Infimerx Private Limited

Waltair, Visakhapatnam, Andhra Pradesh

Yellowish and translucent aromatic rice produced when raw rice paddy is steamed and dried for milling. The long, slender rice which expands more than two times after cooking.

Medium to long grain kernels of rice from which only the hull has been removed. The light brown color is caused by the presence of bran layers.  Brown rice may be eaten as is or milled into white rice. It has a somewhat chewy texture and a nut-like flavor. Brown rice is a highly nutritious grain unpolished with only the husk of the grain removed. Brown rice has a shelf life of approximately 6 months. Provides more nutrition than white rice.

Pusa Rice – is an essentially derived variety evolved through the process of hybridization over a long breeding process.Its extraordinary kernel (grain) length possesses minimum breadth-wise expansion, and is aromatic with intermediate alkali-spreading value and amylose content.

Partially boiled medium to long kernels of rice that have been boiled in the husk through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and creates a firmer, more separate grain for cooking purposes boosting its nutritional profile, changing its texture, and making it more resistant to weevils. Parboiling prevents more than 65% loss of micro nutrients.

Long, slender kernel, four to five times longer than its width. Cooked grains are separate, light and fluffy. It has a tender texture and smooth flavor.

Himalayan Red Rice is a medium- to long-grain strain of red rice grown in South Central Asia. It has a nutty earthy flavour and rich chewy texture. The deep, rosy color of our Himalayan Red Rice brightens any dish. This colorful rice carries a distinctive and complex flavour of coconut and is high in nutritional value.

Long grain kernel of white rice that have been broken into pieces by 100%. During the milling process, broken rice is separated from the intact white rice. It has a different, softer texture from “unbroken” rice, and absorbs flavours more easily.It cooks faster, using less fuel, and can be used to make rice porridges and congees, which need long cooking times.

Black rice is a range of rice types of the species Oryza sativa some of which are glutinous rice. Varieties include Indonesian black rice, Philippine balatinaw rice, and Thai jasmine black rice

Itis a medium-grain aromatic rice that is lightweight and low in starch grown largely in the Indian states of Andhra Pradesh,  Telangana and Karnataka

 It is one of the healthiest varieties of rice. This is a short grain variety of rice and the length of the grain is between 5.0 mm and 5.2 mm .