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Parboiled Rice also known as converted rice is a rice that has been partially boiled in the husk. Soaking, Steaming and Drying are the three main steps of parboiling. These are also the steps that make the rice easier to process by hand, which even boosts its nutritional profile and change its texture a bit. The amount of parboiled production of the world's paddy is almost around 50%. This procedure is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal etc. The removal of the bran layer of rice is easier to do it by hands after parboiling. Most Parboiling is done the same way as white rice in mills.