Gurusharanam Agro Foods Pvt Ltd Taraori, Karnal, Haryana

One of the Two Japonica (medium-grain) Rice Varieties Favored By the Japanese for Sushi, Along with Koshihikari. Both Types are Not Limited to Cultivation in Japan, and are Grown in California and Elsewhere.

Application : Human Consumption

Cultivation Type : Common

Shelf Life : 6-9 Months

Feature : No Genetic Engineering

Texture : Soft

Thanks to Technology that Has Eliminated the Human Labor Factor in Rice-growing, the U.s. is the World’s 12th Largest Exporter of Rice. Arkansas, Northern California and Texas are Leading Growers, with Mega-farms that Use Laser Technology from Scaling the Fields to Removing Broken Grains from the Milled Rice. as Opposed to Dozens of Human Laborers, Fields are Seeded By Airplane, and Harvested By a Single Combine Operator, Followed By a Tractor Alongside It that Receives the Harvested Rice and Delivers It to Waiting Trailers. Most Domestic Rice Grown (60%) is Consumed Domestically as Table Rice, in Restaurants or Into Food Products: Made Into Beer, Rice Mixes and Pet Food. Some is Exported as Well: California Alone Exports Some 400,000 Tons of Rice to Japan, South Korea and Taiwan in Asia; Turkey, Syria and Jordan in the Middle East; and Throughout the Pacific, South America and Europe.

Cultivation Type : Common

Shelf Life : 6-9 Months

Color : White

Variety : Medium Grain

Texture : Hard

Feature : No Preservatives

This Medium-length, Round-grained Rice is Named After the Town of Arborio, in Italy’s Po Valley, Where It is Grown. the Grains have a More Tan Color with a Characteristic White Dot At the Center of the Grain. Primarily Used in Risotto, Arborio Rice Develops a Creamy Texture Around a Chewy Center and Has Exceptional Ability to Absorb Flavors. the Creaminess Comes from a High Starch Content. Arborio is a Japonica Cultivar, the Same Variety that Produces the other “sticky Rices,” Including Mochi and Sweet Rice. See Another Photo of Arborio Rice in the Group Photo On the Next Page. See also Carnaroli Rice and Vialone Nano.

Certification : FDA Certified

Cultivation Type : Common

Shelf Life : 6-9 Months

Feature : No Genetic Engineering

Texture : Hard

Aromatic Rices have a Flavor and Aroma Similar to that of Roasted Nuts or Popcorn. the Better-known Aromatic Rices are the Long-grain Rices Basmati and Jasmine But Any Size Grain Can Be An Aromatic. the Natural Compound that Provides the Aroma and Flavor is Present in all Rice, But is Present in Much Higher Concentrations in the Aromatic Varieties.

Cultivation Type : Natural

Shelf Life : 6-9 Months

Feature : Gluten Free, No Preservatives

Texture : Soft

Cultivation Type : Natural

Shelf Life : 6-9 Months

Feature : No Genetic Engineering

Texture : Hard

Variety : Medium Grain

Cultivation Type : Natural

Shelf Life : 6-9 Months

Feature : No Genetic Engineering, No Preservatives

Texture : Hard

A Short-grain Rice Grown At 8,000 Feet in the Himalayan Kingdom of Bhutan, and the Chief Rice in the Bhutanese Diet. It is Irrigated with a 1,000-year-old Glacier Rich in Trace Minerals, that Provides a Nutty/earthy Flavor. It Has a Beautiful Red Russet Color When Harvested, that Turns Pinker When Cooked; the Cooked Texture is Soft. a Long-grain Red Rice is also Grown

Type : Red Rice

Cultivation Type : Natural

Shelf Life : 6-9 Months

Color : Red

Feature : No Genetic Engineering, No Preservatives

Texture : Soft

Black in Color When Raw, Deep Purple When Cooked, Black Rice Was Once Reserved for the Ancient Chinese Emperors, Earning It the Name “forbidden Rice.” It Has a Deep, Nutty Taste—you Can Detect Chocolate Notes—and is High in Fiber. It is Rich in Amino Acids and High in Vitamins and Minerals such as Iron, Potassium and Magnesium. It Pairs Beautifully with all Cuisines and Can Be Enjoyed Steamed Plain, in a Pilaf, Stir-fried or with Salad. It Makes a Spectacular Thai Rice Pudding with Coconut Milk. Unlike other Black Rices from Asia, “forbidden Rice” is Not Glutinous or Rough. An Organic Variety is Available from Lotus Foods and other Purveyors. According to Lotus Foods, a Specialist in Exotic Rices, Chinese Scientific Research Indicates that Black Rice is Beneficial to the Kidneys, Spleen, Stomach, Eyes and Blood Circulation.

