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A unique and new age rice category recently popular among rice eaters. Platinum Rice is a good alternative to sona rice and is similar to the looks and tastes. A semi-polished, light brown rice which is ages for 6 to 12 months before packaging. Hygienic packaging and untouched by humans. Super quality Platinum rice is available in the market. 100% free from stones.

Platinum Rice

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Celebration rice sourced from local villages of the Andhra Pradesh state. Aged up to 6 to 12 months before packaging and has a rich and unique aroma to its name.

The golden brown rice is rich in nutrients and minerals and expert care has been taken to preserve the nutrients while processing.

Celebration Rice

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The rich fibre content of Heritage Gold Rice helps reduce cholesterol, promotes fullness and helps the formation of blood clots.

With a shelf life of more than 6 to 12months, MKK Gold Rice brand is the go for the product if you are looking for a healthy alternative for normal white rice.

Heritage Gold Rice

Raw Rice

Raw rice is rice that isn’t parboiled, steamed or cooked in any way. This is the variety that is commonly available in stores or markets. Raw rice is processed by drying and storing paddy for a few months to a few years before it is processed or packaged for sale and consumption. Raw rice could be white, brown or red.

Features of Raw rice
  1. Bright white colour and attractive appearance that is preferred for rice dishes
  2. Cooks faster requiring little water
  3. Less nutritious than brown or parboiled rice due to polish
  4. Non-aromatic varieties may lack specific taste or fragrance

Brown Rice

Today people are increasingly opting for brown rice over regular polished white rice for the added health benefits it offers. Consuming brown rice on a daily basis can help mitigate many health issues:

  • It’s high fibre content and low glycemic index helps you stay full for longer, aiding weight loss.
  • The bran or bran residue in brown rice can help reduce cholesterol and prevent heart disease.
  • The antioxidants in brown rice help minimize the damaging effects of free radicals and also prevent many diseases.
Features of brown rice
  1. Has a distinct yellowish-brown colour
  2. Is slower to cook, and requires more water
  3. Difficult to digest, not recommended for infants or elderly and sick people
  4. More nutritious
  5. Aromatic with a specific taste

Boiled Rice

A mid-type between white and brown rice, boiled rice is rice that doesn’t contain any chaff/husk or bran, but still retains some of the nutrients from them. This is achieved by a process called parboiling or partial boiling, where the grains are boiled with their chaff intact. Boiling thus helps the white endosperm of rice to absorb most of the nutrients from the chaff and bran. Once boiled and cooled, the chaff is discarded, giving you parboiled rice.

Features of boiled rice
  1. Typically light yellow coloured
  2. Cooks slower since already parboiled
  3. Easy to digest
  4. Rich in nutrients
  5. Retains the aroma and flavour of paddy

Steam Rice

A mid-type between raw rice and boiled rice. : A mid-type between white and brown rice This is achieved by a process called steaming its done in tanks without soaking paddy and then its milled to remove the husk or chaff, and then polished to remove the bran residue, leaving only the endosperm. Once the bran residue is polished off, only the white inside remains. Steam rice is typically the most preferred type of rice for cooking and is used in a wide array of culinary preparations across India and the world mainly for hotels and catering purposes.

Features of steam rice
  1. Slight goldish colour and attractive appearance that is preferred for rice dishes
  2. Cooks faster requiring little water
  3. Less nutritious than brown or parboiled rice due to loss of husk and bran
  4. Non-aromatic varieties may lack specific taste or fragrance
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