DOCSLIB.ORG

Imperial Parboiled Rice

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Imperial Parboiled Rice Imperial Parboiled Rice Image courtesy of USA Rice Federation Imperial Parboiled Rice No more sticky rice? Yes! Imperial Perfect Parboiled Rice performs differently from regular white rice. An extra step in the milling process called, parboiling, improves the cooked appearance of the grains while retaining more of the natural vitamins from the healthy bran layer. The result is a cooked rice with beautiful separate grains and rice that holds for hours on steam tables with no clumping or sticking. Imperial Perfect Parboiled rice is naturally gluten-free and a perfect Image courtesy of USA Rice Federation component for gluten-fee and vegetarian menu offerings. FEATURES AND • Separate, firm grains when cooked BENEFITS • Holds for hours on steam tables • Nutrients from the whole grain are retained in the parboiling process • Boxes have re-sealable plastic liners to ensure freshness and storage convenience. • Naturally gluten-free • Shelf life: 12 months MENU IDEAS – Chicken and Rice Tortilla Soup Serving Size: 1/4 cup (47g) Dry Wt. INGREDIENT QUANTITY INSTRUCTIONS About 1 cup cooked Vegetable Oil as needed 1. In skillet, heat oil 1-inch deep over Amount Per Serving Corn Tortillas 9 Each medium heat. Fry tortillas until golden Calories 170 Calories from Fat 0 brown and crisp. Drain on paper towel and % Daily Value* Total Fat 0g 0% hold until serving. Saturated Fat 0g 0% Vegetable Oil 3 Tablespoon(s) 2. In large sauce pot, heat oil over medium Trans Fat 0g Scallion 1 Cup(s) heat; add scallion and sauté 30 seconds. Cholesterol 0mg 0% Sodium 0mg 0% Diced Tomatoes 1 Quart(s) Add tomatoes, green chiles, chili powder, cumin and chicken stock; bring to a simmer, Potassium 70mg 2% Chopped Green Chiles 1 1/2 Cup(s) cover and let cook 15 minutes. Total Carbohydrate 37g 12% Chili Powder 2 Tablespoon(s) Protein 4g Cumin 1 Tablespoon (s) Iron 8% Thiamine 15% Chicken Stock 3 Quart(s) Niacin 8% Folate 15% Not a significant source of calories from Cooked Boneless Chicken 6 Cup(s) 3. Stir in chicken, black beans and lime dietary fiber, sugars, vitamin A, vitamin C and calcium. Black Beans 3 Cup(s) juice; keep warm until ready to serve. *Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may Lime Juice 3 Tablespoon(s) be higher or lower depending on your calorie needs. Avocado 1 1/2 Cup(s) 4. To Serve: For each serving, ladle 2 cups Calories: 2,000 2,500 soup into soup plate or large bowl and add Total Fat Less than 65g 80g Imperial Parboiled Rice, cooked 1 1/2 Quart(s) Sat Fat Less than 20g 25g Fresh Cilantro 3/4 Cup(s) 2 Tbsp. avocados and ½ cup rice mounded Cholesterol Less than 300mg 300mg in center. Garnish with 1 Tbsp. minced Sodium Less than 2,400mg 2,400mg Potassium 3,500mg 3,500mg cilantro and tortilla strips. Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Calories per gram SUPC PACK/SIZE BRAND DESCRIPTION Fat 9 Carbohydrate 4 Protein 4 INGREDIENTS: Long grain parboiled rice 4671350 1/25 LB IMPERIAL Perfect Parboiled Long Grain Rice enriched with iron (ferric phosphate), niacin, thiamine mononitrate and folic acid. 4671368 1/50 LB IMPERIAL Perfect Parboiled Long Grain Rice Distributed by Sysco Corporation • Houston, Texas 77077-2099 • www.sysco.com 07/2015PR.
