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Short Grain Rice belongs
to the Japonica (short-grain) category and has short, round, and
plumpy dernel. When cooked, short-grained rice is stick together,
although not as much as glutinous rice.
In Japanese and Korean cuisine, short-grained
rice is primary consumed in every meal.
Parboiled Rice
means non-glutinous rice that has passed through the parboiling
process and has its bran removed. Parboiled rice are divided into 9
grades: 1) 100% Sorted 2) 100% 3) 5% Sorted 4) 5% 5)
10% Sorted 6) 10% 6) 10% 7) 15% 8) 25% 9) Broken rice A1
Glutinous
Rice also called sticky rice or sweet rice,
consists of amylose and amylopectin starch.
With a chalky white texture. The standards for White
glutinous rice are specified as follows:
- White glutinous rice 10%
- Short Grain
- Long Grain
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