by Russians, as well as all kinds of casseroles and puddings.

Camolino

This elite Egyptian rice variety is the "pearl" of the world rice market. Through processing vegetable oil gets a pearly hue and amazing taste... The grains are round and large.

Unlike other round grain rice, it does not stick together during cooking.

Parboiled Rice

These are all the same varieties, but subjected to steam treatment, during which the minerals pass from the shell into the grain itself, after which the shell is cleaned, the grains become slightly golden.

However, after boiling, the rice turns white again. Such rice does not stick together either during cooking or during the subsequent heating of dishes. Brew for about 25 minutes.

Rice for sushi

For example, the Yaponika variety. Absorbs a lot of moisture during cooking, increases up to 3 times, becomes slightly sticky, suitable for rolls and sushi.

Black Rice (Black Fragrant Rice or Nom Nil)

Black rice - "forbidden" for ordinary people due to its high cost, is mainly produced in Tibet and Thailand (Nanjing and Thai).

Refers to expensive elite varieties due to their rarity, difficulty of growing, and also nutritional value(protein content is 2 times higher than in white rice - up to 12%), appearance- looks beautiful in salads and side dishes, exquisite nutty taste.

Brews longer than others, up to 40 minutes.

European varieties of white rice Arborio, Valencia, Paella, Risotto suitable and specially bred for Italian dishes risotto and paellas, grown in the climatic conditions of Italy.

Elite Uzbek rice for pilaf Dev-Zira and his smaller brothersDastar-saryk and Chungara. The grains of these varieties are thick and heavy. When cooked in pilaf, the volume increases significantly.

Dessert rice

The grains are short, the stickiness is good, and therefore ideal for dishes in which it is important to shape. Suitable for creamy desserts. Cook for 20 minutes or bake for 1.5 hours.

Thai glutinous rice Kao nyeu. Popular in Asia and especially Thailand for use in desserts. Before cooking, soak for 7 hours. It is used with sweet sauces.

Glutinous black rice (not to be confused with the forbidden long-grain black rice) - when boiled, it gives a purple color. This color is given by the natural antioxidant in the composition of rice anthocyanin.

Popular with the indigenous population, it helps in the recovery of inflammation and bacterial infections, it is also useful for diabetes and for the prevention of cancer.

These are the world's most popular rice varieties.

The groats themselves are sold at different prices depending on the variety, country of origin and the quality of the batch.

This is how the world rice prices look today in US dollars per tonne.

High quality long grain rice
Thailand 100% B	555-565
Vietnam 5%	400-410
India 5%	440-450
Pakistan 5%	425-435
USA 4%	625-635
Uruguay 5%	605-615
Argentina 5%	605-615
Low quality long grain rice
Thailand 25%	530-540
Vietnam 25%	365-375
Pakistan 25%	375-385
India 25%	385-395
USA 15%	600-610
Long grain aromatic rice
Thailand 100%	555-565
Pakistan 5%	445-455
India 5%	430-440
USA 4%	620-630
Long grain parboiled rice
Thailand Hom Mali 100%	1125-1135
Vietnam 5%	525-535
India basmati 2%	1515 - 1525
Broken rice
Thailand A1 super	530-540
Vietnam	340-350
Pakistan	340-350
India	335-345
USA pet food	325-335
Medium grain rice cereal
USA Calrose 4%	645-655

Looking at the data of world prices, we can navigate the quality and popularity different varieties... Of course, the price will also depend on the ease of obtaining high yields.

When choosing rice, it is very important to pay attention to whether the cereal is homogeneous.

If there is a re-grading- some grains are transparent, others are not, or a different color and shape - when cooking, some of the cereals will boil down, other grains will remain hard, undercooked.

Such rice is much cheaper.

In high-grade species there should be no chopped rice (no more than 0.2%).published. If you have any questions on this topic, ask them to the specialists and readers of our project .

P.S. And remember, just by changing your consumption - together we are changing the world! © econet

Basmati rice - an elite rice variety... The word "basmati" in Hindi means "fragrant". We tried it - it really tastes good. This is a rice that may surprise those who still know little about Basmati rice. This is exactly "amazing delicious rice", cannot be compared with ordinary round grain cereals.

Due to the fact that it contains much less starch than regular rice, after cooking, it always remains crumbly. During the cooking process, the grains become twice as long, while practically not increasing in width - the result is unusual thin and long grains.

Beneficial features Basmati

Basmati rice contains starch, fiber, folic acid, 8-amino acids, phosphorus, iron, potassium, sodium, thiamine, riboflavin, niacin, selenium. In terms of the content of amino acids and other essential nutrients, it occupies a leading position among all varieties of rice.

Basmati is environmentally friendly product since it does not accumulate salts of heavy metals and other harmful substances.

By gently enveloping the walls of the stomach, Basmati does not stimulate gastric secretion, therefore it is considered dietary product, it can be consumed by people with gastritis and ulcers... It is easy to digest and does not contain cholesterol. Low to medium glycemic index.

