IR 65.5% Paraboiled Rice
IR 65.5% Parboiled Rice is partially boiled in the husk (parboiling) before milling. This process strengthens the grain, retains more nutrients, and reduces breakage during milling. The rice has a light cream or off-white appearance, firm grains, and cooks into fluffy, separate rice.
Key Features
Grain Type: Medium-long non-basmati grains.
Parboiled: Grains are steamed in the husk to improve strength and nutrient retention.
Appearance: Creamy-white/off-white grains; head rice recovery ~65.5% (indicating medium-quality milling yield).
Texture After Cooking: Soft, fluffy, and separate; grains remain firm and non-sticky.
Aroma & Taste: Mild, neutral aroma suitable for everyday cooking.
Nutritional Benefits: Parboiling helps retain vitamins and minerals in the endosperm.
Common Uses
Daily household meals
Pulao / simple rice dishes
Catering and bulk cooking
Messes, hotels, or restaurants needing consistent cooking rice
IR 65.5% Parboiled Rice is partially boiled in the husk (parboiling) before milling. This process strengthens the grain, retains more nutrients, and reduces breakage during milling. The rice has a light cream or off-white appearance, firm grains, and cooks into fluffy, separate rice.
Key Features
Grain Type: Medium-long non-basmati grains.
Parboiled: Grains are steamed in the husk to improve strength and nutrient retention.
Appearance: Creamy-white/off-white grains; head rice recovery ~65.5% (indicating medium-quality milling yield).
Texture After Cooking: Soft, fluffy, and separate; grains remain firm and non-sticky.
Aroma & Taste: Mild, neutral aroma suitable for everyday cooking.
Nutritional Benefits: Parboiling helps retain vitamins and minerals in the endosperm.
Common Uses
Daily household meals
Pulao / simple rice dishes
Catering and bulk cooking
Messes, hotels, or restaurants needing consistent cooking rice
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