Unlike brown and white rice, the process for parboiled rice begins before the hull is removed. The complete grain of rice is soaked, parboiled and dried, then the hull is removed to make parboiled rice.
Because of the special processing, parboiled rice retained a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice.
The parboiling 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.This rice offers a more subtle flavor than white rice as well as more of the original vitamins and minerals found in rice grains without the nutty flavor of whole grain brown rice.
By using Parboiling technology from India, we can consistently ensure the freshness and the Nutrient level of Premium Parboiled Rice
- Gluten Free
- High Nutrition
- High Fibre
- Low GI
- Selected Paddy from North Malaysia
- Parboiling techniques - adopt India Techniques
- HACCP and ISO certified
- HALAL Certified