Instant Rice IR-300
Product Description
Riviana Instant Rice IR-300 is a specially precooked, long grain white rice. Actual cooking of the rice is not required as it rehydrates readily within 5 minutes of adding hot water; thus making it particularly suited for microwave and meal-in-a-cup applications. This product is available in both enriched and non-enriched forms and is certified Kosher.
Product Analysis
Product Analysis |
| Microbiological |
Protein, %
| 6.0 - 9.0
| Total Plate Count
| Max. 25,000
|
Fat, %
| 0.3 - 1.0
| Yeast & Mold, g
| Max. 1,000
|
Fiber, %
| 0.3 - 0.7
| | |
Ash, %
| 0.4 - 0.8
| Ingredient Listing
Non-Enriched - Precooked Long Grain Rice
Enriched - Precooked Long Grain Rice, niacin (niacinamide), iron (ferric orthophosphate), thiamine (thiamine mononitrate), folic acid
|
Moisture, %
| Max. 12.0
|
Brokens, %
| Max. 17.0
|
| Color | White |
| Flavor/Aroma | Typical/Fresh |
| Texture | Fluffy/Separated |
Tap Density, gm/cc
| 0.34 - 0.40
|
| |
Packaging
Riviana Precooked Rice IR-300 is available in 40 lb. multiwall bags, 700 lb. corrugated totes, 1,000 lb. supersacks, and 1,200 lb. poly tote bags. This product has an indefinite shelf life and is best if used within 2 years. It is advisable to rotate stock regularly. Rice is a raw agricultural product and should be put through an appropriate kill step based on your individual use.
Preparation Methods
Precooked Rice IR-300 has cooking latitude and can be prepared using various methods. Riviana’s technical staff is available to assist in testing and development to suit your operations requirements. Cooking methods available upon request.
Disclaimer of Warranties: Although our product data is based on typical results produced and processed from sources believed to be reliable, no warranties, express or implied, are made regarding the accuracy, adequacy, completeness, reliability, usefulness or fitness for a particular purpose of such data and are disclaimed. Testing of the product in your formulation laboratory before inclusion in the production is recommended. Changes may be periodically made to the data herein; these changes may not be incorporated into any new version of the publication.
Updated July 2010