Non Basmati Parboiled Rice

Non Basmati Parboiled Rice is produced by partially boiling the rice in its husk before milling. This traditional parboiling process helps transfer essential nutrients from the bran into the grain, resulting in better nutritional value compared to regular raw rice.

The rice grains are medium to long in size, uniform, and strong, with a slightly yellowish appearance due to the parboiling process. After cooking, the grains remain separate, firm, and non-sticky, making it suitable for a variety of dishes such as steamed rice, curries, fried rice, and institutional meal programs.

Non Basmati Parboiled Rice is widely used in households, government supply programs, hotels, restaurants, and bulk distribution markets due to its affordability, durability, and consistent cooking performance. It is hygienically processed, cleaned, and sorted to meet domestic and export quality standards.