Type:
Parboiled Rice
Color:
Golden Yellow
Features:
Easier to process, Easier to polish, More nutritious, Better texture
Our range of Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content which is denatured) and change its texture. Parboiled Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most parboiled rice is milled in the same way as white rice. Parboiling drives nutrients, especially thiamine, from the bran to endosperm, hence parboiled white rice is 80% nutritionally similar to brown rice.
| Type: | Parboiled Rice |
| Color: | Golden Yellow |
| Features: | Easier to process, Easier to polish, More nutritious, Better texture |
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