Regular/Conventional
Rice is the foundation of Asian diets and a trusted source of daily nutrition for billions. As a rich source of carbohydrates, rice delivers sustained energy and essential nutrients like B vitamins, iron, and magnesium. Its incredible versatility—whether as steamed rice, fried rice, or flavorful biryani—makes it central to countless traditional dishes. Easy to cook, store, and pair with a variety of ingredients, rice adapts to every kitchen. From rural farms to bustling cities, rice remains a symbol of nourishment, comfort, and cultural identity across Asia’s diverse and vibrant food landscape.
Forms of Rice
Brown
Brown rice retains its bran and germ, offering fiber, vitamins, and minerals. It’s nutty, firm, and takes longer to cook.
Raw
Raw rice, or polished white rice, has its husk, bran, and germ removed. It’s quick-cooking, versatile, and ideal for daily meals.
Steam
Steam rice is partially precooked before milling, helping retain nutrients. It cooks faster than raw rice and stays fluffy, separate.
Parboiled
Sella rice, or parboiled rice, is steamed before milling. It’s pale, firm, resists overcooking, and suits biryani or pulao.
