IR 64 Parboiled Rice is one of the most exported varieties of Long grain rice with average length of 5.8mm to 6.2mm. Parboiled rice is rice that has been partially boiled in the husk. Parboiling makes rice easier to dehusk, 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. The starches in parboiled rice become gelatinized, making it harder and glacier than other rice. Parboiled rice takes less time to cook, and the cooked rice is firmer and less sticky.
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