Review of Uruguayan rice types: Uruguay is the main exporter of rice in Latin America, the sixth largest exporter in the world, and the fifth largest exporter of American long grain rice. More than 90% of the produced rice is exporting.
Uruguay’s temperate and humid subtropical climate and year-round rainfall have provided a favorable rice growing ecosystem in the region. Rice production system in Uruguay is based on land rotation and flood irrigation.
Types of rice grown in Uruguay:
• El Paso 144
Traditional fine-grained species known in international markets. It grinds well and has a good taste.
Length: 6.90 mm – Width: 2.20 mm
A high-quality, long-grain variety that has gained prominence in the diets of consumers who prefer fluffy rice and well-sized white grains.
Length: 7.20 mm – Width: 2.05 mm
• SELECTION 404 (DOUBLE CAROLINE) –
A variety of long and broad grains, with low amylose. This is a well-known and needed variety in the international market, especially in Japanese cuisine.
Length: 6.59 mm – Width: 2.48 mm
Long and wide grains, excellent taste, low amylose product that makes it ideal for Japanese and special dishes.
Length: 7.25 mm – Width: 2.80 mm
A variety of long thin grains with high efficiency and excellent industrial performance.
Length: 7.10 mm – Width: 2.05 mm.
• CL 212
A variety of long thin grains that have gained their space in the major global markets.
Length: 7.10 mm – Width: 2.17 mm
Thin long grain varieties have excellent agricultural and industrial performance and excellent cooking.
Length: 7.06 mm – Width: 2.14 mm.
Long thin grains, with their exceptional taste, have become the most popular type of rice in the markets, with high per capita consumption.
Length: 6.70 mm – Width: 2.10 mm
An excellent short grain type developed and produced using Japanese monitoring and technology. Using the Kapika process gives it a unique aroma, taste and texture. It is suitable for preparing a wide range of Asian dishes, especially sushi.
Medium grain varieties with known quality and compact and transparent structure, ideal for preparing paella, rice husk, salad and stewed rice.
Round, white, medium grains of the best quality, rich in starch. Ensuring the best results in the preparation of risotto, among many other dishes, is selected.
Here are the general concepts of white, brown, boiled and broken rice.
PARBOILED RICE- Boiled rice
This rice is soaked in hot water under pressure and saturated with steam. It dries before being processed. During the semi-boiling process, physical and chemical changes occur in the grain, which include:
A) Gelatinization of starch
B) Transfer of soluble substances (minerals and vitamins) from the outer layers to the inside of the grain
C) Adherence of the innermost layers of buds and tubers to starchy endosperm.
Which makes crushed and processed grains richer in vitamins and minerals than raw rice and has a larger volume after cooking, is softer and warmer.
Boiled rice is especially attractive to consumers who want loose rice. It retains more nutrients than white rice, but requires longer cooking.
The rice is peeled and polished during the milling process in which the sprouts, outer layers and inner parts are extracted.
Rice that keeps its shells, which protect the buds and the inner and outer layers, intact. Keeping the bran layers intact makes it rich in minerals and vitamins (especially B vitamins). Brown rice requires slower and longer cooking and has a chewy texture and nutty taste.
During the production process, broken grains will be appeared . They are separated from the main product and traded independently. It is classified based on the length of the grain. Half-grain rice is rice whose piece length is less than half a whole grain and more than a quarter grain. Our main markets for this product are on the west coast of Africa.
Uruguayan rice is generally exported in the following forms:
Bleached or semibleached rice