Rice – Raw White & Parboiled Rice

Rice is a grain. It is the seed of the grass species Oryza Sativa (Asian rice) or Oryza Glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production

Raw white Rice is milled rice that which husk, bran, and germ removed. Regular-milled white rice, often referred to as “white” or “polished” rice is the most common form of rice. The outer husk is removed, and the layers of bran are milled until the grain is white. This Changes the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life.
Parboiling involves partial boiling of the paddy before milling in order to increase its nutritional value, to change the texture of cooked rice, and reduce the breakage in milling. Parboiling is done in three steps: Soaking, steaming and drying.