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- Brown: It retains its bran, offering more dietary fiber and rich nutrients.
- Glaze: It has a high starch content and becomes sticky after cooking, ideal for soups and rice pudding.
- Caroline: It absorbs liquids and flavors exceptionally well, making it the top choice for traditional stuffed vegetables and meatball soup.
- Basmati: Aromatic long-grain rice that stays fluffy, perfect as a side for exotic dishes and curries.
- Bonnet: Pre-cooked (parboiled) rice with a yellow color that never becomes mushy, always ensuring a fluffy result.
- Long Grain: White and crystalline rice, suitable for pilaf cooked in a pot when you want it to remain fluffy and separate.
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