New India Rice Fatehpur Beri, Delhi

Brown rice gets polished by removing bran layer; this is called milling polishing to get white rice.

Steam treatment given to paddy, steam passes through paddy grains and later dried. Upon drying, paddy is then de-husked for milling polishing but the grain inside remains white however its surface becomes harder. Upon cooking grain do not burst.

Moisture : 12 %

Purity : 94%

Admixture (%) : Under 10:15%

Rice Broken (%) : 0.5%(2/3 Ratio)

Admixture (%) : 3%

Max. Moisture % : 14%

Same Paddy Processing of Parboiled rice either into creamy color or in golden color but rice is not milled after de-husking. This parboiled brown rice is exceptionally high in nutrients.

Max. Moisture % : 13% Max.

Rice Broken (%) : 5%

Admixture (%) : 5% Max.

Sortex (%) : 100%

Average Length : 5.8-6 mm

Purity (%) : 94%

Paddy is soaked in clean water, dried and then milled, finally soaking the nutrients into the rice grain kernels. Parboiling Rice processes make two types of Rice in color – Creamy and Golden. Creamy is soft cooking rice whereas Golden is hard cooking rice.

Max. Moisture % : 13% Max.

Rice Broken (%) : 5%

Admixture (%) : 5% Max.

Admixture (%) : 5% Max

Protein (%) : 2.7 g

Potassium (%) : 35 mg

Total Fat (%) : 1.5 Grams

Paddy is cleaned, dried and shell is removed knows as de-husking. This de-husked un-milled rice is called brown rice that has a bran layer retaining whole grain nutritional value.

Shelf Life : 2 Years

Admixture (%) : 1 %

Rice Broken (%) : 5%