Load more

Recommended publications
  • Codex Standard for Rice
    1 Codex Standard 198-1995 CODEX STANDARD FOR RICE CODEX STAN 198-1995 1. SCOPE This standard applies to husked rice, milled rice, and parboiled rice, all for direct human consumption; i.e., ready for its intended use as human food, presented in packaged form or sold loose from the package directly to the consumer. It does not apply to other products derived from rice or to glutinous rice. 2. DESCRIPTION 2.1 Definitions 2.1.1 Rice is whole and broken kernels obtained from the species Oryza sativa L. 2.1.1.1 Paddy rice is rice which has retained its husk after threshing. 2.1.1.2 Husked rice (brown rice or cargo rice) is paddy rice from which the husk only has been removed. The process of husking and handling may result in some loss of bran. 2.1.1.3 Milled rice (white rice) is husked rice from which all or part of the bran and germ have been removed by milling. 2.1.1.4 Parboiled rice may be husked or milled rice processed from paddy or husked rice that has been soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a drying process. 2.1.1.5 Glutinous rice; waxy rice: Kernels of special varieties of rice which have a white and opaque appearance. The starch of glutinous rice consists almost entirely of amylopectin. It has a tendency to stick together after cooking. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 Quality factors – general 3.1.1 Rice shall be safe and suitable for human consumption.
    [Show full text]
  • Specifications Guide Global Rice Latest Update: February 2021
    Specifications Guide Global Rice Latest update: February 2021 Definitions of the trading locations for which Platts publishes indexes or assessments 2 Asia 5 Europe, the Middle East and Africa 12 Americas 14 Revision history 18 www.spglobal.com/platts Specifications Guide Global Rice: February 2021 DEFINITIONS OF THE TRADING LOCATIONS FOR WHICH PLATTS PUBLISHES INDEXES OR ASSESSMENTS All the assessments listed here employ Platts Assessments Methodology, as published at https://www.spglobal.com/platts/plattscontent/_assets/_files/en/our-methodology/methodology- specifications/platts-assessments-methodology-guide.pdf. These guides are designed to give Platts subscribers as much information as possible about a wide range of methodology and specification questions. This guide is current at the time of publication. Platts may issue further updates and enhancements to this guide and will announce these to subscribers through its usual publications of record. Such updates will be included in the next version of this guide. Platts editorial staff and managers are available to provide guidance when assessment issues require clarification. The assessments listed in this guide reflect the prevailing market value of the specified product at the following times daily: Asia – 11:30 GMT / BST EMEA – 13:30 GMT / BST Americas – 23:59 GMT /BST on the day prior to publication Platts may take into account price information that varies from the specifications below. Where appropriate, contracts, offers and bids which vary from these specifications, will be normalized to the standards stated in this guide. All other terms when not in contradiction with the below as per London Rice Brokers’ Association Standard Contract Terms (September 1997), amended 1 November, 2008.
    [Show full text]
  • RICE and GRAINS
    RICE and GRAINS RICE is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world’s population. Scientific name: Oryza sativa Categories: short grain, medium grain or long grain o Short grain – has the highest starch content, males the stickiest rice. o Long grain – lighter and tends to remain separate when cooked. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a BROWN RICE different than white rice. BROWN RICE – often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. WHITE RICE – is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers. SOME OF THE MOST POPULAR VARIETIES OF RICE IN THIS COUNTRY INLCUDE: ARBORIO – a round grain, starchy white rice, traditionally used to make the Italian dish risotto. BASMATI – an aromatic rice that has a nutlike fragrance, delicate flavor and light texture. SWEET RICE – almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. JASMINE – a soft-textured long grain aromatic rice that is available in both brown and white varieties. BHUTANESE RED RICE – grown in the Himalayas, this red colored rice has a nutty, earthy taste. FORBIDDEN RICE – a black colored rice that turns purple upon cooking and has a sweet taste and sticky texture.
