All about rice
The delicious flavour and fragrance of rice makes it the perfect partner for most meals. SunRice is enjoyed all over the world, is naturally gluten free and served as nature intended. Scroll down to learn more.
Rice as an igredient
Rice is used in lots of delicious food, from cereals to smallgoods to desserts. Here's just a few examples:
Breakfast cereals - whole rice for puffing and extrusion; broken rice, flour and bran for extrusion Beverages - fine flour is used in beverages for its wholegrain benefits and high solubility.
Meals and snacks - whole rice is incorporated into various meals and puffed rice snacks. Rice flours are used in puffed, blended and extruded snacks.
Pre-mixes - rice flours are used in small goods and seasoning as a binder, carrier and texturing agent.
Pet food - broken rice is added to pet foods for its nutritional benefits
Some people unfortunately have an immune (allergic) reaction to gluten which causes damage to the lining of the small intestine. This damage reduces the ability of the intestine to absorb nutrients, like vitamins and minerals, leading to nutrient deficiencies.
An intolerance to gluten in the diet is, managed by avoiding all foods and beverages containing gluten. Plain rice, in its various forms (e.g. white & brown rice - short, medium and long grain) is gluten free. Rice can be used in numerous ways to create gluten free savory meals, tasty snacks an scrumptious desserts.
There are dozens of different types of rice grains that provide different textures, tastes and nutritional value. It is considered a staple food for more than half of the world's population - particularly Eastern and Southern Asia. White rice is the most common type of rice consumed, however brown rice (whole grain rice) is becoming increasingly popular in western countries due to the health benefits it provides. Rice is primarily composed of carbs, small amounts of protein and virtually no fat with the specific levels varying depending on the type of grain.
Coming in both short-grain and long-grain varieties, white rice is highly refined, and polishing increasing the cooking quality and tastiness of the rice. Short-grain rice contains more starch causing it to become soft and sticky when cooked whilst long grain rice, such as Jasmine and Basmati rice, contains less starch meaning the grains don't stick together due to them being drier. All types of white rice are a source of Magnesium, manganese, selenium, iron, folic acid, thiamine, phosphorus ad niacin.
Brown rice also comes in short-grain and log-grain varieties, however both varieties contain less starch than white rice doubling their cooking time. It contains up to four times more fibre than white rice due to the nutritious 'bran layer' not being removed in the milling stage. This gives Brown rice its characteristic nutty flavour and firmer texture. Fibre is responsible for slowing down the rate at which carbs are converted into glucose in the bloodstream, helping to stabilise blood sugar levels.