Choose the finish that fits the meal and the market.

Rice is more than a variety name. The way a grain is processed changes its appearance, bite and performance in the kitchen.

Types of rice

Three useful formats for different buying briefs.

Start with the cooking result you want, then match the format to your destination market, pack size and menu application.

Polished finish

White rice

A clean, bright presentation with the bran layer removed. The finish can be specified around the buyer's preferred appearance and cooking profile.

Typical programsSuper Kernel, 1121, PK-386, IRRI-6 and KS-282

Firm cooking character

Parboiled rice

Heat-treated before milling to help the grain hold its shape. A practical format for food-service kitchens and buyers looking for a resilient cooked grain.

Typical programsBasmati and long-grain programs by specification

Rice grains with a natural whole-grain appearance

Whole-grain character

Brown rice

The bran layer remains around the kernel, creating a deeper colour, firmer bite and nuttier flavour. It can be supplied as a separate whole-grain program.

Typical programsSelected Basmati and long-grain varieties

Need help choosing?

Specify the result. We'll help shape the supply.

Tell us how the rice will be cooked, who will buy it and where it is going. We can help narrow the variety, finish, pack format and volume.

Discuss your requirement →

Retail

Bright presentation, clear positioning and pack sizes suited to the shelf.

Food service

Cooking behaviour and consistency matter across every kitchen and service.

Bulk

Commercial value, shipment planning and dependable lot specifications.