Parboiled Rice Dealers in Pitampura, Delhi

• Certification: ISO
• Cultivation Type: Common
• Type: Rice
• Broken: 5% 10% 15%
• Color: White
• Drying Process: AD
• Packaging Details: as per buyer in pp, jute and non woven bag
• Max. Moisture (%): 14 %
• Model Number: Grade 1
• Broken Ratio (%): 5 %
• Port: any port as per buyer
• Quality: Sortex Cleaned Rice
• Texture: Soft
• Crop Year: Current Year
• Supply Ability: 5000 Metric Ton/Metric Tons per Month
• Style: Dried

• Variety: Long Grain
• Shelf Life: 1 Year
• Color: Golden
• Cultivation Type: Organic
• Country of Origin: India
• Packaging Type: Jute Bags
• Speciality: High In Protein
• Average Length: 4mm

We are one of the renowned Exporters and Suppliers of Parboiled Rice. We are lauded for our good quality and tasty rice. This rice goes through the process of steam pressure before it is milled. Then it is dried completely along with other processes. We ensure to source the rice only from those vendors who process them naturally. We use modern packaging techniques to ensure minimal loss during shipments.

We are offering premium quality Parboiled Rice to our valuable customers. Our Parboiled Rice is free from all sorts of impurities. Our Parboiled Rice ensures most of the basic nutrients like carbohydrate in it. With mouth watering aroma and super fine long grains, our Parboiled Rice is highly acknowledged across the globe. We are one of the prime Manufacturers, Exporters and Suppliers of Parboiled Rice.   Packing Available In : 1 kg, 2 kg, 5 kg, 10 kg, 20, kg, 40 kg, 50 kg.

• color: yellow

We are offering best parboiled basmati ricem 1121 parboiled basmati rice crop year 2014 quality 100% pure silky sortex clean broken percentage less than 2% grain length 8mm-9.3mm+ moisture 14% maximum chalky nil damageddiscoloured grains nil paddy nil foreign material nil red & black kernels nil.

We are one of the leading manufacturer and supplier of natural 1121 parboiled rice from india.

• Brand Name: 100 % Broken Raw Polished Rice

Parboiled Rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content, which is denatured) and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA and France.Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most Parboiled Rice is milled in the same way as white rice.Parboiling drives nutrients, especially thiamine, from the bran to endosperm, hence parboiled white rice is 80% nutritionally similar to brown rice.

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