Parboiled rice, Average Grain Length : 8.35 mm

Parboiled Rice is one of the processed rice and it involves many steps. After rice is harvested, its inedible hull is removed to produce brown rice. If rice is put through a second step of processing to remove the bran, it becomes white rice. Unlike brown and white rice, the process for parboiled rice begins before the hull is removed. The complete grain of rice is soaked, steamed and dried, and then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. The steaming does not precook (Partially cooked) the rice, so it still takes about 20 minutes to prepare, because of the special processing, parboiled rice is a better source of fibre, calcium, potassium and vitamin B-6 than regular white rice.