Rice types based on processing methods
Raw Rice
Processing
Rice is harvested, de-husked (removing the outer hull), polished to remove the bran layer, and then sold.
Nutritional Value
Lower compared to parboiled varieties since some nutrients are lost during polishing.
Texture and Flavor
Softer texture when cooked, lighter color, and a mild flavor.
Common Use
It is commonly used in quick-cooking recipes
Steam Rice
Processing
The rice paddy is steamed with the husk on, allowing nutrients from the husk and bran to transfer into the grain.After steaming, the rice is dried and milled to remove the husk and bran.
Nutritional Value
Retains more nutrients than raw rice due to steaming, though less than Sella rice.
Texture and Flavor
Firmer grains with a more distinct texture after cooking. It has a slightly nutty flavor.
Common Use
preferred in dishes where rice needs to remain firm and separate like biryani or pilaf.
Sella Rice(Parboiled Rice)
Processing
The rice is partially boiled while still in the husk, and then dried and milled. This parboiling process helps retain more nutrients in the grain.
Nutritional Value
Higher than raw and steam rice as nutrients from the husk are absorbed into the grain during the parboiling process.
Texture and Flavor
It cooks up firmer and remains separate, making it ideal for dishes where the rice grains need to stay intact. The flavor is slightly different from raw rice, with a subtle nutty taste.
Common Use
Used in biryanis, pulaos, and dishes where rice should not stick together.
Golden Sella Rice
Processing
A variation of Sella rice, Golden Sella is parboiled just like regular Sella rice, but for a longer period, which gives the rice a golden-yellow color.
Nutritional Value
Similar to Sella rice, with the added benefit of even more nutrient retention due to the longer parboiling process.
Texture and Flavor
When cooked, the grains are firm, non-sticky, and retain a golden hue. The taste is slightly richer compared to regular Sella.
Common Use
Popular for making biryani, pilaf, or other rice dishes where the appearance, texture, and firmness are important.
Broken Rice
Processing
Broken rice results from handling, drying, or milling processes when the rice grains break.
Nutritional Value
Broken rice retains most of the nutritional properties of whole rice, as it contains the same components
Texture and Flavor
Cooked broken rice is softer and mushier than whole grain rice. It may taste starchier due to its smaller size.
Common Use
Broken rice is used in dishes where texture is not critical, such as porridges.It is also used in animal feed.
Brown Rice
Processing
Brown rice is minimally processed compared to white rice. Only the inedible outer hull is removed, while the nutrient-rich bran and germ layers remain.
Nutritional Value
Brown rice contains more fiber than white rice due to the retained bran.It is rich in essential nutrients has more protein and healthy fats compared to polished white rice.
Texture and Flavor
Brown rice is chewier and denser than white rice when cooked. It has a nutty, earthy flavor compared to the mild taste of white rice.
Common Use
Brown rice is used in various health-conscious recipes, salads, stir-fries, pilafs, and bowls. It’s commonly consumed by people seeking a more nutritious alternative to white rice.