Parboiling is a process applied to rice to preserve some of the nutrients contained in the outer grain layers, which normally lost during polishing (the bran and aleurone layers). After a short hot steam treatment part of the nutrients diffuse into the starchy endosperm, thus enhancing the nutritive qualities of the rice. The treatment results in rice that is slightly yellow, hence some parboiled rice carry the name “Golden Rice,” which must not be confused with the one produced by genetic modification.
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1121 White Sella (Parboiled) Long Grain Basmati Rice(World’s Longest Rice)
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