Gatti Foods Low GI Rice

  When consumers open a bag of rice, they usually judge the product by its appearance and cooking performance. But rice quality begins much earlier. Before rice reaches a supermarket shelf, several stages contribute to the final product from cultivation and harvesting to processing, grading and packaging. It Starts With the Crop The characteristics of rice begin with the variety being cultivated. Seed selection and agricultural practices therefore have an important role in the overall production process. Once paddy is harvested, it needs to be handled carefully before entering the processing stage. Cleaning and Processing Harvested paddy can contain materials that need to be removed before milling. Cleaning helps prepare the crop for further processing. Depending on the product, rice may then be processed as raw, steam or parboiled rice. Each method can influence the characteristics of the finished grain. Milling and Grading Milling removes the outer husk and produces edible rice. ...

  Walk into a rice section at any grocery store and you may see several processing options: raw, steam and parboiled.  For someone who simply wants rice for everyday meals, these terms can be confusing. The good news is that choosing between them doesn't need to be complicated. Raw Rice Raw rice is milled without going through the parboiling process. It is commonly used in everyday Indian cooking and can be prepared with dal, vegetables, curd and various regional recipes. The final texture depends on the variety, water ratio and cooking method. Steam Rice Steam rice undergoes steam-based processing. The process can affect the characteristics of the grain and how it behaves during cooking. The exact result also depends on the rice variety and processing conditions. Some households prefer steam rice because of the cooking characteristics they are accustomed to. Parboiled Rice Parboiled rice is produced by treating paddy with water and heat before drying and milling. This process...