Direct Answer: Parboiled rice is processed through a three-step method soaking, steaming, and drying before milling, which partially pre-cooks the grain and locks in nutrients.
Here's the step-by-step process:
Soaking: Raw paddy is soaked in water for 24–48 hours to allow water absorption
Steaming: Soaked paddy is pressure-steamed, which gelatinizes the starch and drives nutrients from the bran into the grain
Drying: Steamed paddy is dried to reduce moisture, making it ready for milling
Milling & Sortex Cleaning: Husk and bran are removed; grains are sortex-cleaned for export quality
The result is a golden-yellow, firmer, and more nutritious grain compared to regular white rice. Parboiled rice has a lower glycemic index, longer shelf life, and doesn't become sticky after cooking making it ideal for export markets.
Amoli International produces IR64 Parboiled Rice called as
Indian non-basmati rice traders using industry-best processing standards.
We are leading international business consultant of soybean acid oil, Indian non-basmati rice, basmati rice, and crude glycerin. Contact us for export import-related queries.
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