Rice is an edible starchy cereal grain. The cultivated rice plant is an annual grass and grows to about 1.2 meters (4 feet) in height. Roughly one-half of the world population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a staple food. Rice is cooked by boiling, or it can be ground into flour. It is eaten alone and in a great variety of soups, side dishes, and main dishes in Asian, Middle Eastern, and many other cuisines. Other products in which rice is used are breakfast cereals, noodles, and alcoholic beverages. The history of rice cultivation goes back to Southeast Asia, especially India and China.
But in the north and part of the south of Iran, unique rice is cultivated that cannot be found in other countries of the world. Iranian rice has a different and unique shape, flavor, and smell.
2.9 million tons of rice is produced annually in Iran, a large amount of which is exported to neighboring countries.

Rice (its Iranian cooked name is polo{پلو}) has a special place in Iranian meals and is cooked in many different ways:
 

Parts of a Rice Grain

Hull
- Each grain of rice is enclosed in a tough outer hull, or husk, that needs to be removed before it can be consumed. This layer is removed in all rice types.

Bran
- Under the hull, the bran layer is not removed in all rice types. This nutritious whole grain section is usually tan-colored, but it may be reddish or black depending on the pigmentation in the bran layers. The bran layer may be consumed, but it is often removed when further processing rice.

White Rice
- Once the bran and germ layers are removed, white rice remains. Known as the endosperm, this is the part of the rice that is most commonly consumed.

Germ
- Found under the hull, the germ, or rice kernel, is nutrient-dense. Full of B vitamins, minerals, and proteins, it helps give the rice its color and added nutritional benefits.

Rice based on length and shape is classified into the following types:

-Long Grain Rice

-Medium Grain Rice           

-Short Grain Rice(Round) 

Rice based on color and flavor is classified into the following types:

-Brown Rice

This healthful rice sheds its outer husk and retains its bran and germ layers that give it a characteristic tan color. Though brown rice takes a little longer to cook than white rice, the nutrient-dense layers are rich in vitamins and minerals.

-Polished Rice(white Rice)

The term "polished" simply refers to white rice that has had its outer brown layer of bran and germ removed. Actually, it obtains after secondary peeling.

The most famous Iranian rice are Hashemi, Tarom, Sadri, and Ali Kazemi, which are classified as long-grain rice. These kinds of rice are produced in both brown and white types.

Packing:10kg--25kg

1. May help maintain a healthy weight

Brown rice contains fibre and protein, both known to have a satiating effect and contributing to a lower glycaemic index (GI) than that of white rice. This means the carbs supplied by a portion of brown rice are converted to energy more steadily. For this reason, opting for brown rice over white helps reduce blood glucose and fasting insulin levels. All of which stabilises energy levels, prevents cravings and may help with weight management.

2. Brown rice protects against chronic disease

Brown rice retains the bran layer and as such contains protective compounds called flavonoids, examples of these include apigenin and quercetin. These compounds play an important role in protecting against disease. Numerous studies suggest including wholegrains, like brown rice, in the diet is linked to a reduced risk of conditions like heart disease, some cancers including pancreatic and gastric cancers as well as type 2 diabetes.

3. White rice supports energy and restores glycogen levels after exercise

Athletes, often opt for white rice as a preferred source of energy, especially when refuelling after exercise. This is because refined carbs, like white rice, are a source of quick, easily accessible carbohydrate which is needed to replenish muscle glycogen after physical exertion.

4. White rice is easy on the digestive system

White rice is easily digested, low in fibre and when cooked and served correctly is unlikely to cause gastric upset. It may be a useful inclusion for those who suffer from heartburn or nausea as well as during the flare-ups associated with conditions like diverticulitis and Crohn’s disease.

5. It’s a gluten-free grain

Being naturally gluten free, rice is a valuable option for those with coeliac disease or non-coeliac gluten sensitivity. The brown, wholegrain variety is especially useful because it supplies insoluble fibre, which promotes digestive function and ‘fuels’ the beneficial gut bacteria which are so important for health.

     Rice, cooked, long-grain, brown              Rice, cooked, long-grain, white