Long-grain rice is the most widely produced type of rice in the world. Brown rice is the whole grain option of rice – only the husk is removed in the milling process. To produce white rice, millers will also remove the bran and much of the germ from the rice. Both white and brown rice are gluten-free and may be used as table rice, flour, and in many other food applications.


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FACILITY: St. Peter, Minnesota

Melissa Piper