The Bulk Rice Breakdown: Versatile Grains for Bakeries and Commercial Kitchens

Rice is one of the most dependable ingredients in the foodservice world. It cooks cleanly, stores well, and delivers consistent texture across cuisines. Whether you’re making stir-fry, paella, gluten-free baked goods, or creamy desserts, rice is a building block ingredient that scales well in both savory and sweet environments.

At Baker’s Authority, we stock a wide selection of bulk rice and rice-based products, including long grain white rice, parboiled rice, rice flours, and more. Below is a breakdown of key rice varieties we carry, how they perform in a commercial kitchen, and when to use them.

Flavor: Mild and neutral
Texture: Light and fluffy when cooked
Best Uses: Pilafs, stir-fry, bowls, stuffing, casseroles

Long grain white rice is the go-to choice for foodservice kitchens seeking versatility. It holds up well in large batches and reheats evenly. The enriched version restores nutrients often lost in milling, making it a preferred option in institutional and hospitality settings.

Available in: 50 LB bag

Flavor: Subtle, with minimal starchiness
Texture: Separate grains with reduced clumping
Best Uses: Spanish rice, steamed rice trays, seasoned rice dishes

This variety produces a clean, uniform texture ideal for high-output environments. With a low broken kernel percentage (4%), it maintains visual consistency in buffets and plated service.

Available in: 100 LB bag

Flavor: Mild, slightly nutty
Texture: Firm with slightly golden hue
Best Uses: Casseroles, large-batch rice dishes, food holding stations

Parboiled rice absorbs liquid without falling apart, making it well suited for cafeterias, caterers, and bulk prep environments. It’s less sticky than other varieties and has a longer hold time.

Available in: 100 LB bag

Flavor: Neutral with a firmer bite
Texture: More structured than regular white rice
Best Uses: Rice pilaf, mixed vegetable rice, side dishes

While similar to Delta Star, this option offers more flexibility in portion size. It’s a kitchen standby that works well in baked dishes or under protein-forward entrees.

Available in: 25 LB bag

Flavor: Earthy and nutty
Texture: Slightly coarse, high in fiber
Best Uses: Gluten-free baking, thickeners, pancakes, muffins

Brown rice flour brings more body and nutrition than white rice flour. It’s ideal for bakeries producing allergen-conscious goods. It can be blended with starches or used solo in hearty bakes.

Available in: 50 LB and 5 LB bags

Flavor: Mild and clean
Texture: Finely milled and sticky when hydrated
Best Uses: Mochi, rice cakes, gluten-free doughs, sauces

Made from glutinous rice, this flour is highly absorbent and ideal for recipes needing binding power. It brings chewiness to baked goods and thickness to gravies without added gums.

Available in: 50 LB and 5 LB bags

Flavor: Neutral
Texture: Fine and smooth
Best Uses: Crackers, shortbread, batters, blending flour

White rice flour is a pantry staple for commercial bakers. It performs well in gluten-free blends and fried batters, giving crisp results without grit. Use it in combination with starches for best lift.

Available in: 50 LB and 5 LB bags

Flavor: Mild, slightly sweet
Texture: Thin, smooth liquid
Best Uses: Vegan baking, smoothies, dairy-free lattes

This shelf-stable beverage works well as a dairy alternative in baking and drinks. Its neutral flavor supports both sweet and savory applications. It’s also a fit for foodservice operations offering allergen-friendly menu items.

• White and parboiled rice store well in dry, airtight containers for up to 12 months.
  
  

• Brown rice flour has a shorter shelf life due to natural oils; refrigeration helps extend freshness.
  
  

• Sweet rice flour should be sealed tightly to avoid moisture and clumping.
  
  

• Rice drink should be kept unopened at room temperature but refrigerated after opening.

Always rotate inventory and label bulk containers to stay ahead of spoilage or pest issues.

Rice is used far beyond side dishes. Here’s how professionals work it into their workflow:

• Bakeries use rice flour to produce gluten-free muffins, cookies, and breads.
  
  

• Caterers rely on parboiled rice for trays that hold heat without becoming soggy.
  
  

• Institutional kitchens favor long grain enriched rice for its ease and reliability.
  
  

• Beverage programs use rice drink in vegan lattes and blended beverages.

In each setting, rice’s shelf stability and versatility help control costs without sacrificing performance.

What’s the best rice for batch cooking? 

Parboiled rice is ideal due to its ability to stay firm and separate. It reheats better than traditional white rice.

Can rice flour fully replace wheat flour? 

In most recipes, it works best as part of a blend. Rice flour lacks gluten, so structure needs to be added with starches or gums.

Is sweet rice flour the same as regular rice flour? 

No. Sweet rice flour is made from glutinous rice and has a sticky texture. It is better for chewy and dense applications.

Is there a difference between white rice flour and brown rice flour? 

Yes. Brown rice flour retains more nutrients and has a nuttier taste, while white rice flour is lighter and more neutral.

How long do large bags of rice last? 

Stored properly, white and parboiled rice can last a year or more. Always check for signs of moisture or infestation.

Whether you need rice by the bag or flour by the case, Baker’s Authority provides options that support production-scale cooking. Each product is packed with consistency and shelf life in mind. From baking to buffet service, rice plays a quiet but essential role in helping kitchens run smoothly.

Order bulk rice today and keep your pantry ready for whatever’s on the prep list.