Medium Grade Rice
Egyptian rice is considered medium grain rice which is a variety that is 5-6millimeters in length, and is popular in North Africa, Middle East and the Mediterranean region. Egyptian rice has a characteristic of being high in amylopectin, a starchy substance that gives it a unique texture and flavour. Egyptian rice is a japonica variety, the grain after cooking become softer, moister, and stickier, absorbs flavor well. Thus, it remains the preferred type of rice for stuffed, and oven baked dishes, risottos, puddings and sushi. Arab cuisine usually uses Egyptian rice in many dishes with meat, poultry, fish, soups, stuffed vegetables and stuffed vine leaves. Moreover, it is used with milk and sweeteners to make various types of desserts. In some regions, rice flour is used in baking bread.
(Egyptian Specifications for rice: 2244/2006 GRADE PARAMETER)
| Grade | Broken (%) | Red Grains (%) | Damaged & Yellow Grains (%) | Immature Grains (%) | Foreign Matter (%) | Paddy |
| Excellent | 3 | 0.5 | 0.25 | 1.5 | 0.03 | 2grains/kg |
| 1 | 5 | 1.5 | 0.40 | 2.0 | 0.05 | 0.010 |
| 2 | 10 | 2.0 | 0.70 | 3.0 | 0.10 | 0.015 |
| 3 | 15 | 2.5 | 1.00 | 4.0 | 0.20 | 0.020 |
| 4 | 20 | 3.0 | 2.00 | 5.0 | 0.30 | 0.030 |
Long Grade Rice
South East Asia consider the rice heaven where about 90% of world rice production and consumption and endless varieties of rice collection , include but not limited to IRRI 6 / 9 – PR 36/ 64 / 11 / 106 – Swarna -Pusa –Sharbat – Sugandha –1509 – 1121 – Super Kernel – Brown Rice feeding and meeting all market demands in Asia and around the globe.