California Rice Commission - Types of Processed Rice

Rice Form	Characteristics	Applications
Brown Rice	higher protein content higher fiber content higher fat content	side dishes health food products frozen/prepared meals prepared salads ethnic dishes hot and ready-to-eat cereals extruded snacks, rice cakes packaged rice mixes
Regular Milled White Rice	versatile neutral taste may lose taste and texture when overcooked	medium and short grain: side dishes frozen/prepared meals breakfast cereals (hot and ready-to-eat) desserts and puddings snack and rice cakes pet food
Precooked Milled Rice (Instant Rice)	minimal prep time	rapid soup mixes meals-in-a-cup side dishes
Precooked IQF Rice	free-flowing saves on water and energy	frozen entrees side dishes desserts
Second Heads	broken rice kernels that can be used alone or in combination with whole kernels	hot and ready-to-eat cereals rice pudding meat Extenders fillings, stuffing crisped rice for confections production of rice flour pet foods
Brewers' Rice	smaller sized broken rice kernels, named for their initial use in beer production but are now used as an ingredient for other products	beer brewing production of rice flour pet foods
Rice Meal/Flour	may be white or brown improves viscosity	baby food extruded snacks, crackers breading for fried foods baked goods baking mixes dietetic specialties soups multi-grain breads soups, stews, sauces binders/extenders for meats and sausage thickeners for sauces and gravies carrier for seasonings dusting and release agent
Stabilized Rice Bran	high in protein efficient source of fiber	bakery products (including multi-grain breads) nutritional bars extruded cereals and snacks
Rice Bran Oil	high-quality cooking oil excellent balance of fatty acid	cooking oil ingredient
Rice Starch	excellent thickening properties bland flavor can be bydrolyzed non-hygroscopic	thickening sauces/gravies freeze/thaw applications fat mimetic frozen desserts