About Rice

Miller's interest is high head rice recovery. Traders prefer attractive physical appearance
(shape and size), whiteness and uniform grain size. For consumers, quality encompasses
a complete range of visual, sensory and palatability criteria that include impressive
appearance of raw as well as cooked rice texture in terms of stickiness/flakiness and
appealing aroma.

Rice grain quality depends on intrinsic quality of rice variety (appearance, milling quality
and cooking characteristics), environmental conditions (temperature, humidity, rainfall)
and management practices such as use of healthy seed; optimum sowing time; balanced
and timely application of fertilizers; proper harvest and post-harvest operations, use of
modern milling and polishing machinery etc.

Pakistani Rice Varieties

Variety Area
Basmati 385, Super Basmati, Basmati 2000, Punjab
Shaheen Basmati, Kernal
Basmati, NIAB IR-9 and KS 282.
IR 6, Khushboo 95, DR82, DR 83, DR 92, Shua 92, Sindh and Baluchistan
Sarshar and Shahkar.
JP-5, Swat-I, Swat-II and Fakhr-e-Malakand. Mountainous areas of NWFP.
STRUCTURE OF A RICE GRAIN
Rice Grain Structure
A kernel of rice consists of a hull and a bran coat, both of which are removed by
“Polishing” the rice. In general, each kernel is composed of the following layers:

1. Rice shell, hull or husk that encloses the brown rice and consists mainly of
embryo and endosperm.

2. Bran coat (layer) which is a very thin layer. This layer contains fiber, vitamin B,
protein and fat. The most nutritious part of the rice resides in this layer.

3. Embryo is the inner more part of rice consisting mainly of starch.

4. Brown rice is the whole rice grain, with the inedible husk removed.
5. It is light brown in color with a chewy texture and nutty flavor.

6. White or polished rice has the husk, bran, and germ removed.

7. Converted or parboiled rice is soaked and steamed before the husk,

bran and germ are removed; grains are fluffy and stay separated when cooked.

Rice Grain Structure

A Kernel of rice consists of a hull and a brand coat,

both of which are removed on polishing "white" rice.

In general, each rice kernel is composed of the

following layer:

- Rice shell, Hull or Husk: encloses the brown rice

consists mainly of embryo and endosperm.

- Bran Coat (layer): a very thin layer of differentiated

tissues. Thai layer contains fiber, vitamin B, protein
and fat. The most nutritious part of rice resides in this
layer.

- Embryo: The innermost part of rice consisting

mainly of starch called amylose and amylo pectin. The
mixture of these two starches determines the cooking
texture of rice.
About Rice Types
Rice is divided into three types based on seed / KERNEL SIZES
Long grain Long and slender, these grains are 4 to 5 times as long
as they are wide. Cooked grains remain separate

The category known as long grain contains milled rice

that is approximately three times longer than it is wide.
After cooking, it is firm and fluffy (not sticky).
Consumers in areas of the world such as North and
South America, Southern China, Europe, and the
Middle East often prefer this type of rice.

Medium grain Plump, but not round. When cooked, the grains are
more moist and tender than long grain rice.

The medium grain rice category describes milled rice

that is from 2.1 to 2.9 times longer than it is wide.
Medium grain rice is generally has an amylase content
of 16-18%and after cooking is soft, moist and sticky in
texture. This type of rice is in general preferred by
people from Japan, Northern China and North and
South Korea.

Short grain Almost round, the cooked grains tend to cling together
when cooked.As a rule, the shorter the grain, the more
tender it is and the more it clings together

Short Grain Rice that is less than two times longer

than it is wide is classified as short grain. In general
short grain rice has cooking quality and amylose
content similar to that of rice in the medium grain
category. Because this type of rice is used for making
sushi some call it sushi rice.
Forms of Rice
ROUGH (PADDY) Kernels still within the hull. Before the rice can be packaged or cooked,
RICE the outer hull or husk must be removed. Paddy is the most original form
of a rice kernel. After the harvest, rice is separated from the ear into
individual grains. After drying, the end result is the Paddy, whose kernel
is still inside the hull. After the milling process, the out hull is removed,
along with the bran layer. And the end product becomes White rice.

BROWN RICE All rice is originally brown. Brown rice (as you buy it) is rice from which
(HUSKED RICE) only the hull has been removed When cooked, it has a slightly chewy
texture and a nutlike flavor. Brown rice is a natural form of bran.

Parboiled rice Unmilled rice is soaked, steamed and dried before milling to make
parboiled rice. Nutrients stay within the grain, and the surface starch is
reduced, producing cooked rice that is somewhat more firm in texture
and separate when cooked. It cooks perfectly in approximately 20
minutes. Rough rice that has gone through a steam-pressure process
before milling. This procedure gelatinizes the starch in the grain, and
ensures a firmer, more separate grain. Parboiled rice is favored by
consumers and chefs who desire an extra fluffy and separate cooked
rice.

Regular milled White rice has been completely milled and polished, removing the bran
rice layer. Vitamins and minerals are added for enrichment. It takes about
15 minutes to cook. Regular-milled white rice, often referred
to as “white” or “polished” rice is the most common form
of rice. The outer husk is removed, and the layers of bran
are milled until the grain is white.
Pakistani varieties
Basmati-Type
Rice of this type has the kernel dimensions of a long grain rice. It has a moderately firm cooked
texture, is dry and not sticky after cooking and has an aroma often described as being popcorn
like. This category is unique in that its grains become very long and thin (extreme elongation)
after cooking. Basmati rice originated in India and Pakistan.

Basmati varieties

• Basmati 2000 Rice

• Basmai Super
• Super Kernel Basmati Rice
• PK-385 Basmati Rice
• PK-198 Basmati Rice
• SUPRA Basmati Rice
• SUPER FINE Basmati Rice
• Kiran Basmati Rice
• Punjab Riceland super fine Basmati Rice
• Dehradun Basmati
• Hansraj
• Shaheen Basmati

The oldest research institute working on the development of rice grain. Since its inseption
in 1912 it has developed a number of varieties for general cultivation. Below is the list
rice varieties: BASMATI VARIETIES

S.No. Approved Name of the Variety Year of Approval

1 Basmati 370 1933
2 Basmati Pak (Kernel Basmati) 1968
3 Basmati 198 1972
4 Basmati 385 1985
5 Super Basmati 1996
6 Basmati 2000 2000

NON-BASMATI VARIETIES

1 IR 8 1969
2 IR 6 1971
3 KS 282 1982