Milled Rice and Specialty Ingredients
Rice’s neutral flavor profile makes it a key ingredient in prepared meals, packaged foods, and restaurant menus. Bunge’s medium grain rice’s high amylopectin content makes it ideal for preparing authentic Asian dishes and expanded extruded products, all of which are gluten-free.
PIRMI - HOUSE BRAND - Fuji Mai Cal Rose
Fuji Mai Pronounced (fu-g-my) Ideal for Japanese and Korean cuisine. Especially sushi! Also good for simple steamed table rice. Sticky characteristics. Kernels are 2-3 times longer than wide.
PIRMI - HOUSE BRAND - Homai Brown Rice
Homai Brown Rice Pronounced (hoe-my) Homai means "treasure" in Japanese. Rice from which only the hull has been removed. It may be cooked and eaten as is or milled into regular-milled white rice. The light brown color is due to the presence of the bran layers and the embryo or germ. Brown rice requires longer cooking time than either parboiled or regular-milled white rice. When cooked, brown rice has a slightly chewy texture and mild, nut-like flavor.
PIRMI - HOUSE BRAND - Homai Calrose Rice
Homai Calrose Rice Pronounced (Hoe-my). Homai means “treasure” in Japanese. Ideal for Japanese and Korean cuisine. Especially sushi! Also good for simple steamed table rice. Sticky characteristics. Kernels are 2-3 times longer than wide.
PIRMI - PREMIUM Maruyu Sushi Rice
Maruyu Premium Sushi - Pronounce (Ma-rue-you) Maruyu rice utilizes the Musenmai process, an additional step in the milling process, which uses small tapioca beads to further polish and clean white rice to remove all bran layers and produce a completely cleaned rice product.
PIRMI - ECONOMY Nikko Calrose Rice
Nikko Calrose Rice Pronounced (knee-co). Ideal for Japanese cuisine. Good for simple steamed table rice.
PIRMI - ECONOMY California Rose Calrose Rice
California Rose Calrose Rice Great for simple steamed table rice.
PIRMI - ECONOMY Guam Calrose Rice
Great for simple steamed table rice.
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