Basmati rice is considered to be the most precious rice in the world.

Long and fine-lined white grains grow on the Indo-Gangetic Plain, on areas with rivers supplied by water from Himalayan snow. It is called the “Queen of Rice” by locals.

The Basmati term comes from the Hindi language and comprises two separate words Bass (smell) and Mati (earth). Basmati rice has a bit nutty flavour and aroma. The specific climate and soil are a source of its characteristic aroma. The “basmati” name is reserved. It is grown only in India and Pakistan.


Jasmine rice also belongs to the group of aromatic rices.

It is characterised by exceptionally rich aroma. It can be found in Thailand, Cambodia and Vietnam.

Unique properties of soil, high temperature and humidity are a source of its delicately sweetish flavour.


Rice subject to thermal treatment.

Grain undergoes a process involving water vapour under high pressure, thanks to which it always remains dry.

Parboiled rice is extremely rich in nutritional values. Under water vapour a greater quantity of vitamins and minerals is preserved in grain.

It is characterised by a beautiful amber colour before cooking which turns into white after cooking.


Round grain rice (short grain rice) is characterised by almost round grains.

It accounts for approx. 75% of all varieties. Its grains are about 3 times longer than their width.

They contain less starch. That is why, they are drier than grains of short grain varieties.

After cooking, they are light and fluffy.


Round grain rice (short grain rice) is characterised by almost round grains.

While cooking, it absorbs more water than other varieties.

Its grains are very tender after cooking. They stick together and lose shape but based on these qualities some dishes (sushi, stuffing, casseroles) are made.


Brown rice is not a separate variety. It is the least processed rice from which only inedible husk is removed while processing.

An external layer of bran around grain is a source of characteristic distinct, a bit nutty flavour and thanks to it all valuable nutrients are preserved.

Brown rice is known for high vitamin B, minerals and fibre content. It needs to be cooked longer than traditional rice.


From botanical perspective, it is not rice but grass. This North American plant is a sacred cereal of Omaha and Ojibwa Indians.

The “wild rice” name derives from the fact that its traditional seeds were picked from wild plants. Today, its natural habitats are protected.

Wild rice has long, dark grains and a strong nutty flavour and aroma which will suit many tastes. It contains a lot of protein, potassium, phosphorus, B group vitamins.