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The grains of parboiled rice are medium to long in length and have a light golden or amber color. The image may show a bowl of cooked parboiled rice or a pile of uncooked rice grains.
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Home Rice Parboiled Rice
The image may show a bowl of cooked long-grain white rice or a pile of uncooked rice grains. Long-grain white rice is the most common type of rice consumed worldwide.
Long Grain White Rice
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The image may show a bowl of cooked sticky rice or a pile of uncooked rice grains. Sticky rice is a staple in many Southeast Asian cuisines, particularly in dishes such as Thai sticky rice, sticky rice desserts, and sushi.
Sticky Rice

Parboiled Rice

About Parboiled Rice

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Category: Rice Tags: export and import of india and algeria, indian grains
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  • Description
Description

Description

Parboiled rice is a type of rice that undergoes a special processing method before being milled. The process involves partially boiling the rice in its husk, followed by drying and milling to remove the husk. Parboiling helps to retain more of the rice’s nutrients compared to regular milled white rice. Parboiled rice has a light golden or amber color and is known for its unique texture and nutty flavor. It has a firmer texture and is less sticky when cooked, making it suitable for a variety of dishes. Parboiled rice is commonly used in recipes such as biryanis, pilafs, and rice salads, where the grains need to remain separate and have a fluffy texture.

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Sharbati rice is known for its delicate flavor, distinct aroma, and soft, fluffy texture. It has long and slender grains that elongate upon cooking, offering an exquisite visual appeal to rice-based dishes.

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Arborio rice grains are medium in size and have a pearly white color. The image may show a pile of uncooked Arborio rice grains or a cooked dish of creamy risotto made with Arborio rice.

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The image may show a bowl of cooked brown rice or a pile of uncooked rice grains. Brown rice retains the outer bran layer and germ, giving it a nutty flavor and a slightly chewy texture compared to white rice. It is considered a healthier alternative to white rice as it contains more fiber, vitamins, and minerals.

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Pusa Basmati rice is known for its exceptional fragrance, delicate flavor, and long, slender grains that elongate upon cooking.

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The grains of bamboo rice are short and plump, with a greenish hue. The image may show a bowl of cooked bamboo rice or a pile of uncooked rice grains. Bamboo rice is known for its distinct flavor and aroma, often described as nutty and earthy. It has a slightly chewy texture and a natural green color that comes from absorbing the chlorophyll from the bamboo plant.

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The grains of Gobindobhog rice are short and plump, with a golden-yellow color. The image may show a bowl of cooked Gobindobhog rice or a pile of uncooked rice grains. Gobindobhog rice is known for its distinct aroma and sweet flavor, often compared to the fragrance of jasmine flowers.

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The grains of Ponni rice are medium in length and have a white color. The image may show a bowl of cooked Ponni rice or a pile of uncooked rice grains. Ponni rice is known for its soft and silky texture when cooked, with grains that remain separate.

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The image may show a bowl of cooked Jasmine rice or a pile of uncooked rice grains. Jasmine rice is commonly used in Southeast Asian cuisines, particularly in Thai, Vietnamese, and Cambodian dishes.

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