    [Show full text]
  • Storing White Rice 1
    Storing White Rice 1 Storing White Rice Quality & Purchase Purchase quality rice grains from a trusted source. Inspect rice for insects or discoloration[Bj4] , prior to preparing for home storage. Packaging Store rice in a tightly sealed container. Food safe plastics (PETE) containers, glass jars, #10 cans (commercial size) lined with a food-grade enamel lining and Mylar®- type bags work best for long-term storage. Use food-safe oxygen absorbers [Bj5] available from food storage supply stores to preserve rice quality, and protect from insect White rice, more commonly known as polished rice is a infestation. #10 cans will hold approximate 5.7 lbs (2.6 main food source for over half of the world’s population. kgs) of polished rice. Rice is an excellent addition to home food storage because it’s versatile, high caloric value, and long shelf life. Families should store about 300 lbs of grains per Storage Conditions person in a one-year supply. Depending on personal preference, about 25 to 60 lbs of rice should be stored per The best temperature to store grains, including rice, is person. Separate from brown rice, there are three types of 40°F or below; however, rice stored at a constant 70° F white rice in the United States: long, medium and short. In with oxygen absorbers will store well for up to 10 years. In addition, there are several types of specialty rice available. cooler storage areas rice sealed in oxygen-free containers can be stored for up to 30 years. A BYU study sampling Long Grain polished rice and parboiled rice stored from 1 to 30 years found that both types of rice will keep their nutrients and flavor up to 30 years.
    [Show full text]
  • Phytochemical Profiles of Black, Red, Brown, and White Rice from The
    Article pubs.acs.org/JAFC Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France Gema Pereira-Caro,† Gerard Cros,‡ Takao Yokota,¶ and Alan Crozier*,† † Joseph Black Building, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom ‡ Laboratoire de Pharmacologie, CNRS UMR 5247 and UniversitéMontpellier 1 and 2, Institut des Biomoleculeś Max Mousseron, Facultéde Pharmacie, 15 avenue Charles Flahault, Montpellier 34093 cedex 05, France ¶ Department of Biosciences, Teikyo University, Utsunomiya 320-8551, Japan ABSTRACT: Secondary metabolites in black, red, brown, and white rice grown in the Camargue region of France were investigated using HPLC-PDA-MS2. The main compounds in black rice were anthocyanins (3.5 mg/g), with cyanidin 3-O- glucoside and peonidin 3-O-glucoside predominating, followed by flavones and flavonols (0.5 mg/g) and flavan-3-ols (0.3 mg/g), which comprised monomeric and oligomeric constituents. Significant quantities of γ-oryzanols, including 24-methylenecy- cloartenol, campesterol, cycloartenol, and β-sitosterol ferulates, were also detected along with lower levels of carotenoids (6.5 μg/ g). Red rice was characterized by a high amount of oligomeric procyanidins (0.2 mg/g), which accounted >60% of secondary metabolite content with carotenoids and γ-oryzanol comprising 26.7%, whereas flavones, flavonols and anthocyanins were <9%. Brown and white rice contained lower quantities of phytochemicals, in the form of flavones/flavonols (21−24 μg/g) and γ- oryzanol (12.3−8.2 μg/g), together with trace levels of the carotenoids lutein and zeaxanthin. Neither anthocyanins nor procyanidins were detected in brown and white rice.
    [Show full text]
  • Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution
    nutrients Article Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution Louise Weiwei Lu 1,2,*, Bernard Venn 3, Jun Lu 4, John Monro 5 and Elaine Rush 1 1 School of Sport and Recreation, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; [email protected] 2 Human Nutrition Unit (HNU), School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand 3 Department of Human Nutrition, University of Otago, Dunedin 9016, New Zealand; [email protected] 4 School of Science, and School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; [email protected] 5 The New Zealand Institute for Plant & Food Research, Palmerston North 4474, New Zealand; [email protected] * Correspondence: [email protected] or [email protected] or [email protected]; Tel.: +64-21-254-6486 Received: 24 February 2017; Accepted: 5 May 2017; Published: 10 May 2017 Abstract: Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured over 120 min after consumption of 140 g of rice. The three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 ◦C.
