Appearance
Brown solid grain
Common Names
Whole Grain Rice, Hulled Rice
Packaging
25 Kg Bag
Brown rice is produced by removing only the outer husk from paddy rice while retaining bran and germ layers, used as a nutrient-dense whole grain providing high fiber (3.5g/100g cooked), B-vitamins, magnesium, manganese, and antioxidants ideal for health-focused products, gluten-free baking, and functional foods. In the food industry, it delivers superior nutrition compared to polished white rice with lower glycemic index (GI 50-55) and extended shelf life from natural tocopherols.
Breakfast cereals: Primary ingredient in ready-to-eat cereals, porridge mixes, and granola providing sustained energy release and chewy texture; high mineral content reduces fortification needs; bran antioxidants prevent oxidative rancidity during extrusion.
Bakery products: Adds nutrition and moisture retention to whole grain breads, muffins, pancakes, and health bars; fiber improves crumb softness and volume; synergizes with oats for multigrain appeal without bitterness.
Snack foods: Base for puffed rice cakes, rice crackers, extruded snacks, and nutrition bars delivering crisp texture and clean nutty flavor; microwave-stable for instant products; masks protein isolate chalkiness in bars.
Ready meals and side dishes: Premium component in frozen rice bowls, pilafs, stir-fries, and meal kits maintaining al dente texture after reheating; parboiled versions prevent mushiness; iron fortification for vegan positioning.
Beverages and plant-based products: Infuses rice milk, smoothies, and vegan meat analogs with creamy mouthfeel and neutral flavor; high amylose content creates stable suspensions; gluten-free positioning for celiac markets.
In brewing, provides fermentable sugars for rice lagers; in pet food, gluten-free carbohydrate source improving palatability; in cosmetics, rice bran extracts for skin-lightening products; in animal feed, energy source for poultry; in biofuels, starch conversion for ethanol production.
