Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century. The process of parboiling itself, however, is more than two thousand years old and believed to have originated in the Persian Gulf.
The starches in parboiled rice become gelatinized, making it harder and glassier than other rice. Parboiled rice takes less time to cook, and the cooked rice is firmer and less sticky.
IR64 / IR36 long grain rice is widely renowned Indian rice variety. The rice is known for its long grain and good cooking in non-basmati category. This rice variety is highly popular in African & Gulf Countries for its good quality and low prices. We Elite Global Group export good quality IR64 rice in small and bulk quantities through out the year. The crop is sourced from various states of India.
Important Product Specification :
|Long Grain Parboiled Rice (5% Broken)||Long Grain Parboiled Rice (25% Broken)||Long Grain Parboiled Rice (100% Broken)|
|Average Grain Length||:||6mm||Average Grain Length||:||6mm||Moisture||:||14% max|
|Moisture||:||14% max||Moisture||:||14% max||Broken||:||100% max|
|Broken||:||5% max||Broken||:||25% max||Sortex||:||100%|
|Sortex||:||100%||Sortex||:||100%||Origin of Crop||:||INDIA|
|Origin of Crop||:||INDIA||Origin of Crop||:||INDIA||Colour||:||Creamy / Yellowish|
|Colour||:||Creamy / Yellowish||Colour||:||Creamy / Yellowish|