Parboiled Rice
Parboiled Rice is the partially boiled rice variety produced through a controlled process of soaking, steaming, and drying the paddy before milling. This unique method enhances the nutritional value, strengthens the grain structure, and improves cooking performance making parboiled rice one of the most preferred staples across global markets. It is widely used in household consumption, HORECA supply, industrial food manufacturing, and large-scale distribution due to its consistent quality and high yield.
IR 64 Parboiled
IR64 Parboiled Rice is one of the most preferred long-grain non-basmati rice varieties for both domestic consumption and large-volume international trade. Produced through a controlled parboiling process—soaking, steaming, and drying the paddy before milling IR64 Parboiled offers enhanced nutritional value, stronger grain structure, and excellent cooking performance.
PR11/ PR14 Parboiled
PR11 and PR14 Parboiled Rice are popular long-grain rice varieties widely cultivated in northern India. These grains undergo a specialised parboiling process—soaking, steaming, and drying the paddy before milling which enhances nutritional value, improves grain strength, and delivers superior cooking performance. Known for their medium-long grain structure and light golden appearance, PR11 and PR14 offer a balanced combination of quality and affordability, making them ideal for both cooking.
IRRI6/ IRRI9 Parboiled
IRRI6 and IRRI9 Parboiled Rice are staple long-grain non-basmati varieties widely cultivated and exported from India and Pakistan. These grains undergo a controlled parboiling process—soaking, steaming, and drying the paddy before milling—which enhances nutritional retention, improves shelf life, and strengthens the grain for superior cooking results.
PK386/ KS282 Parboiled
PK386 and KS282 Parboiled Rice are premium long-grain parboiledi varieties originating primarily from Pakistan, known for their superior grain structure, consistent quality, and excellent cooking performance. These varieties retain higher nutritional content, achieve stronger grain integrity, and develop a light golden colour that appeals across international markets.
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