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Rice - White


The primary difference between brown rice and white rice is milling. Although the varieties may be identical, it is the milling process that converts brown rice to white rice. Milling removes the outer bran layer of the rice grain, leaving a core of mostly carbohydrates.
Even so, white rice is still a wholesome and nutritious cereal grain which is easy to digest. It contains no cholesterol, fat, sodium or gluten and is a valuable source of complex carbohydrates, providing more vitamins, minerals and fibre than simple carbohydrate foods.


White Rice
White Rice is produced by removing the hull and bran layers. The bran layers are removed by a polishing machine that rubs the grains together under pressure. The result is a polished white kernel.
Suitable for all types of sweet and savoury dishes such as fried rice and puddings.

Nutritional Information per 100g
Energy 1480Kj
Protein 6.60g
Fat total <1.00g
-saturated <1.00g
Carbohydrates
-total 79.00g
-sugars <1.00g
Sodium <1.00mg


Available in 20kg, 10kg, 5kg, 1kg and carton of 8pkt.

Uses Include:
Fried Rice

White Rice Flour
This is a finely milled white rice grain. Excellent for coeliacs and suitable for use in bread, sweet and savoury dishes. This rice flour is used in traditional shortbread recipes.

Nutritional Information per 100g
Energy 1480Kj
Protein 6.60g
Fat total <1.00g
-saturated <1.00g
Carbohydrates
-total 79.00g
-sugars <1.00g
Sodium <1.00mg


Available in 20kg, 10kg, 5kg, 300g and cartons of 6pkt and 24pkt.



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