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Scientific Name: Oryza sativa
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Processing: Partially boiled in the husk before milling to retain nutrients.
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Color & Texture: Golden or light yellow; firm and non-sticky after cooking.
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Nutritional Benefits: Higher fiber, vitamins, and minerals than white rice.
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Long-Grain Parboiled Rice – Commonly used in biryanis and pilafs.
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Medium-Grain Parboiled Rice – Slightly sticky texture, used in Asian dishes.
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Short-Grain Parboiled Rice – Softer and stickier, ideal for certain cuisines.
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100% Broken Parboiled Rice – Used in animal feed and food processing.
3. Uses of Parboiled Rice
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Used in cooking (biryani, fried rice, pilaf, risotto).
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Widely consumed in Africa, Middle East, and South Asia.
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Processed into rice flour or other food products.
