RICE

EVERY GRAIN LIKE DAIMOND

RICE

Rice is a staple food for a large part of the world’s human population, especially in tropical Latin America, and East, South and Southeast Asia, making it the second-most consumed cereal grain. Rice provides more than one fifth of the calories consumed worldwide by humans Rice has fed more people over a longer period of time than any other crop. As far back as 2500 B.C. rice has been documented in the history books as a source of food and for tradition as well.

Rice could be taken to many parts of the world due to its versatility. It is able to grow in the desert conditions of Saudi Arabia, in the wetland deltas of Southeast Asia in the flooded rice plains which we are most familiar with. Two species have emerged as our most popular cultivated rice. Oryza sativa and Oryza glaberrima, of these two species the more widely produced is O. sativa. From an early history in the Asian areas rice has spread and is now grown on all continents except Antarctica.Being able to grow in this wide spectrum of climates is the reason rice is one of the most widely eaten foods of the world.

Rice cultivation is well suited to countries and regions with low labor costs and high rainfall, as it is very labor-intensive to cultivate and requires plenty of water for cultivation. On the other hand, mechanized cultivation is extremely oil-intensive, more than other food products with the exception of beef and dairy products, Rice can be grown practically anywhere, even on a steep hill or mountain. Although its species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures.

The traditional method for cultivating rice is flooding the fields whilst, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channelling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While with rice growing and cultivation the flooding is not mandatory, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil.

Basmati

The king of rice, is held in the highest regard world over. Among all the other varieties of rice, none have the distinctive long grains or the subtle aroma for which this grain is considered so special. This also justifies the premium this rice commands against all other rice of the world.

It takes birth in the most fertile valleys and plains of Pakistan. It is harvested by hand with delicate care, aged to perfection and then processed. The result is an extra long, pearly white, delicate grain with an irresistible aroma and delectable taste bringing alive an age of nawabs and emperors, glittering courts and legendary chefs.

The name basmati originated from a Sanskrit word “BASH”, which means smell. This rice has special features, which make it’s naturally long grain fragrant and delicious in taste.

The legend says that this rice was meant to be consumed by maharajas (kings), maharanis (queens), princes and royal families. This unique rice is just one crop a year grown only in northern India and Pakistan, the region known as old Punjab – the land of five rivers originating from Himalayas.

SUPER KERNEL

Long grain rice with a slender kernel And strong aroma, four to five times longer that it’s width. The grains are separate, light and fluffy when cooked, and mostly used for recipes, which require rice of a distinct shape and texture.

Packaging: 2-5-10-25-50 kg in PP Jute or Cotton bags | 0-2% Broken | Sortexed | Double Polished / Silky Polished

Specifications: Length: 7.2 mm

BASMATI RICE 386

Dry and separate when cooked, resulting in long, thin grains, since the long grain increases only in length when cooked.

Packaging: 2-5-10-25-50 kg in PP Jute or Cotton bags | 0-2% Broken | Sortexed | Double Polished / Silky Polished

Specifications: Length: 6.8 mm

Brown Rice

The least processed form of rice, as the kernels of rice have had only the hull removed. The light brown colour of brown rice is caused by the presence of bran layers, which are rich in minerals and vitamins, especially the B-complex group. With a natural aroma and flavour similar to that of roasted nuts or popcorn, it is chewier than white rice, and slightly more nutritious, but takes longer to cook. Brown rice may be eaten as is or milled into regular-milled white rice.

Parboiled Rice

Rough rice that has gone through a steam-pressure process before milling. It is soaked, steamed, dried, and then milled to remove the outer hull. This procedure gelatinizes the starch in the grain, and is adopted at the mill in order to harden the grain, resulting in less breakage, thus ensuring a firmer, more separate grain. Consumers and chefs who desire extra fluffy and separate cooked rice favor parboiled rice. Packaging: 2-5-10-25-50 kg in PP Jute or Cotton bags | 0-2% Broken | Sortexed | Double Polished / Silky Polished

Specifications: Length: 7.2 mm

Non Basmati

Parboiled 1121 Sella

Parboiled Rice is the rice variety that undergoes a hydrothermal steaming process to partially boil the un-husked rice. This process enhances the strength of rice grains for better cooking results.

Packaging: 2-5-10-25-50 kg in PP Jute or Cotton bags | 0-2% Broken | Sortexed | Double Polished / Silky Polished

Specifications: Length: 8.60 mm Width: 1.89 mm Thickness: 1.43 mm Aroma: Not Present

IRRI-6 White Rice

This long grain variety is inferior to others grades of non-basmati and is generally supplied in bulk shipments to African regions.

