Rapan Rice
Rapan is a Krasnodar Japonica variety with documented high-grade characteristics, registered in the State Register of Plant Breeding Achievements of the Russian Federation (No. 9600115, 1999) for the North Caucasus and Lower Volga regions. Produced at Maryansk Rice Mill since the variety's registration.
Amylose content of 20.6% ensures grain separation after cooking: grains remain distinct, absorb stock and spices well, and do not clump together. Rapan is a variety for dishes where individual grain texture matters — pilaf, side dishes, rice salads, and stuffed vegetables.
Available for HoReCa, food manufacturers, and distributors from 20 tons. Packaging: 25 kg bags, 50 kg bags, 1-ton big bags. Technical Data Sheet and batch laboratory analysis available on request.
Technical Specifications
|
Parameter |
Value |
Application Value |
| Botanical Type | Oryza sativa var. italica Alef. (Japonica) | Japonica — soft, moderately fluffy after cooking |
| Amylose Content | 20.6% | Fluffy texture: grains stay separate after cooking |
| 1,000-Grain Weight | 28–29 g | Dense, heavy grain — high cooked yield |
| Milling Yield | 69–71% | Among the best figures for industrial processing |
| Whole Kernel Ratio | 85–90% | Minimal broken grain — complies with Premium Grade, GOST 6292-93 (≤4% broken) |
| Yield Potential | 11–12 t/ha | Consistent harvest — reliable supply |
| Quality Standard | GOST 6292-93, Premium Grade | Documented compliance with the top Russian quality category |
| Growing Region | Krasnodar Region, 45° N latitude | Climatic zone comparable to Northern Italy |
Source: State Register of Plant Breeding Achievements of the Russian Federation, No. 9600115 (1999); Federal Scientific Center for Rice Research, Krasnodar.
The whole kernel ratio of 85–90% is the key commercial specification. It determines compliance with the Premium Grade label under GOST 6292-93 — the top category in the Russian classification system. Rapan consistently delivers this parameter at the level required for industrial processing and HoReCa supply.
Recommended Applications
Pilaf — amylose at 20.6% ensures grain separation without dryness: grains absorb stock and spices while remaining distinct. No clumping upon cooling.
Side dish for meat and fish — neutral Japonica flavor, fluffy texture. Holds shape under sauces and gravies without turning mushy.
Rice salads — grains maintain shape after cooling and refrigeration, do not clump when served cold.
Stuffed peppers and cabbage rolls — moderate swelling during cooking, no risk of splitting the wrapper, even absorption of filling.
Industrial processing — milling yield of 69–71% and whole kernel ratio of 85–90% make Rapan economically efficient for high-volume processing operations.
Rapan in the Kubanrice Product Line
Under GOST 6292-93, Rapan produced at Maryansk Rice Mill is classified as Premium Grade milled rice with broken grain content not exceeding 4%. This is the highest commercial quality tier in Russian classification.
Within the product range, Rapan is the flagship side dish variety. For sushi and Japanese cuisine, the correct variety is Flagman — specifically developed as a Calrose alternative with amylose content of 16.5–17.5%.
FAQ
What is Rapan best used for?
Dishes where grain separation matters: pilaf, side dishes for meat and fish, rice salads, stuffed vegetables. Amylose at 20.6% keeps grains distinct during cooking. For sushi, the correct choice is Flagman — engineered for Japanese cuisine with amylose 16.5–17.5%.
How does Rapan differ from Flagman?
Different purposes, different parameters. Rapan (amylose 20.6%) is a fluffy side dish variety — grains stay separate. Flagman (amylose 16.5–17.5%) is a sushi rice variety — grains cohere during molding and hold the roll's shape. Both are grown in the Krasnodar Region at the 45th parallel.
What is the minimum order quantity?
MOQ: 20 tons (1 container). Packaging: 25 kg bags, 50 kg bags, 1-ton big bags. Delivery across Russia and EAEU countries (Kazakhstan, Belarus, Kyrgyzstan, Armenia) with no customs duties. Technical Data Sheet (amylose, moisture, broken grain ratio) and batch laboratory analysis available before contract signing. Request terms →
Other varieties: Flagman — sushi-grade short-grain Japonica; Khazar — medium-grain for pilaf and side dishes; Osman — all-purpose short-grain.
