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Parboiled rice might sound like its precooked, but its not. Instead, its processed quite differently from other types of rice. The resulting grain is cooked and served just as you would white or brown rice. However, because of the special processing, parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice.

1. SPECIFICATION

- Broken :                                   5% max

- Moisture:                             14.5% max

- Foreign matters:                    0.1% max

- Chalky kernels:                      6.0% max

- Red & red streaked kernels:     2% max

- Damaged kernels:                  1.5% max

- Glutinous kernels:                   1.5% max

- Yellow kernels:                        0.5% max

- Paddy (grains/kg):             15 grains max

- Average length:                       > 7.2 mm

- Whole of grain:                    >=60% max

- Green kernels:                        0.2% max

- Milling degree:                      Well milled & double polished, sortex

- Crop year:                               2015