Parboiled Rice Dealers in Masab Tank, Hyderabad (9 products available)

• Cultivation Type: Common
• Color: Brown, White
• Variety: Long Grain Rice
• Packaging Type: Plastic Bags
• Kind: Broken Rice, Long Grain Parboiled Rice
• Packaging Size: 10kg15kg, 25kg, 2kg, 50kg, 5kg
• Type: Long Grain Parboiled Rice (White/Creamy)
• Brand Name: QURESHI'S
• Color: Creamy

Long Grain Parboiled Rice (White/Creamy) for ExportCIF: MiddleEast and Africa

• Color: White
• Purity (%): 99%
• Speciality: No Preservatives, No Genetic Engineering, No Artificial Color
• Rice Broken (%): 10%
• Brand Name: AML
• Immature: 0.7
• Discolored: 1.0 %

• Type: Ponni Parboiled Rice
• Certification: ISO 9001:2008 Certified
• Cultivation Type: Common, GMO
• Color: Brown, White, Yellow
• Variety: Long Grain Rice, Medium Grain Rice, Short Grain Rice
• Packaging Type: Gunny Bags, Jute Bags, Plastic Bags
• Texture: Hard, Soft
• Kind: Aromatic Rice, Broken Rice, Calrose Rice
• Packaging Size: 25kg, 50kg
• Shape: Natural
• Style: Polished
• Type: Rice Grains
• Taste: High in Taste
• Product: IR841 Raw Steam Parboiled Rice

We are offering 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. The practice of parboiling rice is more than two thousand years old, and may have started in the persian gulf. Today, it is the preferred rice of many in the southern parts of the indian subcontinent.\r\n\r\npolishing rice by hand, that is, removing the bran layer is easier if the rice has been parboiled. It is, however, somewhat more difficult to process mechanically. The bran of parboiled rice is somewhat oily, and tends to clog machinery. Most parboiled rice is milled in the same way as white rice.\r\n\r\nparboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is nutritionally similar to brown rice.[citation needed] because of this, parboiling was adopted by north american rice growers in the early 20th century.\r\n\r\nthe 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. In north america, parboiled rice is generally partially or fully precooked by the processor.

1121 Parboiled Rice

Sona Masoori, Indian Whole Spices, indian short grain

indian long grain parboiled rice, Sona Masoori, idlly rice