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- Basmatirice-india.com represents an association of over 700 basmati rice exporters , parboiled basmati rice producers, indian basmati rice suppliers , pusa basmati rice wholesalers and exporters of other varieties of basmati rice such as gayatri basmati rice, jaya basmati rice, karna basmati rice, mahaveera basmati rice, narendra dhan basmati rice, pathara basmati rice, ratnagiri basmati rice, sravani basmati rice, vanaprabha basmati rice etc.
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Rice is a grain belonging to the grass family. It is related to other grass plants such as wheat, oats and barley which produce grain for food and are known as cereals. Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southeastern Asia and to Africa, which together provide more than one-fifth of the calories consumed by humans. The plant, which needs both warmth and moisture to grow, measures 2-6 feet tall and has long, flat, pointy leaves and stalk-bearing flowers which produce the grain known as rice. Rice is rich in genetic diversity, with thousands of varieties grown throughout the world.
Throughout history rice has been one of man's most important foods. Today, this unique grain helps sustain two-thirds of the world's population. It is life for thousands of millions of people. It is deeply embedded in the cultural heritage of their societies. About four-fifths of the world's rice is produced by small-scale farmers and is consumed locally. Rice cultivation is the principal activity and source of income for about 100 million households in Asia and Africa.
The rice seeds we are able to buy are known as "rough" to rice farmers. At one time, the rough was enclosed by a hull or husk. During the process of milling, the hull and various bran layers of kernel are removed, and the rice is polished, giving the resulting seed a bright, white, shiny coating. There are many different varieties, strains, and grains of rice, including:
ROUGH RICE Also known as "paddy" rice, rough rice are kernels that have not been dehulled. Rough rice is sometimes shipped to mills, where the outer husk is removed before the grains are packaged.
WHITE RICE White rice is by far the most common of all types, consumed in all countries of the world. White rice is dehulled, has all bran and germ layers removed, and is often enriched, giving it more nutritional value than it holds on its own.
BROWN RICE Because the outer coating of brown rice contains added minerals and protein, brown rice is considered to hold greater food value than its white grain counterpart. Brown rice does not get milled, thereby keeping its darker color. Like white rice, brown rice has its husks removed during the cultivation process. Brown rice contains 8-percent protein and is a good source of thiamine, niacin, riboflavin, iron and calcium. Traditionally, brown rice is the least favorite of all the rices.