离岸价格
Get Latest Price250 ~ 300 / Ton ( Negotiable )
|20 Ton Minimum Order
国:
South Africa
モデル番号:
-
离岸价格:
250 ~ 300 / Ton ( Negotiable )Get Latest Price
ロケーション:
Ukraine
最低注文量の価格:
250 per Ton
最低注文量:
20 Ton
パッケージの詳細:
- Package in PP/PE/OPP bags or even in jar - All sizes of bags such as 1kg. 2kgs. 5kgs. 10kgs. 20kgs
納期:
7-15Days
供給能力:
50000 Ton per Month
支払いタイプ:
T/T, Western Union, Money Gram
製品グループ :
South Africa
連絡先担当者 Mr. Heruiv
WE HAVE THE FOLLOWING TYPES OF RICE AVAILABLE AND READY FOR SALES
Aboric Rice
Aromatic rice
Basmati rice
Broken Rice
Brown Rice
Calrose Rice
White Rice
Sushi rice
Risotto rice
Red rice
Quick-cook rice:
Par-boiled rice
Paella rice
Jasmine rice
Glutinous rice
Chinese black ric
Basmati rice
Sticky Rice
Polished Rice
Forbidden Rice
Wild Rice
Glutinous rice (sweet rice, sticky rice)
Mediume Rice
Long grain rice
Short Grain rice
Hard Rice
Soft Rice
Long-grain rices:
Long-grain rice, as the name suggests, has grains that are
long and slim. When cooked, the grains tend to remain separate, and
the finished result is usually fairly dry and firm. Most is in a
polished white form, although brown long-grain rice is also
available. Patna rice comes from Asia; Carolina rice, which is
slightly chunkier in appearance, is from North
America
Basmati rice:
This is a type of long-grain rice (see Long-grain rice,
above). With very long, slim grains, basmati rice has excellent
cooking qualities and a full flavour. It is grown only in northern
India and Pakistan, and no other rice can be labelled as basmati.
It also comes in a wholegrain form, which tends to be lighter and
quicker to cook than other brown rices. The extra nutritional
advantage of basmati rice is that it scores low on the Glycaemic
Index: its carbohydrate content is absorbed less quickly into the
bloodstream than other types of rice, and thus it helps to keep
blood-glucose levels stable. Basmati rice should be rinsed before
cooking to get rid of the starchy powder left over from
milling.
Chinese black rice:
An unrefined rice, this has a brownish-black skin and
flattish, wide grains. It is usually soaked and then steamed. In
Asia it is also used to make a dessert with coconut milk and palm
sugar.
Glutinous rice:
Sometimes referred to as Chinese rice or sticky rice, this
is widely used in South-east Asia for both sweet and savoury
dishes. Its grains are almost round and chalky-white. Ironically,
the name is misleading as, like all other rices, it contains no
gluten. The normal cooking method is to soak and then steam it,
after which the grains stick together as if with glue. This means
it can be eaten in small balls picked up with the fingers or
chopsticks.
Jasmine rice:
Also known as Thai fragrant rice, this is grown in
eastern Asia. It has a slight perfume and when cooked is slightly
more sticky than other long-grain rices. It marries well with other
Asian foods and is the rice to use in Thai
cookery.
Medium-grain rice:See Short- and medium-grain rices, below.
Paella rice:
From the Spanish region of Valencia, this is used in the
traditional dish of Spain, paella. It is a plump, short-grain rice
similar to risotto rice, but with a less creamy
texture.
Par-boiled rice:
Sometimes called converted rice or processed rice, this is
wholegrain rice that is soaked, steamed and dried before milling
and polishing. The process forces the vitamins and minerals into
the centre of the grain so that more are retained than in ordinary
white rice. The colour of this rice is more golden than other white
rice and it takes a little longer to cook. Even with over-cooking,
the grains will remain separate.
Quick-cook rice:
Also called easy-cook rice, this shouldn't be confused with
parboiled rice. Quick-cook rice is part-cooked after milling and
then dried, so that when you cook it, it takes about half the time
of ordinary long-grain rice. Quick-cook rice has lost most of its
nutrients, especially the water-soluble B vitamins, because of this
double-cook process.
Red rice:
A wholegrain rice with a red outer skin, this has a nutty
flavour and slightly chewy texture. The best quality red rice comes
from the Camargue region of France; other red rices, produced in
North America, are also available.
Risotto rice:
The famous medium-grain rice of Italy, this has plump,
white, oval grains. When cooked with liquid stirred in slowly, the
grains retain their individual shape yet become creamy. Arborio is
the best-known of the risotto rices, but of even better quality are
Carnaroli and Vialone Nano.
Short- and medium-grain rices:
These rices contain a starchy substance called amylopectin,
which causes stickiness (long-grain rice has much less of this
starch). After cooking, the individual grains cling together, which
is why these rices are used in dishes where a creamy or sticky
texture is wanted, such as risottos, puddings and
sushi.
Sushi rice:
A short-grain rice, this is usually soaked and then cooked
by the absorption method. Once cooled, it is flavoured with
sweetened rice vinegar and rolled up in nori seaweed with other
ingredients such as raw fish or vegetables to make sushi. It is the
stickiness of the rice which holds the sushi rolls
together.
国: | South Africa |
モデル番号: | - |
离岸价格: | 250 ~ 300 / Ton ( Negotiable ) Get Latest Price |
ロケーション: | Ukraine |
最低注文量の価格: | 250 per Ton |
最低注文量: | 20 Ton |
パッケージの詳細: | - Package in PP/PE/OPP bags or even in jar - All sizes of bags such as 1kg. 2kgs. 5kgs. 10kgs. 20kgs |
納期: | 7-15Days |
供給能力: | 50000 Ton per Month |
支払いタイプ: | T/T, Western Union, Money Gram |
製品グループ : | Jasmine Rice |