From Field to Plate: A Guide to Our Products

photo by Jennifer Johnson | The Coastal Table

While all DBR products are equally delicious, each product’s journey from the field to your plate is slightly different. All of our rice goes through the planting and growing season the same way, but the differences come during the milling process. Except for the jasmine rice, all of our products are made from the same variety of rice; long grain brown rice, long grain white rice, brown rice grits, and white rice grits all come from the same plant. The jasmine is simply an aromatic variety that we plant, grow, and mill in the same way as the long grain white rice.

BROWN RICE:
When we harvest rice, the collected grain is protected by a husk. The first step in the milling process removes this protective covering by friction. What’s left is brown rice. Brown rice is brown because the bran layer of the rice is left intact. This layer gives brown rice its extra fiber and nutrition; it also makes it take a little longer to cook.

Freshly harvested rice is protected by the husk. (photo by Rory Doyle)
The husk is removed to produce brown rice. The bran layer of the grain gives brown rice its color. (photo by Rory Doyle)

WHITE RICE:
To make long grain white rice, the brown rice continues through the mill where the bran layer is removed by friction: the rice rubs against an abrasive wheel. We often demonstrate the process to visitors by having them rub a few grains of rice between two pieces of sandpaper. The more they rub the rice, the more polished it becomes. Once the bran layer is removed, the rice goes through a color and length sorter where any undesirable grains are removed. We mill to order, so after we remove the rice from the mill, we immediately begin packaging it.

We remove the bran layer to create white rice. (photo by Rory Doyle)

BROWN RICE GRITS AND WHITE RICE GRITS
To make rice grits, we take either the long grain brown rice or white rice and put it in a roller mill. The roller mill breaks the whole grains into grits. As the rice breaks, a thin layer of starch covers each grain. This starch helps to make the grits creamy, and that extra starch is what makes the grits products great to use in risotto recipes. Grits are extremely versatile, and their texture can be changed depending on the amount of liquid used in the recipe.

Rice grits are broken pieces of rice that have a creamy texture when cooked.

JASMINE RICE
Our jasmine rice goes through the same milling process as the long grain white rice. The only difference is that it comes from a different variety. Jasmine rice is aromatic variety, meaning that it naturally has a nutty taste and smell. Its texture is soft and somewhat sticky.

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