Cultivation Type : Common

Shelf Life : 6-9 Months

Feature : No Genetic Engineering, No Preservatives

Texture : Hard

Protein : 6.6g

The Finer of the Two Types of Rice Grown Around the Town of Calasparra in the Murcia Region of Spain. It is the Perfect Rice for Paella. the Basic Difference Between Bomba Rice and Others from Calasparra that Were Bred from It is that Bomba Expands in Width like An Accordion Rather Than Longitudinally, as Do other Rice Strains. It is Very Labor-intensive and Had Almost Died Out, But Was Saved By the Interest of the World’s Best Chefs. Bomba Differs from Italian Arborio Rice, Which is Bred to Be Creamy, and Asian Rice, Which is Meant to Be Sticky. like Regular Calasparra Rice, Bomba Absorbs Three Times Its Volume in Broth (rather Than the Normal Two), Yet the Grains Remain Distinct.

Cultivation Type : Common

Shelf Life : 6-9 Months

Feature : No Genetic Engineering, No Preservatives

Texture : Hard

Calasparra Rice is a Short Grain Rice that Has Been Grown for Centuries, Around the Town of Calasparra in the Murcia Region of Southeast Spain. It is the Principal Rice Used for Paella. Its Longer Growing Cycle Produces Kernels that are Exceptionally Dehydrated and Ready to Absorb Broth, Sauce, Etc. the Finest Level of Rice Grown in Calasparra is Bomba Rice.

Application : Cooking

Cultivation Type : Natural

Shelf Life : 6 Months

Feature : No Genetic Engineering

Texture : Hard

Calrose Rice is a Medium-grain Rice Developed At the Rice Experiment Station At the University of California At Davis (“u.c. Davis”) from the Japonica Variety. the Cooked Grains are Softer, Moist, Sticky and Absorb Flavor Well. Calrose is An All-purpose Table Rice as Well as a Rice for Specialty Mediterranean and Asian Cuisine such as Paella, Risotto, Pilaf and Rice Bowls. the Cooked Grains are Soft and Stick Together, Making It Good for Use in Sushi (most Sushi Restaurants Use Calrose). Calrose is Now Grown Extensively in the Pacific Rim and Australia.

Cultivation Type : Natural

Shelf Life : 6-9 Months

Feature : No Genetic Engineering

Texture : Hard

Cultivation Type : Natural

Shelf Life : 6-9 Months

Feature : No Genetic Engineering, No Preservatives

Texture : Soft

Sortex : 100%

Cultivation Type : Natural

Shelf Life : 6-9 Months

Color : Light White

Feature : No Genetic Engineering, No Preservatives

Texture : Hard

Type : Traditional Basmati Rice

Cultivation Type : Common

Shelf Life : 6-9 Months

Variety : Long Grain

Texture : Hard

Speciality : No Genetic Engineering

Packaging Size : 25kg

Cultivation Type : Common

Shelf Life : 6-9 Months

Feature : No Preservatives

Texture : Hard

Popcorn Rice is Gourmet Rice Grown in Louisiana. It is Said to have the Flavor of Fresh Popcorn While It Cooks. We Didn’t Lift the Lid to Sniff (because the Steam Needs to Stay Sealed Inside to Cook the Rice), and We’ve Only Had One Brand of Popcorn Rice. It Smelled like Basmati Rice, Which It Resembled. It is Delicious Rice, But the “popcorn” Aspect is More of a Marketing Device Than An Actual Flavor and Aroma Feature.

Application : Making Popcorn

Cultivation Type : Common

Shelf Life : 6-9 Months

Feature : No Preservatives

Texture : Soft

An Indian Specialty. the Rice Grain is Pressed to Make Rice Flakes, Just as Corn is Pressed Into Corn Flakes. Before Pressing, the Rice Grains have to Be Soaked in Water for Eight Hours; Then the Wet Grains are Roasted. When Roasted, the Outer Layer of the Rice Grains Become Brittle While the Grain Becomes Soft, such that When the Grains are Put Into the Pressing Machine, the Outer Layer is Crushed and the Grain is Pressed Flat Into Flakes. Pressed Rice is Popularly Mixed with Cooked Potatoes, Garnished with Lime Juice, Grated Coconut and Chopped Coriander.

Application : Making Poha

Cultivation Type : Common

Shelf Life : 6-9 Months

Feature : No Preservatives

Cultivation Type : Common

Shelf Life : 6-9 Months

Feature : No Preservatives

Texture : Hard

Type : Traditional Basmati Rice

Cultivation Type : Common

Shelf Life : 6-9 Months

Variety : Long Grain

Texture : Hard

Speciality : No Preservatives