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Parboiled Rice

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Popular Parboiled Rice Products

  • Creamy Soft Common Parboiled Basmati Rice

    Creamy Soft Common Parboiled Basmati Rice

    200 - 500 /Kilogram

    Madhudeep Trades

  • Common White Solid parboiled idli rice

    Common White Solid parboiled idli rice

    32.30 /Kilogram

    Yathvik Agro Services Private Limited

  • Organic Golden Parboiled Basmati Rice

    Organic Golden Parboiled Basmati Rice

    45 - 60 /Kilogram

    Jaimin industries

  • Organic parboiled rice

    Organic parboiled rice

    40 - 50 /Kilogram

    Rajshree Global

  • Organic Brown Parboiled Basmati Rice

    Organic Brown Parboiled Basmati Rice

    70 - 75 /Kilogram

    SandMartin Exports Private Limited

  • Natural Soft Creamy Parboiled Basmati Rice

    Natural Soft Creamy Parboiled Basmati Rice

    60 - 80 /Kilogram

    Akfam Private Limited

  • Organic Hard Golden Parboiled Basmati Rice

    Organic Hard Golden Parboiled Basmati Rice

    5 /Kilogram

    Kajar India Exports

  • Natural Soft Creamy parboiled sella non basmati rice

    Natural Soft Creamy parboiled sella non basmati rice

    50 - 77 /Kilogram

    Hari Om Traders

  • IR 64 Broken Parboiled Rice

    IR 64 Broken Parboiled Rice

    30 - 33 /Kilogram

    Oxygrow Agro Tech Pvt. Ltd.

  • Natural Soft White Parboiled Basmati Rice

    Natural Soft White Parboiled Basmati Rice

    50 - 100 /Kilogram

    Nondual Xim

  • Organic sharbati long grain golden sella parboiled rice

    Organic sharbati long grain golden sella parboiled rice

    58 - 68 /Kilogram

    SLC International Trade

  • Organic White parboiled rice

    Organic White parboiled rice

    40 - 60 /Kilogram

    Anantham Rice Exporters

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    Parboiled Rice
     

    What is Parboiled Rice?

    Parboiled rice is a rice variety which involves partial boiling of the paddy before milling in order to increase its nutrition value, reduce the breakage in milling and to change the texture of cooked rice. The three main steps of parboiling are as follows:

    • Soaking: The paddy rice i.e. raw, unhusked rice, is soaked in warm water to increase the moisture content.
    • Steaming: The soaked rice is steamed until the starch converts into a gel. The heat of this steaming process also helps kill bacteria and other microbes present in the rice.
    • Drying: After the steaming process, the rice is slowly dried to reduce the moisture content so that it can be milled.
    Nutritional Information of Parboiled Rice:
    • Calories: Intake of 1/2 cup of cooked parboiled rice yields less than 100 calories. Many of those calories, approximately 87% of them, are from carbohydrates and less than 10 % of calories are from protein. The final 3 % of calories are from fat.
    • B Vitamins: We can get a big portion of our single day's B vitamins by having parboiled rice. One-half cup of prepared parboiled rice contains more than 13 % of our recommended thiamin, over 11 % of our niacin needs and more than one-fourth of our folate requirement for the day. The B vitamins work together to break down the food we eat and turn it into energy. They also beneficial for making blood cells, aid in message transmission from our brain and protect brain cells.
    • Mineral contents:Parboiled rice can give us small amounts of several minerals. The rice contains a small amount of iron that helps in carrying oxygen in our blood. The rice also contains trace amounts of magnesium, calcium, and phosphorous, which help in keeping our teeth and bones strong. Additionally, parboiled rice adds a touch of sodium and potassium to our diet, beneficial in regulating the fluid balance between cells, supporting our muscle and heart functions.
    The Major Health Benefits of Parboiled Rice are as Follows:
    • Due to parboiling, rice has beneficial effects on cooking and storage qualities. The parboiling process reduces the stickiness of rice, so it yields fluffy and separate kernels once cooked. Apart from this, parboiling inactivates the enzymes that break down the fat in rice, preventing off-flavors and rancidity, increasing shelf-life.
    • To make white rice, when whole-grain brown rice is milled, the bran layer and oil-rich germ are removed, potentially losing the essential plant compounds, However, during the processing of parboiled rice the important plant compounds including phenolic acids and antioxidants transfer to the starchy endosperm of the rice kernel reducing the loss during refining.
    • During the processing of parboiled rice, when the rice is steamed, the starch turns into a gel and cools to retrograde. This process creates resistant starch that resists digestion instead of being broken down and absorbed in our small intestine. The resistant starch forms prebiotics, when it reaches our large intestine, promoting our gut health.
    • Due to its resistant starch and higher protein content, parboiled rice does not raise our blood sugar level. This makes this rice a perfect meal for diabetics.
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