Stabilized rice bran goes through a heat process that prevents enzyme breakdown and extends the product’s shelf life, while maintaining nutritional value.
Brown rice flour is milled from dehulled rice kernels, leaving the bran layer intact.
Heat-treated rice flour enables safer handling, with labeling indicating it is Ready to Eat. We offer the heat-treated option in most of our rice flours.
Also referred to as ‘sticky rice’, sweet rice is a starchy rice that is widely-known for its binding properties.
White rice flour is milled from a polished rice kernel that has had the bran layer and germ removed.