    [Show full text]
  • Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional
    ARC-3000SB Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional Questions or concerns about your rice cooker? Before returning to the store... Aroma’s customer service experts are happy to help. Call us toll-free at 1-800-276-6286. Answers to many common questions and even replacement parts can be found online. Visit www.AromaCo.com/Support. Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Congratulations on your purchase of the Aroma® Professional™ 20-Cup Digital Rice Cooker, Food Steamer and Slow Cooker. In no time at all, you’ll be making fantastic, restaurant-quality rice at the touch of a button! Whether long, medium or short grain, this cooker is specially calibrated to prepare all varieties of rice, including tough-to-cook whole grain brown rice, to fluffy perfection. In addition to rice, your new Aroma® Professional™ Rice Cooker is ideal for healthy, one-pot meals for the whole family. The convenient steam tray inserts directly over the rice, allowing you to cook moist, fresh meats and vegetables at the same time, in the same pot. Steaming foods locks in their natural flavor and nutrients without added oil or fat, for meals that are as nutritious and low-calorie as they are easy. Aroma®’s Sauté-Then-Simmer™ Technology is ideal for the easy preparation of Spanish rice, risottos, pilafs, packaged meal helpers, stir frys and more stovetop favorites! And the new Slow Cook function adds an extra dimension of versatility to your rice cooker, allowing it to fully function as a programmable slow cooker! Use them together for simplified searing and slow cooking in the same pot.
    [Show full text]
  • Catlog 2020.Cdr
    www.theimperialimpex.com With a reputation built on the dependable, high quality of our merchandise and an uncompromising attention to detail, we are Exports "service-first" organization. Basmati & Non - Basmati Rice 1121 Steam Basmati Rice 1121 Golden Sella Basmati Rice 1121 White Sella Basmati Rice 1509 White Sella Basmati Rice 1509 Golden Sella Basmati Rice 1509 Steam Sella Basmati Rice Sugandha White Sella Basmati Rice Sugandha Golden Sella Basmati Rice Sugandha Steam Sella Basmati Rice Sharbati White Sella Basmati Rice Sharbati Golden Sella Basmati Rice Sharbati Steam Sella Basmati Rice Pusa Steam Basmati Rice Pusa Golden Basmati Rice Pusa White Sella Basmati Rice IR 64- 5% Broken Parboiles Rice IR 64- 5% Broken Raw Rice Parmal Rice 11 Raw PR 11 Rice Parmal Parboiled or PR 11 Parboiled Sona Masuri Rice 100% Broken Rice 1 1121 Steam Basmati Rice 1121 Steam Basmati Rice is the variety of long grain rice having seamless quality and exclusive prices. Processed on steaming, the offered 1121 Steam Basmati Rice is long, clean and takes very less time to cook. In Steaming process, steam passes through paddy grains, then at the time of drying and removing of Paddy layers, the Rice grain inside remain white however its surface becomes harder. Our impeccable lot of 1121 Basmati Steam Rice does not break upon cooking under standard conditions. Specifications Length: 8.3 mm Moisture: 12% Max Broken: 1% Max Purity: 95% Min Crop: The Latest Damage/ discolored: Nil Sortex: 100% Sortex Clean Well Milled and Polished 2 1121 Golden Sella Basmati Rice 1121 Golden Sella is another fine rice, liked mostly by biryani lovers all across the globe.
    [Show full text]
  • Effect of Preparation Method on Chemical Property of Different Thai Rice Variety
    Journal of Food and Nutrition Research, 2019, Vol. 7, No. 3, 231-236 Available online at http://pubs.sciepub.com/jfnr/7/3/8 Published by Science and Education Publishing DOI:10.12691/jfnr-7-3-8 Effect of Preparation Method on Chemical Property of Different Thai Rice Variety Cahyuning Isnaini1, Pattavara Pathomrungsiyounggul2, Nattaya Konsue1,* 1Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand 2Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand *Corresponding author: [email protected] Received January 15, 2019; Revised February 20, 2019; Accepted March 19, 2019 Abstract Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or non- polishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values.
