Food Links Group Good Food for a Good Life

Rice Trading

Rice is an edible starchy cereal grain. Rice is the second highest worldwide production after maize (corn). Since maize is mostly grown for purposes other than human consumption, rice is the most important grain for human consumption. We are one of the leading Rice Exporters of Basmati Rice and supplying our world famous Khanum and Naseem Brands to more than 40 Destinations. We, at Food Links Group assure quality, hygiene standards right from procurement of rice from field in processing and until packing in state-of-the-art rice plant with latest technology. So explore and appreciate this versatile staple food with Khanum and Naseem Basmati Rice which is rich and unforgettable blend of tradition and exotic produce.

Basmati Rice

Basmati, the king of rice, is held in the highest regard world over. Among all the other varieties of rice, none have the distinctive long grains or the subtle aroma for which this grain is considered so special. This also justifies the premium this rice commands against all other rice of the world.It takes birth in the most fertile valleys and plains of Pakistan. It is harvested by hand with delicate care, aged to perfection and then processed. The result is an extra long, pearly white, delicate grain with an irresistible aroma and delectable taste bringing alive an age of nawabs and emperors, glittering courts and legendary chefs. The name basmati originated from a Sanskrit word "BASH", which means smell. This rice has special features, which make it's naturally long grain fragrant and delicious in taste. The legend says that this rice was meant to be consumed by maharajas (kings), maharanis (queens), princes and royal families. This unique rice is just one crop a year grown only in northern India and Pakistan, the region known as old Punjab - the land of five rivers originating from Himalayas.

Types and Forms of Rice

Super Kernel is long grain rice with a slender kernel, four to five times longer that it's width. The grains are separate, light and fluffy when cooked, and mostly used for recipes such as biryani, which require rice of a distinct shape and texture.

Basmati Rice 385, is dry and separate when cooked, resulting in long, thin grains, since the long grain increases only in length when cooked.

Brown Rice, is the least processed form of rice, as the kernels of rice have had only the hull removed. The light brown colour of brown rice is caused by the presence of bran layers, which are rich in minerals and vitamins, especially the B-complex group. With a natural aroma and flavour similar to that of roasted nuts or popcorn, it is chewier than white rice, and slightly more nutritious, but takes longer to cook. Brown rice may be eaten as is or milled into regular-milled white rice.

Parboiled Rice is rough rice that has gone through a steam-pressure process before milling. It is soaked, steamed, dried, and then milled to remove the outer hull. This procedure gelatinises the starch in the grain, and is adopted at the mill in order to harden the grain, resulting in less breakage, thus ensuring a firmer, more separate grain. Consumers and chefs who desire extra fluffy and separate cooked rice favour parboiled rice.

Rice Nutritions

Rice is a complex carbohydrate that does not have sodium or cholesterol and barely any fat. Brown rice is the most nutritional of the many different forms. Brown rice retains the bran because it is not milled like white rice that loses a lot of nutrients in the milling process; however it tends to be enriched to replace those lost nutrients. Both brown and white rice are considered a good source of vitamins and minerals. Rice is gluten free and can be easily digested, which makes rice a good choice for infants and people with wheat allergies or digestive problems. A half cup of cooked white rice has only 82 calories and a half cup of cooked brown rice has 89 calories.

Carbohydrates 79g
Sugars 0.12 g
Dietary fiber 1.3 g
Fat 0.66 g
Protein 7.13 g
Water 11.62 g
Thiamin (Vit. B1) 0.070 mg 5%
Riboflavin (Vit. B2) 0.049 mg 3%
Niacin (Vit. B3) 1.6 mg 11%
Pantothenic acid (B5) 1.014 mg 20%
Vitamin B6 0.164 mg 13%
Folate 8 μg 2%
Calcium 28 mg 3%
Iron 0.80 mg 6%
Magnesium 25 mg 7%
Manganese 1.088 mg 54%
Phosphorus 115 mg 16%
Potassium 115 mg 2%
Zinc 1.09 mg 11%

Rice Folkore

The Chinese word for rice is the same word used for food. Young girls are told that they must eat all of the rice in their plate because otherwise each grain of rice represents each pock mark on the face of their future husband. In Thailand, you call your family to a meal by saying, “eat rice.”

In Japan, the same word for cooked rice is for meal. The little rice grains are affectionately called little Buddhas to persuade children to eat all of their rice.

In India, rice is the first thing that a wife offers her husband, and rice is the first food offered to a newborn. Also in India, they have the saying that the grains of rice are like two brothers – close, but not stuck together.

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