Availability:
Packaging: 2-5-10-25-50 kg in PP Jute or Cotton bags | 0-2% Broken | Sortexed | Double Polished / Silky Polished

Specifications:Length: 7.00 mm Width: 2.20 mm Thickness: 1.90 mm

STEAM RICE

Grown with a hybrid seed, this is the longest grain rice across the globe. The grain length of this specie is 8.2mm which is exceptionally doubled after cooking as compared with other varieties of rice. Grown in the Punjab region. Steam 1121 rice, which is resilient than white rice and less hard then parboiled, giving it the best of both types. Packaging: 2-5-10-25-50 kg in PP Jute or Cotton bags | 0-2% Broken | Sortexed | Double Polished / Silky Polished

Specifications: Length:8.2 mm Width: 1.89 mm Thickness: 1.43 mm

Parboiled IRRI-6 Rice:

Parboiled Rice is the rice variety that undergoes a hydrothermal steaming process to partially boil the un-husked rice. This process enhances the strength of rice grains for better cooking results.

Packaging: 2-5-10-25-50 kg in PP Jute or Cotton bags | 0-2% Broken | Sortexed | Double Polished / Silky Polished

Specifications: Length: 7.00 mm Width: 2.20 mm Thickness: 1.90 mm

IRRI-9 White Rice

Many people prefer the muggy touch this rice has to offer. Much of Pakistan’s export of IRRI-9 goes to the Middle East.

Packaging: 2-5-10-25-50 kg in PP Jute or Cotton bags | 0-2% Broken | Sortexed | Double Polished / Silky Polished

Specifications: Length: 6.93 mm Width: 1.69 mm Thickness: 1.46 mm

Parboiled IRRI-9 Rice

Parboiled Rice is the rice variety that undergoes a hydro thermal steaming process to partially boil the UN-husked rice. This process enhances the strength of rice grains for better cooking results.

Packaging: 2-5-10-25-50 kg in PP Jute or Cotton bags | 0-2% Broken | Sortexed | Double Polished / Silky Polished

Specifications: Length: 7.00 mm Width: 2.20 mm Thickness: 1.90 mm

Japonica Rice

A new Japonica Rice, coarse type variety was approved with the name of FAKHR-E-MALAKAND in 2003 by the Government of NWFP for the mountains and cooler areas of NWFP. The variety is cold tolerant, early maturing, medium height with bold and medium grain and STICKY in nature.

FAKHR-E-MALAKAND Variety of Japonica Rice is FAKHR-E-MALAKAND and has been registered in this name with Pakistan Agricultural Research Council Islamabad and Provincial Seed Council in NWFP. FAKHR-E-MALAKAND Rice is becoming very popular and grown in cold weather areas at altitude of more than, 1000 meter. FAKHR-E-MALAKAND irrigated by snow fed rivers of NWFP. It grain is more qualitative in volume, shape and taste as compared to Japonica Rice variety KOSIHIKARI. On milling, the FAKHR-E-MALAKAND Rice gives higher head Rice (56.8%) as compared KOSIHIKARI (38.5%) the grain size and shape is also better than USA Colifornia rice variety M-401. The variety has higher quality index (1.33%) than M-401 (0.91%) which shows that the FAKHR-E-MALAKAND variety has better cooking and eating quality than other Japonica Rice.

Packaging: 2-5-10-25-50 kg in PP Jute or Cotton bags | 0-2% Broken | Sortexed | Double Polished / Silky Polished

Specifications: Length: 5.25 mm

100% Broken Rice

Patron Traders is the top supplier of the best grade 100% broken clean white rice, none discolored grains, fully sortexed without foreign matter such as free from millet, wheat or paddy grains. Our Broken rice does not carry red streaked kernels or damaged grains to be used in baby cereals and other sophisticated branded grain foods/ingredients. This broken silky polished rice meets the food standards code and is liked by multi-nationals and leading manufacturers in their food processing.

100% broken rice is available in both basmati broken and non-basmati white broken grades. Suiting the needs, this broken Pakistani rice is using in making rice flour free from gluten.

Availability:
Packaging: 2-5-10-25-50 kg in PP Jute or Cotton bags | Sortexed | Double Polished / Silky Polished

Specifications: Length: 3-4.5 mm