    [Show full text]
  • 250 Ml) of Rice Is Considered 2 Servings of Grain
    thinkrice! DID YOU KNOW... • Rice is an excellent source of complex carbohydrates, protein, vitamins and minerals. • 1 cup (250 mL) of rice is considered 2 servings of grain. According to Canada’s Food Guide to Healthy Eating, children should be eating 3-6 servings, teens 6-7 servings and adults 6-8 servings of grain products per day. • Brown rice is considered a source of fibre. Men require 38 grams and women require 25 grams of fibre daily. • Rice is non-allergenic, gluten-free and easily digested. For best results, always follow the package directions of the type of rice you are using. When directions are not available, follow these directions for stove-top cooking. 1 cup (250 mL) UNCOOKED RICE COOKING LIQUID COOKING TIME YIELD (water, broth, juice) (cooked rice) Long-grain white, basmati, jasmine 1-3/4 cups (425 mL) 20 min 3 to 4 cups (750 mL to 1 L) ................................................................................................................................ Long-grain brown or red (whole grain) 2-1/4 cups (550 mL) 40 to 45 min 3 to 4 cups (750 mL to 1 L) . ................. ................. ................. COOKING TIPS: • Cook extra rice at the beginning of the week to use in quick-prep dishes (use in casseroles, fried rice; with stir-fries; add to wraps or soups). • Use broth, fruit juices or coconut milk in place of water for a change of flavour. • Do not open lid during cooking or moisture will be lost. • Do not stir rice or you will disturb the cooking process. • If rice is crunchy and liquid has been completely absorbed, add additional liquid, cover and cook 3 to 4 minutes longer.
    [Show full text]
  • The Weedy Rice Problem
    FAO Weedy rices – origin, PLANT PRODUCTION biology, ecology AND PROTECTION and control PAPER 188 by James C. Delouche Nilda R. Burgos David R. Gealy Gonzalo Zorrilla de San Martín and Ricardo Labrada with the collaboration of Michael Larinde and Cadmo Rosell FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2007 5IFNFOUJPOPSPNJTTJPOPGTQFDJm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ª'"0 iii Contents Acknowledgements x Preface xi List of acronyms xiii 1. Introduction 1 2. The weedy rice problem 3 What weedy rices are 3 Where weedy rices are a
    [Show full text]
  • Value of Wholegrain Rice in a Healthy Human Nutrition
    agriculture Review Value of Wholegrain Rice in a Healthy Human Nutrition Marina Carcea Research Centre on Food and Nutrition (CREA-AN), Council for Agricultural Research and Economics (CREA), Via Ardeatina, 546, 00178 Rome, Italy; [email protected]; Tel.: +39-06-5149-4429 Abstract: Rice is one of the most widely consumed cereals in the world. The husks of harvested, unprocessed rice are not digested by humans and need to be removed to obtain edible grains, whereas the bran can be partially (brown rice) or totally removed (white rice). Brown rice is a wholegrain cereal and, as such, is known to have beneficial effects on human health. Recent epidemiological studies have shown that the consumption of whole grains can reduce the risk of metabolic disorders, cardiovascular diseases, and some types of cancer. However, white rice is preferred for reasons connected to appearance, taste, palatability, ease of cooking, tradition, safety, shelf-life, and lack of awareness about its benefits and availability. In this review, the latest scientific reports regarding the nutritional composition of brown rice and the evolution of the technology for its production will be briefly reviewed together with research on nutritional implications of brown rice consumption also in relation to cancer development in humans. A specific chapter is devoted to pigmented rice which, thanks to its composition, has attracted the growing interest of consumers worldwide. The need for further studies to help promote the consumption of wholegrain rice are also discussed. Keywords: brown rice; nutritional quality; brown rice technology; pigmented rice; glycemic re- sponse; cancer Citation: Carcea, M.
    [Show full text]