In addition, Basmati:

• improves the work of the cardiovascular system;
• restores bone tissue;
• contains glucose - which means it restores energy;
• removes excess salt from the body;
• useful for pregnant women, because contains folic acid.

Rice is stored for a very long time, without loss of taste, quality and useful properties.

At home, it is most delicious to steam rice, if you wish, add a little salt at once (for example, light Himalayan), and when ready - sunflower oil or GHI oil! It's incredibly delicious! :) You don't even expect that simple steamed rice can be SO delicious.

If not steamed, then in hot water in a ratio of 1 part of rice to 2-2.5 parts of water, then let stand under the lid for 20-30 minutes.

Contraindications:

• overweight. Eat this type of rice carefully, because Basmati is a high-calorie product.
• children under three years old. It is not recommended to give rice to young children more than once a week.... Constipation may occur if consumed in large quantities.
• Individual intolerance.

Nutritional value per 100g of product:

Country of origin: India

Shelf life: at least 2 years from harvest. Up to 5 years - subject to storage conditions.

White, black, brown and even wild - such a variety among cereals is characteristic only of rice. The result of the planned dish directly depends on its shape, length and color. The correctly chosen variety determines 90% of the success in cooking pilaf, sushi, and, of course, the usual rice porridge... If, as a rule, an ordinary Russian does not have any questions about cooking with round-grain rice, then some buyers are still getting used to exotic names like "arborio", "jasmine" and "indica". We understand the intricacies of choosing rice.

Long and even longer

Long grain rice (indica) is suitable for those who advocate versatility. Such rice does not stick together during cooking and turns out to be crumbly. Medium-grain rice is shorter and wider than long-grain rice, and during cooking it absorbs more moisture, so its grains stick together a little, but at the same time the dish turns out to be more tender and soft. This variety is suitable for soups, pilaf, risotto and paella. The most popular rice variety among Russians is round grain. It contains a large amount of starch, so in finished form is a creamy mass. Round rice is ideal for making sushi, pies, viscous porridge, puddings, casseroles.

reference

Parboiled rice does not cook faster. Although this rice undergoes initial heat treatment with steam, it is cooked a little longer than ordinary white varieties, but it turns out to be soft and crumbly.

Rice is either polished or unpolished. Polished rice is a peeled grain. It is no coincidence that fans of a healthy lifestyle are boycotting this type of rice: in terms of the content of vitamins and microelements, it is inferior to untreated varieties. Brown rice, in which the shell is preserved, is considered healthy dietary meal... It should be borne in mind that unpolished rice cooks twice as long and even after a long heat treatment will be tougher than other varieties.

Everything has its own kind

In total, there are more than 20 main varieties of rice and more than 150 variations. In color, rice is presented not only in white shades, red, purple, yellow and even black rice are also found in nature. Let's talk about the most famous varieties.

Basmati. From Hindi, the word "basmati" is translated as "fragrant". It is an elite rice variety grown in India and Pakistan. Basmati rice has a delicate nutty taste, does not stick together during cooking and turns out to be crumbly. The perfect side dish to most dishes.

Jasmine. This Thai rice variety has a pleasant aroma reminiscent of jasmine flowers. White rice turns out to be soft, but at the same time its long grains do not boil over and retain their shape. This rice is well suited for salads, side dishes and desserts.

Red Rice - In France, where this rice grows, it has long been considered a weed. But in Asia, red rice has a completely different attitude. There, this variety has been valued since ancient times and is considered one of the most useful. Red rice does not boil over and at the end of boiling takes on a delicate nutty flavor.

Black Tibetan rice. Real wild (black) rice is essentially a marsh grass of the cereal family. His homeland is North America, but now wild rice has begun to be grown in other regions. In addition to the standard set of vitamins characteristic of rice, this cereal is especially rich in magnesium and zinc, potassium and folic acid.

Arborio. Italian medium-grain arborio rice has a special property: during cooking, it acquires a creamy consistency and absorbs the taste and aroma of all the ingredients in the dish.

Camolino. Large and round grains of Egyptian rice are pretreated with vegetable oil, so they acquire a pearl-cream shade. After boiling, the rice retains its softness and stickiness, but the grains do not stick together. Sushi, porridge and tender desserts are made from camolino.

Spanish rice. Bomba, Valencia and Calasparra are especially good varieties. Rice perfectly absorbs liquid and remains crumbly. Spanish rice makes delicious paella and pilaf.

Krasnodar rice This round grain rice is considered the most northerly in the whole world. Krasnodar rice is used for making soups, sushi, puddings and cereals.

Uzbek rice for pilaf. Legendary varieties of chungara, devzira and dastar-saryk are used to make real Asian pilaf. Thick and heavy grains of creamy, brown and reddish color, due to special processing, absorb the maximum amount of moisture and fat, and the dish is crumbly and fragrant.